Sangiovese achieves its greatest expression in Tuscany
Sangiovese is a red grape grown throughout Italy, but perhaps achieves its greatest expression in Tuscany where it provides the backbone for Chianti, Brunello di Montalcino Vino Nobile di Montepulciano (confusingly Montepulciano is also a grape variety grown in the Abruzzo region in the south east). Sangiovese produces medium to full bodied wines with very high acidity and shows Morello cherry, savoury herb, dried tomato and spice character.
Good food wines have high levels of acidity to cut through the richness of dishes keeping the palate refreshed and thereby stimulating the appetite. With its searing acidity and robust tannins Sangiovese demands food to show at its best (it can be a pretty mean tasting wine when served without food). Sangiovese is perfect with roast meats, game, meaty pasta dishes and hard cheeses. It also has an affinity with any tomato based dishes.