Krstač vs Žilavka

Žilavka is fuller.

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

Krstač

White · Montenegro

fresh, herbal, Montenegrin white

Žilavka

White · Bosnia and Herzegovina

crisp, nutty, mineral, herbal

Bone dry
Sweetness: Bone dry; Light
Body: Medium; Very low
Tannin: Very low; High
Acidity: High; 11.5 to 13%
Alcohol: 12 to 13.5%; 7 to 9 °C
Serve at: 8 to 10 °C; none listed
Regions: Herzegovina

Only Krstač

Antipasti, tapas and mezze

Both pair with

Grilled fish
Salads
Shellfish

Only Žilavka

Goat cheese and feta

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 Krstač and Žilavka pages.