Sangiovese is the most popular red wine variety in Italy. The name translates as “Jupiter’s Blood.” It is best known for its role in Chianti and Tuscan wines, but it is used in many other Italian wine regions.

Sangiovese is becoming increasingly popular with Australian winemakers in all but the coolest regions. The wines can be lighter bodied and more acid than traditional Australian wines. The flavours to look for are bitter cherries and savouriness, rather than upfront ripe fruit.

Sangiovese wines are best consumed with food. This guide will give you plenty of ideas for food pairing with Sangiovese, but to start with, think Italian. Lighter styles can be enjoyed with antipasto or perhaps just a few slices of salami or prosciutto. More robust styles can be matched with meat and hearty dishes such as the Tuscan favourite bistecca alla fiorentina, a large grilled T-Bone steak.

Find out more about Sangiovese in Australia

Tuscan Table, Chianti Gregory Gorham Buy This Print from Art.com