Passerina vs Trebbiano

Passerina is more acidic.

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

Passerina

White

lemon, sharp, Adriatic

Trebbiano

White · Italy

neutral, light, crisp

Bone dry
Sweetness: Bone dry; Light
Body: Light; Very low
Tannin: Very low; Very high
Acidity: High; 12 to 13.5%
Alcohol: 11.5 to 13%; 7 to 9 °C
Serve at: 7 to 10 °C; none listed
Regions: Italy, France, Australia

Only Passerina

Grilled fish
Shellfish

Both pair with

Salads
White fish

Only Trebbiano

Antipasti, tapas and mezze
Pasta with tomato sauce

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 Passerina and Trebbiano pages.