Gaglioppo vs Nebbiolo

Nebbiolo is more tannic and more acidic.

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

Gaglioppo

Red · Italy

pale, tannic, red fruit, herbal

Nebbiolo

Red · Piedmont, Italy

pale, tar and roses, grippy

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; High
Tannin: Very high; High
Acidity: Very high; 12.5 to 14%
Alcohol: 13.5 to 15%; 15 to 17 °C
Serve at: 16 to 18 °C; Calabria
Regions: Piedmont

Only Gaglioppo

Lamb
Pasta with meat sauce
Antipasti, tapas and mezze

Both pair with

Hard and aged cheese

Only Nebbiolo

Roast and braised beef
Mushrooms and truffle
Risotto and rice dishes

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 Gaglioppo and Nebbiolo pages.