Xinomavro

Xinomavro is a bold, dry red from northern Greece, best known from Naoussa and Amyndeon. Expect red cherry, cranberry and plum with tomato, herbs, olives and earthy spice, backed by high acidity and serious tannins. Complex and brilliantly food-friendly, it’s great with lamb, steak, beef stew, tomato-based pasta, moussaka and mushroom dishes.

Taste:

Bright red fruit, serious structure and a savoury side that keeps things interesting.

Xinomavro is typically dry and medium to full-bodied, with high acidity and firm tannins. Expect red cherry, cranberry, raspberry and plum alongside dried herbs, black olives, spice and earthy flavours.

One of its most distinctive characteristics is a savoury tomato note, which can range from fresh tomato to sun-dried tomato depending on the wine and its age.

Older bottles can develop more complex flavours of leather, tobacco, dried fruit and earthy spice as those formidable tannins begin to soften.

Pale-ish colour, huge personality and absolutely no interest in being judged by appearances.

Food Pairings:

Xinomavro's high acidity makes it particularly brilliant with tomatoes and rich, savoury food.

Greek food is an obvious place to start. Try it with moussaka, lamb souvlaki, lamb chops, roast lamb, beef stifado or grilled meats with oregano, rosemary and garlic.

Tomato-based dishes are excellent matches too, including lasagne, spaghetti bolognese, beef ragù, meatballs in tomato sauce and rich tomato pasta.

For red meat, pair it with steak, roast beef, beef stew, slow-cooked beef or lamb shank.

Its earthy character works beautifully with mushroom risotto, mushroom pasta, grilled aubergine and lentil dishes.

For cheese, try feta, mature Cheddar or other flavourful aged cheeses.

Similar Wines:

If you enjoy Xinomavro, Nebbiolo is an excellent next move. Both can combine relatively pale colour with high acidity, firm tannins and impressive ageing potential.

Barolo and Barbaresco are worth exploring if it's that structured, savoury style you love.

Sangiovese is another great option for bright acidity, red fruit and a natural talent for tomato-based food.

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More About Xinomavro:

Xinomavro is one of Greece's most important indigenous red grape varieties and is particularly associated with Naoussa in Macedonia, northern Greece. It's also important in Amyndeon and several other northern Greek appellations.

Its name combines the Greek words for acid and black, which gives you a fairly decent preview of what you're getting: a dark-skinned grape famous for naturally high acidity.

Xinomavro can be demanding when young, but its combination of acidity and tannin gives good examples serious ageing potential.

It has sometimes been compared with Italy's Nebbiolo because of its structure, pale colour and ability to develop complex savoury flavours with age.

High maintenance when young, gets better with age and expects you to appreciate the complexity.

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