Croatina vs Nebbiolo

Nebbiolo is more acidic, Croatina is fuller.

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

Croatina

Red

dark, soft-fruited, tannic, spicy

Nebbiolo

Red · Piedmont, Italy

pale, tar and roses, grippy

Bone dry
Sweetness: Bone dry; Full
Body: Medium; High
Tannin: Very high; Medium
Acidity: Very high; 12.5 to 14%
Alcohol: 13.5 to 15%; 15 to 17 °C
Serve at: 16 to 18 °C; none listed
Regions: Piedmont

Only Croatina

Pasta with meat sauce
Sausages
Stews and braises

Both pair with

Hard and aged cheese

Only Nebbiolo

Roast and braised beef
Mushrooms and truffle
Risotto and rice dishes

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 Croatina and Nebbiolo pages.