Sangiovese vs. Nebbiolo – Comparing Tuscan’s Principal Grape To Piedmont’s Pride

Sangiovese vs. Nebbiolo, which is better? What are the key differences?

The short answer: It’s not really about which is better, but about personal preference. Sangiovese offers bright acidity and robust tannins with red fruit and earthy flavors, making it great for Italian cuisine.

With its elegant tannins and complex aromas of roses and truffles, Nebbiolo provides a refined experience, especially as it ages. Both have their unique charms, catering to different tastes and occasions.

In this article, I’ll discuss these two wines by exploring:

• What are Sangiovese and Nebbiolo?
• Sangiovese and Nebbiolo Profiles
• The Art of Aging Sangiovese and Nebbiolo
• Sangiovese and Nebbiolo Across Italy
• Pairing Sangiovese and Nebbiolo with food
• Sangiovese and Nebbiolo winemaking techniques
• My Top Sangiovese and Nebbiolo Bottles
• A Guide for Those Visiting Sangiovese and Nebbiolo Regions

Key Takeaways

• Sangiovese grapes, the backbone of Tuscany’s famous Chianti and Brunello di Montalcino wines, thrive in the region’s sunny climate, which helps develop their robust tannins and high acidity.
• Nebbiolo grapes, used to make the renowned Barolo and Barbaresco wines, are incredibly sensitive to Piedmont’s unique climate. The region’s cool, misty conditions contribute to their complex flavors and strong tannins.
• Sangiovese wines often have a vibrant red fruit profile with hints of cherry and plum; they can also develop earthy and spicy notes as they age, especially when blended with small amounts of other grapes like Cabernet Sauvignon.
• Nebbiolo wines are known for their distinctive aromas of roses and tar, which evolve into complex scents like truffle, cherry, and anise over time. Their robust tannin structure softens with age, creating a velvety texture that’s a delight for any wine enthusiast.

Differences Between Sangiovese and Nebbiolo

Sangiovese and Nebbiolo are like superheroes of Italian wine regions, each with its own special powers shaped by where it grows.

Sangiovese is found mainly in sunny Tuscany. Its grapes are small and round, and it packs a punch with its bold tannins and zesty acidity.

On the other hand, Nebbiolo, hailing from the misty landscapes of Piedmont, has larger, oval-shaped berries and charms with its strong tannins and classy vibe.

These grapes are like the VIPs of Italian wine, each bringing something unique. Sangiovese wines from Tuscany are known for their robust flavors and acidity, while Nebbiolo wines from up north are all about elegance and boldness.

But what makes sipping on these two Italian reds such a special experience?

Sangiovese: The Heart of Chianti

When you think of Tuscan wines like Chianti Classico and Brunello di Montalcino, you’re diving into the world of Sangiovese grapes. These iconic wines capture the very essence of their famous regions.

Picture yourself enjoying a glass of Sangiovese, savoring its flavors of ripe red fruits like plums and cherries. It develops a rich complexity as it ages, offering a blend of fruity and earthy aromas, often tinged with hints of tobacco and herbs.

Sangiovese wines typically have a lighter color, but don’t let that fool you. Thanks to its firm tannins, it brings a rustic yet balanced structure to Chianti and Brunello di Montalcino wines. And when it comes to pairing with food, you can’t go wrong with classic Italian foods like pasta and pizza.

Sangiovese’s lively acidity and medium body perfectly complement these flavors, earning it a well-deserved place on dinner tables worldwide.

For more details, refer to our Sangiovese vs. Chianti guide.

Nebbiolo: Piedmont’s Pride

Now, let’s journey to Piedmont, where the spotlight shines on Nebbiolo grapes, the driving force behind renowned wines like Barolo and Barbaresco.

These Italian classics boast a unique flavor profile and an extraordinary ability to age gracefully.

Nebbiolo often likened to refined Pinot Noir, is famous for its signature scent of tar and roses. As it matures, it transforms into a medley of complex aromas like truffles, cherries, and anise.

This distinctive bouquet, combined with the wine’s robust tannins, gives Nebbiolo its exceptional elegance, setting it apart from other Italian reds.

Sangiovese vs. Nebbiolo Profiles

While Sangiovese and Nebbiolo wines share some similarities, they each have distinct flavor profiles that set them apart.

Sangiovese wines are famed for their bold tannins and zesty acidity, showcasing a ruby red color typical of Tuscan varieties. This hue is a defining feature of Sangiovese wines.

In contrast, Nebbiolo wines are known for their elegance. They have pronounced tannins that are more assertive than those found in Sangiovese, contributing to a more robust and structured wine.

Despite these differences, Sangiovese and Nebbiolo wines share a common trait: high acidity. This acidity makes them exceptional companions for food, elevating their suitability as dinner partners.

The Art of Aging: Oak Influence and Cellar Potential

Aging in oak barrels introduces delightful nuances to Sangiovese wine, infusing it with toasty hints of vanilla and cedar.

FACT: This oak aging process elevates the wine’s flavor profile, offering enthusiasts a richer and more multifaceted tasting experience.

Similarly, oak aging plays a crucial role in shaping Nebbiolo wines, imparting several key elements:

1. Tannins: Oak aging contributes to developing Nebbiolo’s robust tannins, which evolve into a velvety texture over time.
2. Complex Flavors: The interaction with oak adds complexity to Nebbiolo wines, enriching their flavor profile.
3. Enhanced Color: Oak aging enhances the depth and intensity of Nebbiolo’s color, further enriching its visual appeal.
4. Layers of Complexity: Nebbiolo wines gain complexity as they age, with oak playing a pivotal role in this process.

The type and size of oak barrels utilized can influence factors such as aeration time and the wine’s smoothness.

As these wines mature, their distinctive characteristics become more pronounced. Sangiovese wines, crafted predominantly from Sangiovese grapes, exhibit youthful aromas of red fruits like cherry and violet, evolving into deeper notes of sweet tobacco and spices with age.

Conversely, Nebbiolo wines boast a sturdy tannin structure that softens gracefully while their unique aromas become more prominent, contributing to the wine’s complexity and aging potential.

Regional Expressions: Sangiovese and Nebbiolo Across Italy

Like languages have diverse dialects, grapes also express varied traits across different regions.

In Tuscany, Sangiovese takes center stage in celebrated wines from areas like Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, and Morellino di Scansano. Each region offers a unique interpretation of this versatile grape.

In Piedmont, Nebbiolo grapes exhibit distinct characteristics depending on the area. Barolo is renowned for its structured, long-lasting wines, while Barbaresco emphasizes elegance, partly due to the region’s milder climate.

Beyond their traditional Sangiovese territories, the adaptability of this grape shines through in wine regions like Umbria and Emilia-Romagna, where it gives rise to distinctive wines, showcasing the diversity and versatility of Sangiovese beyond Tuscany.

Pairing Perfection: Food and Wine Synergy

With its medium body, lively acidity, and strong tannins, Sangiovese wine is incredibly versatile when it comes to food. Here are some tasty suggestions for pairing Sangiovese:

1. Italian Classics: Think of your favorite Italian dishes like pizza and pasta with tomato sauces—they perfectly match Sangiovese’s vibrant flavors.
2. Indulgent Dishes: Treat yourself to creamy mushroom risotto or hearty braised lamb, as they’ll complement the richness of Sangiovese.
3. Cheese and More: Wrap up your meal with hard cheeses like Parmesan and dishes cooked with olive oil—they’ll enhance the experience of sipping Sangiovese.

Now, let’s talk about Nebbiolo wine. It has bold tannins, so it pairs well with:

1. Rich and Fatty Foods: Enjoy slow-roasted pork, beef dishes, or delicious cured meats like prosciutto—they’ll stand up to Nebbiolo’s boldness.
2. Veggies and Pasta: Roasted root veggies or seasoned pasta dishes balance Nebbiolo’s intensity.
3. Spicy Delights: Dive into spicy Asian cuisine—the bold character of Nebbiolo can handle the heat.

Whether you’re enjoying Sangiovese’s versatility or Nebbiolo’s boldness, the right food pairing can make your dining experience truly memorable.

Vineyard to Glass: Winemaking Techniques

When it comes to Sangiovese wines, the grape’s deep connection with the soil and climate of Tuscany plays a crucial role in defining its unique characteristics and ability to produce exceptional-quality wines.

To enhance the complexity of Sangiovese wine, winemakers often blend it with small percentages of other grape varieties, such as Cabernet Franc, Charbono, or Cabernet Sauvignon. This addition adds richness to the wine’s body.

During fermentation, a technique called ‘capello sommerso‘, or submerged cap, is employed to ensure continuous skin contact and maximize the extraction of color and tannins.

A vital aspect of the winemaking process is the cold soak, which begins with cool, ripe fruit. This process allows for the extraction of color from the skins to the juice without any interference from microbes.

Following this, a slow malolactic fermentation occurs in a cool underground cellar, contributing to the wine’s smoothness. Gentle extraction methods and gravity settling are used, eliminating the need for fine filtration before bottling.

In essence, each step in the journey from vineyard to glass is carefully crafted to produce Sangiovese wines of exceptional quality, reflecting the rich terroir of Tuscany and the winemaker’s skill.

My Top Sangiovese and Nebbiolo Bottles

Like every wine lover, I have my personal favorites. Among the Italian Nebbiolo wines I’ve tried, the Bruno Giacosa Nebbiolo d’Alba stands out with its rich, earthy flavors and hints of raspberry and dark cherry.

Another excellent choice for any wine collection is the Brovia Valmaggione Nebbiolo d’Alba. Its sharp, acidic taste is complemented by layers of mineral, mushroom, truffle, and berry flavors.

One more favorite, perhaps a bit fancy, is the 1976 Bruno Giacosa Nebbiolo d’Alba Valmaggione. It impresses with its blend of oak, vanilla, and cedar aromas and a taste full of cherry and ripe fruits. It’s a must-try for any wine enthusiast.

Wine Lovers’ Guide: Visiting Sangiovese and Nebbiolo Regions

Wine enthusiasts visiting the heartlands of Sangiovese and Nebbiolo are in for an unforgettable journey.

The best times to visit Tuscany for Sangiovese are between late September and October and Piedmont for Nebbiolo during September and October.

In Tuscany, you’ll be greeted by a picturesque landscape filled with medieval villages and rolling hills covered in Sangiovese vineyards.

Over in Piedmont, you’ll enjoy stunning Alps views while exploring the Nebbiolo vineyards.

Both regions offer immersive vineyard tours, during which visitors can participate in the grape harvest and visit various wineries, ranging from large estates to charming, family-owned vineyards.

Summary

I hope my Sangiovese vs. Nebbiolo comparison has been helpful and that you now know more about these two iconic grape varieties.

To me, both wines benefit significantly from oak aging, which enhances their complexity. I highly recommend wine enthusiasts visit Tuscany and Piedmont in autumn for an immersive experience.

You can explore vineyards, participate in grape harvests, and enjoy tastings that showcase these celebrated grapes’ distinct flavors and rich traditions.

Frequently Asked Questions