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Wines like Savagnin

The Jura’s distinctive white variety, and — as Traminer — the ancestor of Gewürztraminer. Below: what to try next, grouped by the direction you want to travel.

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What do you like about Savagnin?

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 full and weighty it is How fresh and crisp it is The creamy, rounded texture The savoury, meaty side That it is properly dry

But it’s a bit…

too heavy too sharp or acidic too buttery or thick too peppery too savoury or funky too austere

Clear all

What these words mean

How full and weighty it is: Body is how much the wine seems to fill your mouth — the difference between skimmed and whole milk. It comes mostly from alcohol and ripeness.
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 creamy, rounded texture: A soft, almost dairy-like roundness. In white wine it usually comes from malolactic fermentation or from time on the lees, not from the grape.
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.
That it is properly dry: No perceptible sugar at all. Almost all red wine is dry and a good deal of white wine is not, which is why this is a more useful thing to say about a white than about a red.

Looking for something keeping the fresh, crisp acidity and the savoury, non-fruity character, while moving away from too peppery, too buttery or thick and too sharp or acidic.

You said you like the fresh, crisp acidity and that it is too sharp or acidic. Both are about acidity, so they pull the same axis in opposite directions — the dislike is applied and the like is set aside.
You said you like the fresh, crisp acidity and that it is too sharp or acidic. Both are about perceived freshness, so they pull the same axis in opposite directions — the dislike is applied and the like is set aside.

Based on what you said

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

Istrian Malvazija

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

Has some of the fresh, crisp acidity, though less of it.
Has some of the savoury, non-fruity character, though less of it.
Substantially less peppery.
A little less buttery or thick.
Substantially less sharp or acidic.

Retsina

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

Has some of the fresh, crisp acidity, though less of it.
Keeps the savoury, non-fruity character.
Substantially less peppery.
A little less buttery or thick.
A little less sharp or acidic.

Sercial

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

Keeps the fresh, crisp acidity.
Keeps the savoury, non-fruity character.
Substantially less peppery.
A little less buttery or thick.
A little less sharp or acidic.

Soave

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

Has some of the fresh, crisp acidity, though less of it.
Has some of the savoury, non-fruity character, though less of it.
Substantially less peppery.
A little less buttery or thick.
A little less sharp or acidic.

Trebbiano d’Abruzzo

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

Has some of the fresh, crisp acidity, though less of it.
Has some of the savoury, non-fruity character, though less of it.
Substantially less peppery.
A little less buttery or thick.
A little less sharp or acidic.

Catarratto

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

Has some of the fresh, crisp acidity, though less of it.
Has some of the savoury, non-fruity character, though less of it.
Substantially less peppery.
A little less buttery or thick.
A little less sharp or acidic.

Vernaccia di San Gimignano

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

Has some of the fresh, crisp acidity, though less of it.
Has some of the savoury, non-fruity character, though less of it.
Substantially less peppery.
A little less buttery or thick.
A little less sharp or acidic.

Vermentino

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

Has some of the fresh, crisp acidity, though less of it.
Has some of the savoury, non-fruity character, though less of it.
Substantially less peppery.
A little less buttery or thick.
A little less sharp or acidic.

Closest overall

Nearest neighbours, no change of direction.

Closest matches

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

Istrian Malvazija

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

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

Retsina

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

Expect: Expect it to be less spicy, and leaner and more cutting.

Sercial

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

Expect: Expect it to be fresher and more acidic, and less spicy.

Soave

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

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

Different grape, similar feel

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

Istrian Malvazija

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

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

Retsina

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

Expect: Expect it to be less spicy, and leaner and more cutting.

Sercial

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

Expect: Expect it to be fresher and more acidic, and less spicy.

Soave

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

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

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.

Istrian Malvazija

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

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

Retsina

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

Expect: Expect it to be less spicy, and leaner and more cutting.

Soave

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

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

Trebbiano d’Abruzzo

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

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.

Hunter Valley Semillon

They occupy similar territory for weight and structure.

Expect: Expect it to be fresher, and fresher and more acidic.

Muscadet

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

Expect: Expect it to be fresher, and fresher and more acidic.

Chablis

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

Expect: Expect it to be fresher, and fresher and more acidic.

Retsina

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

Expect: Expect it to be less spicy, and leaner and more cutting.

Similar but fuller

Keeps the character but adds weight, concentration and mouthfeel.

Pedro Ximénez

Pedro Ximénez scores closest to Savagnin across WineHQ’s taste dimensions.

Expect: Expect it to be softer and rounder, and rounder and creamier in texture.

Condrieu

Both come from the same country.

Expect: Expect it to be softer and rounder, and rounder and creamier in texture.

Viognier

Both come from the same country.

Expect: Expect it to be softer and rounder, and rounder and creamier in texture.

Kisi

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

Expect: Expect it to be rounder and creamier in texture, and less spicy.

Similar but less tannic

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

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.

Friulano

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

Expect: Expect it to be rounder and creamier in texture, and less spicy.

Jura Savagnin and Chardonnay

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

Expect: Expect it to be fresher and more acidic, and rounder and creamier in texture.

Sémillon

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

Expect: Expect it to be rounder and creamier in texture, and less spicy.

Chardonnay

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

Expect: Expect it to be rounder and creamier in texture, and more fruit-driven.

Similar but more structured

More tannic architecture, for food or for ageing.

Kisi

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

Expect: Expect it to be rounder and creamier in texture, and less spicy.

Istrian Malvazija

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

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

Tsolikouri

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

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

Mtsvane Kakhuri

They occupy similar territory for weight and structure.

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

Similar but fresher

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

Chablis

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

Expect: Expect it to be fresher and more acidic, and fresher.

Etna Bianco

They occupy similar territory for weight and structure.

Expect: Expect it to be fresher and more acidic, and fresher.

Carricante

They occupy similar territory for weight and structure.

Expect: Expect it to be fresher and more acidic, and fresher.

Juhfark

They occupy similar territory for weight and structure.

Expect: Expect it to be fresher and more acidic, and fresher.

Similar but softer

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

Friuli white

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

Expect: Expect it to be rounder and creamier in texture, and less spicy.

Kisi

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

Expect: Expect it to be rounder and creamier in texture, and less spicy.

Friulano

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

Expect: Expect it to be rounder and creamier in texture, and less spicy.

Sémillon

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

Expect: Expect it to be rounder and creamier in texture, and less spicy.

The sparkling version

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

Cava

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

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

Franciacorta

They occupy similar territory for weight and structure.

Expect: Expect it to be rounder and creamier in texture, and less spicy.

Méthode Cap Classique

They occupy similar territory for weight and structure.

Expect: Expect it to be rounder and creamier in texture, and less spicy.

California traditional-method sparkling

They occupy similar territory for weight and structure.

Expect: Expect it to be rounder and creamier in texture, and less spicy.

Similar but sweeter

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

Sercial

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

Expect: Expect it to be fresher and more acidic, and less spicy.

Sémillon

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

Expect: Expect it to be rounder and creamier in texture, and less spicy.

Garganega

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

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

Albana

They occupy similar territory for weight and structure.

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

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.

Retsina

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

Expect: Expect it to be less spicy, and leaner and more cutting.

Sercial

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

Expect: Expect it to be fresher and more acidic, and less spicy.

Catarratto

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

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

Tsolikouri

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

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

Similar but more oaky

Adds barrel character, toast and a creamier texture.

Friuli white

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

Expect: Expect it to be rounder and creamier in texture, and less spicy.

Sémillon

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

Expect: Expect it to be rounder and creamier in texture, and less spicy.

Chardonnay

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

Expect: Expect it to be rounder and creamier in texture, and more fruit-driven.

Australian Chardonnay

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

Expect: Expect it to be rounder and creamier in texture, and less spicy.

Similar but more aromatic

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

Torrontés

They occupy similar territory for weight and structure.

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

Scheurebe

They occupy similar territory for weight and structure.

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

Retsina

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

Expect: Expect it to be less spicy, and leaner and more cutting.

Mtsvane Kakhuri

They occupy similar territory for weight and structure.

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

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

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

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

Vernaccia di San Gimignano

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

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

Franken Silvaner

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

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

Sémillon

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

Expect: Expect it to be rounder and creamier in texture, and less spicy.

Similar but more floral

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

Mtsvane Kakhuri

They occupy similar territory for weight and structure.

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

Soave

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

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

Garganega

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

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

Falanghina

They occupy similar territory for weight and structure.

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

Similar but more savoury

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

Santorini Assyrtiko

Santorini Assyrtiko scores closest to Savagnin across WineHQ’s taste dimensions.

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

Vin Jaune

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

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

Fino and Manzanilla sherry

curated

Both age under a film of yeast and develop intensely nutty, savoury character.

Expect: Fortified, drier and more saline.

Franken Silvaner

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

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

Similar but fruitier

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

Grillo

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

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

Rheinhessen Riesling

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

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

Rueda Verdejo

They occupy similar territory for weight and structure.

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

Verdejo

They occupy similar territory for weight and structure.

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.

Jura Savagnin and Chardonnay

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

Expect: Expect it to be fresher and more acidic, and rounder and creamier in texture.

Vin Jaune

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

Expect: Expect it to be fresher and more acidic, and spicier.

Same grape, warmer climate

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

Jura Savagnin and Chardonnay

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

Expect: Expect it to be fresher and more acidic, and rounder and creamier in texture.

Vin Jaune

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

Expect: Expect it to be spicier, and fresher and more acidic.

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.

Chardonnay

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

Expect: Expect it to be rounder and creamier in texture, and more fruit-driven.

Chablis

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

Expect: Expect it to be fresher, and fresher and more acidic.

Australian Chardonnay

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

Expect: Expect it to be rounder and creamier in texture, and less spicy.

Pinot Gris

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.

Istrian Malvazija

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

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

Retsina

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

Expect: Expect it to be less spicy, and leaner and more cutting.

Sercial

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

Expect: Expect it to be fresher and more acidic, and less spicy.

Soave

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

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

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.

Istrian Malvazija

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

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

Retsina

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

Expect: Expect it to be less spicy, and leaner and more cutting.

Sercial

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

Expect: Expect it to be fresher and more acidic, and less spicy.

Soave

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

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

A step up

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

Santorini Assyrtiko

Santorini Assyrtiko scores closest to Savagnin across WineHQ’s taste dimensions.

Expect: Expect it to be fresher, and fresher and more acidic.

Australian Chardonnay

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

Expect: Expect it to be rounder and creamier in texture, and less spicy.

White Burgundy

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

Expect: Expect it to be rounder and creamier in texture, and spicier.

South African Chenin Blanc

They occupy similar territory for weight and structure.

Expect: Expect it to be fresher and more acidic, and rounder and creamier in texture.

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.