Wine-making is a tradition in Italy, and Sangiovese grapes have been part of that tradition for many years. Wines from Italy wouldn't be the same without Sangiovese grapes, which are full of history and flavor.
Location
According to easy-wine.net, the history of Sangiovese grapes starts in Tuscany, Italy, where the grapes probably originated. Tuscany has the correct climate for growing grapes, with cool, moist mornings and hot, dry growing times. Currently, Sangiovese grapes are also grown in Australia and California.
Time Frame
It is thought that the first literary reference to Sangiovese grapes was in 1722. The name Sangiovese is of Latin origin and means the "blood of Jove." Jove is another name for the Roman god Jupiter. The basic blend of Chianti was established in the 1890s and was comprised of mostly Sangiovese grapes. Italian immigrants introduced the Sangiovese grape to California during the late1800s. Today, Sangiovese grapes are the main grapes grown for wine production in Italy.
Types
Sangiovese grapes are used for red wines. They are the main ingredient in many blended wines such as Chianti, Morellino de Scansano, Sagiovese Novello and Vino Nobile di Montepulciano. Sangiovese grapes are also used to create varietal or single variety wines, such as Brunello di Montalcino, Rosso di Montalcino and Sangiovese di Romagna. Over 14 clones of Sangiovese grapes have been created, with Brunello the most highly regarded.
Significance
Sangiovese wines were popular when they were first created, and are still enjoyed today thanks to the wines' unique flavors. Sangiovese grapes produce wines that are fruity, medium bodied and have a high natural acidity. The younger the wine, the fruitier the flavor, compared with older, more mature wines that have stronger oak or tarry flavors. The history of Sangiovese grapes may date back over three centuries, but they are still an extremely popular choice of wine today.
Features
Wine is most enjoyable when served to accompany a meal. Sangiovese grape wines have been traditionally paired with red meats, bruschetta, carpaccio and pastas.
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