Comparison
Red Burgundy vs Valpolicella
How Red Burgundy and Valpolicella differ, dimension by dimension.
The short answer
The main differences: Red Burgundy has more earthy character; Red Burgundy has more floral character; Red Burgundy has more spice.
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.
Red Burgundy is earthier: medium-plus against low.
Floral character
Clear differenceBlossom, rose, violet, elderflower, acacia and related aromatic notes.
Red Burgundy is more floral: medium against low.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Red Burgundy is spicier: medium against low.
Tannin
Clear differencePhenolic compounds from grape skins, seeds, stems and oak. The principal structural axis of red wine.
Red Burgundy is more tannic and structured: medium against low-medium.
Body
Clear differenceThe overall weight and viscosity of the wine in the mouth — a composite of alcohol, sugar, extract and glycerol.
Red Burgundy is fuller and richer: medium against low-medium.
Fruit intensity
Clear differenceHow loudly the fruit flavours speak, independent of whether they are ripe or tart.
Valpolicella is fruitier: 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.
- Acidity: Similar — both high.
- Alcohol: Similar — both medium.
- Aromatic intensity: Similar — both medium.
- Herbal / green character: Similar — both low.
Full side by side
| Dimension | Red Burgundy | Valpolicella |
|---|---|---|
| Earthy character | typically medium-plus, ranging from medium to high (4/5) | low (1/5) |
| Floral character | typically medium, ranging from low-medium to medium-plus (3/5) | low (1/5) |
| Spice | typically medium, ranging from low-medium to medium (3/5) | low (1/5) |
| Tannin | typically medium, ranging from low-medium to medium (3/5) | typically low-medium, ranging from low to medium (2/5) |
| Body | typically medium, ranging from low-medium to medium-plus (3/5) | typically low-medium, ranging from low to medium (2/5) |
| Fruit intensity | 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 medium, ranging from low to medium-plus (3/5) | typically low-medium, ranging from low to low-medium (2/5) |
| Savoury character | 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-plus (3/5) | typically low-medium, ranging from low to medium (2/5) |
| Sweetness | low (1/5) | low (1/5) |
| Acidity | typically high, ranging from medium-plus to high (5/5) | typically high, ranging from medium-plus to high (5/5) |
| Alcohol | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium (3/5) |
| Aromatic intensity | medium (3/5) | medium (3/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Perceived freshness | typically high, ranging from medium-plus to high (5/5) | typically high, ranging from medium-plus to high (5/5) |
| Carbonation | low (1/5) | low (1/5) |
| Serve at | 14–16°C | 13–15°C |
| Typical flavours | red cherry, raspberry, forest floor, mushroom, violet | sour cherry, red plum, almond, violet, herbs |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Style
Red Burgundy
Pinot Noir at its most perfumed and site-specific: pale, silky, high in acid, and the reference point for the variety worldwide.
Style
Valpolicella
Light, high-acid, sour-cherry red from the hills north of Verona — the fresh counterpart to Amarone.
Comparison
Amarone vs Valpolicella
Same grapes, same hills — how does one become 16% and the other 12%?
Comparison
Red Burgundy vs Oregon Pinot Noir
Oregon is the New World region most often compared to Burgundy. Is the comparison earned?
Comparison
Red Burgundy vs Californian Pinot Noir
Same grape, two very different wines — which one do people mean by "Pinot"?