Comparison
Shiraz vs Tempranillo
How Shiraz and Tempranillo differ, dimension by dimension.
The short answer
The main differences: Shiraz has more fruit intensity; Tempranillo has more earthy character; Shiraz has more alcohol.
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.
Shiraz is fruitier: high 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.
Tempranillo is earthier: medium against low.
Alcohol
Clear differencePerceived alcoholic strength, which tracks actual ABV but is modified by sweetness, acidity and body.
Shiraz is stronger and warmer: 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.
Shiraz is fuller and richer: high against medium-plus.
Savoury character
Clear differenceNon-fruit, umami-adjacent character: meat, leather, olive, soy, broth, cured notes. Often increases with age.
Tempranillo is more savoury: 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 medium.
- Tannin: Similar — both medium-plus.
- Aromatic intensity: Similar — both medium.
- Oak influence: Similar — both medium-plus.
Full side by side
| Dimension | Shiraz | Tempranillo |
|---|---|---|
| Fruit intensity | typically high, ranging from medium-plus to high (5/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Earthy character | low (1/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Alcohol | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Body | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Savoury character | typically medium, ranging from low-medium to medium (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Sweetness | low (1/5) | low (1/5) |
| Acidity | typically medium, ranging from low-medium to medium (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Tannin | 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) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Oak influence | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from low-medium to high (4/5) |
| Floral character | low (1/5) | low (1/5) |
| 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) |
| Perceived freshness | typically medium, ranging from low-medium to medium (3/5) | typically medium, ranging from low-medium to medium (3/5) |
| Carbonation | low (1/5) | low (1/5) |
| Texture | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Serve at | 16–18°C | 15–17°C |
| Typical flavours | blackberry, plum, dark chocolate, licorice, vanilla | 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
Shiraz
The Australian name for Syrah, used to signal the riper, fuller, sweeter-fruited style the country made famous.
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.
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