Moschomavro, Greek for Muscat (Moschos) and Black (Mavro), is a variety that seems to quickly be losing ground in the only country where it is reported to grow.
Characteristics
Moschomavro is sensitive to cold, and being a high yielding variety, it needs green harvest to produce higher quality grapes. It tends to yield wines that are high in alcohol, and with a good balance between acidity and tannins.
Flavours are an interesting blend of fresh red fruit and the sweetness and spiciness of Muscat grapes.
Wines
Moschomavro is used to produce dry varietal wines, but it is also fairly common find it blended with Xinomavro. There are also winemakers who prefer to use it for producing rosé wines.
Food pairing
A dry varietal is recommended to enjoy with genuine Greek food, for example some good bread, olives and a selection of Greek cheeses. The wine is best served at 14-16°C/57-61°F.
A rosé will pair excellently with Roasted Chicken seasoned with Rosemary.
Depending on the wine’s sweetness, best serving temperature is at 10-13°C/50-55°F. Around 10°C/50°F if dry. With increasing sweetness, you can increase up to 13°C/55°F.
Where is it grown?
Moschomavro is only reported to be grown in Greece, and is, with a decrease of thirty-eight percent, quickly losing ground in its heartland. In 2010, it was reported to be planted on 1.428 ha/3,528 ac, ranking it as the twelfth most planted grape in the country.
It is grown in all regions, but the northern region Thessalonia, holds seventy-five percent of the plantings.
History
Moschomavro is recognised as a variety of Greek origin, most likely from the northern parts of the country.