Comparison
Pinot Noir vs Syrah
How Pinot Noir and Syrah differ, dimension by dimension.
The short answer
Pinot Noir and Syrah come from the same country but sit in different territory. The main differences: Pinot Noir has more acidity; Syrah has more tannin; Syrah has more alcohol.
Choose
Syrah
Choose Syrah if you want something more tannic and structured, stronger and warmer, fuller and richer.
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.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Pinot Noir 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.
Syrah is more tannic and structured: medium-plus against medium.
Alcohol
Clear differencePerceived alcoholic strength, which tracks actual ABV but is modified by sweetness, acidity and body.
Syrah is stronger and warmer: medium-plus against medium.
Body
Clear differenceThe overall weight and viscosity of the wine in the mouth — a composite of alcohol, sugar, extract and glycerol.
Syrah is fuller and richer: medium-plus against medium.
Fruit intensity
Clear differenceHow loudly the fruit flavours speak, independent of whether they are ripe or tart.
Syrah is fruitier: medium-plus against medium.
Floral character
Clear differenceBlossom, rose, violet, elderflower, acacia and related aromatic notes.
Pinot Noir is more floral: 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.
- Aromatic intensity: Similar — both medium-plus.
- Oak influence: Similar — both medium.
- Savoury character: Similar — both medium-plus.
- Herbal / green character: Similar — both low.
Full side by side
| Dimension | Pinot Noir | Syrah |
|---|---|---|
| Acidity | typically medium-plus, ranging from medium to high (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Tannin | typically medium, ranging from low-medium to medium (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Alcohol | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Body | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Fruit intensity | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Floral character | typically medium, ranging from low-medium to medium-plus (3/5) | typically low-medium, ranging from low to medium (2/5) |
| Spice | typically medium, ranging from low-medium to medium (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Earthy character | typically medium-plus, ranging from low-medium to high (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Perceived freshness | typically medium-plus, ranging from medium to high (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Texture | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Sweetness | low (1/5) | low (1/5) |
| Aromatic intensity | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Oak influence | typically medium, ranging from low to medium-plus (3/5) | typically medium, ranging from low to high (3/5) |
| Savoury character | typically medium-plus, ranging from low-medium to high (4/5) | typically medium-plus, ranging from low-medium to high (4/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Carbonation | low (1/5) | low (1/5) |
| Serve at | 14–16°C | 15–17°C |
| Typical flavours | red cherry, raspberry, strawberry, forest floor, mushroom | blackberry, black pepper, olive, cured meat, violet |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Grape
Pinot Noir
A thin-skinned, difficult, site-sensitive variety that produces the most perfumed and transparent red wines in the world.
Grape
Syrah
A peppery, dark-fruited variety that produces two recognisably different wines depending on climate — and two different names to match.
Comparison
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Comparison
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Are they the same grape, and if so why do the wines taste so different?
Comparison
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The two halves of a Rhône blend, and what each one contributes: which brings the weight, which brings the pepper, and what each tastes like on its own.