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This style of Sangiovese is a quintessential food wine. Usually medium-bodied, this offers savory herb, wild mushroom, and floral aromatics as well as tangy red fruit flavors and a palate-refreshing acidity. Some examples offer more brooding black fruit or dried prune flavors with a deeper meaty earthiness, yet retain the bright acidity despite their heavier frame.
This style emphasizes riper fruit (often darker berry and black cherry), lower acidity, and a richer, more powerful mouth-feel as well as toasty oak notes. Often blended with non-native varietals (such as Cabernet Sauvignon, Merlot, or Syrah) to further the difference with traditional styles.
Most New World examples closely mimic the currently dominant popular style, that of richer, softer, more obvious fruit with a more pronounced oakiness. The acidic bite and herbal notes found in traditional Italian versions almost always take a back seat to ripe fruit and a softer texture, although the typical floral aromatics and pretty medium-bodied fruit can still shine through.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.