Saperavi vs Xinomavro

Saperavi is fuller, Xinomavro is more acidic.

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

Saperavi

Red · Georgia

deep, dark, plummy and firm

Xinomavro

Red · Greece

tomato leaf, dried fruit, firm

Bone dry
Sweetness: Bone dry; Very full
Body: Medium; Very high
Tannin: Very high; High
Acidity: Very high; 12.5 to 14.5%
Alcohol: 13 to 14.5%; 16 to 18 °C
Serve at: 16 to 18 °C; none listed
Regions: Naousa, Goumenissa, Amyntaio

Only Saperavi

Stews and braises

Both pair with

Lamb
Barbecue and smoked meat
Hard and aged cheese

Only Xinomavro

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 Saperavi and Xinomavro pages.