Gewürztraminer vs Savagnin

Savagnin is more acidic, Gewürztraminer is sweeter.

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

Gewürztraminer

White · Tramin, Italy

lychee, rose, spice

Savagnin

White · The Alps

sharp, nutty, oxidative, saline

Off-dry
Sweetness: Bone dry; Full
Body: Medium; Very low
Tannin: Very low; Low
Acidity: Very high; 13 to 14.5%
Alcohol: 12.5 to 14%; 8 to 11 °C
Serve at: 10 to 12 °C; Alsace, Germany, Northeast Italy, Macedonia
Regions: Jura, France

Only Gewürztraminer

Curry
Soft and mild cheese
Foie gras and pâté
Pork

Both pair with

No pairing in common.

Only Savagnin

Hard and aged cheese
Chicken
Creamy pasta and sauces
Mushrooms and truffle

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 Gewürztraminer and Savagnin pages.