Xinomavro
(Ξινόμαυρο, Xynomavro)
Xinomavro is a noble Greek red grape mostly cultivated in northern Greece. It is the second most planted dark-skinned grape in the country that is often compared to the legendary Italian Nebbiolo. The grape is usually made into dry red wines with a strong savory character, great personality, and good acidity.
The best examples come from Naousa PDO. In their youth, wines made from Xinomavro are tannic and high in acidity, but they will typically gain complexity and elegance as they age. The typical aroma found in these wines is reminiscent of sour cherries and pomegranate, along with hints of tomatoes, mushrooms, spice, and black olives.
Best examples can be aged for several years, even decades, creating wines with complex floral, herbal, spice, and leather-like notes. Read more
The wines are pale and can gradually lose pigment, gaining brick-like color as they age. Xinomavro has several known clones, and the type will also influence the final character of the wine. Traditional Xinomavro will be savory, earthy, and less fruity, but modern winemakers now often turn to different techniques, creating fruit-forward wines with more color, a softer palate, and less acidity.
Apart from classic dry style, Xinomavro can also produce wonderful rosés and sparkling wines. Xinovamro pairs with lamb, richly-flavored stews, braised beef, and tomato-based sauces. The name Xinomavro is a portmanteau of xino (sour or acidic) and mavro (black).
