Mavroudi is one of the oldest Greek varieties. It is found in Thrace but also in central Greece and the Peloponnese, but Mavroudi of Peloponnese is considered variant of Agiorgitiko and should not be confused with Mavroudi of Thrace. Also, studies have shown that it differs from Mavroudi in Cyprus and Mavrud from Bulgaria. Other names include Blackbird, Mavraki, Mavromoschato and Mavroudi Pentalofou (Serres).
It has small berries, deep in color, sensitive to rot and it is not very productive. It ripens later and gives wines with high tannins and deep color.
It mainly gives red wines with medium (+) body, deep purple color, high acidity and tannins. Its characteristic flavors are ripe black and red fruits such as sour cherry, cranberry, berry and blueberry, accompanied by earthy, floral and botanical notes. They are usually matured in oak barrels to soften their tannins and they acquire aromas of spices, butter and honey. It participates in many blends of Northern Greece be giving color, fruit and structure. In addition, it also participates in some rosé wines, by giving acidity, oilyness, and aromas of flowers, citrus and red fruits.
Combination with food
Red wines from Mavroudi love the complex tastes, so they fit perfectly with slow cooked game meats. Wild boar stew, hare with red wine sauce , roe deer ragout, pheasant salmi are some of the dishes that Mavroudi would take off. On the other hand it could be combined with earthy dishes that have wild mushrooms or truffles that blend in with its botanical and complex character. If you have to pair it with a roasted meat then the absolute choice is dry aged beef steaks, roasted medium rare, to master the tannins and its acidity.