Comparing Different Wines

If you’ve ever stood in front of a wine shelf thinking, “Wait… aren’t these basically the same?” — you’re not alone. A lot of wines are related, overlap in flavor, or get labeled in ways that make them easy to mix up.

This page is where I keep my wine comparison posts: the side-by-side breakdowns that help you choose the right bottle when two options look similar but drink very differently.

I’m not trying to turn wine into homework. I compare wines the same way I do at the table: how they taste, how they feel with food, and what kind of drinker usually loves each one.

How I Compare Wines (My Simple Approach)

When I’m comparing two wines, I’m usually trying to answer one practical question:
Which one will you enjoy more tonight?

Here’s the quick framework I use. If you get these right, the rest is just details.

Body (light vs full)

This is the “weight” of the wine.

• Light-bodied wines feel easier and more refreshing.

• Full-bodied wines feel richer and heavier.

Tannin (drying vs smooth)

Mostly a red-wine thing. Tannin is that drying sensation (like strong tea).

• More tannin usually means better with protein/fat (steak, burgers, aged cheese).

• Less tannin usually means more flexible with lighter meals.

Acidity (crisp vs round)

Acidity is what makes a wine feel bright and mouthwatering.

• High-acid wines are awesome with salty, fried, or bright foods.

• Lower-acid wines feel rounder and softer.

Flavor markers (the “tell”)

This is the fastest way to tell similar wines apart. I look for the signature notes people consistently recognize:

• Herbs vs fruit

• Citrus vs stone fruit

• Pepper/spice vs chocolate/vanilla

• Floral vs mineral

Oak / alcohol (the finishing touch)

Oak can make wine taste toasty, vanilla, buttery, and heavier. Higher alcohol can make it feel warmer and bolder.

If you want the shortest version of my whole method:
Body + acidity + tannin tell you how it will feel. Flavor markers tell you what it will taste like.

Quick “Which One Should I Choose?” Guide

If you’re deciding between two similar wines and don’t want to overthink it, these shortcuts help.

• If you want something bolder, richer, more structured → pick the option with more body and tannin

• If you want something smoother, easier, more crowd-friendly → pick the option with lower tannin and rounder feel

• If you want something crisper and more refreshing → pick the option with higher acidity

• If you’re pairing with steak/BBQ → structure (tannin/body) usually wins

• If you’re pairing with seafood/salads/spicy food → acidity (and sometimes a touch of sweetness) usually wins

Commonly Confused Wines

These are the types of matchups I see people mix up the most—and the ones I like comparing because the differences actually matter in the glass.

Reds That People Confuse

Cabernet Sauvignon vs Cabernet Franc
Similar names, totally different vibe. I think of this as “bold and powerful” vs “herbal and lifted.”

Merlot vs Cabernet Sauvignon
Two classic reds, but one is usually smoother and more flexible while the other is more structured and intense.

Syrah vs Shiraz
Same grape, but the style can swing from savory/peppery to jammy/bold depending on region and winemaking.

Pinot Noir vs Merlot
Both can be approachable, but they live in very different places on the “light and elegant” vs “plush and smooth” spectrum.

Malbec vs Cabernet Sauvignon
Often similar “bold red” choices, but the flavor profile and texture can be very different.

Whites That People Confuse

Chardonnay vs Sauvignon Blanc
This is one of the most common “I don’t know what I like” fork-in-the-road comparisons: rounder/richer vs crisp/zippy.

Pinot Grigio vs Sauvignon Blanc
Both can be refreshing, but one usually plays it clean and simple while the other is more aromatic and herbal.

Grüner Veltliner vs Riesling
Two high-acid whites that can range from dry to sweet—easy to confuse if you’re shopping fast.

My Favorite “Fast Tells” (When You Only Have 10 Seconds)

Here are a few quick cues I use when I’m trying to separate similar wines without digging into a long explanation:

• Sauvignon Blanc vs Chardonnay: Sauvignon Blanc is usually citrus + herb and crisp, while Chardonnay tends to feel rounder/creamier (especially if oaked).

• Riesling vs Moscato: Riesling typically has higher acidity that keeps it lively; Moscato often feels softer, more overtly sweet and grapey/floral.

• Pinot Grigio vs Pinot Gris: Pinot Grigio is often clean and neutral; Pinot Gris is often riper, rounder, sometimes richer.