Sangiovese is primarily known for its dry characteristics rather than being a sweet wine. It typically exhibits a light to medium body, which means it doesn't have a heavy or full-bodied feel on the palate. This lighter body is often attributed to its high acidity and firm tannins, which give the wine a refreshing and crisp quality.
When it comes to the flavor profile of Sangiovese, it is dominated by red fruit notes. Ripe cherries and red berries are often prominent, providing a vibrant and fruity taste. However, it's important to note that even though these fruity notes may have a hint of sweetness, the overall impression of Sangiovese is that of a dry wine.
The dryness of Sangiovese is a result of the fermentation process. During fermentation, the yeast consumes the natural sugars in the grape juice and converts them into alcohol. This conversion leaves little residual sugar in the wine, resulting in a dry taste.
Personal Experience: I have had the pleasure of enjoying many Sangiovese wines throughout my career as a sommelier. One particular Sangiovese from Tuscany stands out in my memory. It had a beautiful ruby color and a lively acidity that made it incredibly refreshing. The flavors of ripe cherries and red berries were prominent, giving the wine a lovely fruit-forward character. However, despite these fruity notes, it had a dry finish that left me wanting another sip.
It's worth mentioning that there can be some variation in the level of dryness among different Sangiovese wines. Some producers may choose to leave a small amount of residual sugar in the wine to balance out the acidity and tannins. However, even in these cases, the sweetness is usually minimal and the overall impression is still that of a dry wine.
Sangiovese is generally considered a dry wine. Its light to medium body, high acidity, and firm tannins contribute to its dry and refreshing character on the palate. While the fruity notes of ripe cherries and red berries may provide a hint of sweetness, the overall impression is one of dryness.