Sangiovese-buy Wine Online Australia Food Paring & Suggestions! -19ise.com

Food-and-Drink A red Italian wine, the Sangiovese the name comes from the Latin sanguis Jovis or the blood of Jove". The translation of the wines name, the "blood of Jove", speaks of the Roman god Jupiter and according to the legend, the name was created by monks from a commune in the province of Rimini. It is the grape of central Italy from Romagna to Lazio, Campania and Sicily, and outside of Italy it is famous as the only component of Brunello and Rosso di Montalcino and as Italy is the home of the oldest wine-producing regions in the world, it represents about a third of the worldwide wine production and distribution of brad variety and contribution of 50 million hl per year. The Sangiovese was much known in the 16th century. Italy’s claim to fame and the Tuscany pride- is traditionally made and the Sangiovese wine is all cherry fruit, earth, and cedar flavour. Many of the Super-Tuscans are Sangiovese flavour blended with Bordeaux varietals and normally aged in oak barrels wines. Fresh Sangiovese wine has fruit flavours of strawberry, while not as aromatic as other red wine varieties as the Pinot noir, Cabernet Sauvignon, it is a wine that usually has a flavour of sour red cherries with earthy notes and tea leaf aromas with medium-plus tannins and increased acidity. Early theories on the origin of Sangiovese dated the grape to the ancient time of Roman winemaking. It was said that the grape was first cultivated in Tuscany by the Etruscans from wild vines such as Vitis Vinifera. Besides the fact that the Sangioveses is one of the most famous wines in Italy it is consumed worldwide and is preferred by many wine tasters it is very famous in Australia, also found online, it is consumed very frequently with classical food pairings and Italian cuisine tomato pasta and pizza-sauce. The one that has been subject to more aggressive barrel treatment in oak are easily combined with grilled food and BBQ. Varietal Sangiovese or the ones with a smaller proportion of the powerful, full-bodied and blended Cabernet can highlight the flavours of relatively tasteless dishes like meatloaf and roast meat (chicken). As the person that has tried few of them, if you are the one that is seeking a quality and not quantity in your glass then try the fragrant dark cherry with dark aroma of savoury herby elements and more opulent blackcurrant and olive flavours – Stella Bella Sangiovese Cabernet Sauvignon 2009. About the Author: 相关的主题文章: