Babić vs Dobričić

Babić is more acidic.

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

Babić

Red · Croatia

dark, herbal, Dalmatian stone

Dobričić

Red · Croatia

inky, rustic, Plavac's parent

Bone dry
Sweetness: Bone dry; Full
Body: Full; High
Tannin: High; High
Acidity: Medium; 13 to 15%
Alcohol: 13 to 14.5%; 16 to 18 °C
Serve at: 16 to 18 °C; Dalmatia, Croatia
Regions: none listed

Only Babić

No pairing of its own.

Both pair with

Lamb
Barbecue and smoked meat
Stews and braises
Hard and aged cheese

Only Dobričić

No pairing of its own.

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 Babić and Dobričić pages.