Comparison
Agiorgitiko vs Pinotage
How Agiorgitiko and Pinotage differ, dimension by dimension.
The short answer
The main differences: Pinotage has more earthy character; Pinotage has more acidity; Pinotage has more tannin.
Choose
Agiorgitiko
Choose Agiorgitiko if you prefer its flavour profile — red plum, black cherry, sweet spice.
Choose
Pinotage
Choose Pinotage if you want something earthier, fresher and more acidic, more tannic and structured.
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.
Earthy character
Clear differenceForest floor, mushroom, wet stone, clay and undergrowth notes. Frequently, though not exclusively, associated with cooler and more traditional styles.
Pinotage is earthier: medium against low.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Pinotage is fresher and more acidic: medium-plus against medium.
Tannin
Clear differencePhenolic compounds from grape skins, seeds, stems and oak. The principal structural axis of red wine.
Pinotage is more tannic and structured: medium-plus against medium.
Oak influence
Clear differencePerceptible impact of barrel or alternative oak contact — vanilla, toast, coconut, smoke, cedar and added texture.
Pinotage is more oaky: medium-plus against medium.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both low.
- Alcohol: Similar — both medium-plus.
- Body: Similar — both medium-plus.
- Fruit intensity: Similar — both medium-plus.
- Aromatic intensity: Similar — both medium.
Full side by side
| Dimension | Agiorgitiko | Pinotage |
|---|---|---|
| Earthy character | low (1/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Acidity | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Tannin | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Oak influence | typically medium, ranging from low to medium-plus (3/5) | typically medium-plus, ranging from low-medium to high (4/5) |
| Sweetness | low (1/5) | low (1/5) |
| Alcohol | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to high (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 high (4/5) |
| Aromatic intensity | medium (3/5) | medium (3/5) |
| Savoury character | typically medium, ranging from low-medium to medium (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Floral character | low (1/5) | low (1/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Spice | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Perceived freshness | typically medium, ranging from low-medium to medium (3/5) | 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 | bramble, plum, smoke, coffee, dark chocolate |
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
Pinotage
A South African crossing of Pinot Noir and Cinsault, capable of both the country’s worst clichés and some of its best reds.
Comparison
Pinotage vs Syrah
Pinotage has a divisive reputation, and a comparison to a variety people know is the most useful way to say what it actually tastes like.