Bondola vs Douce noir

Douce noir is fuller, Bondola is more acidic.

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

Bondola

Red · Switzerland

rustic Ticino red, tart, light

Douce noir

Red · France

juicy, plum, Argentine Bonarda

Bone dry
Sweetness: Bone dry; Light
Body: Medium; Medium
Tannin: Medium; High
Acidity: Medium; 11.5 to 13%
Alcohol: 13 to 14.5%; 13 to 15 °C
Serve at: 15 to 17 °C; Ticino
Regions: none listed

Only Bondola

Charcuterie
Pork
Hard and aged cheese

Both pair with

Sausages

Only Douce noir

Burgers
Barbecue and smoked meat
Pasta with tomato sauce

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 Bondola and Douce noir pages.