Babić vs Plavac Mali

Plavac Mali is fuller, 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

Plavac Mali

Red · Croatia

warm, dark, fig and pepper

Bone dry
Sweetness: Bone dry; Full
Body: Very full; High
Tannin: High; High
Acidity: Medium; 13 to 15%
Alcohol: 13.5 to 15.5%; 16 to 18 °C
Serve at: 16 to 18 °C; Dalmatia, Croatia
Regions: Dalmatia, Croatia

Only Babić

No pairing of its own.

Both pair with

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

Only Plavac Mali

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 Plavac Mali pages.