Grignolino vs Pelaverga

Grignolino is more tannic and more acidic.

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

Grignolino

Red · Italy

pale, tannic, bitter cherry

Pelaverga

Red · Italy

pale, white pepper, strawberry

Bone dry
Sweetness: Bone dry; Light
Body: Light; High
Tannin: Low; Very high
Acidity: High; 11.5 to 13%
Alcohol: 12 to 13.5%; 13 to 15 °C
Serve at: 13 to 15 °C; Piedmont
Regions: none listed

Only Grignolino

Pizza
Sausages

Both pair with

Charcuterie
Antipasti, tapas and mezze

Only Pelaverga

Salads
Pork

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 Pelaverga pages.