The indigenous grape of the Naoussa and Amindeon PDO zones in western Macedonia produces Greece's most structured red wine, often compared to Nebbiolo for its high tannin and acidity and its decade-plus ageing capacity. Young Xinomavro tastes of black olive, tomato, and dried herbs; aged examples develop tertiary complexity that rivals serious Barolo.
Where to eat it: 3 restaurants across 1 city.
Clochard's wine programme anchors its bistronomic identity: monthly menus are written around the cellar's strength rather than the reverse. The Xinomavro selection from Naoussa and Amindeon is the deepest in central Thessaloniki, backed by a thoughtful Burgundy and Rhone selection.
Wine focus: Greek and French, bistronomic pairings, Xinomavro focus
On a secondary street between the waterfront and the main pedestrian zone, Super Ioulios looks like a neighbourhood coffee bar until 6pm when it becomes one of the most serious natural wine rooms in the city. Its 200-label Greek natural wine list is largely unknown to visitors.
Why locals love it: Obscure street, no signage, looks like a coffee shop
Souel on Pavlou Mela carries over 200 labels with a focus on Greek varietals from Naoussa Xinomavro to Santorini Assyrtiko alongside a curated European selection. The by-the-glass programme changes weekly; the kitchen serves small plates designed around wine pairing.
Wine focus: Greek and European, 200+ labels, natural and classic
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