Comparison
Shiraz vs Xinomavro
How Shiraz and Xinomavro differ, dimension by dimension.
The short answer
The main differences: Xinomavro has more earthy character; Xinomavro has more acidity; Shiraz has more body.
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.
Xinomavro is earthier: medium-plus against low.
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.
Body
Clear differenceThe overall weight and viscosity of the wine in the mouth — a composite of alcohol, sugar, extract and glycerol.
Shiraz is fuller and richer: high against medium.
Fruit intensity
Clear differenceHow loudly the fruit flavours speak, independent of whether they are ripe or tart.
Shiraz is fruitier: high against medium.
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.
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.
- Herbal / green character: Similar — both low.
- Carbonation: Similar — both low.
Full side by side
| Dimension | Shiraz | Xinomavro |
|---|---|---|
| Earthy character | low (1/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Acidity | typically medium, ranging from low-medium to medium (3/5) | typically high, ranging from medium-plus to high (5/5) |
| Body | typically high, ranging from medium-plus to high (5/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Fruit intensity | typically high, ranging from medium-plus to high (5/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Savoury character | typically medium, ranging from low-medium to medium (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 | typically medium, ranging from low-medium to medium (3/5) | 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) |
| Alcohol | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Oak influence | typically medium-plus, ranging from medium to high (4/5) | typically medium, ranging from low to medium-plus (3/5) |
| Texture | typically medium-plus, ranging from medium to high (4/5) | typically medium, ranging from low-medium to medium (3/5) |
| Sweetness | low (1/5) | low (1/5) |
| 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 | 16–18°C | 15–17°C |
| Typical flavours | blackberry, plum, dark chocolate, licorice, vanilla | 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
Shiraz
The Australian name for Syrah, used to signal the riper, fuller, sweeter-fruited style the country made famous.
Grape
Xinomavro
Northern Greece’s great red: pale, austere, extremely tannic and scented of dried tomato and olive.
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