Tuscany’s most famous grape Sangiovese means the “blood of Jove” and is best known as the only component of Brunello di Montalcino and Rosso di Montalcino and the main component of the blends Chianti, Vino Nobile di Montepulciano and Morellino di Scansano. It is known for fresh fruity flavors of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels. While not as aromatic as other red wine varieties such as Pinot noir, Cabernet Sauvignon, and Syrah, Sangiovese often has a flavor profile of sour red cherries with earthy aromas and tea leaf notes. Wines made from Sangiovese usually have medium-plus tannins and high acidity, making them ideal for pairing with foods.