GRAPE COMPARISON
Sangiovese is higher in acidity, while Cabernet Sauvignon is fuller-bodied and more tannic. Cabernet Sauvignon has more structure to age, while Sangiovese is the more approachable young.
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Typical profiles — individual bottles vary by producer, region and vintage.
| Attribute | Sangiovese | Cabernet Sauvignon |
|---|---|---|
| Body | Medium | Full |
| Tannin | Medium–high | High |
| Acidity | High | Medium–high |
| Sweetness | Dry | Dry |
| Typical ABV | 13–14.5% | 13.5–15% |
| Signature flavours | tart cherry, plum, dried herbs, tomato leaf, leather | blackcurrant, black cherry, cedar, graphite, tobacco |
| Classic regions | Tuscany (Chianti, Brunello di Montalcino), Romagna, Umbria | Bordeaux (Left Bank), Napa Valley, Coonawarra, Maipo Valley |
| Great with | tomato-sauce pasta, margherita pizza, grilled sausage | ribeye steak, roast lamb, aged hard cheese |
Sangiovese
High-acid, savoury and cherry-driven — the food-loving backbone of Chianti.
Cabernet Sauvignon
The full-bodied, firmly tannic benchmark red built for the cellar.
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Sangiovese is higher in acidity, while Cabernet Sauvignon is fuller-bodied and more tannic. Cabernet Sauvignon has more structure to age, while Sangiovese is the more approachable young. Both are typically dry red wines.
Cabernet Sauvignon is the fuller-bodied of the two (full vs medium).
Cabernet Sauvignon has firmer tannins (high), while Sangiovese is softer (medium–high) and easier to drink young.
Sangiovese suits tomato-sauce pasta, margherita pizza and grilled sausage; Cabernet Sauvignon suits ribeye steak, roast lamb and aged hard cheese.
Know what to open tonight — and never miss a wine at its peak.
Log what you open and Saignée learns which varietals you reach for — building your Palate from your real cellar, not a quiz guess.
Free Taster: up to 100 bottles · 20 AI scans · 10 pairings / month
Free forever · No credit card