Sangiovese is an acid-driven red that makes food taste better. It’s famous with tomato because the wine’s acidity matches the dish, while savory notes (herbs, tea, leather) complement Italian seasoning.
At a glance
- What it feels like: bright, mouth-watering, medium tannin
- What it tastes like: sour cherry, dried herbs, tea, sometimes leather
- What to know: too-warm makes it feel sharp; serve slightly cool
Pairing superpower
If dinner involves tomato, Sangiovese is a safe bet. It also works with grilled vegetables and olive oil-forward dishes where bigger reds can feel heavy.
