Certified Sommelier Practice Exam

What characteristic of Sangiovese contributes to its high acidity?

1. Sour red cherry

2. Honey

3. Lychee

4. Blackberry

The correct answer is: Sour red cherry

The characteristic of sour red cherry in Sangiovese plays a significant role in contributing to the wine's high acidity. Sangiovese is known for its bright, tart fruit flavors, particularly red cherries that exhibit a sour or tart profile. This natural acidity is a hallmark of the grape, making the wine vibrant and refreshing on the palate, which is essential in balancing the fruitiness and any tannins present. Other fruits listed, such as honey, lychee, and blackberry, do not exhibit the same degree of tartness and acidity associated with sour red cherry. Honey is sweet, and lychee has a different flavor profile that leans more towards floral and tropical notes, while blackberry, though it can have some tartness, is generally perceived as richer and less acidic than the sour cherry flavors found in Sangiovese. Thus, the sour red cherry is the most indicative of the high acidity characteristic of this famous Italian grape.