Gaglioppo vs Sangiovese

Sangiovese is more acidic.

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

Gaglioppo

Red · Italy

pale, tannic, red fruit, herbal

Sangiovese

Red · Italy

sour cherry, herbs, savoury

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; High
Tannin: High; High
Acidity: Very high; 12.5 to 14%
Alcohol: 13 to 14.5%; 15 to 17 °C
Serve at: 16 to 18 °C; Calabria
Regions: Tuscany

Only Gaglioppo

Lamb
Pasta with meat sauce
Antipasti, tapas and mezze

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 Gaglioppo and Sangiovese pages.