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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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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 and the fresh, crisp acidity, while moving away from too oaky or woody, too earthy or musty and too green or grassy.

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.

Rosso di Montalcino

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

Keeps the savoury, non-fruity character.
Keeps the fresh, crisp acidity.
Substantially less oaky or woody.
Substantially less earthy or musty.
About as green or grassy as the wine you started from.

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.
Keeps the fresh, crisp acidity.
A little less oaky or woody.
Substantially less earthy or musty.
Substantially less green or grassy.

Vino Nobile di Montepulciano

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

Keeps the savoury, non-fruity character.
Keeps the fresh, crisp acidity.
A little less oaky or woody.
About as earthy or musty as the wine you started from.
Substantially less green or grassy.

Refosco

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

Has some of the savoury, non-fruity character, though less of it.
Keeps the fresh, crisp acidity.
Substantially less oaky or woody.
Substantially less earthy or musty.
Substantially less green or grassy.

Areni

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

Has some of the savoury, non-fruity character, though less of it.
Keeps the fresh, crisp acidity.
A little less oaky or woody.
Substantially less earthy or musty.
Substantially less green or grassy.

Valpolicella

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

Has some of the savoury, non-fruity character, though less of it.
Keeps the fresh, crisp acidity.
Substantially less oaky or woody.
Substantially less earthy or musty.
Substantially less green or grassy.

Chianti

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

Keeps the savoury, non-fruity character.
Keeps the fresh, crisp acidity.
Substantially less oaky or woody.
About as earthy or musty as the wine you started from.
About as green or grassy as the wine you started from.

Langhe Nebbiolo

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

Keeps the savoury, non-fruity character.
Keeps the fresh, crisp acidity.
Substantially less oaky or woody.
About as earthy or musty as the wine you started from.
Substantially less green or grassy.

Closest overall

Nearest neighbours, no change of direction.

Closest matches

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

Rosso di Montalcino

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 cleaner and more fruit-focused, and more herbal and green.

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.

Vino Nobile di Montepulciano

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 oaky, and riper and less green.

Refosco

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

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

Different grape, similar feel

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

Refosco

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

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

Areni

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.

Valpolicella

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.

Langhe Nebbiolo

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 earthier.

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

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.

Molinara

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

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

English still Pinot Noir

They occupy similar territory for weight and structure.

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

País

They occupy similar territory for weight and structure.

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

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.

Valpolicella

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 still Pinot Noir

They occupy similar territory for weight and structure.

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

Molinara

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

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

Cerasuolo di Vittoria

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

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

Similar but fuller

Keeps the character but adds weight, concentration and mouthfeel.

Uruguayan Tannat

They occupy similar territory for weight and structure.

Expect: Expect it to be softer and rounder, and more oaky.

Washington Cabernet Sauvignon

They occupy similar territory for weight and structure.

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

Petit Verdot

They occupy similar territory for weight and structure.

Expect: Expect it to be softer and rounder, and more oaky.

Amarone della Valpolicella

Both come from the same country.

Expect: Expect it to be softer and rounder, 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

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

Expect: Expect it to be fruitier, and more fruit-driven.

Valpolicella Ripasso

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

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

Barbera d’Asti

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

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

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.

Baga

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

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

Bairrada Baga

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

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

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.

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.

Rosso di Montalcino

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 fresher, and cleaner and more fruit-focused.

Valpolicella

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

Expect: Expect it to be fresher, and more fruit-driven.

Langhe Nebbiolo

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

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

Chianti

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 fresher, and more herbal and green.

Similar but softer

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

Valpolicella Ripasso

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

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

Negroamaro

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

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

Uruguayan Tannat

They occupy similar territory for weight and structure.

Expect: Expect it to be softer and rounder, and more oaky.

Bonarda

They occupy similar territory for weight and structure.

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

The sparkling version

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

Lambrusco

Both come from the same country.

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

Lambrusco Grasparossa

Both come from the same country.

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

Sparkling Shiraz

Sparkling Shiraz scores closest to Sangiovese across WineHQ’s taste dimensions.

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

English sparkling wine

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 sweeter

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

Tinta Negra

They occupy similar territory for weight and structure.

Expect: Expect it to be less oaky, and softer and rounder.

Saperavi

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

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

Valpolicella Ripasso

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

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

Tinto Cão

Tinto Cão scores closest to Sangiovese across WineHQ’s taste dimensions.

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

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.

Refosco

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

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

Rosso di Montalcino

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 cleaner and more fruit-focused, and more herbal and green.

Cornalin

They occupy similar territory for weight and structure.

Expect: Expect it to be less oaky, and softer and rounder.

Bobal

They occupy similar territory for weight and structure.

Expect: Expect it to be less oaky, and softer and rounder.

Similar but more oaky

Adds barrel character, toast and a creamier texture.

Super Tuscan

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

Expect: Expect it to be more oaky, and softer and rounder.

Rioja

Rioja scores closest to Sangiovese across WineHQ’s taste dimensions.

Expect: Expect it to be more oaky, and softer and rounder.

Rioja Reserva

Rioja Reserva scores closest to Sangiovese across WineHQ’s taste dimensions.

Expect: Expect it to be more oaky, and softer and rounder.

Tempranillo

curated

A comparable savoury, medium-to-full Mediterranean red built around cherry fruit and oak ageing.

Expect: Softer acidity and rounder tannin, with leather and vanilla rather than tomato leaf.

Similar but more aromatic

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

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 earthier, and more oaky.

Gamay

They occupy similar territory for weight and structure.

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

Barolo

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

Expect: Expect it to be earthier, and more oaky.

Similar but more restrained

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

Gavi

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.

Muscadet

They occupy similar territory for weight and structure.

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

Trebbiano d’Abruzzo

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

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

Vernaccia di San Gimignano

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

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

Similar but more floral

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

Langhe Nebbiolo

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 earthier.

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 softer and rounder.

Barbaresco

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

Expect: Expect it to be earthier, and more oaky.

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.

Taurasi

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

Expect: Expect it to be more savoury, and earthier.

Barolo

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

Expect: Expect it to be more savoury, and earthier.

Chianti Classico Riserva

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 earthier.

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.

Refosco

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

Expect: Expect it to be less oaky, and fruitier.

Valpolicella

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

Expect: Expect it to be more fruit-driven, and fruitier.

Areni

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

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

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 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 earthier.

Rosso di Montalcino

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 cleaner and more fruit-focused, and more herbal and green.

Vino Nobile di Montepulciano

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 oaky, 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 earthier, and more oaky.

Same grape, warmer climate

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

Super Tuscan

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

Expect: Expect it to be more oaky, and softer and rounder.

Rosso di Montalcino

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 cleaner and more fruit-focused, and fruitier.

Vino Nobile di Montepulciano

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 oaky, 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 earthier, and more oaky.

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.

Chianti

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 earthier.

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.

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 softer and rounder.

Something more adventurous

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

Rosso di Montalcino

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 cleaner and more fruit-focused, and more herbal and green.

Vino Nobile di Montepulciano

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 oaky, and riper and less green.

Refosco

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

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

Areni

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.

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.

Rosso di Montalcino

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 cleaner and more fruit-focused, and more herbal and green.

Vino Nobile di Montepulciano

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 oaky, and riper and less green.

Refosco

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

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

Areni

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.

A step up

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

Amarone della Valpolicella

Both come from the same country.

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

Ribera del Duero

Ribera del Duero scores closest to Sangiovese across WineHQ’s taste dimensions.

Expect: Expect it to be more oaky, and softer and rounder.

Priorat

They occupy similar territory for weight and structure.

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

Châteauneuf-du-Pape

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

Expect: Expect it to be softer and rounder, and more herbal and green.

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.