Gamay vs Stanušina Crna

Gamay is more acidic.

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

Gamay

Red · France, Italy

light, juicy, banana and cherry

Stanušina Crna

Red · North Macedonia

pale, light, rose material

Bone dry
Sweetness: Bone dry; Light
Body: Light; Low
Tannin: Low; High
Acidity: Medium; 12 to 13.5%
Alcohol: 11.5 to 13%; 12 to 15 °C
Serve at: 12 to 14 °C; Beaujolais, Loire Valley, Niagara Peninsula, Willamette Valley
Regions: none listed

Only Gamay

Salmon and oily fish
Soft and mild cheese

Both pair with

Charcuterie
Chicken

Only Stanušina Crna

Salads
Grilled vegetables

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 Gamay and Stanušina Crna pages.