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What Is Xinomavro?
Xinomavro is an indigenous red wine grape from northern Greece. It is often compared to Nebbiolo for its high acidity and tannic structure.
- Colour: Deep ruby to garnet, evolving to brick red with age.
- Wine style: Still red wine.
- Main grape varieties: Primarily 100% Xinomavro.
- Sweetness level: Dry.
- Acidity: High.
- Tannin structure: Firm and grippy in youth, softening with age.
- Alcohol range: 12% to 14.5% ABV.
- Body: Medium to full-bodied.
- Typical serving temperature: 16°C to 18°C.
- Protected status: PDO in Naousa, Amyndeon, and Goumenissa.
Xinomavro thrives in the continental climate of Macedonia and Thrace. It requires careful vineyard management to achieve optimal ripeness. The grape’s thick skins contribute to its robust tannins and aging potential.
Test Your Knowledge:
Where and How Xinomavro Is Made
Xinomavro is predominantly cultivated in northern Greece, especially in the PDO regions of Naousa, Amyndeon, and Goumenissa. These areas feature high altitudes, cool climates, and diverse soils like sandy loam and limestone. The continental climate with hot summers and cold winters helps retain the grape’s natural acidity.
- Vineyard work involves winter pruning and spring canopy management to ensure sun exposure and air circulation.
- Grape selection occurs through hand-harvesting in September or October, focusing on fully ripe clusters.
- Harvest timing depends on altitude, with higher sites picked later to preserve acidity.
- Destemming and crushing are common to reduce stem bitterness, often using gentle crushers.
- Maceration lasts 10 to 20 days at temperatures of 25°C to 30°C for color and tannin extraction.
- Fermentation takes place in stainless steel or oak vats at 28°C to 30°C for 7 to 14 days.
- Malolactic fermentation frequently occurs in barrels to soften the wine’s high acidity.
- Maturation involves aging in oak barrels for 6 to 24 months, depending on the desired style.
- Clarification uses fining agents or filtration before bottling to stabilize the wine.
- Bottling follows maturation, with some wines benefiting from additional bottle aging.
Traditional Xinomavro production uses extended maceration and large, old oak barrels for subtle oxidation. Modern approaches may employ shorter maceration and new barriques to enhance fruit forwardness. Artisanal producers often focus on organic practices, while mass-market versions might prioritize earlier drinkability.
Flavor Profile: What Makes Xinomavro Special?
Young Xinomavro displays a deep ruby color with moderate viscosity. Its aroma profile includes red fruits like cherry and raspberry, along with tomato, olive, and floral notes. Oak aging introduces secondary aromas of vanilla, spice, and earthiness.
On the palate, Xinomavro offers high acidity and firm tannins that provide structure and length. Flavors evolve from fresh red berries to dried fruits, leather, and tobacco with age. The body is medium to full, with a dry finish that lingers, making it ideal for cellaring.
Aging Evolution of Xinomavro
Xinomavro wines develop complexity over 5 to 15 years in the bottle. Their color shifts from ruby to garnet and eventually brick red. Aromas transform from primary fruit to tertiary notes of dried fig, mushroom, and spice.
Acidity remains high, preserving freshness even in older vintages. Tannins soften and integrate, creating a smoother mouthfeel. This evolution makes aged Xinomavro a versatile partner for rich dishes.
Quality Labels and Certifications
As far as current information suggests, Xinomavro wines are protected under several Greek PDOs. The Naousa PDO requires wines to be 100% Xinomavro and aged for at least one year. Amyndeon PDO allows for still and sparkling styles, often with longer aging periods.
Organic certifications are increasingly common, with many producers adopting sustainable practices. These labels ensure traceability and quality standards, as far as can be verified at present. Geographical indications help consumers identify authentic Xinomavro from its native regions.
Cheese Pairings
Xinomavro pairs excellently with Greek cheeses like Feta and Kefalotyri. The wine’s high acidity cuts through the salt and fat of these cheeses. Firm textures and bold flavors complement Xinomavro’s tannic structure without overwhelming it.
Internationally, aged cheeses such as Parmigiano-Reggiano or Gouda work well. Their crystalline textures and nutty notes balance the wine’s acidity and fruitiness. Avoid very creamy or mild cheeses, as they may not stand up to Xinomavro’s intensity.
Suitable Fruit and Vegetables
Tomatoes and olives are classic pairings with Xinomavro in Mediterranean cuisine. Their acidity and umami flavors mirror the wine’s profile. Roasted vegetables like eggplants and bell peppers enhance the wine’s earthy notes.
Dried fruits such as figs and apricots add sweetness that contrasts with Xinomavro’s tannins. In salads, bitter greens like radicchio work well due to their complexity. Cooked dishes with mushrooms or lentils bring out the wine’s savory characteristics.
Suitable Meat and Fish dishes
Xinomavro excels with grilled or roasted meats like lamb and beef. Its acidity cuts through the fat, while tannins complement the protein. Stews and casseroles with slow-cooked meats allow the wine’s flavors to meld beautifully.
For fish, oily varieties like salmon or grilled octopus pair well due to the wine’s acidity. Charcuterie plates with salami or prosciutto highlight Xinomavro’s red fruit and spice notes. Avoid delicate white fish, as they may be overpowered.
Questions and Answers about Xinomavro
How should I store Xinomavro wine?
Store Xinomavro in a cool, dark place at 12°C to 15°C with high humidity. Keep bottles horizontal to keep corks moist. Xinomavro benefits from stable conditions to develop properly over time.
What is the ideal serving temperature for Xinomavro?
Serve Xinomavro between 16°C and 18°C to balance its acidity and tannins. Chilling it slightly can enhance freshness in younger wines. Avoid serving too warm, as it may accentuate alcohol.
Does Xinomavro need decanting?
Yes, decant Xinomavro for 30 to 60 minutes before serving. This aerates the wine, softening tannins and releasing aromas. Older vintages may require careful decanting to separate sediment.
Should Xinomavro be chilled or served at room temperature?
Xinomavro is best served at a cool room temperature of 16°C to 18°C. Light chilling can benefit young, tannic examples. Never serve it ice-cold, as it masks the complexity.
How long can I keep an opened bottle of Xinomavro?
An opened bottle of Xinomavro lasts 3 to 5 days if re-corked and refrigerated. Use a wine preserver to extend freshness. The high acidity helps it retain character longer than many reds.
What is the aging potential of Xinomavro?
Xinomavro can age for 10 to 20 years in good vintages. Its high acidity and tannins provide structure for development. Well-stored bottles gain complexity and smoothness over time.
Where can I buy Xinomavro wine?
Buy Xinomavro from specialty wine shops, online retailers, or directly from Greek importers. Look for reputable producers from Naousa or Amyndeon. Availability has increased globally due to growing demand.
What foods pair best with Xinomavro?
Xinomavro pairs well with grilled meats, tomato-based dishes, and aged cheeses. Its acidity complements rich, savory flavors. Experiment with Mediterranean cuisine for classic matches.
Can Xinomavro be used in cooking?
Yes, use Xinomavro in stews, sauces, or marinades to add depth. Its acidity tenderizes meat and enhances umami. Avoid boiling it to preserve flavor nuances.
How does Xinomavro compare to other red wines?
Xinomavro shares similarities with Nebbiolo and Pinot Noir in structure. It has higher acidity than Cabernet Sauvignon and more earthy notes than Merlot. Its unique profile makes it a standout among Greek wines.
Similar Wines and Alternatives
Nebbiolo from Italy’s Piedmont region is a close alternative to Xinomavro. Both wines feature high acidity, firm tannins, and aging potential. Nebbiolo often shows more tar and rose notes, while Xinomavro emphasizes tomato and olive.
Pinot Noir from Burgundy offers similar elegance but lower tannins. For a New World option, consider cool-climate Syrah from the Northern Rhône. These alternatives may be more accessible in some markets, though Xinomavro remains uniquely Greek.