Sangiovese vs Blaufränkisch
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.
Blaufränkisch
A high-acid, spicy Austrian black grape with dark cherry and medium to firm tannin, also grown as Kékfrankos in Hungary and Lemberger in Germany.
- Dark cherry
- High acidity
- Peppery spice
Recognize it
High acidity with medium to firm tannin in a medium body. Sour cherry and dark berries lead, with peppery or smoky spice.
How they compare
- SimilarHigh acidity and savory red-fruit character.
- DifferenceSangiovese leans toward sour cherry and dried herb; Blaufränkisch usually shows darker fruit and peppery spice.