Sangiovese is a red grape variety with a long history. The name Sangiovese comes from the Latin sanguis Jovis, or "blood of Jupiter". The grape is thought to have originated in Tuscany, and it is still most commonly associated with that region. Sangiovese was once a much more widely planted grape, but its popularity has declined in recent years.
In Italy, it is most often used as a blending grape, to make Chianti and other Tuscan red wines for example. Outside of Italy, Sangiovese-based wines are sometimes made in a more New World style, with less focus on tradition and more on fruit forward flavors.
Sangiovese wines are typically medium-bodied with high acidity. They can be light and refreshing, or more full-bodied and tannic. The flavor profile of Sangiovese wines can include cherry, plum, tobacco, and earthy tones. The best Sangiovese wines are well-balanced and can have good aging potential.
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"Hi l am Wim, sommelier, and wine enthusiast just like you! My fellow sommeliers understand the importance of serving wine at the correct temperature. They know that if wine is too warm, it will lose its flavors and complexities, and if wine is served too cold, it will numb your taste buds. A few world renown sommeliers and myself will explain this further, and share some interesting (taste) case studies."