Bogdanuša vs Žilavka

Žilavka is more acidic and fuller.

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

Bogdanuša

White · Croatia

mild, herbal, Hvar white

Žilavka

White · Bosnia and Herzegovina

crisp, nutty, mineral, herbal

Bone dry
Sweetness: Bone dry; Light
Body: Medium; Very low
Tannin: Very low; Low
Acidity: High; 11.5 to 13%
Alcohol: 12 to 13.5%; 8 to 10 °C
Serve at: 8 to 10 °C; Croatia
Regions: Herzegovina

Only Bogdanuša

Antipasti, tapas and mezze

Both pair with

Grilled fish
Shellfish
Salads

Only Žilavka

Goat cheese and feta

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 Žilavka pages.