Pinot gris vs Ribolla Gialla

Ribolla Gialla is fuller and more acidic.

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

Pinot gris

White · Burgundy, France

light, pear, neutral

Ribolla Gialla

White · Italy

crisp, floral, citrus, also orange

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

Only Pinot gris

Salads
Sushi and ceviche

Both pair with

White fish
Risotto and rice dishes

Only Ribolla Gialla

Shellfish
Antipasti, tapas and mezze

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 Pinot gris and Ribolla Gialla pages.