Colombard vs Crouchen

Crouchen is fuller.

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

Colombard

White · France

crisp, green, citrus, simple

Crouchen

White · France

dry, fresh and gently aromatic

Bone dry
Sweetness: Bone dry; Light
Body: Medium; Very low
Tannin: Very low; High
Acidity: High; 11 to 12.5%
Alcohol: 11.5 to 13.5%; 7 to 9 °C
Serve at: 8 to 11 °C; none listed
Regions: Australia, South Africa

Only Colombard

Shellfish
Antipasti, tapas and mezze

Both pair with

Salads
White fish

Only Crouchen

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 Colombard and Crouchen pages.