A red wine for Minestrone soup

We all know eating vegetables is good for us, and research has shown having a glass of red wine regularly also has positive health benefits. And so, in the interest of keeping everyone healthy, we think a glass of red wine would enhance Ann Vogel’s healthy, hearty minestrone soup.

The soup’s Italian roots make us want to reach for a wine that also has a long history that began in Italy. Sangiovese is a wine steeped in Italian history. Its name is from the Latin “sanguis Jovis”, or “the blood of Jove.” Sangiovese is definitely the blood of Italian wines.

It is the most widely used red grape in Italy. You’ll find it in Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano, Brunello di Montalcino, Rosso di Montalcino, Sangiovese di Romagna, and Super Tuscan blends. Each a different region with different styles.

When Italians moved to the new world, they brought their beloved vines with them. So for this dish, we introduce you to Latah Creek Wine Cellars’ 2009 Sangiovese.

This family owned Washington winery was established in 1982 in Spokane. Winemaker and owners Mike and Ellena Conway produce about 40,000 cases annually of 12 different wines including an award winning merlot, sangiovese, chardonnay and a couple of rare wines: May Wine and Muscat Canelli.

The Sangiovese is more fruit-forward than its Italian cousins with bright berry and cherry fruits and a touch of herbs. There’s a lot of finesse on the palate with light tannins and acidity will contrast nicely with this hearty soup.

It retails for around $11.