Barbera vs Rondinella

Rondinella 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

Rondinella

Red · Veneto region of Italy

light, cherry, simple, a Valpolicella partner

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; Low
Tannin: Medium; Very high
Acidity: High; 13 to 14.5%
Alcohol: 11.5 to 13%; 15 to 17 °C
Serve at: 14 to 16 °C; Montferrat, California, Australia, Argentina
Regions: Valpolicella, Bardolino

Only Barbera

Pork

Both pair with

Pasta with tomato sauce
Pizza
Charcuterie

Only Rondinella

Chicken

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 Rondinella pages.