Because Sangiovese is very thin skinned, the juice produces a rich, alcoholic and long-standing wine. The wine itself is known for being fruity and naturally acidic. The aroma is non-aggressive and it is best enjoyed with the excellent cuisine of Italy. As Fernande Garvin once said, “Wine makes a symphony of a good meal!” When paired with food, Chianti and other Sangiovese blends shine!
Sangiovese’s natural acidity matches up with foods like tomatoes and citrus and cuts through rich dishes like rabbit, duck, or tomato based pastas.
Recipes to pair with Chianti or Sangiovese:
Tuscan Kale and Cannellini
Braised Beef Al Sangiovese
Polenta with Sausage
Roast Quail Stuffed with Pate and served in a Pastry Crust
Roast Veal with Lemon and Aniseed
Spaghetti All Amatriciana
Risotto with pigeon ragout
Traditional Rabbit Stew
Linguini a Vongole