Comparison
Pinotage vs Xinomavro
How Pinotage and Xinomavro differ, dimension by dimension.
The short answer
The main differences: Xinomavro has more savoury character; Xinomavro has more floral character; Pinotage 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.
Savoury character
Clear differenceNon-fruit, umami-adjacent character: meat, leather, olive, soy, broth, cured notes. Often increases with age.
Xinomavro is more savoury: high against medium.
Floral character
Clear differenceBlossom, rose, violet, elderflower, acacia and related aromatic notes.
Xinomavro is more floral: medium against low.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Pinotage is spicier: medium against low.
Perceived freshness
Clear differenceThe overall impression of liveliness — a composite of acidity, alcohol balance, fruit character and the absence of tiredness. Distinct from raw acidity: a wine can be high in acid yet taste heavy.
Xinomavro is fresher: high against medium.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Xinomavro is fresher and more acidic: high against medium-plus.
Tannin
Clear differencePhenolic compounds from grape skins, seeds, stems and oak. The principal structural axis of red wine.
Xinomavro is more tannic and structured: high against medium-plus.
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.
- Aromatic intensity: Similar — both medium.
- Herbal / green character: Similar — both low.
- Carbonation: Similar — both low.
Full side by side
| Dimension | Pinotage | Xinomavro |
|---|---|---|
| Savoury character | typically medium, ranging from low-medium to medium-plus (3/5) | typically high, ranging from medium-plus to high (5/5) |
| Floral character | low (1/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Spice | typically medium, ranging from low-medium to medium-plus (3/5) | low (1/5) |
| Perceived freshness | medium (3/5) | typically high, ranging from medium-plus to high (5/5) |
| Acidity | typically medium-plus, ranging from medium to medium-plus (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Tannin | typically medium-plus, ranging from medium to medium-plus (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Body | typically medium-plus, ranging from medium to high (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Fruit intensity | typically medium-plus, ranging from medium to high (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Oak influence | typically medium-plus, ranging from low-medium to high (4/5) | typically medium, ranging from low to medium-plus (3/5) |
| Earthy character | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Texture | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium, ranging from low-medium to medium (3/5) |
| Sweetness | low (1/5) | low (1/5) |
| Alcohol | 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) |
| Herbal / green character | low (1/5) | low (1/5) |
| Carbonation | low (1/5) | low (1/5) |
| Serve at | 15–17°C | 15–17°C |
| Typical flavours | bramble, plum, smoke, coffee, dark chocolate | sun-dried tomato, olive, red cherry, dried herbs, leather |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
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.
Grape
Xinomavro
Northern Greece’s great red: pale, austere, extremely tannic and scented of dried tomato and olive.
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