I had a Sangiovese recently and I have to say it’s my new favorite wine. Or at least this kind was excellent. It was light, refreshing and all around delicious. Does anyone else have a sangiovese they recommend? (22 replies, last updated by BN1 June 10, 2008)

The sangiovese grape is native to Tuscany and is the main grape in Chianti & Brunello wines. It would certainly go well with most hearty foods from that area and would go especially well with roasted & grilled meats. (6 replies, last updated by chrisinroch January 16, 2008)

One of my favorite wines was the sangiovese made by Zenaida. They have recently trashed all their sangiovese vines, as has Justin. Mastantuono made a sangiovese, but they just went out of business and the winery that took them... (41 replies, last updated by Shooley June 18, 2009)

Which Barbera? Which Sangiovese? If the answer is “I don't know; I haven't purchased it yet,” then go off the board with Zinfandel or an Irpinia IGT or Aglianico wine from Italy. Vesevo is a very affordable producer... (32 replies, last updated by TBird July 17, 2008)

I’m trying to find out how Sangiovese in Newburgh is, I’ve heard a few good reviews, but I was trying to find out if anyone has eaten there recently. (0 replies, last updated by Tracey April 5, 2004)

Tuesday night I was picking up some sundries at Longs in Cloverdale and took a walk down the wine aisles. I was shocked to see 1999 Atlas Peak Napa Valley Sangiovese on sale for $3.99. This is a premium wine that usually sells... (10 replies, last updated by Melanie Wong October 12, 2003)

who has worked with some of Campania’s most important winemakers." Like I said, I’m no oenologist but shouldn’t the sangiovese grape get a little love here? So which is it: a) sangiovese really isn’t on the... (6 replies, last updated by Elaine (Snutteplutten) January 13, 2005)

None that I know of. That said, no Italian varietals produced in California are very good. Cal/Ital Sangiovese is horrible; some of the Barberas from Amador Co. are OK. (18 replies, last updated by BN1 May 27, 2008)

. A recent thread had some posters discounting Cal-Ital wines in general. So even though I am currently in northern Cal, I am curious to spend some time comparing California sangioveses with Italian.. As a fairly random starting... (15 replies, last updated by souvenir May 24, 2008)

: Ramazzotti 2003 Dry Creek Sangiovese - this wine had very varietal character with a smooth texture and notes of sour cherry, dried cherry, juicy strawberry and soft oak spice. A great, very drinkable example of California... (2 replies, last updated by BN1 April 23, 2007)

; KWV Steen Chenin Blanc Saint M Riesling Ecco Domani Pinot Grigio Oxford Landing Viognier Kendall Jackson Sauvignon Blanc Mark West Pinot Noir Dona Paula “Los Cardos” Malbec Di Majo Sangiovese Calina Carmenere Santa Rita 120... (8 replies, last updated by texascarl June 6, 2009)

Depends on the amount of tomatoes. I find that Sangiovese (Chianti and others) do a good job with the acid that they impart. Sangioveses also have an affinity for garlic. If they are secondary, then you can go towards a Zin for... (6 replies, last updated by Bill Hunt March 27, 2008)

Last minute road trip to Ptown. Saw their menu outside 386 Commercial St. and decided to try. Had a Spanish Rueda Blanca, spicyish, nice. He had Sangiovese. Smooth he said. (We’re not experts.) Steamed clams with chorizo,... (0 replies, last updated by mimish April 27, 2008)

It almost sounds like you are making a porchetta. I would opt for Sangiovese or a not too heavy California Zinfandel. (5 replies, last updated by feelinpeckish March 17, 2006)

not a destination place by any means, it is quite a friendly, inexpensive place to have a bottle of sangiovese, a pasta con fungi (Ginny) or a good caprioso pizza with mushrooms, olives and bacon (yeah, pancetta, I know, but... (0 replies, last updated by Steve R. July 5, 2005)