"Firma" is the Jewel Collection's attempt at an Italian varietal blend with Barbera, Cabernet Sauvignon, Sangiovese and Petite Sirah.

Sangiovese is mostly known as the Chianti varietal, and if this fresh and fruity wine was from the Chianti DOCG then it would be called Chianti.

However, although it's produced from Sangiovese, there are no black roosters, or ''Gallo Negro'', on the bottleneck's band.

The finish is brief but bright with that distinctive Sangiovese tang of acidity that enhances its suitability with food, particularly Italian food like pasta, pizza, risotto, or roasted chicken.

Often referred to as Spain's Bordeaux, geographically this comparison is off as the Rioja wines have more in common with French Burgundies or Italian Sangiovese wines.

Toscana. However, don't let the Romagna tag throw you for a loop and confuse this estate's Sangiovese with any of the regional fizzy Lambruscos.

This 2002 Sangiovese di Romagna Riserva is made from vineyards around Castel San Pietra and neighboring Imola.

The fruity red wine is made from 85 percent Sangiovese blended with 15 percent Cabernet Sauvignon.

Syrah dominates the blend with 43 percent, but then Grenache, Cabernet Sauvignon, Carignane, Mourvedre, Sangiovese, Cinsault, and Petite Sirah are thrown into the cask.

Lately I've been buying less main-stream varietals like Grenache, Carignane, and Sangiovese to pair with barbeque.

At least 80 percent Sangiovese grapes - The remaining 20 percent can be a blend of other grapes determined by the individual vintners.

Some of the unusual varieties for the area include Sangiovese, Gewürztraminer, Muscat Ottonel, Sereksiya Charni, Saperavi Rkatsiteli, and Sereksiya Rose.

The Sangiovese grape finds its origins in the Tuscany region of Italy, but winemakers around the world, including the United States and Australia grow Sangiovese grapes.

The flavor of Sangiovese is rather remarkable: medium-bodied with fruity overtones and moderately delicate to extremely strong.

Sangiovese: This grape is one of the most famous in Italy and is the varietal of choice for many Tuscan wines including, Chianti, Rosso di Montepulciano and several more.

Tuscan wines are made primarily with the Sangiovese grape; however, they may also have Bordeaux varietal grapes blended in (known as Super Tuscans).

Made from the Sangiovese grape, Chiantia's classic bottle shape with its straw covering can be found in Italian restaurants as well as on Italian tables around the world.

Also traditional to the region are Sangiovese grapes used to make Chianti, Chianti Classico, and Sangiovese varietals, as well as Trebbiano.

Capannelle: Sangiovese specialists, Capannelle makes both Chianti and Sangiovese-Merlot blends.