Sangiovese

This Italian grape is the mainstay of Chianti, the wine produced in the central Tuscany region. Only small pockets are grown in South Africa, most notably in Stellenbosch and Darling, and the wine is known for its low tannins and high acidity. With its flavours of blackcurrent and mulberry, Sangiovese is a good food wine – and, of course, pairs terrifically well with Italian cuisine.