The Grape Grind Variety Library

All you need to know about Xinomavro: A quick guide

Kendeigh Worden

Xinomavro is a red grape variety from northern Greece, known for its firm structure and unmistakably savory character. It produces wines that are often pale in color but intense in acidity and tannin, with flavors that delight with age.

It has a reputation for being demanding in both the vineyard and the cellar, yet it is also one of Greece’s most respected and ageworthy red grapes. Most examples come from cooler inland regions where long growing seasons allow slow ripening.

A few more notes on Xinomavro:

It’s name breaks down to: xino (sour) + mavro (black). Despite the name, it’s light-colored like Pinot Noir, but the acidity is very real. It’s one of the most acidic red grapes out there.
High tannins, high acidity, light color, and extraordinary aging potential lead wine critics to routinely compare it to Nebbiolo and even Pinot Noir in structure and finesse.
It tastes nothing like a typical “fruity” red…Young Xinomavro is notorious for savory, olive-tapenade, sun-dried tomato, and dried herb notes with little ripe fruit. With age it evolves into leather, tobacco, and earth!
It’s nearly impossible to grow anywhere else outside of northern Greece. Xinomavro is highly site-sensitive and has resisted successful cultivation outside northern Greece, making it one of the most terroir-bound grapes in the world.
Top bottles can age 20–40+ years, Like Barolo, young Xinomavro can be brutally tannic and needs time, but the best examples from producers like Thymiopoulos, Kir-Yianni can have profound depth over time.

This guide walks through how Xinomavro typically tastes, how its structure shows up on the palate, where it comes from, what foods suit it best, and which other grapes it is most often compared to.

How would I describe Xinomavro?

Structured

Xinomavro is driven by high acidity and firm tannin. Even when the body is moderate, the wine feels intense and architectural, with a shape that stands out more than sheer weight.

Savory

Alongside fruit, Xinomavro regularly shows non-fruit flavors like dried herbs, tomato, and olive. These savory notes are central to its identity and become more pronounced with age.

Ageworthy

This grape is built for the long term. Its acidity and tannin allow many wines to evolve slowly, shifting from sharp and tight in youth to complex and layered over time.

What does Xinomavro taste like?

STANDARD TASTING NOTES: These are your benchmark exam-style tasting notes.

Sour cherry

Raspberry

Tomato

Dried Herb

Olive

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What is the structure of Xinomavro?

There is no “one size fits all” when it comes to structure for every grape, however, there IS a general range when it comes to body, acid, alcohol, and tannin for each. Below are general guidelines for classic representations. Growing conditions and winemaking techniques can impact each of the following.

Medium (+) Body

Xinomavro typically sits in the medium to medium plus range. It rarely feels heavy, but tannin and acidity can make it seem more powerful than its weight suggests.

High Acidity

Acidity is one of its defining traits. The palate often feels taut and mouthwatering, which keeps the wine lively and supports long aging.

Medium (+) Alcohol

Alcohol usually falls in a moderate to moderately high range. It supports the structure without adding sweetness or softness.

High Tannin

Tannin is firm and often assertive, especially in younger wines. With time, it can soften into a finer, more integrated texture.

Where is Xinomavro from?

Greece

Naoussa, Amyndeon

Naoussa is the historical heart of Xinomavro. Wines from this region are typically structured and ageworthy, showing dried tomato, olive, and red fruit alongside firm tannin.

Amyndeon sits at higher elevation and produces a lighter, more aromatic style. Wines often emphasize red fruit, floral notes, and sharper acidity, with a slightly softer overall feel.

Outside these areas, Xinomavro is grown across parts of northern Greece in smaller quantities, sometimes appearing in blends or alternative styles.

What foods should I pair with Xinomavro?

Braised Lamb

The high tannin and acidity of Xinomavro work well with rich, slow-cooked lamb. Protein and fat soften the tannin, while the wine’s savory notes echo herbs and meat juices.

Tomato Based Stews

Xinomavro’s acidity and natural tomato character make it unusually comfortable with tomato-driven dishes. The wine stays balanced where softer reds might feel flat.