Grignolino vs Nebbiolo

Nebbiolo is fuller and more tannic.

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

Grignolino

Red · Italy

pale, tannic, bitter cherry

Nebbiolo

Red · Piedmont, Italy

pale, tar and roses, grippy

Bone dry
Sweetness: Bone dry; Light
Body: Medium; High
Tannin: Very high; Very high
Acidity: Very high; 11.5 to 13%
Alcohol: 13.5 to 15%; 13 to 15 °C
Serve at: 16 to 18 °C; Piedmont
Regions: Piedmont

Only Grignolino

Charcuterie
Pizza
Antipasti, tapas and mezze
Sausages

Both pair with

No pairing in common.

Only Nebbiolo

Roast and braised beef
Mushrooms and truffle
Risotto and rice dishes
Hard and aged 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 Grignolino and Nebbiolo pages.