I often talk to people who are nervous about buying an Italian wine that is not a Chianti. Although it is important to know the taste of a well-made Chianti, Chianti Classico and Chianti Classico Riserva, there are also many interesting, quality wines from all over Tuscany and Central Italy made from the same grape. That grape is Sangiovese, Italy’s most widely planted red varietal. Chianti is actually a blend of mostly Sangiovese and small amounts of Canaiolo and Trebbiano (which is a white grape).

On its own, Sangiovese is light in color, fairly acidic and tastes of sour cherries, plums and strawberries with some spice on the nose. Sangiovese also blends well with other, more full-bodied grapes like Cabernet Sauvignon and Merlot. The results are wines with depth, more intense fruit flavors and smooth body.

Straight Italian Sangioveses I have had and liked are Antinori’s Santa Christina, Di Majo Norante and Cecchi’s Bonizio. Sangioveses blended with Merlot and/or Cabernet Sauvignon I have enjoyed are Banfi’s Centine, Collepino and Falesco Vitiano.

These wines are delicious and well-matched for chicken, red meat, fish, lamb, pork, pastas, any tomato-based dish or aged cheeses. They can all be found for around $10 or a couple dollars more and are well worth it.

Rebecca Bawkon is the wine steward at the Busch’s on Main Street. Her biggest pleasure is getting to know people and their palates to help them navigate the world of wine.