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Wines like Sangiovese

Italy’s most planted variety and the grape behind Chianti and Brunello — high in acid, firm in tannin, and built for food. Below: what to try next, grouped by the direction you want to travel.

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Refine

What do you like about Sangiovese?

Optional — the results below already work without it. But “I like Malbec” is at least four different preferences wearing one name, and saying which one you mean changes the answer substantially. Only qualities this wine actually has are offered.

I like…

How fresh and crisp it is The firm, grippy structure The savoury, meaty side

But it’s a bit…

too sharp or acidic too oaky or woody too green or grassy too peppery too earthy or musty too savoury or funky

Clear all

What these words mean

How fresh and crisp it is: Acidity is what makes your mouth water and makes a wine feel refreshing rather than heavy. It is the single most useful thing to know about your own taste.
The firm, grippy structure: High tannin — the drying grip on your gums, like over-brewed tea. It gives a red something to hold on to with rich food, and it is what lets a wine age.
The vanilla and oak: Vanilla, toast, coconut, sweet spice, sometimes smoke. It comes from the barrel rather than the grape, which is why the same grape can taste completely different with and without it.
The herbal, green side: Grass, blackcurrant leaf, green pepper, mint. It divides people more sharply than almost any other character.
The spice: Black pepper, clove, cinnamon. Some of it is the grape — the pepper in Syrah is a measured compound called rotundone — and some is the barrel.
The savoury, meaty side: Leather, olive, cured meat, dried herbs, tobacco. It is what people mean by calling a wine "serious" rather than "fruity", and it comes with age as well as with place.
The earthy, mineral side: Forest floor, wet stone, mushroom, damp earth. Widely described and much less well explained than wine writing implies — the sensation is real, the causal story usually is not.

Looking for something keeping the savoury, non-fruity character, while moving away from too green or grassy and too savoury or funky.

You said you like the savoury, non-fruity character and that it is too savoury or funky. Both are about savoury character, so they pull the same axis in opposite directions — the dislike is applied and the like is set aside.
You said you like the savoury, non-fruity character and that it is too savoury or funky. Both are about fruit intensity, so they pull the same axis in opposite directions — the dislike is applied and the like is set aside.

Based on what you said

Ranked against the qualities you named rather than against the wine as a whole. The directions below are refined the same way.

Barbera

curated

Shares the high acidity and Italian food-friendliness without the tannic grip.

Has some of the savoury, non-fruity character, though less of it.
Substantially less green or grassy.
Substantially less savoury or funky.

Blaufränkisch

The structural profile is close across body, acidity and tannin.

Has some of the savoury, non-fruity character, though less of it.
Substantially less green or grassy.
Substantially less savoury or funky.

Corvina

The structural profile is close across body, acidity and tannin, and both come from the same country.

Has some of the savoury, non-fruity character, though less of it.
Substantially less green or grassy.
Substantially less savoury or funky.

Merlot

The structural profile is close across body, acidity and tannin.

Has some of the savoury, non-fruity character, though less of it.
Substantially less green or grassy.
Substantially less savoury or funky.

Nero d’Avola

The structural profile is close across body, acidity and tannin, and both come from the same country.

Has some of the savoury, non-fruity character, though less of it.
Substantially less green or grassy.
Substantially less savoury or funky.

Refosco

The structural profile is close across body, acidity and tannin, and both come from the same country.

Has some of the savoury, non-fruity character, though less of it.
Substantially less green or grassy.
Substantially less savoury or funky.

Barbera d’Asti

The structural profile is close across body, acidity and tannin, and both come from the same country.

Has some of the savoury, non-fruity character, though less of it.
Substantially less green or grassy.
Substantially less savoury or funky.

Valpolicella Ripasso

The structural profile is close across body, acidity and tannin, and both come from the same country.

Has some of the savoury, non-fruity character, though less of it.
Substantially less green or grassy.
Substantially less savoury or funky.

Closest overall

Nearest neighbours, no change of direction.

Closest matches

The nearest overall neighbours across structure and flavour, with no deliberate change of direction.

Barbera

curated

Shares the high acidity and Italian food-friendliness without the tannic grip.

Expect: Much softer tannin and juicier fruit — easier to drink on its own.

Blaufränkisch

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and lighter.

Corvina

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and cleaner and more fruit-focused.

Merlot

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and cleaner and more fruit-focused.

Different grape, similar feel

Deliberately excludes the variety you already know, to find a genuinely new wine that fills the same role.

Barbera

curated

Shares the high acidity and Italian food-friendliness without the tannic grip.

Expect: Much softer tannin and juicier fruit — easier to drink on its own.

Blaufränkisch

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and lighter.

Corvina

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and cleaner and more fruit-focused.

Merlot

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and cleaner and more fruit-focused.

Change the structure

Same idea, different weight, grip or freshness.

Similar but lighter

Keeps the character but reduces weight, alcohol and density in the mouth.

Valpolicella

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and less tannic and softer.

Dolcetto

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and softer and rounder.

Cru Beaujolais

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and more floral.

Trousseau

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and less oaky.

Similar but lower in alcohol

Holds the character and the weight where it can, and moves specifically on strength. Note that below about 11% the choices narrow sharply, and below 5% they are mostly a different category rather than a lighter version of the same one.

Cru Beaujolais

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and more floral.

Valpolicella

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and lighter.

English still Pinot Noir

They occupy similar territory for weight and structure.

Expect: Expect it to be riper and less green, and more restrained in fruit.

Mondeuse Noire

They occupy similar territory for weight and structure.

Expect: Expect it to be more fruit-driven, and riper and less green.

Similar but fuller

Keeps the character but adds weight, concentration and mouthfeel.

Petit Verdot

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and more floral.

Washington Cabernet Sauvignon

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and fruitier.

Napa Valley Cabernet Sauvignon

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be fruitier, and softer and rounder.

Shiraz

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and fruitier.

Similar but less tannic

For readers who find firm reds drying. Reduces tannic grip while holding flavour and weight roughly steady.

Barbera

curated

Shares the high acidity and Italian food-friendliness without the tannic grip.

Expect: Much softer tannin and juicier fruit — easier to drink on its own.

Barbera d’Alba

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and fruitier.

Nero d’Avola

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and cleaner and more fruit-focused.

Merlot

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and cleaner and more fruit-focused.

Similar but more structured

More tannic architecture, for food or for ageing.

Nebbiolo

curated

Both are pale-ish, extremely high-acid, tannic Italian reds that demand food and time.

Expect: More tannic still, more perfumed, and considerably more expensive.

Petit Verdot

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and more floral.

Touriga Nacional

They occupy similar territory for weight and structure.

Expect: Expect it to be riper and less green, and fruitier.

Toro

They occupy similar territory for weight and structure.

Expect: Expect it to be riper and less green, and fruitier.

Similar but fresher

Raises acidity and overall lift, usually by moving to a cooler-climate expression.

Nothing in WineHQ's catalogue makes this move meaningfully from here. These are the closest wines otherwise, but do not expect them to deliver what you asked for — the honest answer is that this style does not have a good neighbour in that direction.

Barbera

curated

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and less tannic and softer.

Barbera d’Asti

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and less tannic and softer.

Valpolicella

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and lighter.

Langhe Nebbiolo

They occupy similar territory for weight and structure, and both come from the same country.

Expect: Expect it to be riper and less green, and more savoury.

Similar but softer

Lowers acidity and sharpness in favour of a broader, gentler feel.

Merlot

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and cleaner and more fruit-focused.

Montepulciano

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and softer and rounder.

Montepulciano d’Abruzzo

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and softer and rounder.

Nero d’Avola

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and cleaner and more fruit-focused.

The sparkling version

Moves to a sparkling expression while holding the flavour and weight as close as possible.

Sparkling Shiraz

They occupy similar territory for weight and structure.

Expect: Expect it to be more fruit-driven, and riper and less green.

Lambrusco

They occupy similar territory for weight and structure, and both come from the same country.

Expect: Expect it to be more fruit-driven, and riper and less green.

Lambrusco Grasparossa

They occupy similar territory for weight and structure, and both come from the same country.

Expect: Expect it to be more fruit-driven, and riper and less green.

English sparkling rosé

They occupy similar territory for weight and structure.

Expect: Expect it to be riper and less green, and more sparkling.

Similar but sweeter

Adds perceptible sweetness, which also softens acidity and chilli heat.

Corvina

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and cleaner and more fruit-focused.

Valpolicella Ripasso

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and cleaner and more fruit-focused.

Pinotage

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and softer and rounder.

Touriga Nacional

They occupy similar territory for weight and structure.

Expect: Expect it to be riper and less green, and fruitier.

Change the flavour

Same shape, different aromatic character.

Similar but less oaky

One of the commonest requests in wine. Strips oak influence while holding grape character and weight.

Bobal

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and less spicy.

Nero di Troia

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and cleaner and more fruit-focused.

Refosco

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and less spicy.

Prokupac

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and cleaner and more fruit-focused.

Similar but more oaky

Adds barrel character, toast and a creamier texture.

Pinotage

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and less oaky.

Napa Valley Cabernet Sauvignon

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be fruitier, and softer and rounder.

Shiraz

They occupy similar territory for weight and structure.

Expect: Expect it to be riper and less green, and fruitier.

Super Tuscan

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more herbal and green, and cleaner and more fruit-focused.

Similar but more aromatic

More to smell before you taste — floral, fruity or spiced aromatics.

Malbec

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and softer and rounder.

Nebbiolo

curated

Both are pale-ish, extremely high-acid, tannic Italian reds that demand food and time.

Expect: More tannic still, more perfumed, and considerably more expensive.

Barbaresco

They occupy similar territory for weight and structure, and both come from the same country.

Expect: Expect it to be riper and less green, and more savoury.

Syrah

They occupy similar territory for weight and structure.

Expect: Expect it to be riper and less green, and more savoury.

Similar but more restrained

For readers who find intensely aromatic wines tiring over a whole glass. Keeps the structure, turns the volume down.

Trebbiano d’Abruzzo

They occupy similar territory for weight and structure, and both come from the same country.

Expect: Expect it to be riper and less green, and more restrained in fruit.

Vernaccia di San Gimignano

They occupy similar territory for weight and structure, and both come from the same country.

Expect: Expect it to be riper and less green, and more restrained in fruit.

Gavi

They occupy similar territory for weight and structure, and both come from the same country.

Expect: Expect it to be riper and less green, and more restrained in fruit.

Barbera

curated

Shares the high acidity and Italian food-friendliness without the tannic grip.

Expect: Much softer tannin and juicier fruit — easier to drink on its own.

Similar but more floral

Pushes specifically towards rose, violet, blossom and elderflower character.

Malbec

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and softer and rounder.

Nebbiolo

curated

Both are pale-ish, extremely high-acid, tannic Italian reds that demand food and time.

Expect: More tannic still, more perfumed, and considerably more expensive.

Gamay

They occupy similar territory for weight and structure.

Expect: Expect it to be more fruit-driven, and riper and less green.

Uco Valley Malbec

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and more floral.

Similar but more savoury

Moves away from primary fruit towards earth, herb, meat and umami character.

Xinomavro

curated

A high-acid, tannic, tomato-and-olive-scented red that occupies very similar territory.

Expect: Even more austere when young, with a distinctly Greek savoury character.

Brunello di Montalcino

Both are made from sangiovese, and both come from the same country.

Expect: Expect it to be more savoury, and riper and less green.

Chianti Classico Gran Selezione

Both are made from sangiovese, and both come from the same country.

Expect: Expect it to be more savoury, and riper and less green.

Taurasi

Both come from the same country.

Expect: Expect it to be more savoury, and riper and less green.

Similar but fruitier

More obvious, generous fruit flavour, usually from a warmer climate.

Barbera

curated

Shares the high acidity and Italian food-friendliness without the tannic grip.

Expect: Much softer tannin and juicier fruit — easier to drink on its own.

Corvina

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and cleaner and more fruit-focused.

Blaufränkisch

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and lighter.

Nero d’Avola

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and cleaner and more fruit-focused.

Change the place

Keep the grape, move it somewhere else.

Same grape, cooler climate

Typically fresher, lighter and more herbal, with lower alcohol.

Chianti

Both are made from sangiovese, and they occupy similar territory for weight and structure, both come from the same country.

Expect: Expect it to be more savoury, and more herbal and green.

Vino Nobile di Montepulciano

Both are made from sangiovese, and they occupy similar territory for weight and structure, both come from the same country.

Expect: Expect it to be riper and less green, and more savoury.

Rosso di Montalcino

Both are made from sangiovese, and they occupy similar territory for weight and structure, both come from the same country.

Expect: Expect it to be more savoury, and more herbal and green.

Brunello di Montalcino

Both are made from sangiovese, and both come from the same country.

Expect: Expect it to be more savoury, and riper and less green.

Same grape, warmer climate

Typically riper, fuller and more generous in fruit, with higher alcohol.

Super Tuscan

Both are made from sangiovese, and the structural profile is close across body, acidity and tannin, both come from the same country.

Expect: Expect it to be more herbal and green, and cleaner and more fruit-focused.

Rosso di Montalcino

Both are made from sangiovese, and they occupy similar territory for weight and structure, both come from the same country.

Expect: Expect it to be more savoury, and more herbal and green.

Brunello di Montalcino

Both are made from sangiovese, and they occupy similar territory for weight and structure, both come from the same country.

Expect: Expect it to be more savoury, and riper and less green.

Chianti Classico Gran Selezione

Both are made from sangiovese, and they occupy similar territory for weight and structure, both come from the same country.

Expect: Expect it to be more savoury, and riper and less green.

Change the mood

Safer, stranger, cheaper or more serious.

A safe next step

Well-known wines that are widely available and unlikely to surprise anyone.

Barbera

curated

Shares the high acidity and Italian food-friendliness without the tannic grip.

Expect: Much softer tannin and juicier fruit — easier to drink on its own.

Merlot

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be softer and rounder, and cleaner and more fruit-focused.

Rioja Crianza

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and cleaner and more fruit-focused.

Montepulciano d’Abruzzo

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and softer and rounder.

Something more adventurous

Less familiar wines that occupy similar territory — the interesting end of the shelf.

Blaufränkisch

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and lighter.

Corvina

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and cleaner and more fruit-focused.

Nero d’Avola

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and cleaner and more fruit-focused.

Refosco

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and less oaky.

A better-value alternative

Wines that occupy similar sensory territory from regions carrying less price premium. WineHQ does not hold live prices, so this reasons from regional reputation and demand rather than from a price feed — treat it as a lead, not a quote.

Blaufränkisch

The structural profile is close across body, acidity and tannin.

Expect: Expect it to be riper and less green, and lighter.

Corvina

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and cleaner and more fruit-focused.

Nero d’Avola

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and cleaner and more fruit-focused.

Refosco

The structural profile is close across body, acidity and tannin, and both come from the same country.

Expect: Expect it to be riper and less green, and less oaky.

A step up

The benchmark expressions of the same territory, usually with more concentration, structure and ageing potential.

Ribera del Duero

They occupy similar territory for weight and structure.

Expect: Expect it to be more savoury, and riper and less green.

Priorat

They occupy similar territory for weight and structure.

Expect: Expect it to be more savoury, and riper and less green.

Amarone della Valpolicella

Both come from the same country.

Expect: Expect it to be more savoury, and riper and less green.

Châteauneuf-du-Pape

Châteauneuf-du-Pape scores closest to Sangiovese across WineHQ’s taste dimensions.

Expect: Expect it to be more herbal and green, and more savoury.

How these are chosen

Each suggestion is scored across sixteen taste dimensions, weighted so that structure matters more than flavour, and adjusted for whether the wine actually moves in the direction you asked for. Curated links from an editor carry extra weight — but only when the editor tagged them for this direction. Nothing here is a black box; see the taste model for the full method.