Kir-Yianni Paranga 2009

Still hot, making it just right to empty my fridge of white wines just in time for the Finger Lakes Wine Fest next weekend.  But, Pam put a kink into that plan by bringing home pizza and wings for tonight's dinner. I am not breaking one of my personal wine rules:  "Red or White wine with anything I eat, except pizza.  Then it's always red."

For tonight's pizza I chose a Paranga 'vin de pay de Macedonia' Kir-Yianni 2009, a blend of Xinomavro, Merlot and Syrah.  The Xinomavro is another grape that I have never tasted.  For that matter, I never even heard of.  It is the predominant grape variety in the Macedonia region of Greece. The wines made from Xinomavro are known for their superb aging potential and their rich tannic character.  Their complex aromas combing such red fruits as gooseberry with hints of olives, spices and dried tomatoes.
The grapes come from the viticultural area of Agios Panteleimon in Florina in Northwestern Greece that lies at an altitude of 600 meters.  The usual grape yield does not exceed 40 hl/he.
The soil is sandy and poor, thus offering the possibility of producing wines of good quality and rich aromas.  The micro climate of the region is characterized by cold winters and warm summers, while the four neighboring lakes contribute to the existence of a mild continental climate.
Kir-Yianni Paranga is a unique combination of Xinomavro, Merlot and Syrah.  The color is a dark garnet with aromas of dark berries and basil with a hint of green pepper. Is green pepper a flaw or not? The pepper was there, but added to the complexity of what was very pleasing aromas.  Very soft mouth feel full of blackberry, black cherry, herbs with hints of clove.  Finish is dry, long with some spice.
A very delicious red wine, ready to drink now and should celler for many years.  Should be easily found at shops selling Greek wines and can be found at many on-line wine outlets for $17 - $21.
An excellent wine that will pair with any red meat, chicken, red sauces and of course, pizza.