If zinfandel is America's wine, sangiovese is Italy's national vino.
"This is the most planted red variety in Italy, and Italian wine in general is much more tart, lighter in body, and more acidic than most of these other styles," Selecman said. "It's dry, savory, and astringent. Because it can be a little harsh, this is a wine that's better enjoyed with food, than on its own."
Luckily, Italy is known to have quite a few dishes worth trying, so that isn't really a problem.
Best food to pair with it?: "Aside from most Italian foods, gamey meats go outstanding with sangiovese. The wine helps bring out some sweetness in meat, venison, and duck. And of course, it goes exceptionally with tomatoes, vinaigrette, and balsamic sauces and dressings. Some wines can taste kind of flat with these stronger flavors, but anything with an acidic component can blend well with sangiovese."