by Becky Sue Epstein

Cherry and orange aromas, toasted sugar on palate, along with bright fruit, and a big, longish finish. Pair with plain meat, poultry and other light dishes. Recommended.

WHO: Angelini
WHAT: Sangiovese
WHERE: Colli Pesaresi, Marche, Italy
WHEN: 2007
HOW MUCH: around $22 (media sample)

Print a shelf talker

About The Author

An experienced writer, editor, broadcaster, and consultant in the fields of wine, spirits, food, and travel, Becky Sue's work has appeared in many national and international publications including Intermezzo Magazine, Fine Wine & Liquor, Art & Antiques, Luxury Golf & Travel, Food + Wine, and Wine Spectator. She began her career as a restaurant reviewer for the Los Angeles Times while working in film and television. Epstein is also the author of several books on wine, spirits, and food, including Champagne: A Global History; Brandy: A Global History, and Strong, Sweet and Dry: A Guide to Vermouth, Port, Sherry, Madeira, and Marsala.

Related Posts