grapes
More and more, international varieties like Cabernet Sauvignon, Merlot, Syrah and Sauvignon Blanc are appearing on labels. However, there are also many traditionalist winemakers who promote wines created from native varieties, as well as modernists who prefer to blend the two.
Agiorghitiko (pronounced ah-yor-ye’-tee-ko)
Greece’s signature red -- what Carmenère is to Chile and Zinfandel is to California. With flavours of red fruits and baking spices, and a smooth, satiny finish, it's hard to dislike. This red is great with most grills, roasts and stews. Modern blends with Cabernet Sauvignon have more body.
Assyrtico/Assyrtiko
A white grape grown on the island of Santorini that delivers a wallop of
powerful fruit flavours, together with bracing minerality. It's amazing with grilled fish.
Kotsifali & Mandelaria
The two primary red grapes of Crete are frequently blended to compensate for each other’s shortcomings. Kotsifali has a pale colour and light body but is very fruity. Mandelaria is deeply coloured, tough and slightly vegetal on
its own. When the two grapes are combined, the results can be rather exceptional.
Mavrodaphne
Of minor interest for now as a dry wine, but when turned into a sweet, fortified dessert wine, the results are extraordinary. Tastes of raisins, dates and figs. Delicious with pastries, butter tarts, pecan pie and almond biscotti.
Moschophilero/Moschofilero
Particular to the Mantinia region, the sublime pink-skinned, white variety yields wines of delicacy and fine aroma. Sometimes blended with Roditis, which adds body.
Roditis/Rhoditis
A widely planted white grape that develops elegant grass and citrus aromas like those of Sauvignon Blanc.
Xynomavro/Xinomavro
The tannic black grape of Naoussa. Traditionalists use the variety on its own, while modernists blend it with Merlot to boost fruit, body, softness and charm.
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