that’s Amore! from Dean Martin’s song, That’s Amore!
One of the loveliest of Italian grapes is Sangiovese. This darkly colored grape gets its name from the Latin, sanguis Jovis or blood of Jove. Jove being the king of gods until Christianity came along.
Italy’s love affair with Sangiovese is proven by the fact that it is the most widely planted red grape variety in Italy. In the romantic Tuscan region, Sangiovese is the grape or the base of some great wines from Brunello di Montalcino, Vino Nobile di Montepulciano, Chianti to Morellino di Scansano.
Ever wondered about the makeup of a Super Tuscan? Generally, these upscale wines from Tuscany allow blending Sangiovese with Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah. These tend to be expensive ($$$) and long lived.
Other Italian wine regions planted to Sangiovese and very affordable are Lazio, Umbria, Marche and the Island of Corsica. Outside of Italy, Sangiovese has put down roots in California, Washington and Australia where its naturally high acidity is an asset in those hot climates.
Sangiovese is a thin-skinned, slow ripener. So slow in fact, some vineyards aren’t ready for harvesting until well into October. This extended growing season makes for richer, more concentrated aromas and flavors.
The characteristic Sangiovese flavors are dark cherry and black stone fruit framed with savory notes of tomato leaf and dried herbs. There are many clones, the most prevalent Sangisovese Grosso, is known for its high acidity, sweet and savory flavors and mild tannins.
Brunello di Montalcino is Tuscany’s most famous wine. Brunello from the Sangiovese Grosso clone, is from around the hilltop town of Montalcino where the vineyards radiate down the hillsides from the town.
Although it is not release until it is five years old, Brunello is, with more age, fantastically aromatic, smooth with dark fruits and hints of savory herbs. It’s the perfect marriage with Osso Buco, a traditional Italian dish. This slow and delicious dish of braised veal shanks would surely melt anyone’s heart.
The absolute best Brunello is from Vasco Sassetti. Others to look for would be Biondi Santi, Frescobaldi or Banfi. Brunello di Montalcino averages around $50 to 75.
That would be my dream dinner for Valentine’s Day so here’s another ideal scenario: Spaghetti and Meatballs. Picture two Dalmatians at a checkered tablecloth out the backdoor of an Italian restaurant sucking down the same noodle. It’s a classic scene and an entrée best served with a bottle of Chianti Classico.
The traditional Chianti blend was 75 to 90% Sangiovese with a bit of Canaiolo (10 to 30%) and 10 to 30% Trebbiano and/ or Malvasia. Today, a new law has reduced Canaiolo to 10% and permits up to 10 % non-traditional grapes such as Cabernet and Merlot.
Chianti Classico is situated between Florence and Siena, the inner zone within Tuscany’s Chianti district. Isole y Olena, Gabbiano, and Ruffino are all likely candidates for the seductively simple spaghetti and meatballs with a lovely price point right around $15.
And for that sweet ending to a luscious meal, Ann Vogel’s recipe for Tiramisu must be accompanied by Vin Santo. It’s a style of Tuscan dessert wine made from dried Malvasia or Trebbiano grapes. The best way to describe it – it’s like the kiss of an angel.
Happy Valentine’s Day!