CleverRoot

3 4 | t h e c l e v e r r o o t G olden-hued leaves crunching under- foot. A crisp, bonfire-scented breeze just barely nipping through a soft scarf. Slow-cooked dishes scenting the air with hearty, comforting aromas. No other season is quite as satisfying to the senses as fall, par- ticularly in the kitchen. Rich meats and thick sauces, often accented by seasonal fruits like pomegranates, cranberries, and apples, domi- nate the dinner table while helping to insulate bodies against the cooling temperatures. These filling dishes deserve equally satisfy- ing wines built to match both the flavor and the soul of autumnal dining. One such trea- sure dwells in Tuscany, where vineyards are resplendent with the delightfully complex Sangiovese grape: With a characteristically bold structure and layers of fruity and savory notes—most commonly cherries, raspberries, cranberries, sage, oregano, warm spice, earth, and even tomato sauce—Sangiovese is tailor- made for pairing with fall dishes. While the variety is incredibly distinctive, part of its charm lies in its range of styles. Structure is also key, as the grape's strong tannins and bright acidity serve to prime it for aging and food-pairing. "Sangiovese has a wide spectrum of flavors that depend on the specific terroir in which it was grown," says Kristina Sazama, Wine Educator for Santa Margherita USA. The company features several Sangiovese-based wines, including the Sassoregale Sangiovese Maremma Toscana, in its diverse portfolio. As these wines age, the range becomes even broader; while youthful Sangiovese wines are Assistant General Manager Wesley Hall and Executive Chef Stalin Abreu pair both traditional dishes and more unconventional options with Sangiovese Tuscan wines at The Palm.

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