Beverage
Xinomavro
Xinomavro is northern Greece’s noble red—high acid, firm tannin, tomato-leaf, olive, red berry, and earth notes that invite comparison with Nebbiolo in structure if not exact flavour. Naoussa, Amyndeon, and surrounding Macedonia produce age-worthy dry reds that open slowly. Young bottles can be pale and austere; maturity brings savoury complexity. Use Xinomavro for lamb kleftiko-style braises, tomato-cinnamon stews, and grilled meats with oregano; the acid and tannin cut fat the way Greek cuisine demands. Deglaze with care—underripe or very young bottles can taste sharp; air the wine or choose mid-age examples for pan sauces. Excellent for long simmered dishes.
Also known as: Xinomavro
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Characteristics
Preparations
Traits
History
Xinomavro was cultivated in Macedonia as the defining red of Naoussa and surrounding highlands.
Naoussa PDO formalised Xinomavro as a protected northern Greek fine red.
Modern Greek producers refined Xinomavro extraction and oak for international fine-wine markets.