Romorantin vs Savagnin

Savagnin is more acidic.

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

Romorantin

White · France

fresh, fine and orchard-fruited

Savagnin

White · The Alps

sharp, nutty, oxidative, saline

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; Very low
Tannin: Very low; High
Acidity: Very high; 11.5 to 14%
Alcohol: 12.5 to 14%; 9 to 12 °C
Serve at: 10 to 12 °C; Loire
Regions: Jura, France

Only Romorantin

White fish
Goat cheese and feta

Both pair with

Chicken

Only Savagnin

Hard and aged cheese
Creamy pasta and sauces
Mushrooms and truffle

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 Romorantin and Savagnin pages.