It is the Greek grape variety that we mainly enjoy with food, both because the robust tannins ask for "company" but also because Xinomavro is such a gastronomic wine that it is almost a pity not to put an imaginative snack next to it. I will present them all in detail because I want to analyze the issue from both the red and the rose side. Shall we go?
The fastest and most delicious snack ever. You take small pita bread, you make a quick sauce with tomato paste, a little basil pesto, olive oil and spices and on top you put some cheese that melts and on top a thin slice of spicy salami. Bake in a preheated oven for 10 minutes, until they turn golden and serve with a glass of rosé Xinomavro.
You take a French baguette, cut it into thin slices, sprinkle with olive oil and bake in the oven until lightly browned. While it is cooking, finely chop tomatoes, mozzarella, black olives and basil in a bowl and sprinkle with olive oil and a drop of balsamic vinegar. As soon as the bread slices come out, you cut a clove of garlic in the middle and rub the bread. Then with a spoon you put some of the mixture on top of them and serve with a juicy Xinomavro from Rapsani or Amynteo.
You take a pork neck or tenderloin and cut it into bites into a bowl. Add olive oil, 2-3 tablespoons of sun-dried tomato pesto, oregano, salt, pepper, onion slices and green pepper. Stir and leave to marinate for at least 1 hour. Then you assembly some skewers with the meat and the vegetables and cook it either on the bbq or on the grill, often basting with the marinade. Be careful not to overcook it, especially if you have made your skewers with pork tenderloin. Serve with a glass of Naoussa of the modern school.
I have described several times how this magical appetizer is made, but in this case, where before it is cooked, it is enriched with slices of truffle and rosemary, the whole thing goes to another level. Bake slices of sourdough bread and put in your glass a Xinomavro in its finest version, a single vineyard Xinomavro from Amynteo.
Well not that you were shocked now by what you read. Sausages and Xinomavro is an almost timeless combination. To turn it into a more fulfilling and finger food snack, serve it on slices of bread, with some melted gruyere. For these tapas, you will need a rustic and bold Naoussa.
You make the classic recipe for meatballs and before frying them you fill them with a piece of cheese, Gruyere, Gouda, Mozzarella, talagani, whatever you want. While they are frying, do the following trick. Put tomatoes in a pan, with plenty of herbs, and whole garlic cloves and broil them. Once soft, put them in the multi with olive oil and a little water if needed. So, you have a wonderful sauce to dip your meatballs. Here the theme is free, choose red or rose Xinomavro from any region you want!