Durif vs Peloursin

Durif is more tannic and fuller.

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

Durif

Red · Montpellier, France

inky, blueberry, chewy tannin

Peloursin

Red · France

dark colored, mellow and supple

Bone dry
Sweetness: Bone dry; Very full
Body: Medium; Very high
Tannin: Low; Medium
Acidity: Low; 14 to 15.5%
Alcohol: 11.5 to 13.5%; 16 to 18 °C
Serve at: 14 to 16 °C; Australia, California, France, Israel
Regions: none listed

Only Durif

Barbecue and smoked meat
Roast and braised beef
Hard and aged cheese
Burgers

Both pair with

No pairing in common.

Only Peloursin

Pork
Sausages
Pasta with tomato sauce

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 Durif and Peloursin pages.