What to Drink Now

Episode VI: Herbal savory reds


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Zin-o-mav-row, say it with me. It’s another wine that is not really herbal, but certainly is savory. Sometimes compared to Cabernet, other times to Pinot Noir, Xynomavro seems to adapt to certain terroirs, yielding distinctly different results depending on where it is planted and who is handling it.

Literally, the name means “sour black,” which is a fair characterization of the wine it produces, though there is of course much more to the story. Xynomavro produces rather structured wines with a deep plummy core of fruit accented by notes of tomato and olive that can become more pronounced, and even a bit herbal with age.

Yes, we can complete this loop, but know it is never truly finished because Xynomavro could just as easily be classified as fruity, or even earthy, wines that we will take a look at in future installments of What to Drink Next!

Photo courtesy arsheffield via Flickr/CC

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  • Out of curiosity, where are you finding good examples of single varietal Petit Verdot?

    Sep 13, 2011 at 11:55 AM

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