What food goes with Mavrotragano?

Its body, firm tannins and savoury dark fruit suit rich, slow-cooked meat: roast or braised lamb, game, beef stifado, and tomato-rich Greek dishes like moussaka or gemista, plus aged hard cheeses such as graviera.

What temperature should you serve Mavrotragano at?

Around 16–18°C. Young, tannic bottles benefit from decanting an hour ahead.

Mavrotragano Food Pairing

Think the way you would about a structured Mediterranean red. Mavrotragano's gripping tannins want fat and protein to soften against, while its dark fruit and dried-herb character echoes the flavours of Greek and wider Mediterranean cooking. Its saline acidity keeps even heavy dishes feeling fresh.

Natural matches

Slow-cooked lamb — roast, kleftiko, or braised on the bone.
Game and red meat — venison, wild boar, beef stifado, grilled steak.
Tomato-rich Greek dishes — moussaka, gemista, slow ragùs.
Mushrooms — their earthiness flatters the wine's savoury side.
Aged hard cheese — graviera, kefalotyri, mature gouda or pecorino.

What to avoid

Delicate white fish and light salads are overwhelmed — that is Assyrtiko's territory, not Mavrotragano's. Very spicy-hot dishes can also sharpen the tannins.

Serving

Serve at 16–18°C. Younger, more tannic bottles open up with an hour's decanting; older examples that have softened toward garnet need only the glass. Top wines reward a decade or more in the cellar.