Wines produced from the sangiovese grape also tend to be light and fresh with higher acids to balance the fruit. This is a wine that is good for pairing with sauces and food in general. The acids in the wine make it lively and the flavors will not be easily masked or pushed aside when served with your favorite meal. The Tuscans have blended sangiovese with merlot or cabernet sauvignon to make full-bodied wines. Any wine blended in different house styles that are not specific to the region (such as Chianti) is called in generic terms, Vino da Tavola.