Agiorgitiko vs Mandilaria

Mandilaria is more tannic and more acidic.

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

Mandilaria

Red · Greece

deep, very tannic, dark, rustic

Bone dry
Sweetness: Bone dry; Full
Body: Full; Medium
Tannin: Very high; Medium
Acidity: High; 13 to 14.5%
Alcohol: 12.5 to 14%; 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 Mandilaria

Stews and braises
Barbecue and smoked meat

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 Mandilaria pages.