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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, while moving away from too peppery, too earthy or musty and too oaky or woody.

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.
Substantially less peppery.
Substantially less earthy or musty.
Substantially less oaky or woody.

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.
Substantially less peppery.
About as earthy or musty as the wine you started from.
Substantially less oaky or woody.

Carignan

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

Keeps the savoury, non-fruity character.
Substantially less peppery.
About as earthy or musty as the wine you started from.
Substantially less oaky or woody.

Dão

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

Keeps the savoury, non-fruity character.
Substantially less peppery.
About as earthy or musty as the wine you started from.
Substantially less oaky or woody.

Montsant

They occupy similar territory for weight and structure.

Has some of the savoury, non-fruity character, though less of it.
Substantially less peppery.
Substantially less earthy or musty.
Substantially less oaky or woody.

Chianti Classico

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.
Substantially less peppery.
About as earthy or musty as the wine you started from.
A little less oaky or woody.

Montepulciano d’Abruzzo

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.
Substantially less peppery.
Substantially less earthy or musty.
Substantially less oaky or woody.

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 peppery.
Substantially less earthy or musty.
A little less oaky or woody.

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 less spicy, and cleaner and more fruit-focused.

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 less spicy, and earthier.

Carignan

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

Expect: Expect it to be less spicy, and earthier.

Dão

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

Expect: Expect it to be less spicy, and earthier.

Different grape, similar feel

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

Carignan

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

Expect: Expect it to be less spicy, and earthier.

Dão

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

Expect: Expect it to be less spicy, and earthier.

Montsant

They occupy similar territory for weight and structure.

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

Montepulciano d’Abruzzo

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 spicy.

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 less spicy.

Tibouren

They occupy similar territory for weight and structure.

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

Dolcetto

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 spicy.

País

They occupy similar territory for weight and structure.

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

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 less spicy.

English still Pinot Noir

They occupy similar territory for weight and structure.

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

Loire Cabernet Franc

They occupy similar territory for weight and structure.

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

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 less spicy.

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 more oaky, and spicier.

Toro

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

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

Alicante Bouschet

Alicante Bouschet scores closest to Sangiovese across WineHQ’s taste dimensions.

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

Montefalco Sagrantino

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

Expect: Expect it to be more oaky, and less spicy.

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.

Montepulciano d’Abruzzo

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 spicy.

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 less spicy, and earthier.

Montepulciano

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 spicy.

Similar but more structured

More tannic architecture, for food or for ageing.

Baga

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

Expect: Expect it to be more oaky, and less spicy.

Bairrada Baga

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

Expect: Expect it to be more oaky, and less spicy.

Montefalco Sagrantino

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

Expect: Expect it to be more oaky, and less spicy.

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 less spicy, and cleaner and more fruit-focused.

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 less spicy, and earthier.

Chianti Classico

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 less spicy.

Langhe Nebbiolo

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

Expect: Expect it to be less spicy, and earthier.

Similar but softer

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

Montepulciano d’Abruzzo

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 spicy.

Montepulciano

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 spicy.

Montsant

They occupy similar territory for weight and structure.

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

Negroamaro

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

Expect: Expect it to be less spicy, and earthier.

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 fruitier.

English sparkling wine

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

Expect: Expect it to be less spicy, 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 less spicy.

Tinto Cão

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

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

Sagrantino

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

Expect: Expect it to be more oaky, and less spicy.

Lambrusco Grasparossa

Both come from the same country.

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

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.

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 less spicy, and cleaner and more fruit-focused.

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 less spicy, and earthier.

Tinta Negra

They occupy similar territory for weight and structure.

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

Refosco

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

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

Similar but more oaky

Adds barrel character, toast and a creamier texture.

Sonoma Cabernet Sauvignon

Sonoma Cabernet Sauvignon scores closest to Sangiovese across WineHQ’s taste dimensions.

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

Super Tuscan

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

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

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.

California Cabernet Sauvignon

California Cabernet Sauvignon scores closest to Sangiovese across WineHQ’s taste dimensions.

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

Similar but more aromatic

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

Cabernet Franc

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

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

Gamay

They occupy similar territory for weight and structure.

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

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.

Morgon

They occupy similar territory for weight and structure.

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

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 less spicy, and cleaner and more fruit-focused.

Vernaccia di San Gimignano

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

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

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 less spicy.

Palomino Fino

They occupy similar territory for weight and structure.

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

Similar but more floral

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

Cabernet Franc

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

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

Gamay

They occupy similar territory for weight and structure.

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

Dão

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

Expect: Expect it to be less spicy, and earthier.

Langhe Nebbiolo

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

Expect: Expect it to be less spicy, and earthier.

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.

Chianti Classico Riserva

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

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

Naoussa Xinomavro

Naoussa Xinomavro scores closest to Sangiovese across WineHQ’s taste dimensions.

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

Chianti Classico Gran Selezione

Both are made from sangiovese, and 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.

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 fruitier, and less spicy.

Montsant

They occupy similar territory for weight and structure.

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

Montepulciano d’Abruzzo

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.

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 less spicy, 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 less spicy, and cleaner and more fruit-focused.

Chianti Classico

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 less spicy.

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 less spicy.

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 spicier.

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 less spicy, and cleaner and more fruit-focused.

Chianti Classico

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 less spicy.

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 less spicy.

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 less spicy, and earthier.

Chianti Classico

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 less spicy.

Montepulciano d’Abruzzo

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 spicy.

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.

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 less spicy, and cleaner and more fruit-focused.

Carignan

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

Expect: Expect it to be less spicy, and earthier.

Dão

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

Expect: Expect it to be less spicy, and earthier.

Montsant

They occupy similar territory for weight and structure.

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

Carignan

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

Expect: Expect it to be less spicy, and earthier.

Dão

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

Expect: Expect it to be less spicy, and earthier.

Montsant

They occupy similar territory for weight and structure.

Expect: Expect it to be less spicy, 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 spicier, 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 spicier.

Priorat

They occupy similar territory for weight and structure.

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

Châteauneuf-du-Pape

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

Expect: Expect it to be spicier, and earthier.

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.