Sangiovese is perhaps the most versatile red. Its dominance of Italy’s Tuscany region ranges from cheap basket Chianti to seriously lush, complex Chianti Classico up to ‘Super Tuscans’ – some of the world’s top reds, where Sangiovese blends with noble French varieties. A model of ‘completeness’ in one grape, most Sangiovese is blessed with a beautifully expressive spectrum of red and dark fruits, earth and spice characters. Its medium body and notably fresh acidity also make it an easy food match – with fish, white or red meat – so is loved across all of food-crazy Italy, where it is the most planted red. Good acid levels when very ripe make Sangiovese a high-potential crop in the New World’s hotter climates too, especially Australia and California.