Sangiovese or a lively red
The wine’s acidity meets the tomato’s; herbs create an aromatic echo.
Adapt the match to the dish
Tomato acidity can make a low-acid wine seem flat; oil, cheese and herbs then refine the choice.
When the recipe changes
Basil, olives, anchovy or chilli change tomato sauce. Start with fresh Sangiovese, then assess bitterness and heat with full garnish. Heavy oak can blur the test.
Wines to compare
Sangiovese — Cherry, herbs and Tuscan energy. Its lively acidity often suits tomato or herb dishes; compare a fruit-forward style with a more structured wine.
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The tip. Adding chilli? Look for more fruit and less tannin.
