Montepulciano vs Sangiovese

Sangiovese is more acidic, Montepulciano is fuller.

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

Montepulciano

Red · Italy

dark fruit, soft, everyday

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; Abruzzo
Regions: Tuscany

Only Montepulciano

Pasta with meat sauce
Sausages
Burgers

Both pair with

Pizza

Only Sangiovese

Pasta with tomato sauce
Pork
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 Montepulciano and Sangiovese pages.