Chondromavroudo
Introduction
Chondromavroudo (or Chondromavro) is a distinctive and relatively rare indigenous red grape variety of Greece, primarily found in the Peloponnese region (with a strong presence in Achaia, Arcadia, and Ilia) as well as on certain Ionian islands. Although it was overshadowed for many years by other, more commercially popular Greek varieties, it has recently regained the interest of winemakers seeking to revive rare native varieties.
Tasting Notes
Wines produced from Chondromavroudo typically have the following characteristics: Color: Deep red, bright, with purplish highlights in its youth. Aromas: The nose is dominated by fresh red and black fruits (such as sour cherry, cherry, and blackberry), often accompanied by hints of herbaceousness, delicate spices (such as pepper), and sometimes a distinctive earthy sensation. Palate: It has a medium to full body, with noticeable but often velvety tannins and balanced acidity that imparts freshness.
Gastronomy
Due to its structure and acidity, it pairs excellently with: Red meats cooked in red sauces (e.g., stewed veal). Traditional Greek dishes such as moussaka and soutzoukakia. Assortments of mature yellow cheeses and cured meats.
Terroir
It is a vigorous and productive plant. Its name ('Chondro-') hints at the size of its berries, which are relatively large with thick skins. It is a late-ripening variety, meaning that its harvest usually takes place in late September to early October. It shows good resistance to diseases, but due to its late ripening, care is needed with autumn rains.
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