Maraština vs Žilavka

Žilavka is more acidic.

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

Maraština

White

nutty, soft, Dalmatian Malvasia

Žilavka

White · Bosnia and Herzegovina

crisp, nutty, mineral, herbal

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

Only Maraština

Risotto and rice dishes
Antipasti, tapas and mezze

Both pair with

Grilled fish
Shellfish

Only Žilavka

Goat cheese and feta
Salads

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 Maraština and Žilavka pages.