Is Your Sangiovese Missing That EXTRA Ingredient for Tasting Great?
Sangiovese is a grape variety that has been known to produce some of the best wines in the world. However, not all Sangiovese wines are created equal. Some Sangiovese wines lack that extra ingredient that makes them great. So, what is that extra ingredient, and how can you ensure that your Sangiovese wine has it? In this blog post, we will explore some of the factors that make Sangiovese wines great and provide tips on how to achieve that perfect Sangiovese taste.
Table of Contents
1. Introduction
2. The Sangiovese Grape
3. Factors that Affect the Taste of Sangiovese Wines
1. Soil and Climate
2. Winemaking Techniques
3. Aging
4. How to Get the Best Out of Your Sangiovese Wine
1. Pairing with Food
2. Decanting and Serving Temperature
3. Glassware
5. Conclusion
6. FAQ
The Sangiovese Grape
Before we dive into the factors that make Sangiovese wines great, let’s briefly discuss the grape itself. Sangiovese is a red grape variety that is primarily grown in Italy. It is one of the most widely cultivated grape varieties in the country. Sangiovese grapes are thin-skinned, with a medium acidity level, and produce wines that are medium-bodied.
Factors that Affect the Taste of Sangiovese Wines
There are several factors that can affect the taste of Sangiovese wines. Let’s take a closer look at each one.
Soil and Climate
The soil and climate in which Sangiovese grapes are grown can have a significant impact on their taste. Sangiovese grapes thrive in hot and dry environments. They are typically grown in areas that have high temperatures and low rainfall. However, the soil type also plays a crucial role in the taste of Sangiovese wines.
Sangiovese grapes grown in clay soils tend to have higher acidity levels and produce wines that are more tannic. Wines made from Sangiovese grapes grown in sandy soils tend to be lighter in style and have softer tannins. Whereas, the wines made from Sangiovese grapes grown in limestone soils are more complex and have a higher acidity level.
Winemaking Techniques
Winemaking techniques can also have a significant effect on the taste of Sangiovese wines. Two main winemaking techniques are used to produce Sangiovese wines: traditional and modern.
Traditional winemaking techniques involve fermenting the grapes in large wooden barrels. The oak barrels provide a natural flavour to the wine, and the wine undergoes a malolactic fermentation process, which gives it a buttery taste.
Modern winemaking techniques involve fermenting the grapes in stainless steel tanks. This technique produces a wine that has a fresh, fruity taste. Modern winemaking techniques are also used to produce Sangiovese wines that are aged for a shorter time than traditional wines.
Aging
Aging can significantly improve the taste of Sangiovese wines. Sangiovese wines are typically aged in oak barrels, which can provide the wine with a vanilla or spicy flavour. The amount of time that the wine is aged in the barrel can also affect the taste. Sangiovese wines that are aged for a longer time tend to be more complex, with a higher tannin level.
How to Get the Best Out of Your Sangiovese Wine
Now that we have discussed the factors that affect the taste of Sangiovese wines let’s take a look at how to get the best out of your Sangiovese wine.
Pairing with Food
Sangiovese wines pair well with food, particularly Italian cuisine. The high acidity level of the wine makes it an excellent pairing with tomato-based dishes. Sangiovese wines also pair well with roasted meats and grilled vegetables.
Decanting and Serving Temperature
Decanting your Sangiovese wine can help to enhance its flavour. Decanting is the process of pouring the wine into a container to separate the sediment from the liquid. Decanting allows the wine to breathe, which can help to release the full flavour of the wine.
Sangiovese wines should also be served at the correct temperature. Red wines are best served at room temperature, which is around 18°C to 22°C. However, if the room temperature is too warm, the wine can be chilled slightly.
Glassware
The type of glass that you use to serve your Sangiovese wine can also affect its taste. Sangiovese wines are best served in a large bowl-shaped glass or a tulip-shaped glass. The large bowl-shaped glass allows the wine to breathe, which can help to release the full flavour of the wine. The tulip-shaped glass is perfect for capturing the aroma of the wine.
Conclusion
In conclusion, Sangiovese wines can taste great, but they need that extra ingredient to make them exceptional. Factors such as soil and climate, winemaking techniques, and aging can all affect the taste of Sangiovese wines. To get the best out of your Sangiovese wine, you need to pair it with food, decant it, serve it at the correct temperature, and use the correct glassware.
FAQ
Q: What food pairs well with Sangiovese wines?
A: Sangiovese wines pair well with Italian cuisine, particularly tomato-based dishes. They also pair well with roasted meats and grilled vegetables.
Q: What is decanting?
A: Decanting is the process of pouring wine into a container to separate the sediment from the liquid. Decanting allows the wine to breathe, which can help to enhance its flavour.
Q: What glassware should I use to serve Sangiovese wine?
A: Sangiovese wines are best served in a large bowl-shaped glass or a tulip-shaped glass. The large bowl-shaped glass allows the wine to breathe, which can help to release the full flavour of the wine. The tulip-shaped glass is perfect for capturing the aroma of the wine.
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