Barbera vs Sangiovese

Sangiovese is more tannic.

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

Barbera

Red · Italy

bright cherry, low tannin, zesty

Sangiovese

Red · Italy

sour cherry, herbs, savoury

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; Low
Tannin: High; Very high
Acidity: Very high; 13 to 14.5%
Alcohol: 13 to 14.5%; 15 to 17 °C
Serve at: 16 to 18 °C; Montferrat, California, Australia, Argentina
Regions: Tuscany

Only Barbera

Charcuterie

Both pair with

Pasta with tomato sauce
Pizza
Pork

Only Sangiovese

Hard and aged cheese

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 Barbera and Sangiovese pages.