Agiorgitiko vs Kotsifali

Agiorgitiko is fuller and more tannic.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Agiorgitiko

Red · Nemea

plush, red plum, spice, soft

Kotsifali

Red · Crete Region

soft Cretan red, spice, warm

Bone dry
Sweetness: Bone dry; Full
Body: Medium; Medium
Tannin: Low; Medium
Acidity: Low; 13 to 14.5%
Alcohol: 13.5 to 15%; 15 to 17 °C
Serve at: 15 to 17 °C; Greece
Regions: none listed

Only Agiorgitiko

Antipasti, tapas and mezze
Pasta with meat sauce

Both pair with

Lamb
Hard and aged cheese

Only Kotsifali

Grilled vegetables
Stews and braises

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Agiorgitiko and Kotsifali pages.