Kotsifali 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.

Kotsifali

Red · Crete Region

soft Cretan red, spice, warm

Mandilaria

Red · Greece

deep, very tannic, dark, rustic

Bone dry
Sweetness: Bone dry; Medium
Body: Full; Low
Tannin: Very high; Low
Acidity: High; 13.5 to 15%
Alcohol: 12.5 to 14%; 15 to 17 °C
Serve at: 15 to 17 °C; none listed
Regions: none listed

Only Kotsifali

Grilled vegetables

Both pair with

Lamb
Stews and braises
Hard and aged cheese

Only Mandilaria

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 Kotsifali and Mandilaria pages.