Durella vs Garganega

Durella is more acidic.

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

Durella

White · Italy

searing acid, green apple, fizz

Garganega

White · Verona and Vicenza

almond, pear, gentle

Bone dry
Sweetness: Bone dry; Light
Body: Light; Very low
Tannin: Very low; Very high
Acidity: High; 11 to 12.5%
Alcohol: 12 to 13%; 6 to 8 °C
Serve at: 8 to 10 °C; Veneto
Regions: Italy

Only Durella

Oysters
Shellfish
Antipasti, tapas and mezze
Salads

Both pair with

No pairing in common.

Only Garganega

Risotto and rice dishes
White fish
Chicken
Soft and mild 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 Durella and Garganega pages.