Brunello di Montalcino is a red Italian wine produced in the vineyards surrounding the town of Montalcino in the Tuscany wine region. Though it was initially considered to be made from a separate grape variety named Brunello, it was later discovered that the grape used in the production of the wine is in fact Sangiovese.

Regarded as one of the most renowned Italian wines, Brunello di Montalcino was awarded the designation of origin (DOCG), and it is produced with 100% Sangiovese grapes. At first, it comes off as juicy and spicy, with notes of oregano and balsamic, and it may develop strong aromas of cherry and leather. 

Chianti Classico is a historical heartland of the Chianti wine region. The wines produced in the area must be made with a minimum of 80% Sangiovese grapes and have to age in oak for at least 12 months. They typically display aromas of red fruit, but the scent of violets is always present in Chianti Classico as the most specific element.

You might also find notes of sour cherries, oregano, salami, coffee, and even tobacco, while the Riserva label, which must be aged for at least two years, will usually have a hint of spiciness. Having these savory flavors, along with high acidity and firm tannins, they are incredible wines to pair with food, especially charcuterie, aged cheeses, or tomato-based dishes, while aged styles perfectly match braised, roasted, or grilled meat. 

Chianti wine is a red blend from Chianti, a small region in Tuscany, Italy. Made with a minimum of 70% Sangiovese grapes, a wine calling itself Chianti is allowed to be made almost anywhere in Tuscany, and the entire region is divided into seven sub-zones, with the renowned Chianti Classico being its historical heartland.

These dry, ruby-red wines have been praised for their aromas and flavors of red cherry fruit, herbal nuances, and underlying earthy notes. Depending on maturation, the area of production, and the percentage of Sangiovese, the wines range from light to full-bodied and are often described as food-friendly wines that can match a variety of dishes. 

Bolgheri is an Italian appellation located in Tuscany that is best known for its tannic red wines made from classic Bordeaux grapes. These red wines can be made entirely from Cabernet Sauvignon, Cabernet Franc, or Merlot, or with a blend of these wines and up to 50 percent of Syrah or Sangiovese and up to 30 percent of Petit Verdot grapes.

Although wine has been cultivated in the region since ancient times, the production was mainly focused on local grapes and rudimental table wines. The situation changed in the mid-20th century with the arrival of Mario Incisa Della Rocchetta, who moved to Bolgheri and started producing wine, mainly for personal needs. 

This prized Italian wine is produced in the hilly vineyards surrounding the city of Montepulciano. The principal grape variety in its production is Sangiovese—locally known as Prugnolo Gentile—with a minimum of 70% percent. Though the character of the wines may vary depending on the final composition of grapes and age, the best examples of Vino Nobile are typically rich and savory, and while young varieties display notes of ripe red fruit and spices, aged wines develop more robust and earthy flavors of tar, smoke, and leather.

Because of its fresh acidity and good tannins, it pairs well with a wide array of dishes, particularly tomato-based sauces, ragù, bistecca alla Fiorentina—beef steak from Chianina cattle—Tuscan sausage and bean stew, grilled or roasted meat, charcuterie, as well as pasta dishes accompanied by truffles and mushrooms.

This red Italian wine is made with 100% Sangiovese grapes, and it is produced in the vineyards surrounding the town of Montalcino. The wine was created as a fresher and younger expression of Brunello di Montalcino wines, which are produced in the same area. Rosso di Montalcino wines need less aging time and result in well-structured wines that display similar intensity as Brunello, but retain their fruitiness and typical notes of blackberries and forest fruit that are occasionally accompanied by hints of vanilla and spices.

The wine is a perfect match to tomato-based sauces, risottos, mushrooms or truffles, as well as pork, veal, and sausages.

Sassicaia is a subzone of the Bolgheri DOC that has been established in 2013. The wine region is exclusively occupied by the estate Tenuta San Guido that produces a unique red wine based on Cabernet Sauvignon. This native Bordeaux grape was introduced to Tuscany by Mario Incisa della Rocchetta who believed the grape would prosper on the Tuscan terrain.

The age-worthy Sassicaia is characterized by the strong aromas of dark berries, herbs, and balsamic vinegar. Because of the well-balanced tannins, it pairs well with red meat, roasted lamb, and game. Bolgheri Sassicaia remains the only wine from a single estate that has been granted DOC status in Italy.

Intensely rich and well-balanced red Bolgheri wines, as well as light rosés, are predominantly based on Cabernet Sauvignon, Merlot, Sangiovese, and Cabernet Franc. These harmonious, ruby red wines typically display notes of ripe fruit, and they pair well with red meat, game, aged cheese, and charcuterie, while rosés work well with pasta dishes, vegetables, and seafood.

Bolgheri DOC wines are usually of high quality, but the difference in blends and location of the vineyards may affect their style.

Produced in the coastal area of Maremma, these red Italian wines are primarily based on Sangiovese, which is locally known as Morellino. The wines are usually released young, when they are typically lively and medium-bodied, with good acidity and notes of cherries, red fruits, and plums, and subtle hints of leather and spices.

Some styles can age well, while the Riserva label must be aged for at least two years, including one year in oak. Aging produces well-structured, slightly tannic wines with a more complex character. Morellino is a perfect food-friendly wine that can accompany stews, grilled or roasted meat dishes, particularly beef or game, but it can also work well with seafood.