Blauer Portugieser vs Gamay

Gamay is more acidic.

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

Blauer Portugieser

Red · Lower Styria (now Slovenian Styria)

light, soft, simple, early-drinking

Gamay

Red · France, Italy

light, juicy, banana and cherry

Bone dry
Sweetness: Bone dry; Light
Body: Light; Low
Tannin: Low; Medium
Acidity: High; 11 to 12.5%
Alcohol: 12 to 13.5%; 13 to 15 °C
Serve at: 12 to 15 °C; Rheinhessen, Pfalz
Regions: Beaujolais, Loire Valley, Niagara Peninsula, Willamette Valley

Only Blauer Portugieser

Sausages
Pizza

Both pair with

Chicken
Soft and mild cheese

Only Gamay

Charcuterie
Salmon and oily fish

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 Blauer Portugieser and Gamay pages.