Albariño vs Hondarrabi Zuri

Albariño is fuller.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Albariño

White · Galicia and Portugal

saline, peach, brisk

Hondarrabi Zuri

White

spritzy, green apple, Txakoli

Bone dry
Sweetness: Bone dry; Light
Body: Very light; Very low
Tannin: Very low; Very high
Acidity: Very high; 12 to 13.5%
Alcohol: 10.5 to 12%; 7 to 10 °C
Serve at: 6 to 8 °C; Minho, Portugal, Galicia, Spain
Regions: none listed

Only Albariño

Sushi and ceviche

Both pair with

Shellfish
Grilled fish
Antipasti, tapas and mezze

Only Hondarrabi Zuri

Oysters

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Albariño and Hondarrabi Zuri pages.