Overview
Xinomavro is one of Greece’s most important red wine grapes and is known for producing structured wines with high acidity and firm tannins. The grape often produces complex wines that can age well and develop savory and earthy characteristics over time. Xinomavro wines are commonly compared to Nebbiolo because of their strong structure and aging potential.
Grape Origin
Xinomavro originated in northern Greece, where it has been cultivated for centuries. The grape is most closely associated with the Naoussa and Amyndeon regions of Macedonia. The name roughly translates to “acid black,” referring to the grape’s dark color and naturally high acidity.
Flavor Profile
Cherry
Raspberry
Strawberry
Tomato
Olive
Dried herbs
Earth
Spice
Vanilla and baking spice (from oak aging)
Structure
Xinomavro is known for its bright acidity and firm tannins.
Sweetness: Dry
Body: Medium
Acidity: High
Alcohol (ABV): Medium — typically 13–14.5%
Tannins: High
Where it Grows
Wine Styles
Naoussa wines are typically powerful, structured, and age-worthy.
Amyndeon wines often show brighter acidity and fresher fruit.
Single-varietal wines highlight the grape’s savory character and structure.
Oak-aged styles develop notes of spice, earth, and dried herbs.
Food Pairing
Xinomavro pairs well with savory dishes that complement its acidity and structure.
Meats: beef stufado, grilled lamb, game meats
Vegetables: eggplant, tomatoes, zucchini
Entrees: tomato pasta, beef stew, cheesy pasta
Local Eats: pastitsio pasta, Lamb Kleftiko
Fun Fact
Because of its high acidity and tannin, Xinomavro wines can develop complex flavors such as dried fruit, tomato, and earthy notes as they age.
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