Corvina vs. Sangiovese

Corvina: The Soul of Verona’s VineyardsCorvina’s roots run deep in the rolling hills around Verona, where it has shaped the character of Valpolicella for centuries. The grape’s name, inspired by its dark, crow-colored berries, hints at its long history—one stretching back to at least the 17th century. While Corvina is essential to the wines of Valpolicella and Bardolino, its cultivation remains almost entirely in the Veneto. Outside Italy, Corvina is a true rarity, with only a handful of vineyards in places like Argentina. Its unique style and close tie to its homeland make Corvina a grape that truly defines a region.Sangiovese: Italy’s Signature Red Goes GlobalSangiovese began its story in central Italy, especially Tuscany, where it became the foundation of classics like Chianti and Brunello di Montalcino. Though its exact beginnings are still debated, Sangiovese’s presence in Italian vineyards has been documented for centuries. Today, Sangiovese is grown across Italy, from the hills of Emilia-Romagna to the islands of Sicily and Corsica, where it’s called Nielluccio. The grape has also found new homes in California, Australia, and Argentina, where winemakers craft both traditional and modern styles. Still, nowhere does Sangiovese shine brighter than in its native Tuscany, where it remains the heart of Italian red wine.

In the glass, Corvina is all about freshness and bright, red-fruited charm. Its high acidity gives it a lively, mouthwatering quality, while flavors of sour cherry, plum, and subtle herbs shine through. In lighter Valpolicella or Bardolino styles, Corvina is delicate and juicy, with a hint of almond on the finish. When made using the appassimento method for Amarone, the grape transforms—offering rich, concentrated notes of dried fruit, baking spices, and a velvety, almost luxurious texture. Tannins are usually gentle, making Corvina approachable, yet its best expressions can age beautifully, gaining complexity and depth over time.Sangiovese stands out for its vibrant acidity and firm structure, making it both food-friendly and age-worthy. Classic examples burst with tart cherry, red currant, and a savory touch of dried herbs or tomato leaf. Earthy undertones and a subtle rustic edge give Sangiovese its signature character, while the palate is lively and persistent. With age, the wines develop layers of leather, spice, and forest floor, especially in top-tier bottlings like Brunello di Montalcino. Whether young and bright or mature and complex, Sangiovese’s balance of fruit, acidity, and tannin is what makes it a true Italian classic.

Corvina Food PairingsCorvina’s lively acidity and approachable tannins make it a natural companion for a wide range of dishes. In its lighter Valpolicella and Bardolino forms, Corvina shines alongside classic Italian comfort foods—think pizza, pasta with tomato-based sauces, and simple charcuterie like salami or prosciutto. These wines also pair effortlessly with roast chicken, grilled sausages, and even stuffed mushrooms or bruschetta. Thanks to its freshness, Corvina can also complement certain seafood dishes or salads, especially those with a Mediterranean twist.

• Lighter styles: Pizza, tomato-based pasta, burgers, charcuterie, roast chicken, stuffed mushrooms, salads
• Ripasso/Superiore: Lasagna, pasta with meat ragù, roasted poultry, pork loin, mushroom risotto, hearty stews
• Amarone: Braised beef, osso buco, venison, steak, aged cheeses like Parmesan, dark chocolate
• Recioto: Dark chocolate desserts, blue cheese, foie gras

No matter the style, Corvina’s acidity is the key to its food-friendliness. In lighter wines, it balances the richness of cheese and tomato, while in more powerful Amarone or Ripasso, it cuts through the fattiness of meats and cheeses, keeping each bite and sip fresh.Sangiovese Food PairingsSangiovese’s hallmark acidity and structured tannins make it one of the most adaptable food wines in the world. Its classic partners are the flavors of Italy: tomato-based pizzas and pastas, Tuscan meats like Bistecca alla Fiorentina, and savory stews such as Ribollita. The wine’s acidity matches the tang of tomatoes and balances richer dishes, while the tannins soften with proteins from grilled or roasted meats. Hard cheeses like Pecorino Toscano and Parmigiano-Reggiano are also excellent choices, as are earthy mushroom dishes and grilled Mediterranean vegetables.

• Classic pairings: Pizza, pasta with ragù, lasagna, roast chicken, pork, lamb, veal
• Hearty dishes: Bistecca alla Fiorentina, wild boar, meatloaf, Tuscan Ribollita, minestrone
• Cheese & charcuterie: Prosciutto, salami, aged Pecorino, Parmigiano-Reggiano
• Vegetables & mushrooms: Grilled eggplant, peppers, porcini, truffle dishes
• Lighter Sangiovese: Tuna or swordfish with tomato-based sauces

Sangiovese’s versatility means it can handle everything from a simple Margherita pizza to a rich, grilled steak. Its natural balance of acidity and tannin makes each meal more enjoyable, highlighting the flavors of both the food and the wine.

Corvina Growing Regions

• Valpolicella, Veneto, Italy: The spiritual home of Corvina, where it forms the backbone of Valpolicella, Amarone, Ripasso, and Recioto wines. The hills north of Verona, with their mild climate and well-drained soils, are ideal for bringing out Corvina’s bright acidity and signature cherry flavors.
• Bardolino, Veneto, Italy: Along the eastern shores of Lake Garda, Corvina thrives in the gentle climate, producing lighter, fragrant reds and rosés with a fresh, easy-drinking style.
• Other Italian Regions: While rare, small plantings can be found in neighboring areas of northern Italy, often blended with local grapes for regional specialties.
• Argentina: A handful of pioneering vineyards in Mendoza have experimented with Corvina, crafting wines that echo the grape’s Italian roots but with a sun-kissed New World twist.

Sangiovese Growing Regions

• Tuscany, Italy: The heartland of Sangiovese, where it stars in world-famous wines like Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. The region’s rolling hills and varied soils give Sangiovese its classic balance of fruit, acidity, and earthy complexity.
• Emilia-Romagna, Italy: Sangiovese is widely planted here, producing approachable, fruit-driven reds that are a staple of local cuisine.
• Umbria, Marche, and Beyond: Across central Italy, Sangiovese appears in regional blends and single-varietal wines, each reflecting its unique terroir.
• Corsica (France): Known locally as Nielluccio, Sangiovese is an important grape on this Mediterranean island, producing savory, aromatic reds.
• California, Australia, Argentina: In the New World, Sangiovese has found a niche in regions like California’s Central Coast, Australia’s McLaren Vale, and select sites in Argentina, where it delivers a riper, more fruit-forward expression while still showing its trademark acidity and structure.

Corvina and Sangiovese each offer a distinct Italian wine experience, shaped by their regional roots and signature styles. Your choice depends on the flavors and structure you enjoy most in a red wine:

• Choose Corvina if you like bright, fresh reds with lively acidity and juicy cherry or plum flavors. Corvina is ideal for those who appreciate lighter-bodied wines with gentle tannins, perfect for casual sipping or pairing with pizza, pasta, or charcuterie. If you want something richer, try Amarone or Ripasso styles for deeper, dried fruit notes and a velvety mouthfeel.
• Choose Sangiovese if you prefer a more structured, medium-bodied red with vibrant acidity and classic tart cherry, earthy, and herbal flavors. Sangiovese is a great match for Italian cuisine, from tomato-based dishes to grilled meats and aged cheeses. It’s also a top pick if you enjoy wines that can age and develop complexity over time.

Exploring both varietals—across different regions and styles—lets you discover which Italian classic best suits your palate and dining table.