Comparison
Agiorgitiko vs Merlot
How Agiorgitiko and Merlot differ, dimension by dimension.
The short answer
The main differences: Merlot has more herbal / green character; Agiorgitiko has more spice.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Herbal / green character
Clear differenceHerbs, grass, blackcurrant leaf, capsicum and other green notes, largely driven by methoxypyrazines and picking decisions.
Merlot is more herbal and green: low-medium against low.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Agiorgitiko is spicier: medium against low-medium.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both low.
- Acidity: Similar — both medium.
- Tannin: Similar — both medium.
- Alcohol: Similar — both medium-plus.
- Body: Similar — both medium-plus.
Full side by side
| Dimension | Agiorgitiko | Merlot |
|---|---|---|
| Herbal / green character | low (1/5) | typically low-medium, ranging from low to medium (2/5) |
| Spice | typically medium, ranging from low-medium to medium-plus (3/5) | typically low-medium, ranging from low to medium (2/5) |
| Sweetness | low (1/5) | low (1/5) |
| Acidity | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium (3/5) |
| Tannin | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Alcohol | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Body | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Fruit intensity | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Aromatic intensity | medium (3/5) | medium (3/5) |
| Oak influence | typically medium, ranging from low to medium-plus (3/5) | typically medium, ranging from low to medium-plus (3/5) |
| Savoury character | typically medium, ranging from low-medium to medium (3/5) | typically medium, ranging from low-medium to medium (3/5) |
| Floral character | low (1/5) | low (1/5) |
| Earthy character | low (1/5) | low (1/5) |
| Perceived freshness | typically medium, ranging from low-medium to medium (3/5) | typically medium, ranging from low-medium to medium (3/5) |
| Carbonation | low (1/5) | low (1/5) |
| Texture | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Serve at | 15–17°C | 15–17°C |
| Typical flavours | red plum, black cherry, sweet spice, dried herbs, nutmeg | plum, black cherry, chocolate, cedar, fruitcake |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Grape
Agiorgitiko
Greece’s most planted red variety: deeply coloured, soft-tannined and generous, from Nemea in the Peloponnese.
Grape
Merlot
A plush, plum-scented Bordeaux variety that ripens earlier than Cabernet Sauvignon and produces softer, rounder wine.
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