Comparison
Nebbiolo vs Tempranillo
How Nebbiolo and Tempranillo differ, dimension by dimension.
The short answer
The main differences: Nebbiolo has more floral character; Nebbiolo has more acidity; Nebbiolo has more aromatic intensity.
Choose
Nebbiolo
Choose Nebbiolo if you want something more floral, fresher and more acidic, more aromatic.
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.
Floral character
Clear differenceBlossom, rose, violet, elderflower, acacia and related aromatic notes.
Nebbiolo is more floral: medium-plus against low.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Nebbiolo is fresher and more acidic: high against medium.
Aromatic intensity
Clear differenceHow strongly the wine smells before it is tasted. Some grapes are intrinsically aromatic; others express mainly on the palate.
Nebbiolo is more aromatic: high against medium.
Tannin
Clear differencePhenolic compounds from grape skins, seeds, stems and oak. The principal structural axis of red wine.
Nebbiolo is more tannic and structured: high against medium-plus.
Oak influence
Clear differencePerceptible impact of barrel or alternative oak contact — vanilla, toast, coconut, smoke, cedar and added texture.
Tempranillo is more oaky: medium-plus against medium.
Earthy character
Clear differenceForest floor, mushroom, wet stone, clay and undergrowth notes. Frequently, though not exclusively, associated with cooler and more traditional styles.
Nebbiolo is earthier: medium-plus against medium.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both low.
- Alcohol: Similar — both medium-plus.
- Body: Similar — both medium-plus.
- Fruit intensity: Similar — both medium.
- Savoury character: Similar — both medium-plus.
Full side by side
| Dimension | Nebbiolo | Tempranillo |
|---|---|---|
| Floral character | typically medium-plus, ranging from medium to high (4/5) | low (1/5) |
| Acidity | typically high, ranging from medium-plus to high (5/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Aromatic intensity | typically high, ranging from medium-plus to high (5/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Tannin | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Oak influence | typically medium, ranging from low to medium-plus (3/5) | typically medium-plus, ranging from low-medium to high (4/5) |
| Earthy character | typically medium-plus, ranging from medium to high (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Perceived freshness | typically medium-plus, ranging from medium to high (4/5) | typically medium, ranging from low-medium to medium (3/5) |
| 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) |
| Alcohol | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Body | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Fruit intensity | 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 high (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Spice | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Carbonation | low (1/5) | low (1/5) |
| Serve at | 16–18°C | 15–17°C |
| Typical flavours | sour cherry, rose, tar, dried herbs, truffle | red cherry, dried strawberry, leather, tobacco, vanilla |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Grape
Nebbiolo
The grape of Barolo and Barbaresco: pale in colour, ferocious in tannin, and among the most perfumed reds in the world.
Grape
Tempranillo
Spain’s leading red variety, giving savoury, leather-and-cherry wines that are shaped as much by oak ageing as by the grape itself.
Comparison
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