Blauer Portugieser vs Žametovka

Žametovka is more acidic, Blauer Portugieser is fuller.

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

Žametovka

Red

pale, sharp, the Cvicek grape

Bone dry
Sweetness: Bone dry; Light
Body: Very light; Low
Tannin: Low; Medium
Acidity: Very high; 11 to 12.5%
Alcohol: 9.5 to 11.5%; 13 to 15 °C
Serve at: 12 to 14 °C; Rheinhessen, Pfalz
Regions: none listed

Only Blauer Portugieser

Pizza
Chicken
Soft and mild cheese

Both pair with

Sausages

Only Žametovka

Charcuterie
Salads
Antipasti, tapas and mezze

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 Žametovka pages.