Pošip vs Žilavka

Pošip is fuller, Žilavka is more acidic.

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

Pošip

White · Korčula

full, ripe, apricot, almond

Žilavka

White · Bosnia and Herzegovina

crisp, nutty, mineral, herbal

Bone dry
Sweetness: Bone dry; Full
Body: Medium; Very low
Tannin: Very low; Medium
Acidity: High; 13 to 14.5%
Alcohol: 12 to 13.5%; 9 to 11 °C
Serve at: 8 to 10 °C; Dalmatia, Croatia
Regions: Herzegovina

Only Pošip

Risotto and rice dishes
Chicken

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 Pošip and Žilavka pages.