The Xinomavro grapes which are grown throughout the arid hillsides of Macedonia, and elsewhere in Greece and other parts of the world, have been celebrated for millennia for their rich flavor and unique characteristics. The name 'Xinomavro' translates as 'acid black', and when drank young, the wines made from these grapes can be a little too abrasive and astringent. However, these blue-black skinned grapes produce wines of exceptional quality when aged and matured, as their strong tannins and high acidity mellows over time to reveal a deep and complex set of flavors and aromas. Most commonly, aged Xinomavro wines hold notes of red gooseberry, black olives, cinnamon, clove and dried tomato, making them an ideal accompaniment for many Mediterranean cuisines, and as such, their popularity has grown over recent decades in many countries around the world.
As one of the oldest wine producing countries in the world, Greece has millenia of experience and expertise when it comes to viticulture, and has developed a set of flavors and characteristics which are found nowhere else on earth. The ancient Greeks revered and deified wine, and were the first true innovators in the history of wine, adding everything from seawater to honey and spices in order to find exciting new taste combinations and aromas. Today, Greek wines are just as varied, although far more refined and sophisticated than their ancient counterparts. The practice of enhancing Greek wines with aromatic substances never left the country, though, as can be seen in the popular Retsina wines, which use pine resin to provide their unique taste and aroma combinations. There is far more to Greek wine than merely Retsina, however, and the vast variety on offer is a testament to the expertise of Greek wineries making the most of the wonderful climate, terrain and grape varietals they work with.