Embark on a culinary journey through Italy with the perfect pairing of Sangiovese wine and Margherita pizza. Sangiovese, known as the “blood of Jove,” is Italy’s most revered red grape variety, producing wines with notes of cherry, plum, and earthy undertones. When paired with the classic Margherita pizza – topped with fresh tomatoes, basil, mozzarella, and a drizzle of olive oil – the combination is truly a match made in Italian heaven. Join us as we explore the history, flavours, and traditions behind this iconic duo, and learn how to elevate your next Italian dining experience.
Unraveling the Sangiovese Wine
The Origin and Characteristics of Sangiovese Grapes
Sangiovese is a red wine grape variety primarily grown in Italy, with its origins dating back to ancient times. The name Sangiovese is believed to have come from the Latin phrase “sanguis Jovis,” meaning “the blood of Jupiter.” This grape variety is known for its bright acidity, moderate tannins, and flavours of cherries, plum, and earthy notes, making it a versatile and food-friendly wine.
Regional Variations of Sangiovese Wine
Sangiovese grapes are cultivated across different regions in Italy, each contributing unique characteristics to the wine produced. In Tuscany, Sangiovese is the star grape in famous wines such as Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. The soil compositions, microclimates, and winemaking techniques in these regions all influence the flavour profile of Sangiovese wines, ranging from light and floral to bold and tannic.
The Classic Margherita Pizza
The History and Significance of Margherita Pizza
One of Italy’s most iconic dishes, the Margherita pizza, carries a rich history and cultural significance. Legend has it that the pizza was created in 1889 by Naples pizza maker Raffaele Esposito to honour Queen Margherita of Savoy. The pizza’s colours – red tomatoes, white mozzarella, and green basil – were said to represent the Italian flag, earning the pizza its patriotic name. Since then, the Margherita pizza has become a symbol of Italian cuisine worldwide.
Key Ingredients and Authentic Preparation
The key to an authentic Margherita pizza lies in its simplicity and quality ingredients. Traditionally, the pizza is topped with San Marzano tomatoes, fresh mozzarella cheese made from buffalo milk, extra-virgin olive oil, fresh basil leaves, and a dusting of Parmigiano-Reggiano. The dough is made with flour, water, salt, and yeast, left to rise slowly for optimal texture and flavour. Baked in a wood-fired oven, the Margherita pizza is cooked at high temperatures in a short time to achieve a crisp, blistered crust and perfectly melted cheese.
Perfecting the Pairing
Taste Profile Synergy
When considering pairing Sangiovese with Margherita pizza, the taste profile synergy is undeniable. The bright acidity and fruity notes of Sangiovese complement the tangy tomato sauce, while its medium body stands up well to the melted mozzarella. The earthy and herbal undertones in the wine also enhance the herbaceous flavours of the fresh basil.
Tips for Choosing the Right Sangiovese
When identifying a Sangiovese to pair with Margherita pizza, look for a medium-bodied wine with moderate tannins and lively acidity. Opt for a Sangiovese from Tuscany, such as Chianti or Brunello di Montalcino, for the best match. Consider the vintage – younger wines bring out the freshness in the pizza ingredients, while older ones may offer more complexity and depth.
- Choose a Sangiovese with moderate tannins and lively acidity.
- Opt for a wine from Tuscany, such as Chianti or Brunello di Montalcino.
- Consider the vintage for the best pairing experience.
Any Sangiovese you choose should balance the richness of the pizza toppings with its own acidity and fruitiness, creating a harmonious culinary experience.
Enhancing the Experience
Serving Temperatures and Glassware
When serving Sangiovese wine with Margherita pizza, it is necessary to consider the appropriate serving temperatures and glassware. Sangiovese wine should be served slightly cool, between 16-18°C, to enhance its fruity and acidic flavours. It is best enjoyed in a medium-sized wine glass to allow for proper aeration. Margherita pizza, on the other hand, should be served piping hot on wide-rimmed plates to preserve its crispiness and flavours.
Accompaniments and Setting
Pairing Sangiovese wine with Margherita pizza is not just about the food and drink but also the overall dining experience. To enhance the experience, consider setting the table with traditional Italian decor, such as red and white checkered tablecloths, rustic candle holders, and fresh flowers. Additionally, you can serve some classic Italian antipasti like bruschetta, olives, and cheeses to complement the flavours of the wine and pizza.
Sangiovese And Margherita Pizza – A Match Made In Italian Heaven
Sangiovese wine and Margherita pizza are a match made in Italian heaven. The rich, fruity flavours of Sangiovese perfectly complement the savoury, tangy elements of a classic Margherita pizza. The wine’s high acidity cuts through the richness of the cheese, while its medium body pairs well with the simple yet flavourful tomato sauce. The earthy undertones in Sangiovese also enhance the herbal notes of fresh basil sprinkled on top of the pizza. This pairing is a testament to the culinary harmony that can be achieved by combining two iconic Italian staples. So, next time you’re enjoying a Margherita pizza, be sure to uncork a bottle of Sangiovese to elevate your dining experience to new heights.
