Barbera vs Raboso

Raboso is more tannic.

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

Raboso

Red

tart, tannic, sour cherry, rustic

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; Low
Tannin: Very high; Very high
Acidity: Very high; 13 to 14.5%
Alcohol: 11.5 to 13%; 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 Raboso

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

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 Raboso pages.