很久以前，

亞歷山大帝皇試圖傳播

葡萄酒在亞洲。

今天，我们準備用同样的酒来征服你！

Xinomavro

這種葡萄酒創始于3000年前，是希臘和歐洲文化的遺產.

 Xynomavro is one of the two most highly regarded of the Greek red cultivars (Agiorgitiko being the other). It is ubiquitous in Makedonia, but is best known for the role it plays in the wines of Naousa. It is the sole variety permitted under the Naousa and Amyntaio (OPAP) appellations and one of two (with Negoska) under the Goumenissa appellation. Even the best wine writers have difficulty finding a suitable Western frame of reference for the grape, not because reasonable comparisons do not exist, but rather, because too many come too quickly. The name Xynomavro is the conjunction of the Greek words for acid and black, a fact that hints at some characteristics of the variety, but at the exclusion of most of the charismatic manifestations of what is a decidely multifarious personality. Nico Manessis finds the aroma of aged Xynomavro "reminiscent of great Burgundy reds." The ever circumspect Miles Lambert-Gocs delves more deeply into the conundrum:

The early ninteenth century French traveller Boué called Naousa 'a red wine somewhat resembling Bordeaux with its acidity'. Well over a century later, the Greek enologist Georgakopoulos confirmed with laboratory data that there exists a most striking similarity between the detailed acid content of Macedonian Xynomavro wines and those of Bordeaux. That is not to say, however, that everyone tasting Xynomavro wines will always think that Bordeaux is the correct association to make, not even if restricting the comparison to the feel of the wines. Some people find that the acidity in certain young Naousan wines remind them of one or another of the grand crus of Beaujolais. Other tasters think of certain Chiantis when they push Goumenissa around the mouth. But there was a reporter of the inter-war period who was reminded of Chianti by a Naousan wine. When tasting Amyntaio wines, some people make mention of the northernmost Italian reds, like Carem, perhaps in order to suggest an austerity of feel. As to the aromatics of Xynomavro wines, thoughts turn in other directions. Greek enologists, among others, speak of pinot noir, an association I am afraid will come to mind all the quicker after tasting the sparkling wines of Amyntaio. I have thought of certain Hungarian kadarka wines, such as Szeckszardi, in smelling some bottle-ready Naousan wines. Then there is the matter of colour, in which case none of the above associations will do. Rioja, perhaps, would make a pertinant comparison in that respect. One could think there is hardly any reason to have Xynomavro, yet the fact is when one gets down to a glass of one of these Macedonian wines, they defy comparison, which is saying quite a lot.