Comparison
Pinot Noir vs Sangiovese
How Pinot Noir and Sangiovese differ, dimension by dimension.
The short answer
The main differences: Pinot Noir has more floral character; Sangiovese has more herbal / green character; Sangiovese has more acidity.
Choose
Sangiovese
Choose Sangiovese if you want something more herbal and green, fresher and more acidic, more tannic and structured.
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.
Pinot Noir is more floral: medium against low.
Herbal / green character
Clear differenceHerbs, grass, blackcurrant leaf, capsicum and other green notes, largely driven by methoxypyrazines and picking decisions.
Sangiovese is more herbal and green: medium against low.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Sangiovese is fresher and more acidic: high against medium-plus.
Tannin
Clear differencePhenolic compounds from grape skins, seeds, stems and oak. The principal structural axis of red wine.
Sangiovese is more tannic and structured: medium-plus against medium.
Alcohol
Clear differencePerceived alcoholic strength, which tracks actual ABV but is modified by sweetness, acidity and body.
Sangiovese is stronger and warmer: medium-plus against medium.
Body
Clear differenceThe overall weight and viscosity of the wine in the mouth — a composite of alcohol, sugar, extract and glycerol.
Sangiovese is fuller and richer: 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.
- Fruit intensity: Similar — both medium.
- Oak influence: Similar — both medium.
- Savoury character: Similar — both medium-plus.
- Spice: Similar — both medium.
Full side by side
| Dimension | Pinot Noir | Sangiovese |
|---|---|---|
| Floral character | typically medium, ranging from low-medium to medium-plus (3/5) | low (1/5) |
| Herbal / green character | low (1/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Acidity | typically medium-plus, ranging from medium to high (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Tannin | typically medium, ranging from low-medium to medium (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Alcohol | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (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) |
| Aromatic intensity | typically medium-plus, ranging from medium to high (4/5) | medium (3/5) |
| Earthy character | typically medium-plus, ranging from low-medium to high (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Sweetness | low (1/5) | low (1/5) |
| Fruit intensity | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Oak influence | typically medium, ranging from low to medium-plus (3/5) | typically medium, ranging from low to medium-plus (3/5) |
| Savoury character | typically medium-plus, ranging from low-medium to high (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Spice | typically medium, ranging from low-medium to medium (3/5) | typically medium, ranging from low-medium to medium (3/5) |
| Perceived freshness | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Carbonation | low (1/5) | low (1/5) |
| Texture | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium (3/5) |
| Serve at | 14–16°C | 15–17°C |
| Typical flavours | red cherry, raspberry, strawberry, forest floor, mushroom | sour cherry, dried herbs, tomato leaf, leather, balsamic |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Grape
Pinot Noir
A thin-skinned, difficult, site-sensitive variety that produces the most perfumed and transparent red wines in the world.
Grape
Sangiovese
Italy’s most planted variety and the grape behind Chianti and Brunello — high in acid, firm in tannin, and built for food.
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