Mandilaria vs Mavrodafni

Mavrodafni is sweeter, Mandilaria is more tannic.

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

Mandilaria

Red · Greece

deep, very tannic, dark, rustic

Mavrodafni

Red · Greece

sweet, fortified, raisin and cocoa

Bone dry
Sweetness: Sweet; Full
Body: Very full; Very high
Tannin: Medium; High
Acidity: Medium; 12.5 to 14%
Alcohol: 15 to 18%; 15 to 17 °C
Serve at: 12 to 15 °C; none listed
Regions: none listed

Only Mandilaria

Lamb
Stews and braises
Barbecue and smoked meat
Hard and aged cheese

Both pair with

No pairing in common.

Only Mavrodafni

Chocolate
Blue cheese
Nuts and dried fruit
Fruit desserts and pastries

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 Mandilaria and Mavrodafni pages.