Comparison
Chianti vs New Zealand Pinot Noir
How Chianti and New Zealand Pinot Noir differ, dimension by dimension.
The short answer
The main differences: New Zealand Pinot Noir has more fruit intensity; New Zealand Pinot Noir has more spice; Chianti has more acidity.
Choose
New Zealand Pinot Noir
Choose New Zealand Pinot Noir if you want something fruitier, spicier, fuller and richer.
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.
Fruit intensity
Clear differenceHow loudly the fruit flavours speak, independent of whether they are ripe or tart.
New Zealand Pinot Noir is fruitier: high against medium.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
New Zealand Pinot Noir is spicier: medium against low.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Chianti is fresher and more acidic: high against medium-plus.
Body
Clear differenceThe overall weight and viscosity of the wine in the mouth — a composite of alcohol, sugar, extract and glycerol.
New Zealand Pinot Noir is fuller and richer: medium-plus against medium.
Oak influence
Clear differencePerceptible impact of barrel or alternative oak contact — vanilla, toast, coconut, smoke, cedar and added texture.
New Zealand Pinot Noir is more oaky: medium against low-medium.
Perceived freshness
Clear differenceThe overall impression of liveliness — a composite of acidity, alcohol balance, fruit character and the absence of tiredness. Distinct from raw acidity: a wine can be high in acid yet taste heavy.
Chianti is fresher: high against medium-plus.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both low.
- Tannin: Similar — both medium.
- Alcohol: Similar — both medium-plus.
- Aromatic intensity: Similar — both medium.
- Savoury character: Similar — both medium-plus.
Full side by side
| Dimension | Chianti | New Zealand Pinot Noir |
|---|---|---|
| Fruit intensity | typically medium, ranging from low-medium to medium-plus (3/5) | typically high, ranging from medium-plus to high (5/5) |
| Spice | low (1/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Acidity | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to high (4/5) |
| Body | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Oak influence | typically low-medium, ranging from low to medium (2/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Perceived freshness | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to high (4/5) |
| Texture | typically medium, ranging from low-medium to medium (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Sweetness | low (1/5) | low (1/5) |
| Tannin | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Alcohol | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Aromatic intensity | medium (3/5) | medium (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 | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Earthy character | typically medium, ranging from low-medium to medium (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Carbonation | low (1/5) | low (1/5) |
| Serve at | 15–17°C | 14–16°C |
| Typical flavours | sour cherry, tomato leaf, dried herbs, red plum, leather | dark cherry, plum, thyme, violet, clove |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.