Barbera vs Croatina

Croatina is more tannic, Barbera is more acidic.

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

Barbera

Red · Italy

bright cherry, low tannin, zesty

Croatina

Red

dark, soft-fruited, tannic, spicy

Bone dry
Sweetness: Bone dry; Medium
Body: Full; Low
Tannin: High; Very high
Acidity: Medium; 13 to 14.5%
Alcohol: 12.5 to 14%; 15 to 17 °C
Serve at: 15 to 17 °C; Montferrat, California, Australia, Argentina
Regions: none listed

Only Barbera

Pasta with tomato sauce
Pizza
Charcuterie
Pork

Both pair with

No pairing in common.

Only Croatina

Pasta with meat sauce
Sausages
Stews and braises
Hard and aged cheese

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 Barbera and Croatina pages.