Nebbiolo vs Sangiovese

Nebbiolo is more tannic.

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

Nebbiolo

Red · Piedmont, Italy

pale, tar and roses, grippy

Sangiovese

Red · Italy

sour cherry, herbs, savoury

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; Very high
Tannin: High; Very high
Acidity: Very high; 13.5 to 15%
Alcohol: 13 to 14.5%; 16 to 18 °C
Serve at: 16 to 18 °C; Piedmont
Regions: Tuscany

Only Nebbiolo

Roast and braised beef
Mushrooms and truffle
Risotto and rice dishes

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 Nebbiolo and Sangiovese pages.