Food & Wine Pairing
Sangiovese and Food Pairing
Ingredients and Styles
Sangiovese is one of the wine world's great gifts to the table. It is moderate in alcohol, carries with it a sharp backbone of acidity, and, by and large, has very balanced levels of tannin. This basic profile allows it to marry well with many dishes. The pairing of Chianti with tomato-based pasta and pizza sauces is a cliché for a good reason: even without much attention, it is almost always successful, as the tomato's acidic nature can stand up to that of the wine. Additionally, Sangiovese's medium body and weight give it tremendous flexibility. “Local” dishes such as bistecca alla fiorentina – a steak marinated in light olive oil with black pepper – pair well with Sangiovese, as do the aforementioned tomato-based pastas and pizzas, and risotto.
Paired with Sangiovese, dishes as straightforward as meatloaf and roast chicken take on new life. With its balanced acidity, Sangiovese is great with many tuna, swordfish, and shark preparations, especially those with Italian or Provençale tomato-based sauces. Many preparations of offal (calf's liver and sweetbreads), sausage, and charcuterie also match nicely. Recipes that pair meat or poultry and fruit (especially those with tart flavors, such as sour cherry, orange, tangerine, and fresh tomatoes—yes, tomatoes are a fruit) are quite good with California fruit-forward interpretations. And green vegetables or herbal additions will show nicely with earthier and classic Italian wines. Think fresh basil, roasted fennel, roasted and stuffed peppers or tomatoes, and even grilled asparagus.
When Cabernet Sauvignon or other grapes are blended with Sangiovese, the wine's profile changes. Blends almost always have more body and alcohol, and flavors inherent to the other varieties (usually Cabernet or Merlot) come forward. Match these wines with dishes that are more traditional matches for big red wines but with a bit of a kick. The zip from the Sangiovese seems to accommodate an array of herbs and spices that might otherwise appear odd or off with a pure Cabernet Sauvignon. More powerful pure Sangiovese wines, like Brunello di Montalcino or many of the Super Tuscan genre, should be treated in the same way.
| Wine Style | Ingredients | Cuisines + Cooking methods |
|---|---|---|
| Young, Old World style, classic Chianti blend, with emphasis on herbal notes (lighter, more lively acidity, earthier) | Charcuterie Chicken Tuna, swordfish, salmon Basil Fennel, anise Asparagus Green vegetables, including bitter greens such as escarole Lemon Peppers (green and red) Tomatoes Thyme |
Tomato-based pasta and pizza sauces that include herbs Roasted and stuffed peppers or tomatoes A simple lemon-based vinaigrette (don’t overdo the acid) Fish with a tomato-based more herbal Italian or anise-inflected Provençale sauce Uncooked fennel as a topping or roasted as a side dish Roast chicken with escarole as a side Grilled asparagus Richer, thick soup, such as a puréed bean soup, traditional minestrone |
| Young, New World style, more fruit-forward | Chicken Beef Sausage Tuna, swordfish, salmon Olives Tomatoes Thyme Milder blue-veined cheeses, such as Gorgonzola and Cambozola |
Tomato-based sauces emphasizing tomato as a fruit Fish preparations with uncooked tomato or olives Pair meat or poultry with tart fruit (sour cherry, orange, tangerine, fresh tomatoes) “Lighter” beef dishes, such as meatloaf Roast chicken with a tomato salad |
| Young, “Super-Tuscan” blend with Cabernet Sauvignon or Merlot (more body, more alcohol) | Tomatoes Olives Black pepper Beef Pork |
Dishes that are a match for Cabernet Sauvignon or Merlot, but have slightly more acid and herbs Lightly char-grilling or smoking Rich, slow braises Up the butter/dairy content in the dish to pair with the tannins Risotto Bistecca alla fiorentina – a steak marinated in light olive oil Dishes with cooked olives Black pepper added generously to a dish |
| Aged | Offal (calf's liver and sweetbreads) Mushroom Truffle Balsamic vinegar Hard, milder cheeses (e.g. Parmesan) |
Keep food simple to highlight the wine Preferably cook meat rare or medium-rare Steak with mushrooms Sautéed liver. Deglaze pan with balsamic vinegar |
Methods of Cooking
High acidity coupled with body means that you can serve Sangiovese with those rich, slow braises a Pinot Noir may not be forceful enough to accompany. Most wines with some oak treatment can handle a light char-grilled or smoked dish. Nearly all roasts (meat and vegetables alike) are well-suited to this grape. Deglazing the cooking pan with sharp liquids (wine or a combination of wine and lemon) works well to produce pan juices or a sauce to accompany Sangiovese; the same practice can also work with Pinot Noir.
Aging Sangiovese brings out more of the mushroom, truffle, and spice notes, while the classic red and black cherry flavors taste drier and less plump than in the wine's youth. As with other mature wines, I enjoy rare to medium-rare meats whose juiciness will fill in the flavor gaps left by the aging of the wine. Sangiovese can also be delightful with many cheeses, especially harder but mild varieties.
Pairing Pointers
Sangiovese pairs well with:
- Tomato-based sauces. Isn't it nice to know that the time-honored combination of pizza and red-sauce pastas with Chianti gets a gastronomic stamp of approval?
- Fresh herbs. Whether it's basil accompanying the tomatoes in a caprese salad or fresh chopped thyme or sage on a dish, Sangiovese's inherent herbal edge enables these matches to sing.
- Richer, thicker soups. Try a Sangiovese with a puréed bean soup, traditional minestrone, or the increasingly popular “bread soup,” Italian ribollita.
- Many mushrooms. Truffles, morels, porcini, and any other stronger mushrooms are lovely with this grape. Wild mushrooms are sublime.
- A variety of cheeses. Sangiovese's rustic personality and racy acidity allow it to pair with a wider array of cheeses than most other red wines. Milder blue-veined cheeses, like Gorgonzola and Cambozola, pair very well.
Sangiovese does not pair well:
- With high levels of fiery spice and heat. Most Sangiovese-based wines will have their balance distorted and thrown off.
- With a lot of seafood. Outside the realm of “red-friendly” fish (tuna, swordfish, and salmon), Sangiovese is not a sure bet with shellfish and fish. They come in different personalities, which vary in their food affinities. Many of the “Super Tuscan” blends (with a high percentage of Cabernet) should be treated like a more ample, tannic Cabernet Sauvignon rather than like a Sangiovese.