South Australia has riesling. It has shiraz and cabernet, with grenache now also a state signature. So what’s next? It just might be sangiovese. Wine writer Max Allen is hosting this delicious deep dive. Guests will be treated to brilliant examples of local sangiovese – think Frederick Stevenson from the Adelaide Hills and the Clare Valley’s Koerner – along with standouts from the variety’s home nation of Italy. Award-winning Oliver’s Taranga winemaker Corrina Wright, Steve Crawford of fellow South Australian label Frederick Stevenson and Adelaide-based wine importer David Ridge are set to offer their insights too. Sangiovese flourishes in warm, dry climates and is noted for its versatility. Bright and lively editions are easy to find – and so too are more powerful, complex options. Whether earthy or fruit-driven, this is a wine that pairs exceptionally well with food; one increasingly at home in local vineyards and ready for its moment in the sun.