Colombard vs Sauvignon blanc
Sauvignon blanc is more acidic.
Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.
vs
- Bone dry
- Sweetness
- Bone dry
- Light
- Body
- Light
- Very low
- Tannin
- Very low
- High
- Acidity
- Very high
- 11 to 12.5%
- Alcohol
- 12 to 13.5%
- 7 to 9 °C
- Serve at
- 7 to 10 °C
- none listed
- Regions
- South Africa, Chile, New Zealand, California
Only Colombard
Both pair with
Only Sauvignon blanc
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 Sauvignon blanc pages.