Sometimes it is nice not to have too much of a good thing too often. Maybe you don’t see someone for some time, or don’t experience something, maybe for a few weeks, a few months or perhaps a number of years. Then you go back to be reminded of how good it is, all over again.

I was reminded on Sunday night of how much I love a good Sangiovese. In this trade, you have the fortunate opportunity of tasting a lot of wine. But that is ‘tasting’. Many would agree with me on this, you don’t really get to know and appreciate a wine unless you bring it home and spend time over it. Enjoy it in a relaxed atmosphere with friends and family. Oh, and in this case, have a bloody good meal to partner it.

In actual fact, I was looking for a wine to accompany the food. Not the other way around. My girlfriend was taking the reigns in the kitchen on this occasion. We like to take turns cooking for eachother. I told her the options I had at hand and she picked a Chianti, which had kindly been given to us by a supplier of ours.

Sangiovese and Chianti are one of the true great matches in the world of wine in terms of grape variety and terroir. Like Pinot Noir, it has a knack for taking on the characteristics of where it is grown. Although not an easy grape to work with, Tuscany provides the necessary heat, long growing season and fair autumns required for this late ripening variety.

I read over at Decanter that the French will now be experimenting with Sangiovese after Vivai Cooperativi Rauscedo, the world’s largest cooperative nursery, sold about 170,000 vines to five Herault producers. That will be worth keeping an eye out for in the future.

We had the Bibbiano Montornello Chianti Classico with our meal, which had the trademark earthy, red cherry Sangiovese aromas and flavours, medium bodied with supple tannins and a striking backbone of acidity. Being such a great food wine, it turned out to be a fabulous match for our Beef Bourguignon, as well as a pleasent reminder of what I had been missing.

When the Romans started to recognise wine for its commercial possibilities, the aim was to produce as much wine as possible. But not today. It is only really in the last 40 years that Italy has really started to raise the bar, as export markets demanded a rival to France. They are now associated with some of the best-made wines in the world.

One of the must-see countries of the world, Italy boasts a rich history (dating back some 200,000 years) and strong cultural traditions, with wine and food always playing a central role. So here’s our Top 5 did-you-knows on Italy’s favourite accompaniment to food…

1. The early Italian vineyards were planted by Greek settlers, thought to be as early as 800BC. The Romans were probably the first to produce wine for keeping. They put the wine into storage jars with a layer of olive oil to prevent oxidation.

2. The Italian government has officially recognised the traditional wines of Italy and has set up a system, similar to France, in an attempt to categorise quality. If you see IGT on a bottle, it is a table wine (like VdP in France). DOC is the next level up and DOCG is the highest status conferred to Italian wines.

3. The range of grape varieties grown in Italy is vast. There are believed to be more than 1,000 common grape vines. Many are native to Italy and not found elsewhere in the world. Among the most popular reds are Montepulciano and Nebbiolo, while Pinot Grigio and Trebbiano are the best known white varieties.

4. Italian wine is designed for food. It’s not just Italian food that they will accompany. The crisp acidity of Italy’s whites cut through the richness of classic French dishes, and the liveliness of many reds provides a thirst-quenching relief with Tex-Mex. Name the food, and they’ll match it!

5. Chianti Classico is one of the most recognisable DOCG wines, and a favourite of Dr. Hannibal Lecter. It must be made from the Sangiovese grape (although blending with others varietals is allowed) and have a minimum alcohol content of 12%. Chianti Classico must have an alcohol level of at least 12.5% and three years aging prior to release.