Mavrodafni vs Pedro Ximénez

Mavrodafni is more tannic and more acidic.

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

Mavrodafni

Red · Greece

sweet, fortified, raisin and cocoa

Pedro Ximénez

White · Spain

black, syrupy, raisin and fig

Sweet
Sweetness: Sweet; Very full
Body: Very full; Medium
Tannin: Very low; Medium
Acidity: Low; 15 to 18%
Alcohol: 15 to 18%; 12 to 15 °C
Serve at: 10 to 13 °C; none listed
Regions: Montilla-Moriles, Jerez, Australia, Chile

Only Mavrodafni

No pairing of its own.

Both pair with

Chocolate
Blue cheese
Nuts and dried fruit
Fruit desserts and pastries

Only Pedro Ximénez

No pairing of its own.

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 Mavrodafni and Pedro Ximénez pages.