Comparison
Syrah vs Xinomavro
How Syrah and Xinomavro differ, dimension by dimension.
The short answer
The main differences: Syrah has more spice; Xinomavro has more acidity; Xinomavro has more perceived freshness.
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.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Syrah is spicier: 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.
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.
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.
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.
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.
- Oak influence: Similar — both medium.
- Herbal / green character: Similar — both low.
- Carbonation: Similar — both low.
Full side by side
| Dimension | Syrah | Xinomavro |
|---|---|---|
| Spice | typically medium-plus, ranging from medium to high (4/5) | low (1/5) |
| Acidity | typically medium, ranging from low-medium to medium-plus (3/5) | typically high, ranging from medium-plus to high (5/5) |
| Perceived freshness | typically medium, ranging from low-medium to medium-plus (3/5) | typically high, ranging from medium-plus to high (5/5) |
| Tannin | typically medium-plus, ranging from medium to high (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) |
| Aromatic intensity | typically medium-plus, ranging from medium to high (4/5) | medium (3/5) |
| Savoury character | typically medium-plus, ranging from low-medium to high (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Floral character | typically low-medium, ranging from low to medium (2/5) | typically medium, ranging from low-medium 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) |
| Oak influence | typically medium, ranging from low to high (3/5) | typically medium, ranging from low to medium-plus (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 | blackberry, black pepper, olive, cured meat, violet | 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
Syrah
A peppery, dark-fruited variety that produces two recognisably different wines depending on climate — and two different names to match.
Grape
Xinomavro
Northern Greece’s great red: pale, austere, extremely tannic and scented of dried tomato and olive.
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