Sangiovese is Italy's most planted varietal and dominates the central Italian region of Tuscany where it forms the base of Italy's best-known wine, Chianti.
Typically medium-bodied and assertive, with red fruit flavors (cherry, raspberry) and mild earthy spice notes enveloped by a food-loving lively acidity.
Traditional Italian (including Chianti)
Basic pasta with red sauce, pizza, mild meat dishes, antipasti, chicken cacciatore, veal or chicken parmigiano.
Modern Italian (including Super Tuscans)
Richer red sauce pasta dishes with spicy sausage or meatballs, steak Florentine, pasta Bolognese, pasta arrabiata, meaty pizza.
New World (USA, Argentina)
Pizza, pasta with red sauce, antipasti. Medium-bodied examples work well with sauced chicken or pork dishes and fuller-bodied examples can stand up to steaks and veal chops.
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