Sangiovese (san-jo-veh-zeh) is a red Italian wine grape variety whose name derives from the Latin sanguis Jovis, "the blood of Jove".
Sangiovese
Italian immigrants from Tuscany probably introduced the Sangiovese grape to California in the late 1800s, possibly at the Segheshio Family's "Chianti Station," near Geyserville.
Sangiovese (synonyms: Brunello, Morellino, Prugnolo, Sangioveto, Tignolo and Uva Canina) is a red wine grape variety originating in Italy where it is now recognised as a superior variety.
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Coriole 2002 "Contour 4" McLaren Vale Sangiovese-Shiraz ($14.00)
This is a blend of 55 percent of the Italian variety Sangiovese (perhaps best known as the leading grape in Chianti) with 45 percent of the Australian Shiraz (Syrah), ...
SANGIOVESE
A semi-classic red-wine grape grown in the Tuscany region of Italy. Used to make Chianti and other Tuscan reds. Notable clonal versions include Sangiovese Grosso, and Sangiovese Piccolo.
Sangiovese
[Brunello]
Famous Italian variety loves dry, hard land on which it can be encouraged to turn out some of the most aristocratic of reds.
Sangiovese di Romagna
In Romagna, red wine means Sangiovese. There are many who believe Romagna is the land from which Sangiovese has originated.
Sangiovese (San-gee-oh-ve-zee)
Sangiovese is a medium bodied dry wine with earthy aromas and berry, plum, spicy, or floral flavors. It has a smooth texture. Sangiovese is the main grape used to produce Italian Chiantis.
Sangiovese
The superstar of the Tuscan winemaking scene, Sangiovese takes a long, warm growing season to produce the best fruit, redolent of truffles, blackberries and black currants.
Sangiovese (san-joh-vay'z eh)
One of the most important red wine grapes of Italy. Found primarily in the Tuscany region of central Italy. There are several distinct clones of this grape, each of varying quality.
Sangiovese: A red grape native to Tuscany; the base grape for Chianti, Brunello di Montalcino, Morellino di Scansano and others.
Sauternes: A sweet Bordeaux white wine made from botrytized Sémillon and Sauvignon Blanc.
Sangiovese (cherries, raisins, earth and violets)
A red-wine grape grown in the Tuscany region of Italy. Used to make Chianti and other Tuscan reds. Some versions (clones) include Sangiovese Grosso, and Sangiovese Piccolo.
Sangiovese
Grown in various forms throughout Central Italy. Known as Brunello around the city of Siena in Tuscany. Used as most important part of the blend for Chianti and Vino Nobile wines. Not much seen outside of Central Italy.
Sangiovese is the prominent grape of the Tuscany region of Italy, where it is used in producing Chianti. Chiantis can be found in a wide range of styles, from light to full-bodied. It is medium in tannin, but can be high in acidity.
Sangiovese. Great grape of Chianti.
Sauvignon Blanc. White grape that makes grassy dry wines all over the world. Also used in dessert wines. Same as Fume Blanc.
SANGIOVESE [San-jo-VAY-zay]
(Pronounced "sahn-joe-veh-zeh"). Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate.
SANGIOVESE (Red) [san-geeo-VEHS-eh]
Sangiovese is best known for providing the backbone for many superb Italian red wines from Chianti and Brunello di Montalcino, as well as the so-called super-Tuscan blends.
Sangiovese is Italy's most widely planted variety and the backbone of Chianti amongst others. A late ripening grape, it generally gives wine of good structure.
Sangiovese
Sangiovese is indigenous to Tuscany, where is makes Chianti, the flagship wine of the region. Sangiovese is also the primary grape in the wines Brunello di Montalcino, Vino Nobile di Montepulciano and Morellino di Scansano.
Sangiovese
Synonyms
There are many subvarieties of Sangiovese, but these notes deal with Sangiovese Grosso, also known as San Gioveto in Tuscany and in other parts of Italy as Prugnolo, Brunello, Calabrese, Uvetta, Montepulciano etc.
Sangiovese wines on the whole had good fruit but only average body and lowish acidity, which made it more of an early drinking vintage than a long keeping one.
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Sangiovese:
The Primary grape of Tuscany in central Italy make wines with medium body and a backbone of bracing acid that lets these wines pair very well with tomato dishes.
[edit] Sangiovese The preponderant grape for making the Italian wine known as Chianti.
[edit] Sangria A tart punch made from red wine along with orange, lemon and apricot juice with added sugar.
Italian Chianti produced from the Sangiovese grape can be some of the world's best wine and some of the world's most dreadful plonk; stay away from the straw basket-bottles (known as fiascos-the name says it all).
Wine is often called the nectar of the gods, but Sangiovese is the only grape named after a god. Sangiovese means "blood of Jove." ...
Try Gamay from France, which produces Beaujolais, Pinot Noir from the Burgundy region of France, California, or Oregon, Tempranillo from Spain, Dolcetto, or Sangiovese from Italy.
Nose is a little hot of alcohol, not terribly expressive until it warms up - then it offers ripe fresh pear - it smells more like a clean Chardonnay than a Sangiovese. Some faint hints of citrus, maybe red fruit and something green.
The classic dry red wine of Tuscany, made from Sangiovese and other grapes near Florence in North Central Italy.
Chianti is made from the Sangiovese grape, with small amounts of other grapes, including Cabernet Sauvignon, also permissible. The best wines are from the Chianti Classico subregion, but others are also worth trying, particularly Chianti Rufina.
In the centre, Tuscany is home to Chianti (variable quality reds made primarily from Sangiovese), Chianti Classico (much more consistent), ...
Chianti is an Italian wine made from Sangiovese grapes. It pairs well with many foods and again, you get to appear continental. You can even make references to that summer you spent in the Tuscan countryside, picking grapes and making olive oil.
Examples of this include Chianti, a region in Italy that produces mostly Sangiovese-based wines. There are regional laws that govern the type of varietals that may be planted in the region, as well as blending, growing, and harvesting requirements.
They are the Northern California wines that fall under the category of the "Big Reds:" Syrah, Petite Sirah and Cabernet Francs are often joined by Barbera, Sangiovese and Tempranillo.
The leading varieties in Texas are cabernet sauvignon, chardonnay, merlot, sauvignon blanc and chenin blanc, but high-quality cabernet franc, pinot noir, zinfandel, sangiovese, and viognier are also produced.
Pizza: Think red. Italian reds like Chianti, Valpolicella or those made from the Sangiovese grape are particularly good, but so is Zinfandel. Don't over-think your pizza wine; just enjoy it.
RUGNOLO GENTILE
Another name for the Sangiovese Grosso grape.
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Select a red wine for beef and lamb dishes. These wines would include Barbera, Sangiovese, Cabernet Sauvignon, Merlot, Syrah, Pinot Noir, and Zinfandel.
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Super Tuscan:Wines from Tuscany made using international varieties such as Cabernet Sauvignon and Syrah rather than relying primarily on local varieties such as Sangiovese.
The so-called "noble" grapes are those that produce the world's finest wines: Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Semillon and Riesling (some would also include Syrah, Nebbiolo and Sangiovese).
It is very widely planted - in California it's about equal with Merlot grape vines, while in its home in Italy it has more acerage than Sangiovese and Nebbiolo. Piedmont is especially well known for this grape.
Chianti: Medium to full-bodied red table wine of Tuscany in Italy. Chiantis are blends, but the primary grape variety used is Sangiovese.
Campania, Cava, Champagne, Chianti, Classico, Frascati, Grappa, Lambrusco, Malbec, Marsala, Merlot, Montepulciano D'Abruzzo, Morellino, Moscato, Nebbiolo, Nero D'Avola, Piedmont, Pinot Grigio, Pinot Noir, Prosecco, Rioja, Ripasso, Rosé, Sangiovese, ...
to improve the flavour, colour and tannin of the remaining fruit. Usually done with varieties which are sensitive to over-cropping (i.e. when excessive yield results in significant reductions in wine quality) such as Pinot Noir and Sangiovese.
 See also: Wine, Grape, Red, Region, Cabernet
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