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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 fresh, crisp acidity, while moving away from too peppery 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.

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 fresh, crisp acidity.
Substantially less peppery.
Substantially less green or grassy.

Chianti Classico Gran Selezione

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

Keeps the fresh, crisp acidity.
Substantially less peppery.
Substantially less green or grassy.

Barbera

curated

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

Keeps the fresh, crisp acidity.
Substantially less peppery.
Substantially less green or grassy.

Xinomavro

curated

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

Keeps the fresh, crisp acidity.
Substantially less peppery.
Substantially less green or grassy.

Barbaresco

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

Keeps the fresh, crisp acidity.
Substantially less peppery.
Substantially less green or grassy.

Refosco

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

Keeps the fresh, crisp acidity.
Substantially less peppery.
Substantially less green or grassy.

Barbera d’Alba

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

Keeps the fresh, crisp acidity.
Substantially less peppery.
Substantially less green or grassy.

Etna Rosso

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

Keeps the fresh, crisp acidity.
Substantially less peppery.
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.

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 riper and less green, and less spicy.

Chianti Classico Gran Selezione

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 riper and less green, 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.

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.

Different grape, similar feel

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

Barbaresco

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.

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.

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 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.

Molinara

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 less spicy.

Valpolicella

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 less spicy.

English still Pinot Noir

They occupy similar territory for weight and structure.

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

Spätburgunder (German Pinot Noir)

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.

English still Pinot Noir

They occupy similar territory for weight and structure.

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

Valpolicella

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 less spicy.

Molinara

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 less spicy.

Cru Beaujolais

They occupy similar territory for weight and structure.

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

Similar but fuller

Keeps the character but adds weight, concentration and mouthfeel.

Washington Cabernet Sauvignon

They occupy similar territory for weight and structure.

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

Montefalco Sagrantino

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.

Sagrantino

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.

Tannat

They occupy similar territory for weight and structure.

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

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 less spicy.

Barbera d’Asti

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 less spicy.

Molinara

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 less spicy.

Similar but more structured

More tannic architecture, for food or for ageing.

Barbaresco

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.

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.

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.

Baga

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

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

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.

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.

Barbera

curated

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

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

Etna Rosso

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.

Nerello Mascalese

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.

Similar but softer

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

Uco Valley Malbec

They occupy similar territory for weight and structure.

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.

Bonarda

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

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

Touriga Franca

Touriga Franca scores closest to Sangiovese across WineHQ’s taste dimensions.

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

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 softer and rounder, and riper and less green.

Lambrusco Grasparossa

Both come from the same country.

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

Sparkling Shiraz

They occupy similar territory for weight and structure.

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

English sparkling wine

They occupy similar territory for weight and structure.

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

Similar but sweeter

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

Tinto Cão

They occupy similar territory for weight and structure.

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

Sagrantino

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.

Lambrusco Grasparossa

Both come from the same country.

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

Tinta Negra

Tinta Negra scores closest to Sangiovese across WineHQ’s taste dimensions.

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

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.

Graciano

They occupy similar territory for weight and structure.

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

Molinara

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 less spicy.

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.

Bobal

They occupy similar territory for weight and structure.

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

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 softer and rounder, and riper and less green.

Ribera del Duero

They occupy similar territory for weight and structure.

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

Rioja

They occupy similar territory for weight and structure.

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

Rioja Reserva

They occupy similar territory for weight and structure.

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

Similar but more aromatic

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

Barbaresco

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.

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.

Barolo

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 spicier.

Gamay

They occupy similar territory for weight and structure.

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

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 riper and less green, and less spicy.

Cortese

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 less spicy.

Muscadet

They occupy similar territory for weight and structure.

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

Melon de Bourgogne

They occupy similar territory for weight and structure.

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

Similar but more floral

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

Barbaresco

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.

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.

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.

Etna Rosso

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 less spicy.

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 Gran Selezione

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 riper and less green, and less spicy.

Naoussa Xinomavro

They occupy similar territory for weight and structure.

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

Chianti Classico Riserva

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 more herbal and 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.

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 less spicy.

Barbera d’Asti

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 less spicy.

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.

Change the place

Keep the grape, move it somewhere else.

Same grape, cooler climate

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

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 riper and less green, and less spicy.

Chianti Classico Gran Selezione

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 riper and less green, 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 more herbal and green.

Chianti Classico Riserva

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 more herbal and green.

Same grape, warmer climate

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

Super Tuscan

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 softer and rounder, and spicier.

Chianti Classico Gran Selezione

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 riper and less green, 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 riper and less green, and less spicy.

Brunello 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 riper and less green, and spicier.

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.

Barbaresco

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.

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.

Oregon Pinot Noir

They occupy similar territory for weight and structure.

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

Brunello 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 riper and less green, and spicier.

Something more adventurous

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

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.

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 riper and less green, and less spicy.

Chianti Classico Gran Selezione

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 riper and less green, and less spicy.

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.

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.

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 riper and less green, and less spicy.

Chianti Classico Gran Selezione

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 riper and less green, and less spicy.

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.

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 less spicy.

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 softer and rounder, and riper and less green.

Priorat

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

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

Amarone della Valpolicella

Both come from the same country.

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

Brunello 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 riper and less green, and spicier.

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.