One of the most popular varietals of Italy, Sangiovese grapes are grown in the Tuscany region of central Italy and are used to produce great wines such as Chianti, Vino Nobile do Montepulciano, and Brunello di Montalcino. Though mostly grown in Tuscany, the Sangiovese grapes are used for wines in the regions of Umbria and Emilia-Romagna, and are now being seen in different parts of the world – California, Australia, and Argentina for example. What’s interesting about the Sangiovese grape is that research has found one of its parent grapes to be the Calabrese di Montenuovo in southern Italy. There are different mutations of the grape as it can alter its genetics to fit its environment. However, it is consistently high in acidity with a cherry flavor profile. You’ll also find earthy and herby notes. It’s a dry wine that will transport you to Old World Tuscany with the first sip.
Food it pairs well with: Roasted game and pork, (rare) steak, anything with tomato sauce
Recommended Recipe: Tagliata with Arugula from Food & Wine
- 1 minced garlic clove
- 1 1/2 teaspoons each of chopped rosemary and sage
- Coarse sea salt and freshly ground pepper
- 1 boneless rib eye steak, cut 2 inches thick (2 1/4 pounds)
- Extra-virgin olive oil
- 1 bunch of arugula
- 1 tablespoon lemon juice
- 1 cup shaved Parmigiano-Reggiano
How to Make:
- Preheat the oven to 350. Preheat a cast-iron skillet.
- In a bowl, mix the garlic, rosemary, sage, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. Rub the mixture all over the steak.
- Add 1 tablespoon of oil to the skillet. Add the steak and cook over moderate heat until browned all over. Stand the steak on its side and roast it in the oven for 20 minutes
- Transfer the steak to a cutting board and let rest for 10 minutes, then slice.
- Spread the arugula on a platter and top with the steak. Drizzle with oil and lemon juice and top with the cheese shavings.
Recommended CO Wines: Balistreri Sangiovese, Wild Women Wine Sangiovese (Limited Release), Plum Creek Winery Sangiovese