SANGIOVESE

Sangiovese, as a grape, can be grown anywhere that the climate allows. The wine made from that grape is only Chianti if it is grown (and made) in the region of Tuscany allowed to use that name.

There are many different styles of making Sangiovese. Imagery, a California vineyard, makes a nice Sangiovese that I would characterize as lighter than many Chianti Classico wines I have tasted. As for Pinot Noir, I'm not sure I would generalize it as "medium body." I've had some California Pinots that were as light as Gamay Beaujolais, unfortunately, and others that were rich, ripe, and full of flavor and "body," as you call it.

Enjoy, whatever the description!

I'm enjoying a Borgo Reale Super Tuscan (a kosher wine, if you can imagine it!) that is luscious, full-bodied, and long on the palate, tonight.

Basically, yes, it is a medium-bodied red, not totally dissimilar to PN, however the winemaker can probably extract more from Sangiovese, than they are likely to get from PN and still keep it drinkable - if they choose. Had some highly-extracted PN from Mondavi ~'78 (tasted it in '98) and it was still too tanic to drink! UC Davis was of the mind (back in the 70s), that to get a good PN, one needed to extract the heck out of it. This proved wrong. The winemaker at Mondavi was quickly transferred to marketing and it was some many years, before Robert Mondavi approached PNs again. I've had some domestic (US) Sangiovese, that was almost Zin-like, though I really like a much more traditional (read IT) production. If I want Zin, I'll buy Zin.

Hunt

I suppose a rather light bodied Zin and a fuller bodied Sangiovese might have some similar qualities. However, those styles would be exceptions for both varietals. I prefer very big bold Zins and traditional medium bodied Sangiovese.

So happens we had two California Sangiovese's this weekend; a family gathering at a Santa Cruz area beach, cooked up a bog cioppino, and served it with two different Amador County varietal Sangiovese's - 2001 Amador Foothill Barrel Select, and a 2003 Shenandoah Vineyards ReZerve. Both were very nice, but our preference was, somewhat to our surprise, for the Shenandoah (more distinct nose, more full palate).

Rick, I bet this Sangiovese of Imagery, if really made of just sangiovese, and of good clones, would probably qualify as more "Chianti" than those many Chianti Classico wines you have tasted. Seriously. The Chianti I grew up with was a 12%, hardly 12.5% wine. To be drunk, liberally, rather than just tasted.