Grapes / Compare
Tempranillo vs Sangiovese
Spain against Italy, both built around savoury red fruit and oak ageing. Tempranillo is rounder and more vanilla-inflected from American oak; Sangiovese is higher in acid and more herbal.
Published 24 August 2026
The short answer
Sangiovese has a little more tannin than Tempranillo. Sangiovese has noticeably more acidity than Tempranillo.
Tempranillo originates in Rioja, Spain and is most associated with Rioja, Ribera del Duero, Toro. Sangiovese originates in Tuscany, Italy, most associated with Chianti Classico, Brunello di Montalcino, Montepulciano.
Structure, side by side
Body
Tannin
Acidity
Sweetness
A 1-5 editorial judgement of the typical expression, not a measurement. Individual bottles vary more than the grape does — a warm-vintage example of the leaner wine can outweigh a cool-vintage example of the fuller one.
Tempranillo
Red · Rioja, Spain
Eat it with
- Roast lamb
- Suckling pig
- Jamón ibérico
- Manchego
Look for it from
- Rioja
- Ribera del Duero
- Toro
- Priorat
Sangiovese
Red · Tuscany, Italy
Eat it with
- Pasta with tomato sauce
- Bistecca Fiorentina
- Porcini mushrooms
- Aged pecorino
Look for it from
- Chianti Classico
- Brunello di Montalcino
- Montepulciano
- Morellino di Scansano
Questions people ask
What is the difference between Tempranillo and Sangiovese?
Sangiovese has a little more tannin than Tempranillo; Sangiovese has noticeably more acidity than Tempranillo. Tempranillo comes from Rioja, Spain; Sangiovese from Tuscany, Italy.
Which is drier, Tempranillo or Sangiovese?
Both are typically made dry, though either can be found in an off-dry style. Sweetness here is a winemaking decision more than a property of the grape.
Which goes better with food?
Neither in general, both in particular. Tempranillo is a classic match for roast lamb, suckling pig, jamón ibérico. Sangiovese suits pasta with tomato sauce, bistecca fiorentina, porcini mushrooms.
If I like Tempranillo, will I like Sangiovese?
Spain against Italy, both built around savoury red fruit and oak ageing. Tempranillo is rounder and more vanilla-inflected from American oak; Sangiovese is higher in acid and more herbal.
Taste them side by side.
Scan both labels and SomeWine walks you through a structured tasting for each. One variable at a time is how this stops being theory.