Ribolla Gialla vs Verdicchio

Ribolla Gialla and Verdicchio rate the same on all four of our scales.

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

Verdicchio

White · Italy

crisp, lemon, almond, saline

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; Very low
Tannin: Very low; High
Acidity: High; 12 to 13.5%
Alcohol: 12 to 13.5%; 8 to 10 °C
Serve at: 8 to 10 °C; Friuli Venezia Giulia
Regions: Marche, Umbria, Lazio

Only Ribolla Gialla

Antipasti, tapas and mezze
Risotto and rice dishes

Both pair with

Shellfish
White fish

Only Verdicchio

Grilled fish
Seafood pasta

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 Verdicchio pages.