Sangiovese-Cabernet Sauvingnon blended wines are one of the success stories of 20th-Century Italian winemaking. In the 1960s and 1970s, enterprising producers from Tuscany began to experiment with the Bordeaux varieties Cabernet Sauvignon and Cabernet Franc (as well as Merlot), blending it with the region’s staple Sangiovese variety. Nowadays, the blend represents modern Italian winemaking, making up some of Italy’s most famous wines.

The blend balances the distinctive black-cherry and wild-berry flavors of Sangiovese against the structure and power of Cabernet Sauvignon.

Food matches for Sangiovese-Cabernet Sauvingnon wines include:  Classic lasagne, Texan barbecue, Slow-roasted pork with white bean mash. Asian Chicken Salad on Endive Spears, Asian Pork Tenderloin, Noodle and Vegetable Salad with Lime-Peanut Dressing, Asparagus and Sugar Snap Pea Soup, Avocado and Papaya Salad.