Sangiovese vs Cabernet Sauvignon

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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Sangiovese vs Cabernet Sauvignon at a glance

Typical profiles — individual bottles vary by producer, region and vintage.

AttributeSangioveseCabernet Sauvignon
BodyMediumFull
TanninMedium–highHigh
AcidityHighMedium–high
SweetnessDryDry
Typical ABV13–14.5%13.5–15%
Signature flavourstart cherry, plum, dried herbs, tomato leaf, leatherblackcurrant, black cherry, cedar, graphite, tobacco
Classic regionsTuscany (Chianti, Brunello di Montalcino), Romagna, UmbriaBordeaux (Left Bank), Napa Valley, Coonawarra, Maipo Valley
Great withtomato-sauce pasta, margherita pizza, grilled sausageribeye 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 vs Cabernet Sauvignon FAQ

What is the difference between Sangiovese and Cabernet Sauvignon?

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.

Is Sangiovese or Cabernet Sauvignon more full-bodied?

Cabernet Sauvignon is the fuller-bodied of the two (full vs medium).

Which has more tannin, Sangiovese or Cabernet Sauvignon?

Cabernet Sauvignon has firmer tannins (high), while Sangiovese is softer (medium–high) and easier to drink young.

What food goes with Sangiovese vs Cabernet Sauvignon?

Sangiovese suits tomato-sauce pasta, margherita pizza and grilled sausage; Cabernet Sauvignon suits ribeye steak, roast lamb and aged hard cheese.

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Know what to open tonight — and never miss a wine at its peak.

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