Sangiovese is the noble grape of Italy’s famed winegrowing region of Tuscany, where it produces the red wines of Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. Virtually unknown in California before the 1990s, it is now planted throughout the state. With myriad clonal variations, a propensity to crop heavily, and a tendency toward hard tannins, sangiovese must be managed carefully in both the vineyard and winery. When it is, the grape can produce lovely, medium-bodied red wines boasting complex plum, cherry, dried flower, and Asian spice aromas. Sangiovese’s bright, red-fruit flavors are well-suited to herb-marinated grilled chicken and simply prepared beef and lamb dishes.