Xinomavro

Xinomavro is one of the most significant red wine varieties in Northern Greece. This grape is primarily cultivated in the uplands of Naousa in the regional unit of Imathia, and around Amyntaio, in Macedonia.

With its characteristically high tannin and acidity, Xinomavro is structurally one of the biggest red wines in the Mediterranean, and indeed Europe.

Red wine made from Xinomavro in the Naousa region has become one of Greece’s most important and well regarded wines. The Naousa Protected Designation of Origin (PDO) was established in 1971 and mandates the use of 100% Xinomavro grapes.

High in acidity, rich in phenols, with a deep, black colour and powerful tannins, Xinomavro wines can age for many years, sometimes decades.

Oak maturation can help to tame Xinomavro, but care is needed as too much can overwhelm the wine. In some circles the use of oak is eschewed, with locally-grown walnut used instead as it imparts no discernible flavor.

Xinomavro matches perfectly with greek traditional meat stew, stifado.

Xinomavro wines have a firm tannic structure and crisp acidity that call for fat meats, full of protein, epitomised by lamb. Beyond this classic match, Xinomavro complements any kind of meat stew, grilled beefsteaks, sausages, game, roasted lamb, coq au vin or even wild mushroom risotto with Parmesan flakes, wine-flavoured cheeses, aged gouda or cheddar.