Kir-yianni Naoussa Village Xinomavro 2022

Kir-yianni Naoussa Village Xinomavro is a traditional Greek red with notes of sun-dried tomatoes, red cherries, and a hint of spice. Medium-bodied with fine tannins and a balanced finish, it pairs beautifully with roasted meats and hearty casseroles.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Complex
Grape Varietal: Xinomavro
Tastes Like: Comparable to a Nebbiolo, with savoury structure and bright acidity.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Naoussa, Greece
Terroir: Sandy-clay soils with high altitude
Aging: Aged in oak barrels for 12 months
Serving Temperature: 16-18°C

Kir-yianni is one of Greece's leading wineries, celebrated for its dedication to Xinomavro. Located in Naoussa, the estate blends tradition and innovation to craft wines with structure and elegance.

Seafood: Grilled octopus or seafood risotto.
Poultry: Roast duck with orange glaze.
Vegetarian: Eggplant moussaka or mushroom risotto.
Meat: Lamb stew or beef bourguignon.

Kefalotyri: Salty and firm, complementing the wine's savoury notes.
Grana Padano: Aged and nutty, enhancing the wine's complexity.
Feta: Tangy and creamy, balancing the wine's bright acidity.
Gouda: Mild and creamy, softening the wine's tannins.

Giouvetsi (Greek Baked Beef with Orzo in Tomato Sauce)

Ingredients:

• 700g beef chuck, cut into large cubes
• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 400g crushed tomatoes
• 120ml red wine
• 1 cinnamon stick
• 250g orzo pasta
• Fresh parsley, chopped
• Salt and cracked black pepper
• Grated Kefalotyri or Parmesan cheese (to serve)

Instructions:

1. Heat the olive oil in a heavy pot and brown the beef pieces on all sides, then set aside.
2. Sauté the onion and garlic in the same pot until soft and fragrant.
3. Return the beef to the pot, add the crushed tomatoes, red wine and cinnamon stick, and simmer gently for about 1 hour until the meat is tender.
4. Transfer the mixture to a baking dish, stir in the orzo and add a little water if needed.
5. Bake at 180°C for 20–25 minutes until the orzo is tender and has absorbed the sauce.
6. Finish with chopped parsley and grated cheese before serving.

The rich tomato sauce and savoury spices echo Xinomavro’s signature notes of sun-dried tomato and herbs, while the wine’s bright acidity and fine tannins balance the dish’s hearty flavours.