Comparison
Amarone della Valpolicella vs Priorat
How Amarone della Valpolicella and Priorat differ, dimension by dimension.
The short answer
The main differences: Priorat has more earthy character; Amarone della Valpolicella has more sweetness; Priorat has more tannin.
Choose
Amarone della Valpolicella
Choose Amarone della Valpolicella if you want something sweeter, fruitier, spicier.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Earthy character
Clear differenceForest floor, mushroom, wet stone, clay and undergrowth notes. Frequently, though not exclusively, associated with cooler and more traditional styles.
Priorat is earthier: medium-plus against low.
Sweetness
Clear differencePerceived sugar in the finished wine, driven mainly by residual sugar but modified by acidity, alcohol and fruit ripeness.
Amarone della Valpolicella is sweeter: low-medium against low.
Tannin
Clear differencePhenolic compounds from grape skins, seeds, stems and oak. The principal structural axis of red wine.
Priorat is more tannic and structured: high against medium-plus.
Fruit intensity
Clear differenceHow loudly the fruit flavours speak, independent of whether they are ripe or tart.
Amarone della Valpolicella is fruitier: high against medium-plus.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Amarone della Valpolicella is spicier: medium-plus against medium.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Acidity: Similar — both medium-plus.
- Alcohol: Similar — both high.
- Body: Similar — both high.
- Aromatic intensity: Similar — both medium.
- Oak influence: Similar — both medium.
Full side by side
| Dimension | Amarone della Valpolicella | Priorat |
|---|---|---|
| Earthy character | low (1/5) | typically medium-plus, ranging from medium to high (4/5) |
| Sweetness | typically low-medium, ranging from low to medium (2/5) | low (1/5) |
| Tannin | typically medium-plus, ranging from medium to medium-plus (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Fruit intensity | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to high (4/5) |
| Spice | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Acidity | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Alcohol | typically high, ranging from medium-plus to high (5/5) | typically high, ranging from medium-plus to high (5/5) |
| Body | typically high, ranging from medium-plus to high (5/5) | typically high, ranging from medium-plus to high (5/5) |
| Aromatic intensity | medium (3/5) | medium (3/5) |
| Oak influence | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Savoury character | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Floral character | low (1/5) | low (1/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Perceived freshness | typically medium, ranging from low-medium to medium (3/5) | typically medium, ranging from low-medium to medium (3/5) |
| Carbonation | low (1/5) | low (1/5) |
| Texture | typically high, ranging from medium-plus to high (5/5) | typically high, ranging from medium-plus to high (5/5) |
| Serve at | 16–18°C | 16–18°C |
| Typical flavours | dried cherry, fig, raisin, bitter chocolate, cinnamon | black cherry, liquorice, tar, dried herbs, graphite |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Style
Amarone della Valpolicella
Dried-grape red of enormous concentration: 15–16% alcohol, dried-fruit intensity, and technically dry.
Style
Priorat
Dense, mineral Garnacha and Cariñena from steep slate terraces in Catalonia — one of only two Spanish regions at the top classification tier.
Comparison
Amarone vs Valpolicella
Same grapes, same hills — how does one become 16% and the other 12%?
Comparison
Priorat vs Ribera del Duero
Spain’s two powerhouse reds — which is the denser?
Comparison
Amarone vs Port
Two enormous Italian and Portuguese reds — is Amarone fortified?