Dinka vs Ezerjó

Ezerjó is more acidic and fuller.

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

Dinka

White · Hungary

neutral, mild, old Pannonian white

Ezerjó

White · Hungary

sharp, full, the Mor grape

Bone dry
Sweetness: Bone dry; Light
Body: Medium; Very low
Tannin: Very low; Low
Acidity: Very high; 10.5 to 12%
Alcohol: 11.5 to 13.5%; 7 to 9 °C
Serve at: 8 to 10 °C; none listed
Regions: Mór

Only Dinka

Salads
White fish
Antipasti, tapas and mezze

Both pair with

Chicken

Only Ezerjó

Pork
Grilled fish
Hard and aged cheese

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 Dinka and Ezerjó pages.