Bogdanuša vs Pošip

Pošip is fuller and more acidic.

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

Bogdanuša

White · Croatia

mild, herbal, Hvar white

Pošip

White · Korčula

full, ripe, apricot, almond

Bone dry
Sweetness: Bone dry; Light
Body: Full; Very low
Tannin: Very low; Low
Acidity: Medium; 11.5 to 13%
Alcohol: 13 to 14.5%; 8 to 10 °C
Serve at: 9 to 11 °C; Croatia
Regions: Dalmatia, Croatia

Only Bogdanuša

Salads
Antipasti, tapas and mezze

Both pair with

Grilled fish
Shellfish

Only Pošip

Risotto and rice dishes
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 Bogdanuša and Pošip pages.