Sangiovese

In my continued exploration of italian reds I happened across a bottle of 2000 Sangiovese and enjoyed it very much. I have done a little research and am becoming confused about this wine. I keep reading that Sangiovese is a varietal used in making other wines such as Brunello and Chianti. However, the bottle I had was not a blend, or at least wasn't identified as such on the label. Could you kind folk help me understand this wine better. The bottle I had was very nice and I plan to drink more but want to understand more about it before shopping for it.

Thanks,

Alan

Reply to
ashaw
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snipped-for-privacy@jetson.com wrote in news:1155061067.779906.182920 @n13g2000cwa.googlegroups.com:

Basically a wine grown and made in a specific area according to a set of rules can be named after the area ie chianti, brunello, grapes not grown in the specific area or not vinified according to the "rules" are generic. Most Italian wines are geographically named with the notable exception of pinot grigio. A growing trend in tuscany is to make non geographic blends, but another is to grow grapes and bottle generically as you sangiovese. Most sangiovese wines come across like chianti, but not always, Hope that helps . . .

Reply to
Joseph Coulter

Sangiovese is the grape variety. It makes up at least 85% of any wine labeled Chianti (Chianti is a subregion of Tuscany). It makes up 100% of Brunello di Montalcino (in a particular clone known as Brunello or Sangiovese Grosso) -Montalcino is another area of Tuscany. Like many varieties, it has many clones, but they are all still Sangiovese.

Reply to
DaleW

Sangiovese is the main grape used in Chianti. It is also an EXCELLENT grape on its own. It usually has more acidity than your typical "Bordeaux" grapes such as Cabernet Sauvignon, Merlot, and Cabernet Franc. It is for this reason that I use it in blending (I am a home wine maker). Some vinifera can result in "flabby" wines if the pH goes up too much after Malo Lactic Fermentation. A blend with some Sangiovese helps eliminate this problem and means that one can control the acidity by blending and without adding Tartaric Acid.

This fall, I am going to make a 100% Sangiovese as well as using some in blends. I wish it were grown more in the US. I also I had more room in my backyard vineyard to grow some myself. I know that some new vineyards in North Carolina are groing it.

Reply to
Dionysus

skrev i melding news: snipped-for-privacy@n13g2000cwa.googlegroups.com...

That's the main point - you want more of that... :-) It is correct what the others have said - if the bottle said Sangiovese, it is 100% (allowing for legalities in some areas permitting a certain percentage of other grapes to be mixed in, up to 15%, at the vintners discretion)

Now, a wine from a demarcated region, up to the standards of that region, will proudly display the name of the region and it is taken for granted that it will be superior or have a certain desirable character. The point is that climate, soil, grapes and more factors contribute to the final result and wine regions in Europe often have more than 1000 years of experience in getting the best result for each location.

Keep drinking 'pure' Sangiovese and bear in mind that many, if not most, great wines in Europe don't say what grapes are used. hth Anders

Reply to
Anders Tørneskog

From your post, I'm presuming you're in North Carolina? If so, can't help you much - but out here in the CA Sierra Foothills, Sangiovese has a steady and growing popularity. There are some excellent varietal Sangiovese's made in Amador County - you might try those from Amador winery. Unfortunately, not too many blends made with it - and, as you mentioned, it's a great blending grape.

I haven't made any yet, but Sangiovese is definitely on my 'must make' list for within the next couple years.

Reply to
Ric

In California it is common to find 100% Sangiovese wines. One of my favorites. I often prefer them to Italian Chianti blends. I'm going to have to try Brunello.

Reply to
miles

Does anyone know if any US winery or vineyard has ever tried to grow the Brunello clone and, if so, what the results were? I am not aware of any.

Vino

Reply to
Vino

In addition to what others have said, it is worth remarking that many Italian wines made to the strictist DOC or DOCG regulations name the grape variety as well as the region, e.g. Brunello di Montalcino Montepulciano d'Abruzzo Moscato d'Asti Nebbiolo delle Langhe

Reply to
Steve Slatcher

It is supposed to be >85%. Actual content may OFTEN vary way below that minimum...

Reply to
Mike Tommasi

I've had several Sangiovese wines made in NC. Shelton Vineyard is sold in many wine stores in NC, and is a local estate winery. Try theirs, I like it.

Reply to
Dave Allison

Some of my favorite wineries are stopping production of Sangiovese. They told me it just isn't selling well even though those that do buy it love it. Two of my favorites Cambria and Midnight Cellars are halting Sangiovese production with this years release being the last. I believe Meridian is also ending Sangiovese.

It's a marketing thing. Current US market is huge for Merlot which I find very non-descriptive and lacking much complexity. Only a handful seem to have any depth. It should go back to being a blending grape in my opinion!

Reply to
miles

The group I make wine with

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is making a Sangiovese this year. We are getting grapes from Hopland in Mendocino through Peter Brehm. We are in the bay area but have a place in Weimar where we do a lot of the winemaking. Jim

Reply to
Jim Mehl

Very cool thing you've got going there with the "chateaugarage". Do you visit the rec.crafts.winemaking newsgroup? I correspond there quite a bit.

If you're ever headed up to the foothills a little north of your Weimar place, give me a shout (I'll use your website to get you my email address rather than post it here). I'm in Nevada City, where we have a number of great wineries; Nevada City winery, Iron Mountain, Indian Springs, Burch Hall, Lucchessi, Starr, ... the list goes on. Most all have tasting rooms nowadays, so a trip to Grass Valley / Nevada City makes for a full day of wine.

Cheers!

Reply to
Ric

So the required percentage went up recently? Belfrage (Brunello to Zibibbo" said it changed from 75% to 80% in 2000.

Is there a good online source for this information? I have found very few places that give these facts. Perhaps because they keep changing. And because the producers ignore tham anyway :)

Reply to
Steve Slatcher

Sangiovese di Romagna?

Reply to
UC

In ITALY?

The OP asked about ITALIAN Sangiovese. WTF is wrong with you? Can't you read?

Why do I bother with you morons?

Reply to
UC

Geez. You seriously need a time out and then a nap!!

My reply wasn't to the OP. Read above what I replied too. This is a forum of discussion. Sounds like you need an attitude adjustment.

ROFL. Hey, thanks for the laugh! Geez. Some peoples kids.

Reply to
miles

Steve Slatcher skrev i snipped-for-privacy@4ax.com dette:

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Chose the eglish version and experience a very typical italian phenomenon ;-)

regards Jan

Reply to
Jan Bøgh

What did what you wrote have to do with this?:

"In my continued exploration of italian reds I happened across a bottle of 2000 Sangiovese and enjoyed it very much. I have done a little research and am becoming confused about this wine. I keep reading that Sangiovese is a varietal used in making other wines such as Brunello and Chianti. However, the bottle I had was not a blend, or at least wasn't identified as such on the label. Could you kind folk help me understand this wine better. The bottle I had was very nice and I plan to drink more but want to understand more about it before shopping for it.

Thanks,

Alan"

Reply to
UC

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