Tempranillo vs Sangiovese

Tempranillo is a very important Spanish grape variety and one of the most planted and cultivated red grapes in the world. It produces a wide variety of wines: juicy and fresh, or powerful and capable of long aging. It is known by different names depending on the region it comes from: Ull de llebre, Tempranilla, Tinta del País, Tinto Fino, Tinta de Toro, or Cencibel.

Sangiovese is the undisputed king of the red wines of central Italy, where it is practically present in every region, and in its various clonal varieties (Sangiovese Grosso and Piccolo, Brunello, Prugnolo Gentile...) it continues to prove its undisputed qualities thanks also to the various terroirs in which it is grown. It produces floral wines characterized by excellent acidity, which go well with a large variety of traditional Italian dishes.

In this article, we will see in detail the characteristics of these wines to fully understand the Tempranillo vs Sangiovese comparison.

Tempranillo vs Sangiovese

Tempranillo and Sangiovese have many similarities. Their differences are subtle and, to understand them, it is necessary to see their characteristics in detail.

Similarities

Tempranillo and Sangiovese are two red wines that are the full expression of their countries of origin (respectively Spain and Italy), where they are considered the most representative grape variety.

They produce both fresh and elegantly aged wines. They also share some features of the aromatic profile, especially the cherry notes and some tertiary aromas such as leather and balsamic notes.

Tempranillo and Sangiovese are food-friendly dry wines with good acidity, excellent tannins, and high alcohol content.

Differences

The differences between Tempranillo and Sangiovese are not many and, above all, they are subtle.

Tempranillo grape is early ripening (its name derives from the Spanish word 'temprano', i.e. 'precocious’), and is harvested in mid-September. In general, this grape prefers a good night-time temperature range, a stony and mineral-rich terroir, and long aging in wood to amplify its aromatic profile.

Sangiovese, on the other hand, is a late-ripening variety and prefers hilly areas and calcareous sediments but does not like too cold temperatures and stagnant water. On the nose, it is more powerful and drier on the palate.

Both wines love wood; but while Tempranillo is often aged in American oak, Sangiovese normally prefers larger Slavonian oak casks.

Comparison chart between Tempranillo and Sangiovese

	Tempranillo	Sangiovese
Tasting notes	Juicy and intensely fruity, with spicy aromas coming from aging in wood.	Floral, especially violet, and fruity with balsamic notes coming from aging in wood.
Sweetness	Dry	Dry
Body	Medium to full	Medium to full
Acidity	Medium to high	Medium to high
Tannins	Medium to high	Medium to high
Alcohol	High	High
Age worthiness	5 to 20 years	5 to 30 years
Cost	$8 to $800 and more	$8 to $800 and more
Food pairing	Pork, lamb, Empanadas, burgers, beef stews.	Pasta with red meat sauces, steaks, game.
Serving temperature	15-20°C / 60–68°F	15-20°C / 60–68°F

Taste and flavor

Tempranillo

Tempranillo grape wines are juicy and fruity red wines with strong aromas of cherry, strawberry, red plum, and a touch of red flowers. With aging in oak, spicy and leather, hazelnut, cocoa, and coffee notes develop.

Spanish wines where American oak is used heavily, take on unique aromas of coconut and dill, while those from New World regions, including Argentina, Mexico, and the United States, generally offer fruitier flavors followed earthy notes.

In general, Tempranillo prefers climates with a strong temperature range that allows it to develop good acidity. The tannins are always firm, but aging in oak makes them more velvety.

Sangiovese

Sangiovese grape produces wines that are recognizable by the typical bouquet of violet, cherry, iris, rose, black cherry, peony, blackberry, plum, and tomato. These aromas are accompanied by a good freshness and notes of tea, caper, thyme, truffle, mushrooms, marjoram, musk, undergrowth, and fern. Aging in barrels or casks gives the wine aromas of wood, tobacco, coffee, and nuts.

The tannins of Sangiovese are powerful but with a silky texture. The floral and fruity flavors are harmoniously balanced by a marked acidity. The Riserva wines are more full-bodied, mature, and complex, and take on balsamic, toasted, and undergrowth notes.

Origin and history

Tempranillo

The country of origin of Tempranillo is Spain, where this grape has been present since at least 800 BC. Originally from northern Spain, Tempranillo has now spread throughout the country and beyond. Throughout Rioja and Navarra, where it makes up about 70% of most red wines. Portugal also has a good vineyard base, for example, it is used in Port and Douro wines under the name Tinta Roriz.

Sangiovese

Sangiovese has very ancient origins and it was already known at the time of the Etruscans. Ampelographers believe that the place of origin is the Apennine area between Tuscany and Romagna, areas where it still represents the most important red-berried grape today. It probably spread in central Italy following the Etruscan trade routes.

Where are they produced and in which styles?

Tempranillo

Tempranillo is one of the most widespread grape varieties in the world. Most of the vineyards are located on the Iberian Peninsula. The most famous regions in Spain are Rioja and Ribera del Duero, known for producing extremely elegant wines with good structure and capable of aging for decades. In Rioja, Tempranillo is normally blended with varying proportions of Grenache, Cariñena, and Graciano, while in Ribera del Duero this grape is typically blended with Cabernet Sauvignon creating a bolder style of wine.

Tempranillo is widely used in the Douro Valley, especially in blend with other autochthonous grapes, both for the classic fortified wines of the Port region and for dry wines.

Although with a much smaller volume, Tempranillo is also widespread in the rest of the world and in particular in Argentina, California, and Australia, where the warm climate adapts wonderfully to the flavors and structure of this grape variety.

Sangiovese

Sangiovese is the most cultivated red grape variety in Italy, widely spread especially in central Italy, in Umbria, Emilia Romagna, and obviously in Tuscany, where it produces some of the most prestigious Italian wines, better known by the name of the territory they come from Chianti, Montalcino, Montepulciano.

Emilia Romagna is the second region for the production of Sangiovese, and the vineyards extend over the entire hilly area and some flat areas under the DOC Romagna Sangiovese. However, the Sangiovese wines of Emilia Romagna show substantial differences compared to the Tuscan ones. They are mainly young, fresh and fragrant wines.

Sangiovese is also cultivated in other regions of Italy, such as Umbria, Marche, Lazio, and Campania, and is present throughout the territory, even if in smaller quantities.

Outside of Italy, it is grown in Corsica, where it is known by the name of Nielluccio and produces excellent red and rosé wines. It is also present in California, Argentina, and Australia, probably brought by the Italian emigrants of the early 20th century.

Sweetness/dryness comparison

Tempranillo and Sangiovese are two dry wines, both characterized by a good acid vein. Somehow, anyway, Sangiovese tends to be slightly drier.

Alcohol content comparison

The alcohol content of these two wines is generally very similar. These are wines with a fairly high alcohol content between 13 and 15 degrees, depending on the production area. Tempranillo tends to be slightly more alcoholic.

Food pairing

Tempranillo and Sangiovese are two particularly food-friendly red wines. They are versatile wines and go well both with the traditional cuisine of the respective country of origin and with grilled red meat.

Tempranillo

Tempranillo goes well with a wide variety of foods. Regional Spanish cuisine, including roasted vegetables and cured meats, such as hearty Jamón Iberico de Bellota, make for a successful traditional pairing.

But the list of possible pairings is almost endless. The younger wines go well with paella, lasagna, tacos, pizza, hamburgers, and pasta with tomato-based sauces. Powerful wines that see some oak and are aged longer pair better with richer dishes with bold flavors, such as roast lamb, meat tagines, steak and cassoulet, corn-based dishes ( tacos, nachos, grits, and polenta...), and grilled meat.

Sangiovese

Sangiovese is one of the most versatile red wines in food pairings, and, depending on the fresher or more structured versions, it can adapt to different types of food.

In general, the young, fresher, and more immediate wines go well with first courses with meat sauces and tasty fish dishes, such as mackerel and sardines, stewed cod, or Caciucco, the classic Livorno fish soup. On the other hand, the Riserva wines, given their marked acidity and good tannic structure, go well with game-based pasta, grilled steaks, roasts, and stews, but also cured meats and Tuscan Pecorino cheeses.

Wines to try under $50

The best (and most pleasant) way to better understand the characteristics of Sangiovese and Tempranillo wines is, quite simply, to taste many of them!! Here is a small selection of labels that we recommend you try.