Sangiovese vs Tempranillo

Sangiovese is more acidic, Tempranillo is fuller.

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

Sangiovese

Red · Italy

sour cherry, herbs, savoury

Tempranillo

Red · Spain

red fruit, leather, vanilla from oak

Bone dry
Sweetness: Bone dry; Medium
Body: Full; High
Tannin: High; Very high
Acidity: Medium; 13 to 14.5%
Alcohol: 13 to 14.5%; 16 to 18 °C
Serve at: 16 to 18 °C; Tuscany
Regions: Rioja, Spain, Ribera del Duero

Only Sangiovese

Pasta with tomato sauce
Pizza
Pork

Both pair with

Hard and aged cheese

Only Tempranillo

Lamb
Charcuterie

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 Sangiovese and Tempranillo pages.