Sangiovese, Tempranillo and Other Reds

Sangiovese is Italy's most important red grape and the backbone of Chianti and Brunello di Montalcino in Tuscany. It has high acidity, high tannins and distinctive cherry, earth and tomato aromas. Tempranillo is Spain's answer – the grape's heart beats in Rioja and Ribera del Duero. It produces strawberry, leather and lavender notes with medium-firm tannins and medium-high acidity and takes well to oak barrels. Beyond these, Grenache (red berries, low tannin, Rhône and Spain), Malbec (dark fruit and violets, Argentina) and Nebbiolo (Barolo, powerful tannins, roses and tar, Piedmont) deserve mention as distinct personalities.