Ribolla Gialla vs Sauvignon vert

Ribolla Gialla is more acidic.

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

Ribolla Gialla

White · Italy

crisp, floral, citrus, also orange

Sauvignon vert

White · Italy

soft, almond, herbal, gentle

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; Very low
Tannin: Very low; High
Acidity: Medium; 12 to 13.5%
Alcohol: 12 to 13.5%; 8 to 10 °C
Serve at: 9 to 11 °C; Friuli Venezia Giulia
Regions: Friuli, Chile, Slovenian Littoral

Only Ribolla Gialla

Shellfish
Antipasti, tapas and mezze

Both pair with

White fish
Risotto and rice dishes

Only Sauvignon vert

Charcuterie
Asparagus and green vegetables

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 Ribolla Gialla and Sauvignon vert pages.