Friday, February 18, 2005

Sangiovese Wine:


It's Raining Sangioviese:

Puff Daddy on a fat cigar,
Big red cherry and the scent of fresh smoke,
Left field on the glow in the dark wood arch,
Twist the knob just right it's all very fine,
Old lost legends from time out of mind,
Piano trinkets dance on cello and violin carpet,
Spring is on and long, long ball gowns are out,
Apple blossom left and cherry blossom right,
Finally got over it all and closed our eyes,
The darkness was quiet once more,
Forty Six was still way too close,
But after the party was over,
There was so much to grieve,
So much to be thankful for,
People were torn to shreds between,
Heaven and Hell both pulling like Clydesdales,
Until the vines were picked clean by a tornado,
And everyone put out pots and pans,
Instead of filling them with tears,
It was raining Sangioviese,
Blood red deep and delicious,
Tilt your glass and dance,
And get a lid on the rain barrel quick,
If it it ever stops,
Or so the legend went...


By: Daniel A. Stafford
(C) 05/28/2003

Author's Comments
Just watched The Pianist on DVD. How incredibly much the survivors had to mourn and celebrate at the same time. All of them, everywhere. Sangioviese is a very full flavored Italian wine that is a knockout with pork or barbecue. It is also mixed with Merlot and Cabernet Sauvignon to make Chianti. Americans consume one in three bottles of all sangioviese produced, and it is primarily a wine of Tuscany, which is where my grandfather Gino (Nono) was from.

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Food to Eat with a Sangiovese

The Sangiovese is the grape of Chianti, the great red wine from Tuscanny. It had a rich, deep flavor with medium acidity that goes well with almost any red meat game. It is not a great wine like a Hermitage or a Chateau Lafite but this medium bodied, very drinkable wine will enhance the flavor oa any game.

History and Characteristics

Montalcino is Tuscany's premier wine-producing town and the Sangiovese has been grown here for over 700 years, almost since time immemorial. It makes a perfect drinking wine suitable with game and particularly the rich ripe flavors of Italian food. Americans love the pure Sangioveses from Montalcino, buying about one of every three bottles produced in recent vintages. (Annual production of Brunello is about 6 million bottles.) And we pounce on great vintages, making the 1999s especially attractive.

Sangiovese is the workhorse grape of Chianti and Italy's leading variety. It is medium bodied with a firm, dry texture and a tannic backbone that allows for moderate aging, a dozen years or more with full-bodied styles, though five to eight years is usually the optimum. Sangiovese has a floral bouquet, which many describe as that of violets, something I've never noticed myself. Cherry aromas and flavors may evolve into leather and tobacco with age. Throughout there is a touch of earth and always that zing of acidity.

Transported to California, it has a wonderful harmony of fruit, tannins and acidity that make a great Sangiovese so striking. Most are very close to drinking well when they are released. They are aged a minimum of two years in cask or barrel, then another two years in bottle before they are shipped from the cellars. This long maturation helps refine the wine to a degree greater than what is achieved with, say, California Cabernet or Bordeaux, which in general spend no more than two years in barrel and another six months in bottle before they are released.

"Today's Brunellos have a lovely freshness and beautiful fruit that give you great pleasure right away," says Guerrini of Fuligni. "That's our strong point. The wines have slightly lower acidity and the tannins are much better now. The wines are really good from the beginning."


Inycon Sangiovese, 2002, Italy 6 Sicily is becoming a major player in exporting to the UK now. First we had the excellent Planeta wines now we have a new barrage of wines including this one, with a stolen grape variety from Chianti! Ripe blackcurrant and chocolate with some soft tannins, very good. £4.99 (WR)

We opened a bottle of the 2000 on Saturday. It was closed and had a very strange nose for about a half hour after decanting. Then it opend up into the beautiful wine I expected, very forward with plummy sangioviese fruit. perfectly balanced with a very nice finish. More sangioviese then cabernet in the mouth and on the nose.

I compare it to the Segerretta Belguardo 2001 because in our market the prices are comparable. Very much nicer (the Campaccio) for immediate drinking.


Generalising, Old world countries produce classic wines stemming from the country’s indigenous individuality and the classic grape varieties. For example, Italy’s Tuscan flagship wine is Chianti, made from Sangioviese or Bordeaux classics are blended from the noble grapes Cabernet Sauvignon, Merlot and Cabernet Franc.


Wineguy's Notes
Italy produces more wine and has a greater diversity of grapes varieties than any wine making country in the world.
Italy is as diverse in its wine making as it is in its culture. Today we are reviewing Italian Wines at the Olive Garden.
Spumante (Sparkling)

7)Chianti Classico, Riserva Rocca delle Macie Rocca delle Macie just means fortress of littles stones and their
winery is literally a fortress of little stones. This Chianti Classico is a blend of Sangiovese, Cabernet Sauvignon and
Merlot. Chianti Classico means that it comes from the oldest and the best district in the Chianti Region.
Lambrusco, Riunite
Rosso, Principato


Tenuta Col D'orcia / Tuscany

Founded in the 18th century, this highly acclaimed estate in the Montalcino Commune, south of Siena, Saint Angelo, Colle, produces Tuscany's finest wines from Sangioviese and Cabernet Sauvignon grapes.


616 Tinto Don Miguel Gascón Don Miguel Gascon Sangioviese $ 14.00

My absolute favorite Sangioviese: