Guest Writer KT: Sangiovese

Hello folks,

I had the pleasure of trying out this red wine, Sangiovese at this extremely beautiful and off the beaten track Italian restaurant @ Upper East Coast Road called Porta Porta. Do go to http://www.borengineer.blogspot.com for a review on this great restaurant that ranks number 1 currently on my list. :)

Italian immigrants from Tuscany probably introduced the Sangiovese grape to California in the late 1800s, possibly at the Segheshio Family's "Chianti Station," near Geyserville. It is one of several varietal components of the field blend in many old North Coast and Gold Country vineyards that are often otherwise identified as Zinfandel.
Sanguis Jovis, the Latin origin for the varietal name, literally means "blood of Jove" and it is likely that Sangiovese (a.k.a. Sangioveto or San Gioveto) was known by Etruscan winemakers, although the first literary reference to it was in 1722. It is probably indigenous to Tuscany, whose most famous wine is Chianti.

Taste: Pleasant without any tannic after taste, black currant? Plum, orange peel with spices of clove and thyme