Abbuoto vs Sangiovese

Sangiovese is more acidic and more tannic.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Abbuoto

Red · Italy

rare Lazio red, plum, earthy

Sangiovese

Red · Italy

sour cherry, herbs, savoury

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; Medium
Tannin: High; Medium
Acidity: Very high; 12.5 to 14%
Alcohol: 13 to 14.5%; 15 to 17 °C
Serve at: 16 to 18 °C; none listed
Regions: Tuscany

Only Abbuoto

Pasta with meat sauce
Sausages

Both pair with

Pork
Hard and aged cheese

Only Sangiovese

Pasta with tomato sauce
Pizza

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Abbuoto and Sangiovese pages.