Many wine drinkers are familiar with the Sangiovese grape without realizing it. Sangiovese is the predominant grape in Chianti blends. Those rustic looking bottles one finds at their favorite Italian restaurants are most likely made with this grape. Sangiovese is the primary grape of the Tuscan region of Italy.
My favorite Sangiovese comes from Barboursville Vineyard and Winery in Virginia. Their winemaker blends Sangiovese with up to 25% of other varietals – Cabernet Sauvignon, Merlot, and Petit Verdot; and after fermentation in stainless steel, it is aged for 6-8 months in French Oak Barrels. The result is a light-bodied wine with a lingering finish with flavors of plums and red berries.
I’ve also enjoyed a Kentucky Sangiovese produced by Elk Creek Vineyards and Winery. Elk Creek’s Sangiovese is a soft, dry medium-bodied red. Recently we also tried their Estate Sangiovese. Estate wines are made from grapes grown at the vineyard. It was very good and is a good example of the high quality of grapes grown in Kentucky.
Sangiovese wines are excellent and I recommend them, even to someone who does not usually choose a dry red.This entry was posted in Wine of the Week by admin