Sangiovese vs Barbera
Sangiovese
A high-acid, firmly tannic black grape of sour cherry, and the grape behind Chianti Classico and Brunello di Montalcino.
- Sour cherry
- High acidity
- Firm tannin
Recognize it
High acidity and drying tannin together, with medium rather than deep color. Sour cherry is the common fruit marker, often with dried herbs or earth.
Barbera
A deeply colored Piedmont red with high acidity and low tannin, best known from Barbera d'Asti and Barbera d'Alba.
- Sour cherry
- High acidity
- Low tannin
Recognize it
Deep ruby color, high acidity, low tannin, sour cherry, and plum are the key combination. It can look dark while feeling surprisingly low in tannic grip.
How they compare
- SimilarHigh acidity and sour cherry fruit.
- DifferenceBarbera has much lower tannin and deeper color.
- SimilarHigh acidity and sour-cherry fruit.
- DifferenceSangiovese usually has firmer, more drying tannin.