What is Agiorgitiko / Xinomavro?
Agiorgitiko / Xinomavro is a red wine style best understood through its balance of fruit, freshness, body, tannin, sweetness and texture. Greek red pairing family: Agiorgitiko is plush and fruity; Xinomavro is more structured and savoury. Works with lamb, moussaka, tomato and grilled meat. Typical flavours include red cherry, plum, tomato, herbs, spice.
Nemea, Naoussa
Agiorgitiko, Xinomavro
Greek Red · 13-14.5%
Style profile
Grapes, regions and character
Agiorgitiko / Xinomavro is commonly associated with Agiorgitiko, Xinomavro. The grape choice shapes the wine’s aroma, structure, acidity, body and food-pairing personality. Classic regions include Nemea, Naoussa.
Nemea, Naoussa
Greece
What does Agiorgitiko / Xinomavro pair well with?
Pair Agiorgitiko / Xinomavro by matching the wine’s weight, acidity, sweetness and tannin to the dish. It works especially well with moussaka, lamb, grilled meat, tomato-based mains, herbs. It is usually less successful with delicate seafood or very sweet desserts.
Best food matches
Pairings to avoid
What makes a good or bad Agiorgitiko / Xinomavro?
A good Agiorgitiko / Xinomavro should taste balanced, expressive and clean. Look for clear fruit, freshness, structure and a finish that suits the style. The acidity is usually medium-high, so the wine should feel lively without becoming harsh. The body is usually medium-full, so it should match the weight expected from this style.
A poor Agiorgitiko / Xinomavro can taste flat, tired, harsh, thin, overly sweet, too alcoholic or unbalanced. Avoid bottles where oak, bitterness, heat or sweetness dominate the fruit, freshness and structure.
When buying Agiorgitiko / Xinomavro, look for bottles where the region, grape and producer style match the food you want to cook. Useful countries to look at include Greece.
Serve Agiorgitiko / Xinomavro at around 15-17°C. Serving temperature matters because too warm can make wine feel heavy, while too cold can mute flavour.
