Dimiat vs Rkatsiteli

Rkatsiteli is more acidic, Dimiat is sweeter.

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

Dimiat

White · Bulgaria

soft, neutral, easy Bulgarian white

Rkatsiteli

White · Georgia

crisp, green apple, quince and spice

Dry
Sweetness: Bone dry; Light
Body: Medium; Very low
Tannin: Very low; Low
Acidity: High; 11 to 13%
Alcohol: 11.5 to 13%; 7 to 9 °C
Serve at: 8 to 10 °C; Black Sea coast
Regions: none listed

Only Dimiat

No pairing of its own.

Both pair with

Salads
White fish
Chicken
Antipasti, tapas and mezze

Only Rkatsiteli

No pairing of its own.

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 Dimiat and Rkatsiteli pages.