Pairings Wine Chianti & Sangiovese
Wine pairing guide
Chianti & Sangiovese pairings: cheese, charcuterie & more
Chianti and other Sangiovese wines go best with Parmigiano-Reggiano, Pecorino Toscano, finocchiona and prosciutto. High acid and savory cherry fruit are made for Italian cheese and salumi.
- Body
- Tannin
- Acidity
- Sweetness
Serve: 60–65°F
#2Parmigiano-ReggianoSalty crystals and bright acid make each other taste better.
#3Pecorino RomanoSalty and sharp; Sangiovese's acid keeps up.
Tuscany's grape: tart cherry, dried herbs and bright acid. It's built for salty, savory Italian food, so an antipasto board is its home turf.
The best pairings for Chianti & Sangiovese
| Pair it with | Why it works | Rule |
|---|---|---|
| Pecorino ToscanoCheese | Tuscan sheep's cheese with a Tuscan red. | What grows together goes together |
| Parmigiano-ReggianoCheese | Salty crystals and bright acid make each other taste better. | Acid cuts richness |
| Pecorino RomanoCheese | Salty and sharp; Sangiovese's acid keeps up. | Acid cuts richness |
| FinocchionaCured Meat & Seafood | Tuscany's fennel salami. The local match. | What grows together goes together |
 Prosciutto di ParmaCured Meat & Seafood | Salty ham and tart cherry. | Salt loves sweet |
 SoppressataCured Meat & Seafood | Fatty, peppery salami meets firm tannin. | Fat tames tannin |
| MortadellaCured Meat & Seafood | Rich, silky pork cut by high acid. | Acid cuts richness |
| FontinaCheese | Mild, melting Italian cheese. | What grows together goes together |
| Sun-Dried TomatoesPickles, Olives & Briny | Tomato and Sangiovese: both high-acid. | Acid cuts richness |
| Kalamata OlivesPickles, Olives & Briny | Briny and savory with a savory red. | Match the weight |
| Balsamic GlazeFinishing Touches | Sweet-tart glaze on Parmigiano with Chianti. | What grows together goes together |
Skip these with Chianti & Sangiovese
- Brie Too mild for the acid and tannin.
- Lemon Curd Sweet citrus makes the wine sour.
- Smoked Salmon Fish and firm tannin taste metallic.
Budget swap
Chianti Classico is the step up; Montepulciano d'Abruzzo is a softer, cheaper cousin for pizza-night boards.
Cheeses on this page: Pecorino Toscano, Parmigiano-Reggiano, Pecorino Romano, Fontina.
Boards to pour Chianti & Sangiovese with
Why these work
- What grows together goes together Foods and drinks from the same region grew up on the same tables, so Manchego and Rioja or Parmigiano and Lambrusco rarely miss.
- Acid cuts richness Bright acid in wine, fruit or pickles rinses butterfat off your palate, so the next bite of a creamy cheese tastes as good as the first.
- Salt loves sweet Salt makes sweetness taste rounder and sweetness makes salt taste less harsh, which is why ham and melon or blue cheese and honey work.
- Fat tames tannin Tannin grips your tongue; fat and protein give it something softer to grab, so a firm red tastes smoother next to aged cheese or salami.
- Match the weight Light with light, bold with bold. A delicate cheese disappears next to a heavy red; a pungent one flattens a crisp white.
Similar bottles: Cabernet Sauvignon · Champagne & Prosecco · Rosé
Planning Christmas & Holiday Parties? See the full board plan.
Chianti & Sangiovese pairing questions
What cheese goes with Chianti?
Italian hard cheeses: Parmigiano-Reggiano, Pecorino Toscano and Pecorino Romano.
What meat goes with Chianti?
Finocchiona, prosciutto, soppressata and mortadella. Chianti's acid cuts pork fat.
Is Chianti good for an antipasto board?
It's the best choice: acid for the olives and tomatoes, tannin for the salami.
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