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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, too savoury or funky 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.

Barbera

curated

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

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

Barbera d’Asti

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 savoury or funky.
Substantially less green or grassy.

Valpolicella

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 savoury or funky.
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 fresh, crisp acidity.
Substantially less peppery.
About as savoury or funky as the wine you started from.
Substantially less green or grassy.

Morgon

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

Has some of the fresh, crisp acidity, though less of it.
Substantially less peppery.
Substantially less savoury or funky.
Substantially less green or grassy.

Graciano

They occupy similar territory for weight and structure.

Keeps the fresh, crisp acidity.
Substantially less peppery.
Substantially less savoury or funky.
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.

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

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.

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 spicy.

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.

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.

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 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

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.

English still Pinot Noir

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 more fruit-driven, and riper and less green.

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 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

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.

English still Pinot Noir

They occupy similar territory for weight and structure.

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.

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 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.

Sonoma Cabernet Sauvignon

They occupy similar territory for weight and structure.

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

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.

Alicante Bouschet

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

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

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

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.

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 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.

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 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.

Baga

They occupy similar territory for weight and structure.

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.

Barbera

curated

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.

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 fresher, and riper and less green.

Valpolicella

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.

Graciano

They occupy similar territory for weight and structure.

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

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.

Bonarda

They occupy similar territory for weight and structure.

Expect: Expect it to be softer and rounder, 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.

Touriga Franca

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

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.

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 softer and rounder.

Sparkling Shiraz

They occupy similar territory for weight and structure.

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

English sparkling rosé

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.

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 softer and rounder.

Touriga Franca

They occupy similar territory for weight and structure.

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

Tinto Cão

They occupy similar territory for weight and structure.

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

Dornfelder

They occupy similar territory for weight and structure.

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

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 softer and rounder, and riper and less green.

Graciano

They occupy similar territory for weight and structure.

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

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.

Castelão

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.

Pinotage

They occupy similar territory for weight and structure.

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

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.

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.

California Cabernet Sauvignon

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

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

Similar but more aromatic

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

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 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.

Gamay

They occupy similar territory for weight and structure.

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

Morgon

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

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 more fruit-driven, 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.

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 less spicy.

Gamay

They occupy similar territory for weight and structure.

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

Graciano

They occupy similar territory for weight and structure.

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

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.

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 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.

Naoussa Xinomavro

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

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

Chianti Classico Riserva

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

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

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 fruitier, and riper and less green.

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 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.

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 savoury.

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 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.

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 more savoury.

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 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.

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 more savoury.

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.

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.

Cru Beaujolais

They occupy similar territory for weight and structure.

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

Oregon Pinot Noir

They occupy similar territory for weight and structure.

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

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 less spicy.

Something more adventurous

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

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.

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 spicy.

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 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.

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.

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 spicy.

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 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 more savoury.

Priorat

They occupy similar territory for weight and structure.

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

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 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.

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.