Dimiat vs Smederevka

Smederevka 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

Smederevka

White · Bulgaria

fresh, lemon, grapefruit and flowers

Dry
Sweetness: Bone dry; Light
Body: Light; Very low
Tannin: Very low; Low
Acidity: High; 11 to 13%
Alcohol: 10.5 to 12.5%; 7 to 9 °C
Serve at: 8 to 11 °C; Black Sea coast
Regions: Black Sea coast

Only Dimiat

Antipasti, tapas and mezze

Both pair with

Salads
White fish
Chicken

Only Smederevka

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 Smederevka pages.