What We Think About When We Think About Sangiovese

by | Jun 29, 2022

What do we think about when we think about Sangiovese? Is it an image of a gorgeous red hue, the classic red fruit flavors that make your mouth salivate, or the warm aromas that sneak into your nose? Though any great wine can be drunk in its own glory, this temptress of a varietal is hardly meant to stand alone.

It’s no surprise that Sangiovese and pasta are a match made in heaven (find Chianti in any Italian restaurant near you). The thin-skinned grape often lends itself to a fruit-forward acidity that binds wonderfully with tomato sauce.

The 2018 Bacovino Vintner’s Sangiovese from Columbia Valley does more than deliver on the flavor front, with tastes of deep red fruit like pomegranate and cherry, and a slightly sweet black currant finish. It’s paired with just the right amount of tannin to stand up to a good al dente noodle. 

For this recipe, the contrasting flavors of salty sauce and juicy wine work to highlight one another for an intense pairing that keeps you coming back for another sip and another bite. Using a few simple ingredients, let your weeknight pasta dinner seduce and dance around your senses with all the best parts of this wine.

Pasta Puttanesca Paired with 2018 Bacovino Vintner’s Sangiovese 

Serves Two


12 oz good fettuccine
24 oz can San Marzano tomatoes, crushed
2 oz anchovy filets, roughly chopped
⅔ cup Castelvetrano olives, sliced
¼ cup capers, drained 
⅓ cup parsley, chopped (reserve half for garnish)
5 cloves garlic, minced
2 tablespoons of olive oil
Big pinch red pepper flakes
Salt and pepper to taste 
Pecorino Romano, grated


Bring a pot of salted water to a boil. Meanwhile, in a large saucepan over medium heat, sauté the anchovies, garlic, red pepper flakes and half of the parsley in olive oil until garlic and anchovies turn just golden — about seven minutes. Add crushed tomatoes, olives and capers to the pan and simmer over low heat. Boil your pasta until al dente. Using tongs, gently transfer pasta directly from the pot to the saucepan. Mix well, adding salt and pepper to taste and serve with the grated Pecorino Romano, remaining parsley and a full glass of 2018 Bacovino Vintner’s Sangiovese.

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