Blatina vs Vranec

Vranec is fuller, Blatina is more acidic.

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

Blatina

Red · Bosnia and Herzegovina

dark, rustic, blackberry, firm

Vranec

Red · Montenegro

dark, dense, blackberry, warm

Bone dry
Sweetness: Bone dry; Full
Body: Very full; High
Tannin: High; High
Acidity: Medium; 12.5 to 14%
Alcohol: 13.5 to 15%; 15 to 17 °C
Serve at: 16 to 18 °C; Herzegovina
Regions: none listed

Only Blatina

Sausages

Both pair with

Lamb
Stews and braises
Barbecue and smoked meat

Only Vranec

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 Blatina and Vranec pages.