Abrusco vs Sangiovese

Sangiovese is more acidic, Abrusco is fuller.

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

Abrusco

Red · Italy, Tuscany

inky, soft, Tuscan rarity

Sangiovese

Red · Italy

sour cherry, herbs, savoury

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

Only Abrusco

Roast and braised beef
Pasta with meat sauce
Stews and braises

Both pair with

Hard and aged cheese

Only Sangiovese

Pasta with tomato sauce
Pizza
Pork

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 Abrusco and Sangiovese pages.