Comparison
Sangiovese vs Syrah
How Sangiovese and Syrah differ, dimension by dimension.
The short answer
The main differences: Sangiovese has more acidity; Sangiovese has more herbal / green character; Syrah has more fruit intensity.
Choose
Sangiovese
Choose Sangiovese if you want something fresher and more acidic, more herbal and green.
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.
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.
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.
Fruit intensity
Clear differenceHow loudly the fruit flavours speak, independent of whether they are ripe or tart.
Syrah is fruitier: medium-plus 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.
Syrah is more aromatic: medium-plus against medium.
Floral character
Clear differenceBlossom, rose, violet, elderflower, acacia and related aromatic notes.
Syrah is more floral: low-medium against low.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Syrah is spicier: 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.
- Tannin: Similar — both medium-plus.
- Alcohol: Similar — both medium-plus.
- Body: Similar — both medium-plus.
- Oak influence: Similar — both medium.
Full side by side
| Dimension | Sangiovese | Syrah |
|---|---|---|
| Acidity | typically high, ranging from medium-plus to high (5/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Herbal / green character | typically medium, ranging from low-medium to medium-plus (3/5) | low (1/5) |
| Fruit intensity | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Aromatic intensity | medium (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Floral character | low (1/5) | typically low-medium, ranging from low to medium (2/5) |
| Spice | typically medium, ranging from low-medium to medium (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Perceived freshness | typically medium-plus, ranging from medium to high (4/5) | typically medium, ranging from low-medium to medium-plus (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) |
| Tannin | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Alcohol | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Body | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Oak influence | typically medium, ranging from low to medium-plus (3/5) | typically medium, ranging from low to high (3/5) |
| Savoury character | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from low-medium to high (4/5) |
| Earthy character | 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 | 15–17°C | 15–17°C |
| Typical flavours | sour cherry, dried herbs, tomato leaf, leather, balsamic | blackberry, black pepper, olive, cured meat, violet |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Grape
Sangiovese
Italy’s most planted variety and the grape behind Chianti and Brunello — high in acid, firm in tannin, and built for food.
Grape
Syrah
A peppery, dark-fruited variety that produces two recognisably different wines depending on climate — and two different names to match.
Comparison
Syrah vs Shiraz
Are they the same grape, and if so why do the wines taste so different?
Comparison
Nebbiolo vs Sangiovese
Italy’s two great red grapes — which is more tannic, and which is more approachable?
Comparison
Grenache vs Syrah
The two halves of a Rhône blend, and what each one contributes: which brings the weight, which brings the pepper, and what each tastes like on its own.