From Primitivo to your next red wine?

Van Primitivo naar je volgende rode wijn?

"I like Primitivo, but what comes next?"

Let's get straight to the point: the crowd-pleaser of the wine world is Primitivo. A kind of warm blanket on a cold evening, to put a poetic spin on it.

A supple wine bursts with ripe black fruit and often has just that touch of residual sugar that makes it so easy to drink. Let's not forget the tannins (are you thinking, "Huh? Tannins?" I'll explain them here ): there are hardly any, so your mouth won't immediately feel bone dry.

That also explains why Primitivo can be a truly excellent wine to start your wine journey with (at least for reds). And why a traditional beer country like the Netherlands loves to open a bottle of it.

But there comes a time when you want more. More layers, more depth, or just something different at dinner without losing that familiar smoothness. I've talked about this with people on Reddit, and it's a common topic in wine shops anyway:

What's your best choice to explore after Primitivo?


Why many people like Primitivo

To find an alternative, we first need to know exactly what you love about that Puglia gem. It's usually a combination of:

  • Fruitiness: Think jam, cherries and blackberries.
  • Low acidity: It is not a 'tight' wine.
  • Soft tannins: No rough feeling in the mouth.
  • Body: It feels rich and full (high alcohol percentage).


The logical successors of Primitivo

1. The Big Brother : Zinfandel (California, USA)

Okay, I have to be honest here: this is essentially cheating. Primitivo and Zinfandel are genetically the same grape. But the California terroir often gives Zin a bit more punch, more vanilla from those American oak barrels, and that typical "blueberry pie" flavor.

  • Why: It's the safest option. The same spirit, but often with a more intense experience. It's also often a little less budget-conscious, and therefore offers more interesting choices in how it's made.

2nd Floor : Valpolicella Ripasso (Veneto, Italy)

If you love that light sweetness and thick texture, a Ripasso is your new best friend. This wine is made by passing the young wine (Valpolicella) over the skins of the Amarone grapes (made from dried grapes) once more.

  • Why: You get that raisin-like richness and a velvety texture. It's a bit more elegant and complex than a standard Primitivo. It also has a bit more acidity, which gives it more tension.

3. The Reddit Favorite : Nero d'Avola (Sicily, Italy)

On Reddit, I've heard Nero d'Avola mentioned surprisingly often as the "Primitivo successor." It's often a Sicilian, and it has that same sunny character and plenty of plum fruit.

  • Why: It often has a little more backbone (acidity), which makes it a better partner with food (think grilled meat or pasta), without becoming aggressive and a little more floral which also makes it come across as a little fresher.

4. Cassis for adults : Chilean Cabernet Sauvignon or Carménère

Chile is the king of accessibility. Not always, because with wines like Clos Apalta and the top Montes, some truly serious wines are also made, but hey: while a French Cabernet can sometimes be quite austere, a Chilean is often a fruit bomb with soft tannins and that typical cassis (blackcurrant) note.

  • Why: If you love the full flavor of Primitivo but want to try a different fruity approach, a juicy Carménère from Chile (sometimes with a touch of chocolate and paprika) is a surefire hit.

5. The refined but still a wide choice depending on the region : Grenache / Garnacha (Spain or Rhône)

Grenache is naturally a thin-skinned grape, meaning few tannins and plenty of red fruit (strawberry, raspberry). Depending on the region and style, it can produce a slightly spicy or very intense wine. In Spain, they make fantastic, full-bodied wines from it, such as at Alto Moncayo, where they make Veraton. With an alcohol content of 16%, it's definitely not a weakling.

  • Why: It offers the same 'warmth' as ​​Primitivo, but with a slightly more elegant, spicy profile.

If you like... Then try... Why this step?
The residual sugar & jam Valpolicella Ripasso More layering, but retains that rich 'thick' structure.
The sultry black fruit Nero d'Avola Sunny and ripe, but with a little more freshness for eating.
The soft structure Grenache/Garnacha Extremely smooth and fruity, less heavy on the stomach.
The full body & alcohol Chilean Carmenere Powerful and rich, with notes of chocolate and blackcurrant.

How do you switch to Perfectewijn.nl?

Don't want to take a blind guess? I got you 😉. Below, I've linked to a collection (already filtered by price) that matches each direction.

Zinfandel Valpolicella Ripasso Nero d'Avola Grenache Carmenere
View Zinfandel wine up to €15 here View Valpolicella Ripasso here up to €15,- View Sicilian Nero d'Avola here for up to €15.00 View Grenache / Garnacha wine up to €15 here View Carménère here up to €15,-

Primitivo Alternatives

I specifically recommend these to you:

Western Cellars

"It has a bit more acidity, still very accessible to many people, but that freshness makes it a little less uniformly sweet."

Sartori

"Often very accessible juice, fruity, round, not too dried."

Donna Fugata Sherazade

"If there is a house in the south of Italy that makes beautiful stuff, then Donna Fugata is certainly one of them."

Vignobles Vellas Max Lion

A truly interesting house. They also make the Blend 52 Chardonnay, which is a kind of baby Burgundy-Carneros cross.

Montes Limited Edition Carménère

“One of my favorite Chilean houses, they also make the Purple Angel, and it's quite strong across the board.”

Roel Timmermans

Over de auteur: Roel Timmermans

Roel Timmermans has been with us since May 2025. He is responsible for the day-to-day operations of Perfecte Wijn. With a background at Heineken and EssilorLuxottica, he's also no stranger to e-commerce and online beverage...

Lees meer over Roel Timmermans →

Veelgestelde vragen

Why is Primitivo so popular with beginning wine drinkers?

Nero d'Avola from Sicily is an excellent choice. It has the ripe fruit you love, but a bit more acidity ("backbone"), which makes it stand up better with pasta or grilled meat.

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