Comparison
Tannat vs Tempranillo
How Tannat and Tempranillo differ, dimension by dimension.
The short answer
The main differences: Tempranillo has more spice; Tannat has more acidity; Tannat has more tannin.
Choose
Tannat
Choose Tannat if you want something fresher and more acidic, more tannic and structured, fuller and richer.
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.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Tempranillo is spicier: medium against low.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Tannat is fresher and more acidic: medium-plus against medium.
Tannin
Clear differencePhenolic compounds from grape skins, seeds, stems and oak. The principal structural axis of red wine.
Tannat is more tannic and structured: 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.
Tannat is fuller and richer: high against medium-plus.
Fruit intensity
Clear differenceHow loudly the fruit flavours speak, independent of whether they are ripe or tart.
Tannat is fruitier: medium-plus against medium.
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.
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.
- Aromatic intensity: Similar — both medium.
- Savoury character: Similar — both medium-plus.
- Floral character: Similar — both low.
Full side by side
| Dimension | Tannat | Tempranillo |
|---|---|---|
| Spice | low (1/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Acidity | typically medium-plus, ranging from medium to medium-plus (4/5) | 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) |
| Body | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Fruit intensity | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Oak influence | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from low-medium to high (4/5) |
| Texture | typically medium, ranging from low-medium to medium-plus (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 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) |
| Savoury character | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Floral character | low (1/5) | low (1/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Earthy character | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Perceived freshness | medium (3/5) | typically medium, ranging from low-medium to medium (3/5) |
| Carbonation | low (1/5) | low (1/5) |
| Serve at | 16–18°C | 15–17°C |
| Typical flavours | blackberry, plum, smoke, licorice, dark chocolate | 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
Tannat
One of the most tannic wine grapes in commercial use, native to south-west France and the national variety of Uruguay.
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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