GRAPE COMPARISON
Sangiovese is more tannic and higher in acidity, while Merlot is fuller-bodied.
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Typical profiles — individual bottles vary by producer, region and vintage.
| Attribute | Sangiovese | Merlot |
|---|---|---|
| Body | Medium | Medium–full |
| Tannin | Medium–high | Medium |
| Acidity | High | Medium |
| Sweetness | Dry | Dry |
| Typical ABV | 13–14.5% | 13–14.5% |
| Signature flavours | tart cherry, plum, dried herbs, tomato leaf, leather | plum, black cherry, chocolate, bay leaf |
| Classic regions | Tuscany (Chianti, Brunello di Montalcino), Romagna, Umbria | Bordeaux (Right Bank), Tuscany, Napa Valley, Chile |
| Great with | tomato-sauce pasta, margherita pizza, grilled sausage | roast chicken, pork tenderloin, mushroom dishes |
Sangiovese
High-acid, savoury and cherry-driven — the food-loving backbone of Chianti.
Merlot
Softer, rounder and plummy — the approachable everyday red.
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Sangiovese is more tannic and higher in acidity, while Merlot is fuller-bodied. Both are typically dry red wines.
Merlot is the fuller-bodied of the two (medium–full vs medium).
Sangiovese has firmer tannins (medium–high), while Merlot is softer (medium) and easier to drink young.
Sangiovese suits tomato-sauce pasta, margherita pizza and grilled sausage; Merlot suits roast chicken, pork tenderloin and mushroom dishes.
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