Comparison
Cru Beaujolais vs Naoussa Xinomavro
How Cru Beaujolais and Naoussa Xinomavro differ, dimension by dimension.
The short answer
The main differences: Naoussa Xinomavro has more tannin; Naoussa Xinomavro has more savoury character; Naoussa Xinomavro has more acidity.
Choose
Naoussa Xinomavro
Choose Naoussa Xinomavro if you want something more tannic and structured, more savoury, fresher and more acidic.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Tannin
Clear differencePhenolic compounds from grape skins, seeds, stems and oak. The principal structural axis of red wine.
Naoussa Xinomavro is more tannic and structured: high against medium.
Savoury character
Clear differenceNon-fruit, umami-adjacent character: meat, leather, olive, soy, broth, cured notes. Often increases with age.
Naoussa Xinomavro is more savoury: high against medium.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Naoussa Xinomavro is fresher and more acidic: high against medium-plus.
Alcohol
Clear differencePerceived alcoholic strength, which tracks actual ABV but is modified by sweetness, acidity and body.
Naoussa Xinomavro is stronger and warmer: medium-plus against medium.
Fruit intensity
Clear differenceHow loudly the fruit flavours speak, independent of whether they are ripe or tart.
Cru Beaujolais is fruitier: medium-plus against medium.
Oak influence
Clear differencePerceptible impact of barrel or alternative oak contact — vanilla, toast, coconut, smoke, cedar and added texture.
Naoussa Xinomavro is more oaky: medium against low-medium.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both low.
- Body: Similar — both medium.
- Aromatic intensity: Similar — both medium.
- Herbal / green character: Similar — both low.
- Spice: Similar — both low.
Full side by side
| Dimension | Cru Beaujolais | Naoussa Xinomavro |
|---|---|---|
| Tannin | typically medium, ranging from low-medium to medium-plus (3/5) | typically high, ranging from medium-plus to high (5/5) |
| Savoury character | typically medium, ranging from low-medium to medium-plus (3/5) | typically high, ranging from medium-plus to high (5/5) |
| Acidity | typically medium-plus, ranging from medium to high (4/5) | typically high, ranging from medium-plus to high (5/5) |
| Alcohol | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Fruit intensity | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Oak influence | typically low-medium, ranging from low to medium (2/5) | typically medium, ranging from low to medium-plus (3/5) |
| Floral character | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Earthy character | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Sweetness | low (1/5) | low (1/5) |
| Body | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Aromatic intensity | medium (3/5) | medium (3/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Spice | low (1/5) | low (1/5) |
| Perceived freshness | typically high, ranging from medium-plus to high (5/5) | typically high, ranging from medium-plus to high (5/5) |
| Carbonation | low (1/5) | low (1/5) |
| Texture | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium (3/5) |
| Serve at | 14–16°C | 16–18°C |
| Typical flavours | dark cherry, violet, granite, raspberry, iris | sun-dried tomato, olive, red cherry, dried herbs, leather |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Style
Cru Beaujolais
Gamay from the ten named granite hills — structured, mineral and ageworthy, and nothing like Beaujolais Nouveau.
Style
Naoussa Xinomavro
Pale, austere, ferociously tannic northern Greek red scented of dried tomato and olive — the closest thing to Barolo outside Piedmont.
Comparison
Beaujolais vs Cru Beaujolais
Is a named cru worth several times the price of basic Beaujolais?