Wine Plus magazine – Summer 2024

THE WINE PLUS MAGAZINE

edito

Greek Wine & Gastronomy

From A to Z

Aeration, amphorae, bâttonage, green harvest, low-intervention wines, maceration, press, yeasts...

Agiorgitiko, Assyrtiko, Dafni, Katsano, Limniona, Malagousia, Mantilaria, Pamidi, Roditis, Savatiano, Xynisteri, Xinomavro…

Drama, Halkidiki, Kavala, Naoussa, Nemea, Samos, Zitsa…

Acidity, anthocyans, balance, floral aromas, full body, phenols, residual sugars, robust, round, spicy, tannins…

But also…

Anthotyro, bourdeto, comfeto, feta, flomaria, kagianas, kopanisti, koupes, lalaggia, lamb ofto, melichloro, pisia, tsamarella...

Dear readers,

This issue of the Wine Plus magazine is a tribute to our passion for Greek wines and exquisite Greek products.

In a glossary with 350 entries we give you information on: - wine making & ageing techniques, - well-known and rare Greek grape varieties, - Greek viticultural regions, - words to describe the experience that wine offers us, - well-known and rare Greek food products.

I wish you a pleasant journey through its tasty pages.

Μaria Netsika

Greek wines in numbers

Vineyard

importer

Greek P.D.O. Map

P.D.O. ZITSA

P.D.O. AMYNDEON

P.D.O. GOUMENISSA

P.D.O. NAOUSSA

P.D.O. SLOPES OF MELITON

P.D.O. LEMNOS

P.D.O. MUSCAT OF LEMNOS

P.D.O. RAPSANI

P.D.O. MESSENICOLA

P.D.O. ANCHIALOS

P.D.O. ROBOLA

P.D.O. MAVRODAPHNE OF CEPHALONIA

P.D.O. MUSCAT OF CEPHALONIA

P.D.O. PATRAS

P.D.O. MAVRODAPHNE OF PATRAS

P.D.O. MUSCAT OF PATRAS

P.D.O. MUSCAT OF RIO PATRAS

P.D.O. MANTINIA

P.D.O. ΝΕΜΕΑ

P.D.O. MONEMVASSIA – MALVASIA

P.D.O. PEZA

P.D.O. DAPHNES

P.D.O. ARCHANES

P.D.O. CANDIA

P.D.O. HANDAKAS CANDIA

• Indigenous grape varieties

• Unique personality of the vineyards and their products

• Wine producers with know-how

• Entrepreneurs with vision and creativity

P.D.O. SAMOS

P.D.O. MALVASIA

P.D.O. PAROS

P.D.O. SANTORINI

P.D.O. MUSCAT OF RHODES

P.D.O. RHODES

P.D.O. SITIA

P.D.O. MALVASIA SITIA

Mount Meliton

Rapsani

Goumenissa Αmyndeon

Zitsa

Messenicola

Cephalonia

Mantinia

Monemvassia

Daphnes Peza

Sitia Archanes

Santorini

Paros

Lemnos

Samos

Rhodes

Patras

Anchialos

Athens

Thessaloniki Naoussa

Nemea

PAROS

White Red Rosé Sweet Sparkling

Greek Gastronomy Products with a Protected Geographical Origin / Indication

GREEK WINE & GASTRONOMY FROM A TO Z

Α

Acetic acid: The most common volatile acid, the active ingredient in vinegar. All wines contain acetic acid, but usually the amount is quite small and not perceptible to smell or taste. When present in excess is considered a major fault.

Acetic infestation: Due to inadequate precautionary measures or prolonged contact of wine with air, a number of wine bacteria, under appropriate conditions (such as the presence of oxygen and high temperatures), convert alcohol into acetic acid and ethyl acetate, which are volatile substances with a vinegar odour (volatile acidity). Similar ‘harm’ can be caused by bacteria in poorly preserved barrels.

Achaia: The vineyard area in Achaia, Peloponnese is huge for Greek standards considering that it comprises 12% of the total vineyard area of the country. The region was ‘put on the map’ 170 years ago, thanks to the production of the famous sweet red for tified wine, Mavrodaphne. Today, in the sweet P.D.O. Mavrodaphne wine, next to the homonymous grape, Korinthiaki grape can also contribute up to 50%. The main and basic variety of Achaia region, exclusive to P.D.O. Patra, is Roditis. The white Muscat, which produces the P.D.O.s Muscat of Patras and Muscat of Rio of Patras, steals the show when it comes from the semi mountainous vineyards over Rio.

Acidity: General term for the fresh and sour taste due to the natural organic acids found in wine (acetic, tartaric, malic, citric acid). In balanced wines it provides freshness in aroma and taste.

Aftertaste: The taste or flavours that linger in the mouth after the wine is tasted, spit or swallowed. The aftertaste or ‘finish’ is an important factor in judging a wine’s character and quality.

Ageing: The important and interesting process during which the wine, following the completion of alcoholic fermentation and, until it is consumed, undergoes a change in colour, smell, and taste. The wine loses its roughness and becomes smooth in taste, loses its ‘yeasty’ smell, and acquires aromas that become more complex over time (bouquet). These changes are mainly due to slow chemical reactions (oxidation, reduction and esterification) of the wine’s components, which take place during the time the wine remains in oak barrels (oxidative ageing) and in bottles (reductive ageing).

Aggressive: Unpleasantly harsh wine, usually due to a high level of tannin or acid.

Agiorgitiko (a-gee-or-GHEE-tee-ko): The king of red grapes in the Peloponnese, also the most widely planted red Greek grape variety. Its hometown is Nemea (the variety is the ultimate star of the P.D.O.), but it is also grown in other regions of the Peloponnese and beyond (Attica, Kavala, Drama, Halkidiki). Deep blue, with small round berries and a thick skin, the gorgeous Agiorgitiko is much sought after. Its wines, dark, deep, rich and velvety are crowd pleasers. The supple young version is fruit-forward and will reward early enjoyment. However, there is enough big structure to support long-term cellaring (5-10 years).

Aidani (a-ee-THA-nee): Α white grape with floral aromas grown mainly on the Cyclades islands. It is rarely bottled as a single varietal wine, as it is usually found in the P.D.O. Santorini blend, dry and sweet (Vinsanto).

Airocide technology: The technology designed by NASA researchers to eliminate airborne bacteria, which can neutralize the characteristic mould of bouchonné wine bottles.

Alcohol: Common name for ethyl alcohol (C6H6O), a chemical compound formed by the action of yeasts on the sugar content of grapes during fermentation. It contributes to the texture, structure, body and sweetness of the wine.

Alcoholic Fermentation: The process in which yeasts metabolize grape sugars and produce alcohol, carbon dioxide (CO2) and heat. The final product is wine.

Alcohol by Volume: The alcohol level of a wine is stated on its label, expressed as a numerical percentage (%) of the volume.

Alcoholic: Term used to describe a wine that has too much alcohol for its body, making it unbalanced, uncharacteristically heavy or hot.

Alcoholic fermentation’s temperature: Most white wines ferment at temperatures between 15 and 20ºC, a very important point in the production of quality white wines, since higher temperatures lead to burning of aromas. The same is true for rosé wines, while reds are fermented at higher temperatures (25-30ºC) because, on the one hand, their aromatic character is not as delicate as that of white wines and, on the other hand, this is preferred in order to achieve better extraction of colour (and other substances) from the grape skins.

Altitude: One of the elements that influence the climatic conditions of a region. In Greece, with its hot Mediterranean summers, altitude can be considered, generally, as an advantage.

Amphorae: Clay containers used for the production and transport of wine thousands of years ago in Mediterranean countries and in Georgia (where they are called qvevri). They are now increasingly gaining ground in modern winemaking, since clay, being a porous and neutral material, allows for the micro-oxygenation of wine without imparting additional aromas and flavours.

Amyndeon: The northernmost and cooler viticultural zone in Greece. Poor, sandy-sand and clay soil allows for the efficient drainage of the rain water and for the production of wines with aroma intensity, elegance and good structure. Amyndeon is known for aromatic white wines with finesse, still and sparkling rosé wines with an expressive nose, and complex red wines. Rosé and red from Xinomavro are marked with P.D.O. indication.

Anthocyans: The pigments found in red grape skins that give red wine its colour.

Antioxidants: Phenolic compounds contained in tannins, which can provide protection to the human body.

Archanes: Viticultural zone with a P.D.O. status in the Prefecture of Iraklion, Crete. The combination of two red grapes is found in the red P.D.O.: the local Kotsifali, and the Aegean Sea variety Mantilaria.

Aroma: Term that describes a simple, often fruity smell or flavour present in young wine (see nose).

Aromas: The stimuli the nose may collect from wine are numerous. These are due to the aromas in it. They are not added; instead they come from the grape, the natural processes of its journey to become wine and its subsequent lifespan in the barrel and bottle. Aromas are nothing more than volatile chemical compounds, which must be present in sufficient quantity in order to be perceived by the sense of smell. There are more than 1,500 aromatic substances in wine that shape its character.

Aromatic wines: Wines from varieties with high aromatic potential, such as Muscat, Riesling, and Gewürztraminer.

Assyrtiko (a-SEAR-tee-ko): A startling Greek white grape, Assyrtiko is the dominant grape of Santorini that has successfully migrated all around Greece and continued on globally. Nowadays, we can find Assyrtiko vineyards in Spain, Australia, Cyprus, Italia, South Africa and U.S.A. Assyrtiko’s strong suit is definitely its structure, the density in the mouth which is wonderfully combined with a crispy acidity, the generous alcohol and the excellent minerality. A rare combination which clearly attracts those who love intense, ‘unconventional’ white wines. The dry P.D.O. Santorini consists of Assyrtiko but also Athiri and Aidani, two other white varieties of the Aegean Sea vineyard.

Astringent: Describes wines that leave a coarse, rough or drying sensation in the mouth. Astringency is usually attributed to high tannin levels found in some red wines (and a few whites).

Athiri (a-THEE-ree): This is another white grape, common to the islands of the southern Aegean and Halkidiki, in eastern Macedonia. Its wines have lovely floral and citrus aromas and a good mouthwatering attack that wakes up the palate.

Attica: Viticulture in Attica has been in decline due to the rising urbanization. Nevertheless, 6,500 ha are still cultivated, making it the largest viticultural region in Central Greece. It is known as a Retsina production area due to the use of fresh, fragrant resin manually extracted and harvested from the tall pine trees of Attica (of the species Pinus Halepensis). Over the past few years, a good number of Attica’s producers have been introducing the new and contemporary face of white grape Savatiano.

Avgoustiatis (av-goo-s-tee-A-tees): A red, extremely rare grape, grown in Western Peloponnese and the Ionian islands. Its wines, usually blended with Greek or international varieties have a vibrant, dark colour and respond greatly to aging in barrels.

GASTRONOMY

Agioritiko: Way of cooking following the traditions of the monks of Mount Athos.

Alisiva or lye water: Used as a thickening agent in pastry, mainly in traditional recipes for Smyrna cookies, Greek traditional melomakarona, kourabiedes, etc.

Anthogala (cream) or kaimaki: The membrane that forms once the heated milk has cooled, with a fat content of 10%-40%.

Anthotyros: Savoury white cheese made of sheep’s and goat’s milk. It is ready to be consumed fresh after just a few weeks of maturation following production. Its aroma fully justifies the name, since the ‘bloom of cheeses’ conveys strong fragrances of freshness and a hint of the spring flowers on which the animals feed. (P.D.O.)

Apaki: Exquisite Cretan sausage made of pure pork tenderloin lightly smoked with aromatic wood. With a strong smell of cumin, it is served cut into thin slices.

Apohtin: A special and rare Cypriot cold cut meat. It is made from goat meat on the bone, typically comes from older animals.

A GLASS OF TIME

Take the long way around, choose the path few would take, where time is savoured not spent. Only cut the corners that should be cut, because time flies fast enough. Capture all it has to giv e Just like us, masters of our winemaking craft, waste it not. Because time brings the finest to light, in the purpose-built cellars of our private vineyard and winery, where our estate wines mature. No leaf has been left unturned, no labour spared, no moment rushed. As guardians of an ancient winegrowing land , at Ktima Biblia Chora , we make expressive wine s that celebrate tradition a s much as ex cel len c e

Our wines are for you to appraise, not by length of time but by the memorable quality they impart - time and again.

Agiorgitiko

Optimus 2021

Gaia Wines

P.G.I. Peloponnese / 86.50€

Varietal composition: Agiorgitiko, Vertzami

Vineyard: Koutsi, Nemea, Peloponnese / single vineyard / > 500 m

Gaia’s brand new label was born from the active winery’s constant search for the ‘ideal’ version of Agiorgitiko. And so, from an 8-year-old vineyard planted with the quality clone 001VNB and a small percentage of wine from red grape Vertzami, an impressive premium red emerges, ready to captivate as it excels in aromatic depth, balance and velvety mouthfeel. + 10 years

Ammos Terra Leone 2021

Palivos Estate

P.D.O. Nemea / 18.10€

Varietal composition: Agiorgitiko 100%

Vineyard: Ancient Nemea, Peloponnese / organic

While visiting the vineyards of Palivos Estate, you’ll gazed up at the hill where the old vines for this wine grow. It is an incredible sight and the wine that comes from there is even better. This full-bodied, stylish Nemea has beautiful fruit and spice. With hints of toast, coffee and chocolate, it spent 14 months in new oak barriques and clay amphorae. + 8-10 years

Nemea Grand Cuvée 2021

Skouras Wines

P.D.O. Nemea / 21.20€

Varietal composition: Agiorgitiko 100%

Vineyard: Korinthia, Peloponnese / > 1,000 m

The cool climate of mountainous vineyards gives this cosmopolitan Nemea a wonderful freshness and mouth-watering juiciness. Well-rounded, harmonious red with a lingering aftertaste. 12 months in all-new oak provide a framework of smoky caramel, delicious enough, but just an accompaniment to the blackberries, black currants, cherries and dark chocolate.

Nemea 2022

Lafazanis Winery

P.D.O. Nemea / 16.50€

Varietal composition: Agiorgitiko 100%

Vineyard: Nemea, Peloponnese

Stylish and complex with beautiful fruit, wood and smoke. On the palate,

sweet ripe fruit dances with the tannins on the beat of delicious acidity. Spiros Lafazanis’ Nemea will do justice to those who decide to keep it in their cellar for a few years.

1st Athlos 2019

Barafakas Winey

P.D.O. Nemea / 35.00€

Varietal composition: Agiorgitiko 100%

Vineyard: Koutsi, Nemea, Peloponnese

Intense dark colour and an exquisite nose that unfolds aromas of red fruits, hints of wood and sweet spices. Velvety temperament, elegance and a long finish. The cool climate of semi-mountainous vineyards gives this Agiorgitiko a wonderful purity of the fruit while aging (two years in amphorae and oak barrels) ensures its ability to evolve beautifully over time.

Etos Agiorgitiko 2010

Ktima Vivlia Chora

P.G.I. Pangeon / 76.90€

Varietal composition: Agiorgitiko 100%

Vineyard: Pangeon Mount, Kavala, Macedonia / organic

The iconic producers from Pangeon Mount offer us the Etos range, which consists of long-aged wines produced from the best vineyards of the estate, exclusively in exceptional vintages and released in a limited number of bottles. Etos Agiorgitiko 2010 (an excellent vintage for the variety in Pangeon) is released 13 years after its creation. Intense and dense with wonderful fruit and a sensual temperament that contributes to the seduction, this Agiorgitiko from Northern Greece proves in a magnificent way the quality potential of the variety outside of Nemea.

Emphasis Agiorgitiko 2021

Pavlidis Estate

P.G.I. Drama / 19.80€

Varietal composition: Agiorgitiko 100%

Vineyard: Kokkinogia & Perichora, Drama, Macedonia

Another premium Agiorgitiko from Northern Greece determined to expand beyond variety’s full potential. Well-rounded, harmonious, and rich with a lingering finish, the wine offers a wonderful freshness and mouth-watering juiciness to balance the acidity.

Assyrtiko @Santorini

Sparkling Santo Brut 2021

Santo Wines

P.G.I. Aegean Sea / 28.00€

Varietal composition: Assyrtiko 100%

Vineyard: Santorini

The Union of Santorini Cooperatives invests in the multi-dynamic character of Assyrtiko and presents a beautifully zesty, characterful sparkling wine from the fashionable island. Pretty smart, delightfully dry and mature, fruity with a core of tangy acid, layers of mineral notes and yeast putting a clear Méthode Traditionnelle signature.

Santorini 2023

Domaine Sigalas

P.D.O. Santorini / 37.20€

Varietal composition: Assyrtiko 100%

Vineyards: Santorini

Sigalas P.D.O. Santorini always delivers great quality in just about any vintage. Vibrant and youthful, this beauty is a pure expression of Assyrtiko made in the classic style. The wine possesses great intensity, good acidity to bring it into balance, citrus and minerals in the mix too. You could drink it now or hold it 3 years or more.

Assyrtiko by Gaia Wild Ferment 2023

Gaia Wines

P.D.O. Santorini / 34.70€

Varietal composition: Assyrtiko 100%

Vineyard: Pyrgos, Santorini

This Gaia’s cuvée is a truly outstanding Assyrtiko fermented by wild yeasts strains in small inox tanks and oak and acacia barrels. On the nose, it is very expressive with stone fruit and floral undertones. On the palate, it delivers high complexity and that characteristic touch of salinity that you often get with Assyrtiko planted on Santorini.

Icon 2022

Anhydrous Winery

P.D.O. Santorini / 54.80€

Varietal composition: Assyrtiko 100%

Vineyard: Pyrgos, Santorini / 60+ years old vines

Anhydrous is the name of Avantis Estate’s (Evia, Central Greece) winery

in Santorini. Its top label, Icon, is a great Assyrtiko, which reveals its volcanic origins in every sip. With lemony aromas, crystalline acidity, appealingly sweet minerality and yet intense salinity on the finish.

Skitali 2022

Hatzidaki Winery

P.D.O. Santorini / 57.00€

Varietal composition: Assyrtiko 100%

Vineyards: Pyrgos & Megalochori, Santorini / > 40-80 years old vines

An Assyrtiko that marks the passing of Haridimos Hatzidakis winery to his children, reflecting the philosophy and style of Santorini that he himself loved. Typical and charming, the 2022 vintage begins with doses of citrus and herbs before leading us through the varietal’s mineral palette. Delicate and juicy mouthfeel with warmth and the island’s salty expression on the finish.

Ftelos 2020

Artemis Karamolegos Winery

P.D.O. Santorini / 72.00€

Varietal composition: Assyrtiko 100%

Vineyard: Single vineyard Ftelos, Fira, Santorini / > 150 years old vines

Artemis Karamolegos winery captures the expression of Assyrtiko in the different micro-systems of the island using single vineyard micro-vinifications. With single vineyard Ftelos they bring to our glass an elegant Santorini, despite the power and warmth. Dense and complex nose, rich body with a pleasant slightly tannic touch and impressive length. (2,600 bottles)

Cuvée Gerontampelo 2020

Argyros Estate

P.D.O. Santorini / 52.10€

Varietal composition: Assyrtiko 100%

Vineyard: Pyrgos & Megalochori & Episkopi, Santorini / 150-200 years old vines

For the brand new label of the estate, the oldest vineyards are selected, the ‘gerodabella’ (meaning old vignes) of the name. And we enjoy an impressive approach to Santorini, from winemaker Matthew Argyros. Multi-layered nose, dense texture, concentration, sharp acidity and stunning length. A great proposal from the Santorini’s estate, undoubtedly a great white wine that will evolve for the next 15 years.

Assyrtiko @Mainland Greece

Assyrtiko 2023

Vourvoukeli Estate

P.G.I. Avdira / 16.70€

Varietal composition: Assyrtiko 100%

Vineyard: Avdira, Xanthi, Thrace / organic

Ripe citrus fruits and honeysuckle lead the nose on this Thracian Assyrtiko, followed by a sprinkle of lemon zest. The palate is rich and full of fruit, with notes of mineral notes in the aftertaste. Bright, refreshing acidity will keep you coming back for sip after sip.

Assyrtiko Ecosystem 2022

Single Vineyard Aghia Kiriaki

Alpha Estate

P.G.I. Florina / 23.50€

Varietal composition: Assyrtiko 100%

Vineyard: Single block ‘Aghia Kiriaki’, Amyndeon, Florina, Macedonia / 620-710 m

A terrific producer and an Assyrtiko with lovely lemony character from Amyndeon plateau. Nose of lemon blossoms, ripe summer fruits and distinctive mineral notes. Refreshing acidity and liveliness supported by a creamy body. Assyrtiko participates, along with Chardonnay and Sauvignon Blanc, in the ‘Ecosystem’ trilogy, which highlights the ecosystem of the Amyndeon region as a central element of the uniqueness and complexity of their wines.

Assyrtiko 2022

Domaine Hatzimichalis

P.G.I Atalanti valley / 14.50€

Varietal composition: Assyrtiko 100%

Vineyard: Single vineyard ‘Alepotrypa’, Atalanti, Fthiotida Vibrant pale yellow colour leads to beautiful nose of citrus, peaches and hints of green pepper in the buttery aftertaste. This full-bodied Assyrtiko is shiny, like a summer day in Greece after a dip into Aegean Sea. Domaine Hatzimichalis offers a charming Central-Greece version of the variety.

Idisma Drios Assyrtiko 2022

Wine Art Estate

P.G.I Drama / 17.50€

Varietal composition: Assyrtiko 100%

Vineyard: Mikrochori & Kali Vrisi, Drama

A world class oak-fermented Assyrtiko. With just the right vanilla background, it combines fabulously caramelized citrus, peach and sun-ripened apricot flavours with a savoury minerality, leading to a dry finish. Fleshy and incredibly charming, is an excellent example of the Assyrtiko/barrel loving relationship.

Omma Asyrtiko sur Lie 2023

Vriniotis Winery

P.G.I Evia / 26.50€

Varietal composition: Assyrtiko 100%

Vineyard: Evia, Central Greece

With a new look and in great form again this Assyrtiko from Edipsos, Evia. Another excellent work by wine producer Kostas Vriniotis, who offers all the dense, creamy presence and the mineral dimension of Assyrtiko without sacrificing a drop of acidity.

The tear of the Pine 2022

Domaine Kechris

Traditional Appellation / 17.50€

Varietal composition: Assyrtiko 100%

An elegant Retsina, based on Assyrtiko with a subtle hint of resin. Aromas of fresh citrus combined with mastic, herbal tones of rosemary, thyme, ginger and an elegant barrel presence. Sharp acidity, intense minerality and an impressive long-lasting finish. A must try for retsina lovers looking for something different.

REFRESH YOUR SPIRIT

B/C

Balanced wine: A wine in which all dimensions -acidity, sweetness, tannins, alcohol- make a harmonious whole. The ‘soft’ components -sweetness, fruit and alcohol- balance the ‘hard’ ones -acidity and tannins-.

Base wine: The still, bubble-free, and usually low-alcohol wine to which yeasts are added together with sugars (liqueur de tirage) to carry out the second alcoholic fermentation in the production of sparkling wines.

Barrel: The wooden barrels were first used for the storage and transport of wine. In modern winemaking, they are used for ageing (and more rarely for fermentation), with multiple effects, depending on the type of barrel (type and origin of the wood from which the barrel is made, its burning and the size of its pores), as well as the duration of ageing. The main effects are the ‘softening’ of the wine’s flavour, especially the tannic - astringent character of red wine, and the increase in its aromatic and flavour complexity, as it is enriched by the substances of the wood and its charring.

Bekiari (be-kee-A-ree): A red grape grown in Ioannina, Epirus. It is usually blended with Vlahiko, offering colour and tannins.

Bio: see organic

Biodynamic: A farming strategy that combines principles of organic farming and concepts developed by Rudolf Steiner, an Austrian philosopher. Some of these include the use of manure and compost as a substitute for artificial chemicals; incorporating livestock into plant care; and the following of an astronomical planting calendar.

Biscuity: A term commonly used to describe the aroma and taste of sparkling wines, especially Champagne.

Bitter: One of the five basic tastes (along with sour, salty, sweet and umami). Bitterness can be imparted by the use of underripe or green stems and the excessive pressure of the grape skins, seeds or stems during the fermentation and aging processes.

Blending: The blending of two or more varieties and/or wines from different barrels, vineyards, etc. with the aim of creating a final product with a more harmonious or complex character.

Blind Wine Tasting: An attempt to identify and/or assess wines without knowing their identity.

Body: Important characteristic of a wine that is determined by its alcoholic strength and its extract. A wine with body is rich in ingredients and leaves our mouth full of taste impressions.

Bottle ageing: The mellowing effect of years spent inside a bottle.

Botrytis cinerea: Also known as noble rot, Botrytis cinerea is a beneficial mold that grows on ripe wine grapes in the vineyard under specific climatic conditions. The mold dehydrates the grapes, leaving them shriveled and raisinlike and concentrates the sugars and flavours. Wines made from these berries have a rich, complex, honeyed character and are often high in residual sugar. Such wines as BA and TBA Riesling from Germany, Sauternes from Bordeaux and Tokai Aszu from Hungary.

Bouquet: The complex and multi-layered smells or flavours which develop as a result of wine ageing. The term is used mainly for red wines, without excluding its use for whites with a complex nose.

Breath: For some rich and rather young red wines, breath can be of great value as it will increase the aromatic intensity and round out the flavour. In this case, after opening the bottle, decant the wine into a carafe half an hour to an hour before serving.

Brettanomyces (Brett): A spoilage yeast that can cause what are commonly described as barnyard aromas and flavours in a wine (stables, horse sweat, leather, pharmacy), which in high concentration is a problem. It occurs most frequently in red wines during ageing in barrels of dubious purity or, in some cases, after bottling. Red wines are more susceptible to attack due to their high phenolic content and higher pH (which makes the wine less resistant and reduces the effectiveness of sulfites).

Bubbles: In sparkling wines, we observe the size of the bubbles as well as the rhythm and duration of their release. The small size of the bubbles and the intense and long-lasting effervescence are an indication of quality.

Canava: This is what they call the traditional wineries in Santorini, which are usually cave wineries.

Capsule: The metal or plastic protective coating that surrounds the top of the cork and the bottle.

Carbon dioxide (CO2): A gas produced during alcoholic fermentation.

Cava: Indication of ageing on the labels of Greek wines with Protected Geographical Indication. More specifically, it is stated that:

• white and rosé wines are aged for 1 year in total, of which at least 6 months are spent in barrels and 6 months in bottles;

• red wines are aged for a total of 3 years, of which at least 12 months are spent in barrels and 12 months are spent in bottles.

Cephalonia: The vineyards in Cephalonia -the largest of the Ionean islands-, about 2/3 of them, are found on mountainous and semimountainous areas, on limestone soils, especially poor in organic matter. The P.D.O. Robola zone is on the north and central part of Cephalonia. The vineyards occupy an area of 300 ha and climb high up to 800 meters on the slopes of Mount Enos. The sweet P.D.O. white Muscat of Cephalonia and red Mavrodaphne of Cephalonia are also produced on the island.

Chewy: The term describes highly extracted, full-bodied and tannic wines that are so rich they seem as if they should be chewed, rather than simply swallowed.

Clarification: The process by which we prevent the possibility of protein clouding in white wines and sediments caused by high levels of tannins in red wines.

Closed: The term describes wines that have character, yet are shy in aroma or flavour. Closed wines may open up to reveal more aromas and complexity with ageing or aeration.

Cloudy: Wine without clarity. A sign that there is something wrong with it.

Colour: The colour of the wine provides us with various information about its age, whether it comes from a warm southern country or from northern regions, whether it was derived from delicate grapes or other hardy grapes. Thus, white wines darken as time goes by, while red wines lose their bright crimson colour and acquire chestnut-coloured to brownish hues.

Commandaria: A thousand-year-old sweet Cypriot wine made from two indigenous grape varieties of the island, Mavro and Xynisteri, which has traced an unprecedented historical path. It takes its name from the ‘Grande Commanderie’ of the Knights of the Order of St. John of Jerusalem, who settled in Cyprus, in a large part of the Limassol district, in the 12th century. A superb example of wine that carries the terroir of 14 villages and their people, it is the ultimate expression of Cypriot winemaking.

Complexity: A qualitative element in all great wines; a combination of richness, depth, flavour, intensity, balance, and finesse.

Cork: An excellent natural product used in the sealing of wine bottles. The relationship between wine and cork is considered to be completely natural. A cork stopper is light, almost watertight, does not expand or contract in response to changes in temperature, does not rust, and does not burn easily. It can be squeezed to the core and regain 90% of its original volume in less than 24 hours. It is, therefore, the perfect bottle seal.

Crete: Despite positioned south on the map, Crete is ideal for vine growing. This is why the island is home to approximately 1/5 of the nation’s vineyard. The Cretan vineyard is among the most traditional vineyards in Europe and is planted mainly with local varieties, some of which have been rescued from extinction and surprise us with the dynamic and quality wines they produce. Indications attesting to the quality of the wines were generously legislated for the island: 7 Origin Designations and 6 Geographical Indications.

Cyprus: The connection of Cyprus with the production of quality wines since ancient times is proven by the designation Aspelia, which is a variation of the name Ampelia (meaning vine). Today, Cyprus, a Mediterranean country with a 5,000-year-long wine-making history, is offering us wines with personality and modern style that satisfy the contemporary tasting needs. Undoubtedly, the main asset of the Cypriot vineyard is the indigenous varieties: the white Xynisteri and Morokanella, and the red Mavro, Maratheftiko, Giannoudi varieties.

GASTRONOMY

Babo: Traditional Christmas food from Thrace. Pork sausage stuffed with meat, rice, and spices.

Batzina: see kourkouto

Batzos: A white cheese in brine from Macedonia and Thessaly. It has a spicy, salty taste and is recommended to be used in frying. (P.D.O.)

Bourdeto: Traditional spicy dish made with fish (usually scorpionfish, grey mullets, anchovies, cod) in the Ionian Islands. Named after the famous Italian dish known as ‘brodetto’.

Briam: A Mediterranean summer dish with olive oil-based sauce, containing eggplants, tomatoes, zucchini, potatoes, onions, and aromatic herbs, cooked together in the oven.

Chloro: The traditional cheese of Santorini. It is usually made from unpasteurized, whole goat’s milk, following the same tradition as the respective fresh cheeses of the rest of the Cyclades islands.

Comfeto: Cephalonian quince paste with petimezi (grape molasses).

D/E/F/G/H

Dafnes: Viticultural region in the north-eastern fringes of Psiloritis Mountain in Heraklion, Crete. Liatiko, a genuinely Cretan red grape, thought to be one of the most ancient Greek varieties, is grown in P.D.O. Dafnes zone.

Dafni (tha-FNEE): Α white grape, one of the ancient indigenous varieties of Crete, it stands out for its aroma of daphne (laurel), hence its name.

Dealcoholisation: The partial or total reduction of the alcohol content of wine, which can be achieved by specific techniques: evaporation, distillation, membrane techniques.

Debina (de-BEE-na): A white variety from Epirus and more specifically in the Zitsa P.D.O. zone, whose wines place emphasis on the fruit. They are noted for their refreshing acidity and for the aroma’s finesse, which is reminiscent of green apple and pear. Debina offers a high potential for the production of effervescent wines.

Demi-Doux: French term for semi-sweet wines.

Demi-Sec: French term for semi-dry wines.

Dessert wines: They owe their sweetness to the sugars that remain in the wine following the completion of the alcoholic fermentation. Depending on the way this occurs, they are divided into Naturally Sweet Wines or Vins Naturellement Doux, which are produced from grapes that have a lot of sugars, either by over-ripening or by natural or artificial concentration, and Sweet Natural Wines or Vins Doux Naturels, in which alcoholic fermentation is stopped by the addition of alcohol, leaving unfermented sugars that give the desired sweetness. They are also referred to as fortified wines (Vins fortifiés).

Destemming: The process of removing the grape berries from the stems once the grapes have been harvested and brought into the winery. The goal is to minimize the amount of astringent tannins that stems can add to wine.

Discrete: A low-intensity, but still quite elegant aroma.

Distillation: A process by which the components of a liquid mixture are separated using boiling and condensation in a distillation apparatus device called a still.

Distillates: see spirits

Domaine: A winery, which produces wine from privately owned vineyards.

Drama: A great viticultural zone of Northern Greece, which has literally been reborn in the last 30 years, exclusively thanks to the effort and perseverance of local winemakers. One can find the vineyards along the valley and the low hills in the eastern part of the city of Drama. The viticultural activity is expressed in three dimensions: privately owned vineyards with beautiful wineries which can be visited, exceptional wines with great personalities, and a small army of top notch producers dedicated to good quality.

Dry wine: Wine in which the residual sugar content is between 0 and 4 g/l. (Residual sugars are natural residues of the grape after the completion of alcoholic fermentation). Ε

Earthy: The aromatic character of mostly ripe wines, which is reminiscent of mushrooms, wet soil or even nuts. It is a welcome element as it contributes to the complexity of the character.

Egg tanks: In recent years, concrete and wooden egg-shaped tanks have started making an appearance in wineries. This is because the oval shape is thought to cause the Brownian motion in the wine content, i.e., it keeps the lees constantly in suspension and therefore helps to give the wine volume and a round taste profile. Also, concerning red vinification, the oval shape causes more of the ‘cap’ surface of the skins to sink, contributing to an easier and better extraction.

Egialia: The most impressive vineyards of Achaia, and for many people the most beautiful in Greece, can be found on the slopes of Egialia. At an altitude of 500-900 meters, they overlook the Corinthian Bay.

Evia: Viticultural area, mostly devoted to white grapes. Savatiano is the dominant grape, covering approximately 4/5 of the total area. In the south part of the island, Greek Aegean Sea varieties have been planted, which are used to the winds and the dry and warm climate: the white varieties Athiri and Mandilaria from Rhodes, Assyrtiko and Aidani from Santorini, and the red Liatiko from Crete.

Evolution: A term indicating the ageing stage of wine: underevolved = very young; well-evolved = ready to consume; overevolved = old.

It’s a wonderful Kir-Yianni wine world!

Sunkissed vines on rolling hills in the shadow of the majestic Vermion mountain. This idyllic scenery blessed by nature is the home of Ktima (Estate) Kir-Yianni, one of the most renowned Greek wineries around the world. Located in Naoussa in Northern Greece, a city that is known as the heartland of the celebrated red variety of Xinomavro, it is just a 90-minute drive from Thessaloniki.

Arriving at Kir-Yianni is very much like stepping into a vibrant, openhearted world of authentic charm, unpretentious elegance, and a cool adventurous spirit seeking to exploring both long-lasting traditions and inspiring possibilities of Greek wines. Traits growing out from the iconic Kir-Yianni founder, Yiannis Boutaris, and his son Stellios Boutaris, 5th generation winemaker, that carries on this outstanding heritage for the last two decades.

No wonder this originative Kir-Yianni DNA is fully embraced by the wine tourism facilities that help render Naoussa into an all-year-round destination, embracing the sustainable philosophy fostered by the family for decades. Kir-Yianni has been the first Greek winery to join IWCA (International Wineries for Climate Action) earlier this year, as well as the first to have officially measured its carbon footprint. A true pioneer that trailblazes the sustainable way from vine to glass and wine-related experience.

Indeed, visiting Kir-Yianni is so much more than standard tours and tastings. It is a fascinating world built around wine and the impactful story of Stellios Boutaris’ family, bringing together two of the grand terroirs of Northern Greece -Naoussa and Amyndeon- where Kir-Yianni operates with privately owned vineyards and wineries. Everyone feels instantly like home, connected and relevant to the place, the history, and its vibes, whether looking to relax over a wine picnic with friends by the lake, take an electric bike ride following the trails among the vines, or explore the Estate’s legacy with a Xinomavro vertical tasting of rare RAMNISTA vintages.

As wine and food go hand in hand, one should really try Kir-Yianni’s awarded cuisine offered at the equally candid restaurant. A feast of flavors, following at the same time a mindful minimum-waste philosophy, by the decorated Chef Kiriaki Fotopoulou. A perfect way to complement Kir-Yianni wines like AGATHOTO, a rosé Xinomavro from Naoussa, or ASSYRTIKO “TARSANAS” from the unique plateau of Amyndeon -both from the “Single Block” range.

As vacation mode is on, visiting Kir-Yianni in Naoussa is a must-do. An experiential discovery, a cool wine trip, a chance to relax, learn, taste, enjoy, share.

A monthly agenda -available online at the Estate’s website and social media- is set up in a timely manner by the restless Kir-Yianni Hospitality team packed with diverse activities and events for all wine enthusiasts -from newcomers to savvies.

Expressive: Intensely aromatic wine.

Extraction: The process by which anthocyans, tannins and aromatic compounds contained in grape skins are dissolved into wine. Extraction is most commonly achieved through maceration (soaking the skins of the crushed grapes in the wine during fermentation). The longer and warmer the maceration, the greater the degree of extraction.

F

Filtering: Treatment before bottling, which helps the wine to remain clear in the bottle, but also stabilizes it by removing solid particles, bacteria and yeasts.

Finish: see aftertaste

Flowery aroma: The flower aromas usually found in wines are white flowers (almond, acacia, jasmine), citrus flowers (lemon blossoms, orange blossoms, etc.), rose, violet, lavender.

Fortified wine: Denotes a wine whose alcohol content has been increased by the addition of brandy or neutral spirits.

Fresh: Having a lively, clean and fruity character. Attractively acidic. An essential for young wines.

Fruit setting: This is the time during ripening, when the colour of red grapes starts to change. In white varieties this change is manifested by the appearance of a shiny pale-yellow colour. At this stage, the acidity of the grape gradually decreases and the sugar content increases.

Fruity: Having the aroma and taste of fruits.

Full-Bodied: A rich wine with a mouth filling sensation of weight or mass.

G

Generous: Tasting term which means that the wine is rich, generally high in alcohol (but not hot) and has a full body.

Gold reflections: In dry white wines they indicate that some time has passed. In the sweet ones however, gold reflections are found in younger wines too.

Goumenissa: The vineyards of Goumenissa stretch on the south eastern slopes of Mount Paiko in Central Macedonia and on hills with a slight incline on the south of the city, at an altitude of no more than 250 meters. Red P.D.O. Goumenissa, a Xinomavro and local Negoska

blend incorporates the soft tannins of Negoska with the fruit and the long, pleasant aftertaste referencing right back to the Xinomavro.

Grande Reserve: Indication that refers to aged wines with Protected Designation of Origin (P.D.O). Furthermore, this refers to:

• white wines: aged for a total of 2 years, of which at least 12 months were in barrels and 6 months in bottles.

• red wines: aged for a total of 4 years, of which at least 18 months were in barrels and 18 months in bottles.

Green: Taste of unripe fruit. Wines made from unripe grapes will often possess this quality.

Green harvest: The trimming of unripe grapes to decrease crop yields, thereby improving the concentration of the remaining bunches.

Green reflections: Their presence in a white wine indicates that the wine is very young.

HHalkidiki: In ancient Halkidiki, the cities which were famous for their wines were Mendi (a city in the south-western of the Kassandra peninsula), Akanthos (known today as Ierissos) and Afitis (known today as Afitos). Stagira, the birthplace of Aristotle, was the city where he planted the first model vineyard. Nowadays, vineyards are cultivated in central and mountainous Halkidiki, in Sithonia and Mount Athos.

Harvest: The process of picking the grapes. Also the time period when the grapes are picked; usually August through October in Greece. It is the most critical period of the production process.

Hot: Too alcoholic wine, leaving a burning sensation on the palate.

Horizontal wine tasting: A comparative tasting of different but related representatives of the same vintage.

GASTRONOMY

Feta: Our national pride and joy, the cheese delight of every Greek. Feta is made from sheep’s milk or a mixture of sheep’s and goat’s milk, provided that this contains only a maximum total weight of 30% goat’s milk. Feta is ready to be consumed after it has matured for 2

months in wooden barrels or metal tins, though the more it matures, the better its taste. It is a soft, white brined cheese with a buttery, slightly sour taste. The aroma, indistinct at low temperatures, starts to become apparent when the cheese warms up giving off an acidy, lemony fragrance. (P.D.O.)

Flomaria: Traditional Lemnos pasta made from yellow wheat flour, free-range eggs, and local sheep’s milk. The pasta is cut into medium-length, thin strips, similar to hilopites.

Fourtalia: A traditional Andros omelette with sausages and potatoes.

Gamopilafo: A typical Cretan dish, the most important dish in a wedding feast, a christening, or any celebration involving food on the island. It is a juicy risotto made with white rice, meat broth, and served hot, along with boiled meat. It is often served with strained yoghurt.

Garos: Fish sauce with a particularly strong odour and taste, adored by the ancient Greeks, Romans, and Byzantines.

Gouna: Mackerel, chub mackerel, or any other fish opened lengthwise in the middle, but not cut in half, salted and left out in the sun. When sun-dried, it is grilled and eaten with ladolemono (olive oil and lemon sauce).

Gournopoula (roast pork): Traditional food from Messinia. The popular spit-roasted gournopoula is the perfect combination of tender meat and crispy skin.

Gözleme: Fried, wrapped, and folded cheese pies. A traditional Mytilene appetizer that was brought there by Asia Minor women. The word derives from the Turkish word ‘göz’, which means ‘eye’ and is used to refer to the bubbles created during the baking or frying of the gözleme dough.

Graviera: This spicy cheese needs sheep’s (or goat’s) milk and at least 3 to 6 months maturation. It is yellow in colour and full of tiny holes across its surface. It has a subtle fruity aroma, and yet its taste is salty and spicy with a kick of nuts. The most renowned graviera is that of Crete followed by Naxos (from cow’s milk), Agrafon (all P.D.O.) and the wonderful graviera of Tinos.

Halloumi: A semi-hard Cypriot brined cheese made from sheep’s or goat’s milk or a mixture of both, with or without the addition of cow’s milk. As it does not melt at the high temperatures that develop during cooking, it is ideal for cooking, grilling, and frying. (P.D.O.)

ΑΚΑDIΜΙΑ ART RESTAURANT

The Akadimia Art Restaurant is exactly what it promises: A wonderful place of art and gastronomy with Mediterranean cuisine and art events

The Akadimia Art Restaurant is a warm space with a friendly environment, a special aesthetic with artworks adorning the space and a wonderful cuisine. The passion and creativity of its owners, Konstantinos Markos and Konstantinos Garganis, have succeeded in combining these two loves in a place that is addressed to those who seek an outing different from the usual.

The delicate flavours are based around a basic axis. That of excellent quality. Fresh raw materials - many of which come from their orchard - always in season, most of them organic, make up the raw material for the imaginative dishes you will enjoy at Akadimia. Of course, a special meal becomes ideal when accompanied by the right wine. In Akadimia the wine list is updated with a wonderful selection of wines.

All of the above can be enjoyed inside the restaurant, as well as on the beautiful pedestrian street of Agios Minas or in its lovely courtyard, which in summer it is truly an oasis of beauty in the centre of Thessaloniki.

3, Agiou Mina St. | Thessaloniki Tel. + 30 2310 521803

www.akadimiarestaurant.gr

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A marriage of Merlot and Agiorgitiko. Round with a fruity aftertaste, Rizovolia perhaps?

Rizovolia Wine Red dry

Enchanting blush pink color, smooth taste, a burst of refreshing coolness in every sip... Ιt‘s definitely Metafyades

Introduce yourself to greek high wine-tasting

Κ/L

Kavala: The vineyard area in Kavala (north-eastern Greece) is quite large. However, the largest part of it is cultivated with table and dual usage varieties. Nevertheless, since the mid 90’s, the surface of wine producing vineyards has increased significantly, especially in the foothills of Pangeon Mountain, where the Mediterranean climate is also influenced by the mountains. The region is known for white wines with an especially fruity character and reds with rich structure and complexity.

Katsano (ka-tsa-NO): At the end of the 19th century, more than 50 grape varieties were cultivated in Santorini. Nowadays, it is hardly 5 of them which are considered significant. Among those is the white Katsano.

Kotsifali (ko-tsee-FA-lee): A red Cretan grape, Kotsifali produces wines that are wonderfully juicy with bright red plums and a good grip on the palate. It is usually blended with another island red grape, Mantilaria.

Kouloura: The traditional shaping of the vines in Santorini. The vines are pruned at a low level, and then interlaced like baskets; this shape helps protect the grapes from the winds and the hot sun.

Krassato (kra-SSA-to): A red grape which is part of the P.D.O. wine of Rapsani (next to Xinomavro and Stavroto) and is found exclusively there.

Kidonitsa (kee-tho-NEE-tsa): One of the rarest varieties of Laconia, Peloponnese along with Monemvasia (mo-ne-mvasee-A), Petrouliano (pe-troo-lee-a-NO) and Thrapsa (th-r-A-psa). Its trademark is the persistent aroma of spoon sweet quince.

L

Label: The bottling and standardization of the wine have led to the establishment of the label as an accompaniment to the product. The label, therefore, is the ‘identity’ of the wine.

Laconia: Monemvasia in Laconia, Peloponnese was historically known for its wine, the legendary Malvasia, which had been traded by the Venetians and the Genoese since the 12th century A.D. Back to today, the vineyard in Lakonia is relatively new, it stretches mainly around the cities of Sparta and Monemvasia. It is characterized by the cultivation of mainly Greek varieties.

Lagorthi (la-GKO-r-thee): A white grape with remarkable fruit and vivid acidity, grown in Northern Peloponnese and the Ionian islands.

Late harvest: On label, indicates that a wine was made from grapes picked later than normal and at a higher sugar level than normal. Usually associated with botrytized and dessert-style wines.

Leaf removal: Viticultural practice in which certain leaves are removed in order to enhance the aroma and colour of the grapes.

Lees: Sediment -dead yeast cells, grape seeds, stems, pulp and tartrates (harmless tartaric acid crystals)- remaining in a tank or barrel during and after fermentation. The wine may be aged for a period on the fine lees, in what’s called ‘sur lie’ ageing. Fine lees, the dead yeast cells leftover from fermentation, can enhance a wine with richness, flavour and complexity.

Limpid: A description of the appearance of a (usually white) wine, characterized by high transparency, i.e. allowing light to pass through its mass.

Limnio (lee-mnee-O): Limnio is an ancient red grape variety native to the island of Limnos. It was mentioned by Aristotle and other ancient writers. Today it is cultivated not only in Limnos, but also in Halkidiki, and Northern Greece, where it produces lovely, silky red wines with the exotic perfume of wet violets and cherries.

Limniona (lee-mnee-O-na): One of the rarest varieties of Thessaly. Its trademark is its herbal/fruity character.

Limnos: The North Aegean Sea island of Limnos, is well known for aromatic, light, dry white wines, elegant sweet white wines as well as light sparkling wines with an impressive nose. The large-berried Muscat of Alexandria, is the exclusive grape for the P.D.O. Limnos and Muscat of Limnos.

Liatiko (Lee-A-tee-ko): An exclusively Cretan grape, Liatiko is considered one of the oldest Greek varieties. It matures in July, hence its name, which is a transliteration of ‘Juliatiko’. Liatiko is a variety with high alcohol potential that best demonstrates its qualities when sufficiently ripe.

Light: Wine with relatively little body.

Lively: The term describes wines that are fresh and fruity, bright and vivacious.

Low & no: Term given to wines, beers, and other drinks with low or zero alcohol.

Low-intervention wines: Wines that have been vinified with little or no intervention, usually with indigenous yeasts, little or no filtration, and absence of sulphites.

GASTRONOMY

Kagianas: This is a Strapatsada dish from the Peloponnese, made with tomatoes, feta cheese, eggs, peppers, and sometimes with potatoes and other vegetables.

Kalathaki of Lemnos: Ultra-white, salty cheese, a real local feta which is strained and matured in traditional small baskets. That explains its embossed shape. Rich, full taste and tinged with the unique flora of Lemnos. (P.D.O.)

Kaltsounia: Cretan pies with a thin and crispy dough and fluffy filling made from cheese and/or herbs. They are consumed all year round, but they are particularly popular at Easter. They are also known as ‘lychnarakia’, while in the Cyclades islands they are called ‘skaltsounia’.

Kapamas: Beef or lamb cut into small pieces and simmered with tomatoes and spices. The word has a Turkish root and is used to describe the cooking method of being ‘capped’, i.e. covered with the lid of the pot.

Kasseri: This yellow, medium-hard cheese with a soft, sweetish taste, is imbued with the aroma of sheep’s milk (or mixture of goat’s and sheep’s milk) from which it is made. The traditional savoury kasseri has a full taste and an aroma redolent of almond. (P.D.O.)

Katimeria: Fried cheese or wild greens pies sprinkled with sugar before serving. These are usually made in Lemnos, the Dodecanese, and other islands.

Kavourmas: A very special and rare Greek sausage from Thrace, made from pieces of meat cooked with their fat. Once cooled, they form large ‘sausages’. The traditional recipe requires cuts of beef, mutton and pork with spices.

Kleftiko: Traditional Greek recipe in which lamb or goat with tomato, garlic and cheese is wrapped in parchment paper and slowly roasted. The name comes from the cooking method of the ‘kleftes’ (thieves), who, during the Ottoman rule, roasted animals - which

they had clearly stolen - in improvised underground ovens to avoid being seen by the Turks.

Kopanisti: The Cycladic answer to Roquefort is made from sheep’s, goat’s or cow’s milk. Its extra spicy white-tan, speckly mass has a sharp, milky, peppery burning aroma and the fiery taste of pepper. (P.D.O.)

Koupes (kibbeh): Traditional Cypriot dish, in the shape of a small oblong ball, with an outer crust made from thin bulgur wheat and a filling of minced meat, onions, parsley, and spices.

Kourkouto: ‘Naked’ courgette pie, a pie without a crust, usually made with flour, eggs, milk, water, olive oil, grated courgette and/ or feta cheese. In some areas it is seasoned with nutmeg. In Thessaly this is called Βatzina.

Krassotyri: A soft white or yellow cheese from sheep’s or goat’s milk, made in the Cyclades and the Dodecanese. Its uniqueness lies in the fact that it matures for between 2 and 12 months in wine lies. This explains the touches of wine and butter we discern when we taste it.

Krokos Kozanis or crocus or saffron: A precious and very expensive spice with an intense yellow-reddish colour, a special aroma, and a delicate bittersweet taste. It takes about 50,000 stigmas from the saffron plant to produce 100 g of spice.

LLadotyri: Exclusive to island of Lesvos, lovely ladotyri is a gift to the world as far as Greek cheeses go. It matures in oil, taking on a rich and exceptionally spicy taste. (P.D.O.)

Lagoto: Traditional dish of the Peloponnese (especially Arcadia) made with hare in a red garlic sauce. It can also be made using rabbit, pork, or beef.

Lalaggia: Traditional fritters of Messinia and Laconia, especially Mani.

Lamb Ofto: ‘Oftos’ means roasted and by this term we usually mean lamb roasted on a charcoal grill, or ‘thraka’. It is one of the most famous Cretan dishes.

Louza: This traditional Mykonos and Cyprus sausage owes its existence to the first pig feast, when people slaughtered pigs only once a year (on Christmas) and had to preserve their products as much as possible. The recipe for a good Louza is as follows: a piece of boneless, no fat pork chop is salted with coarse salt for 24 hours, washed and unsalted well and then flavoured with pepper, savoury and oregano. Then the piece of meat is loaded into a pig intestine and hung to air dry for about 20 days. Served in very thin slices, like tissue paper, it is quite dry and hard (because it has no fat), with a taste reminiscent of savoury, oregano and Greek nature in general.

Wines from Cyprus

A first acquaintance with native grape varieties

Cyprus, a Mediterranean country with a wine history of 5,000 years, offers us wines with personality and modern style, which satisfy today’s taste needs.

Undoubtedly, one of the winning cards of the Cypriot vineyard is its indigenous grape varieties. Let’s get to know them:

XYNISTERI

With an area of 2,200 ha of vineyards, Xynisteri covers more than 20% of the Cypriot vineyard. The country’s most important white variety guarantees the aromatic freshness and finesse of its wines.

It responds with floral, citrus and summer fruit aromas, with botanical or mineral hints, a richer body and aging potential, depending on the viticultural areas in which it is grown.

It is also the most important variety (along with Mavro) in the production of Commandaria, the famous sweet wine of Cyprus. Finally, Xynisteri develops very nicely with the aging for 2-3 years in the bottle. Some age comfortably for 5 years, sometimes longer.

May 15th – International Xynisteri Day: May 15th has recently been established as the International Xynisteri Day. #xynisteriday #xynisteri

MOROKANELLA

A rarer variety, Morokanella gives us interesting white wines with sweet aromas of summer fruits and citrus fruits, full body and balancing acidity. It is assumed that the etymology of the name comes from the combination of the words moron=berry and kanalla=woven basket. Morokanella, i.e. for a variety with a dense bunch like a basket and small ridges, like berries.

MAVRO

The predominant red variety of the Cypriot vineyard (3,000 ha) which participates, together with the white Xynisteri, in the production of Commandaria. It also offers us pleasant rosé wines with intense fruit and light reds with finesse and silky tannins.

MARATHEFTIKO

The most dynamic red variety of Cyprus, provides us with wines with personality, complex nose and coherent structure, which have time as an ally. With an area of vineyards that reaches 180 ha, it is vinified by almost all wineries in the country. December 1st – International Maratheftiko Day: December 1st has been established as the International Maratheftiko Day. #maratheftikoday #maratheftiko

YANNOUDI

One of the rarest and most promising varieties of Cyprus. The main characteristics of its wines are intense color, lively red fruit and a well-structured mouth, supported by ripe tannins.

M/N

Maceration: This process, used primarily in making red wine, involves steeping grape skins and solids in must in order to extract colour, tannins and aroma from the skins (aided by heat, the amount of skin contact and time). Cold maceration (steeping when the must is cooled), takes place before fermentation.

Macération carbonique: Most frequently associated with Beaujolais, this is a method of producing light-bodied, fresh and fruity red wines. Whole grape bunches are placed in tanks which have been previously filled with carbon dioxide (a natural product of alcoholic fermentation). Fermentation starts on an intracellular level inside the berry, producing some alcohol as well as fruity aromas.

Magnum: A bottle that holds 1.5 liters.

Malagousia (ma-la-ghoo-zee-A): This fine white Greek variety was saved from oblivion thanks to the acumen of several Greek producers who believed in its potential. Critical praise and consumer excitement have proven them right. Malagousia wines have strong fragrance, complexity and verve... haven’t I forgotten anything? Long, slightly peppery finish. Another Greek wine to try when you want to branch out and experiment.

Malic acid: A sharp acid found in grapes as well as in green apples. Less-ripe grapes or grapes grown in cooler climates can contain high levels of malic acid. It is converted to smoother lactic acid during malolactic fermentation.

Malolactic Fermentation: A bacterial conversion occurring in most wines, this natural process converts sharper malic acid into softer lactic acid. Total acidity is reduced; the wines become softer, rounder and more complex.

Malvasia: A grape originating from Ancient Greece. This is the name that the Franks used to call the Monemvasia castle, located on the edge of the Laconian peninsula. They used the same name to call the whole region, the wine variety, and the wine, the famous Byzantine Monemvasia wine. In its time, which lasted over five centuries, it was also known as ‘black wine from white grapes’. Currently, the name Malvasia is used for many grapes in Italy and Iberia. Most are white, some slightly reddish.

Malvasia Handakas – Candia: Appellation of Origin for sweet white wines produced in Heraklion, Crete.

Mantilaria (man-dee-la-ree-A): This red Aegean variety flourishes on the islands of Paros, Rhodes and Crete. It has an unruly character and is usually blended with other Greek varietals that soften its rougher qualities and add fine notes to its clearly earthy tones. Mantilaria is blended with Monemvasia in Paros, and Kotsifali in Crete.

Mantinia: The vineyards of this P.D.O. vinicultural zone are located in the north-east of Tripoli, Peloponnese, at an altitude of over 650 meters with poor and well-drained soils. The dominant variety is Moschofilero, at about 85%, one of the most aromatic varieties in Greece, with a reddish skin. The duet Mantinia/Moschofilero is quite possibly the only ‘white’ in Greece which can give a number of completely different types of wine products: elegant white wines with aromatic intensity, light-coloured delicate rosés and scintillating sparkling wines.

Maratheftiko (ma-ra-THE-fti-ko): The most dynamic red variety of Cyprus, provides us with wines with personality, complex nose and coherent structure, which have time as an ally.

www.arvanitidis-estate.gr

Marouvas: A traditional Cretan wine that is reminiscent of Sherry.

Mavro (mA-vro): The predominant red variety of the Cypriot vineyard which participates, together with the white Xynisteri, in the production of Commandaria. It also offers us pleasant rosé wines with intense fruit and light reds with finesse and silky tannins.

Mavro Kalavritino (mA-vro ka-la-vree-tee-NO): An Achaia red variety giving wines of medium colour and plenty of tannins, good body and fresh aromas of black and red fruit, as well as of spices.

Mavro Mesenikola (mA-vro me-sse-nee-KO-la): It is grown in the area of Lake Plastira, in Thessaly. The wines present medium colour, as well as medium body and modest tannins.

Mavrodaphne (ma-vro-THA-fnee): This grape is usually cultivated in the vineyards of Patras and Cephalonia. Most of its yield is used to produce the strong, sweet, high-grade, aged red wine that bears the same name.

Mavrotragano (ma-vro-TRA-ga-no): A red suggestion from Santorini. This is just one of the many unknown grapes of the Cyclades islands. It was managed to be rescued – to the enjoyment of wine lovers – through the winemakers’ efforts. A wine with character and intensity, traits of any other product that comes from this beloved island.

Mavroudi (ma-VROO-thee): By the name Mavroudi we find grapes in Rodopi, Thrace and South Peloponnese. Their common trait is the deep red/black colour of their skin.

Méthode Traditionnelle: The labour-intensive process whereby wine undergoes a secondary fermentation inside the bottle, creating bubbles.

Metsovo: Metsovo, Epirus, is where some of the first Cabernet Sauvignon plantations in Greek soil took place. Here, at Giniets, at an altitude of 950-1,000 meters, the highest mountainous vineyard in Greece can be found.

Micro-oxygenation: This technique, used almost exclusively on red wines, allows winemakers to control the amount of oxygen that wines are exposed to. Small, measured amounts of oxygen are allowed to pass through the wine with the aim, among others, of improving its colour stability, and aromatic and flavour character,

prevent undesirable aromas, e.g. grassy, changing its polyphenolic composition, ‘softening’ its taste, etc..

Mildew: see oïdium

Minerality: Term referring to the sensation reminding of wet pebbles, salt water, flint, found in certain wines, which gives them finesse, elegance, and rigour.

Monemvasia (mo-ne-mva-ssee-A): A white grape with elegant aromas and flavours, grown in Paros and Laconia.

Monemvasia-Malvasia: The white variety Monemvasia participates by 50% in the sun-dried P.D.O. Monemvasia-Malvasia, combined with the grapes Asproudes and Kidonitsa.

Morokanella (mo-ro-ka-NE-la): A rare Cypriot variety, Morokanella gives us interesting white wines with sweet aromas of summer fruits and citrus fruits, full body and balancing acidity.

Moschofilero (mos-ko-FEE-lai-ro): This variety is known as a blanc de gris, meaning that its skin colour can range from light pink to deep purple. It is cultivated on the plateau of Mantinia and in the southern Peloponnese. Moschofilero produces wines with notes of rose, mint, and lemon.

Mouchtaro (mOO-hta-ro): This rare grape found in Viotia, Central Greece was revived thanks to the efforts of the area’s winemakers. The high acidity and the aromas of red fruits and herbs are the main features of its wines.

Muscat: A large and famous family of grapes that is cultivated under various names in almost every single wine-producing country. Equally expansive is the variety of its wines that range from aged sweets to fresh, fruity effervescents, all of which are notable for their fine and impressive aromas. The large-berried Muscat of Alexandria, is the exclusive grape for the P.D.O. Limnos and Muscat of Limnos. In Samos the White Muscat gives pretty fruity, sunny and charming sweat wines. Appealing, brilliant deep straw in colour. Fragrant with honey, apple and pear. Superb full-bodied, dense and concentrated.

Must: The unfermented juice of grapes extracted by crushing or pressing; grape juice in the cask or vat before it is converted into wine.

Pool

Opening hours: 10:00 – 18:00

Prices: For Non Resident Guests

Monday to Friday:

Entrance fee: 25€/person & 40€/2 persons

Weekends and Public Holidays:

Entrance fee: 35€/person & 55€/2 persons

Children Policy:

0-5 years free entrance

6-12 years 50% discount

Naoussa: The viticultural zone of Naoussa is the most famous wine region in Northern Greece, known for red wines with a fascinating complexity and stamina in time. P.D.O. Naoussa wines are produced exclusively from Xinomavro.

Natural Wines: see low-intervention wines

Naturally Sweet Wines: Sweet wines in which the concentration of the grape sugars and/or acids is achieved by natural means, such as over-ripening of the grapes on the vine (over-ripe harvesting), sundrying of the grapes, noble rot.

Negoska (ne-GO-ska): This red grape is exclusively grown in Goumenissa, Central Macedonia next to Xinomavro. It is blended in the P.D.O. wine of the area, offering colour, fruit, alcohol and reducing its acidity.

Nemea: The viticultural area of Nemea in Peloponnese is the largest in Greece with Agiorgitiko being the dominant grape. The P.D.O. Nemea wine is produced exclusively from this red grape. The region is known for deep-coloured, juicy, soft and fruity fresh reds as well as aged red wines with volume and density. The zone offers the greatest number (> 100) of Greek P.D.O. labels – at all price levels.

Noble rot: see Botrytis

Non Vintage (NV): Champagnes and sparkling wines that do not indicate the vintage on the label, as they are blends of wines from more than one vintage. This allows the wine producer / wine house to keep a house style from year to year.

Nose: The character of a wine as determined by the olfactory sense. Also called aroma; includes bouquet.

Nouveau: A style of light, fruity, youthful red wine bottled and sold as soon as possible. Applies mostly to Beaujolais and the method of Macération carbonique.

Nychteri: Traditional dry white wine from Santorini, produced to this day. It was mainly made from Assyrtiko, Athiri, and Aidani. Traditionally, the grapes for Nychteri wine -whole grape buncheswere pressed all night following the harvest, to protect the juice from the heat of the day. This is how the wine got its name, derived from the Greek word for ‘night’.

GASTRONOMY

Manouri: Ultra-fresh and ultra-white cheese, matured for only a few days after being made. Its richness in fats (36%) guarantees through its sticky texture and subtle saltiness an opulent, buttery, briny taste. Among most popular Greek cheeses, principally because of its heavenly rich, soft briny taste. (P.D.O.)

Mandolato: Any sweet made with a mixture of roasted nuts, sugar, or honey and perhaps candied fruit. It has a chewy texture.

Mandoles: Traditional dessert of the Ionian Islands. The name comes from the Italian word ‘mandorla’ which means almond. Mandoles are shaped like Jordan almonds (dragées) and are roasted with sugar and caramelized almonds, flavoured with essential oils in various flavours.

Melekouni: Soft pasteli (sesame candy bar) made in Rhodes with sesame seeds, almonds, honey, cinnamon, nutmeg, orange, or bergamot zest. It is served at christenings and weddings.

Melichloro: A Lemnos cheese made from fatty milk. After being dried in a well-ventilated shady place, the fresh cheese is then washed in the sea and dried again. It is then placed in a basket, which is hung from the ceiling.

Metsovone: This classic cheese from Metsovo is made from a mixture of sheep’s and cow’s milk. Its tight, supple flesh is dressed in the mysteries of a measured bouquet of smoke, mushrooms and butter. (P.D.O.)

Molecular gastronomy: This is the name assigned to cooking that uses methods and techniques from the fields of physics and chemistry to create products and dishes with original forms. A culinary movement that revolutionized haute cuisine in the late 20th century.

Myzithra: Soft and tender, light and airy, velvety myzithra is an innocent caress on the palette. (P.D.O. Xinomyzithra of Crete)

Nouboulo: Awesome delicacy from Corfu. Also an air-dried sausage (it matures hanged) flavoured mainly with black pepper.

Malagousia

Malagousia 2023

Gerovassiliou Estate

P.G.I. Epanomi / 17.50€

Varietal composition: Malagousia 100%

Vineyard: Epanomi, Thessaloniki, Macedonia

The... grand maitre of the variety selects his oldest vines for this Malagousia that has been -partially- fermented and matured in oak barrels. A wine that is totally consistent in style, balancing tropical fruit with spicy herbal notes and round body with crisp acidity.

Malagousia 2023

Arvanitidis Estate

P.G.I. Thessaloniki / 13.60€

Varietal composition: Malagousia 100%

Vineyard: Askos, Thessaloniki, Macedonia

A classic Malagousia for purists made with grapes sourced from the semimountainous region of Askos, Thessaloniki. It delivers classic notes of lime, which leads to flavours of aromatic herbs and basil on a harmonious, crisp palate. One of our favourite styles of wine because it’s so refreshing it can be consumed on its own, or makes a terrific partner to a wide range of dishes.

Malagousia 2023

Domaine Costa Lazaridi

P.G.I. Drama / 17.00€

Varietal composition: Malagousia 100%

Vineyard: Katafyto, Drama , Macedonia

This very attractive Malagousia comes from estate’s vineyard at 900 meters, one of the northernmost in the country, with a particular microclimate and low yields. Look for aromas of peaches on the nose with flavours of lemon drops and vegetal hints combined with refreshing acidity and a long finish.

Malagousia 2023

Manolesakis Estate

P.G.I. Drama / 21.00€

Varietal composition: Malagousia 100%

Vineyard: Adriani, Drama, Macedonia

Manolesakis Estate in Drama crafts fine, velvety textured wines. Their Malagousia brings to our glass a golden yellow wine, full-bodied, balanced and long, with citrus on the nose and spicy pepper on the finish. The overall impression is one of the complex structure that ageing in acacia barrels can give.

Malagousia 2023

Konstantara Wines

P.G.I. Halkidiki / 11.00€

Varietal composition: Malagousia 100%

Vineyard: Poligiros, Halkidiki, Macedonia / organic

This Malagousia reflects the work of the winery in their vineyards in central Halkidiki. The nose emphasizes the fruit. Classic and intense aromas, silky mouthfeel, wonderfully balanced by the acidity. The comfortable, long finish completes the enjoyable experience.

Malagousia 2023

Mega Spileo Estate

P.G.I. Achaia / 11.00€

Varietal composition: Malagousia 100%

Vineyard: Slopes of Egialia, Achaia, Peloponnese / 800 m

Cultivated on Egialia, Malagousia realizes its full potential, making a delightful wine, full of freshness, and aromas of white flowers, unripe citrus and herbs. The body is elegant with extra freshness due to acidity and length.

Mega Spileo vineyard, located in the Agios Nikolaos plateau, upland Egialia can boast one of the choicest and most beautiful vineyard sites in Greece.

Malagousia 2023

Moraitis Estate

P.G.I. Cyclades / 14.20€

Vineyard: Isterni, Paros

And a very attractive, racy Malagousia from the winery of Paros and its private vineyards reaching down to the coastlines. Round mouthfeel and acidity set the flavourful backdrop on which white-fleshed fruit, citrus jams and herbs rest.

Moschofilero

Amalia Brut

Ktima Tselepos

P.D.O. Mantinia / 18.60€

Varietal composition: Moschofilero 100%

Vineyard: Tegea, Arkadia, Peloponnese / 600-680 m

Popular and enjoyable sparkling wine from the Greek master of bubbles, Yannis Tselepos. Charming and elegant, dry, lively and zesty with a lovely aroma profile of citrus, roses, honey and nuts, made with the same process as Champagne (méthode traditionnelle).

Oropedio 2023

Boutari

P.D.O. Mantinia / 12.20€

Varietal composition: Moschofilero 100%

Vineyard: Mantinia, Peloponnese / 650 m

Boutari, producer of this wonderfully elegant, single vineyard and organic Moschofilero 100% is determined to discover every dimension of the multifaceted variety. They present Oropedio (meaning high plateau in Greek), made with emphasis on prolonged skin contact in stainless steel but with a short period in neutral oak barrel for extra intensity and richness.

Mantinia 2023

Domaine Spiropoulos

P.D.O. Mantinia / 10.00€

Varietal composition: Moschofilero 100%

Vineyard: Mantinia, Peloponnese / 650 m / organic

A Moschofilero with playful grey highlights. Complex and fresh on the nose, it starts with a floral background that gradually gives way to citrus. Dense mouthfeel, with zesty acidity, pleasant herbal notes and an appetizing tannic finish.

Thea 2022

Semeli Estate

P.D.O. Mantinia / 16.20€

Varietal composition: Moschofilero 100%

Vineyard: Zevgolatio, Mantinia, Peloponnese / 25+ years old vines

Single vineyard Moschofilero grown in the mountainous vineyards of the estate (700 m). A different approach of the grape, it combines freshness with complexity and richness. The nose, intense and expressive, spreads floral elements such as jasmine and rose, fruits such as pear and peach but also notes of honeydew and herbs. (30% spends 6 months in acacia barrels)

Lexis Gris Sur Lie 2022

Zacharias Winery

P.G.I. Peloponnese / 12.40€

Varietal composition: Moschofilero 100%

Vineyard: Mantinia, Peloponnese

This perfumed, pale-pink wine is a well-made rosé expression of Moschofilero. Whiffs of rose petal and lemon tree blossom accent rich, concentrated flavours of orange peel and fresh herbs. Fine and fringed by balanced acidity, it’s a refreshing but solidly built dry wine.

Pet Nat 2023

Bosinakis winery

Varietal Wine / 17.30€

Varietal composition: Moschofilero 100%

Vineyard: Steno & Lithovounia & Agiorgitika, Mantinia, Peloponnese / 700 m

The 5th (!) version of Moschofilero that the Bosinakis family proposes is a playful pétillant naturel. A wine that completes its fermentation in the bottle to be released immediately afterwards, full of freshness, lively bubbles and particularly attractive aromas of rose, lime, and luisa/menta. Elegant and highly appealing in the mouth too, with a brut finish. Available in 6 different labels, all of them colourful.

MeDiteRrAnEan PAlOma

100ml Grapefruit soda

5ml Lime juice

35ml Strawbar Origin

Method Building

Glassware Collins

Garnish Salt powder & pink grapefruit wedge

Ο/P/R

Oak: To this day it remains the standard wood for the maturation and ageing of wines. It comes mainly from the French Alliers or Nevers forests, the lush, wild forests of North America or from the ‘ancient’ forests of Eastern Europe.

Oaky: The term describes the aroma or flavours imparted to a wine by the oak barrels or casks in which it was aged. Can be either positive or negative. The terms toasty, vanilla, smoky indicate the desirable qualities of oak; charred, burnt describe its unpleasant side.

Oïdium: Fungal disease that infects areas of green growth on grape vines. Also known as powdery mildew.

Old wine world: The viticultural countries of Europe and the Mediterranean coast.

Orange wines: White wines made with extended grape skin contact during fermentation, imparting an orange hue to the finished wine, along with tannins.

Organic wine: Wine produced from certified organic grapes. Also during its vinification the addition of chemical pesticides or other additives is avoided.

Ouzo: A Greek spirit containing aniseed. At the heart of ouzo production is the regulated distillation of grape skins and aromatic herbs in traditional, small copper boilers with capacities to exceed no more than 1,000 litres.

Oxidation: Occurs when, following the prolonged contact of wine with air, oxygen combines with some of the wine substances, and may oxidise them, giving it oxidation characteristics. Acidity, especially for white wines, and tannins for red wines, have a protective effect. Suitable techniques and sulphuric anhydride (sulphur dioxide) are also used as a preventive measure.

Oxidative ageing: It is carried out in the barrel with the participation of oxygen that enters through the pores of the wood. During oxidative ageing, the wine ‘softens’ in taste, while simultaneously dissolving and absorbing substances from the wood.

Oxidised wine: Wine that has been exposed too long to air and taken on a brownish colour, losing its freshness and beginning to smell and taste like old apples or Sherry.

Organoleptic or Sensory profile: The organoleptic characteristics in total, namely, the visible, olfactory, and gustatory wine characteristics.

PPamidi (pa-MEE-thee): A grape with a rosy skin, grown mainly in Thrace and used for the production of rosé wines or part of red blends.

Paros: Paros is one of the very few Greek P.D.O. zones that is capable of producing both red and white wines, dry and sweet. In the island vineyard, as in all of the Cyclades, the vintners protect the vineyards from the strong winds by low pruning. In the low, sandy flatlands, the deep-red grape variety Mantilaria is grown. The white dry P.D.O. Paros is produced exclusively from Monemvasia.

Phenolics: Tannins, colour pigments and flavour compounds originating in the skins, seeds and stems of grapes. Phenolics, which are antioxidants, are more prevalent in red wines than in whites.

Peza: Viticultural zone in the Prefecture of Heraklion, Crete. The white P.D.O. Peza is produced from the old Cretan variety Vilana, while the red is a combination of two grapes: the local Kotsifali and the Aegean Mandilaria.

pH: A chemical measurement of acidity; measured on a scale of 0-14. The higher the pH the weaker the acid.

Photosynthesis: A biochemical reaction in which the water is combined with atmospheric carbon dioxide using solar energy to form sugars in the vine.

Phylloxera: A parasitic insect causing the eponymous destructive disease in the vine by attacking its roots. It is treated by planting European varieties on the roots of American rootstocks that are not affected by the insect.

Evil Eye 2023

Nico Lazaridi

P.G.I. Macedonia / 27.15€

Varietal composition: Xinomavro 100%

Vineyard: Naoussa, Macedonia

Made from grapes grown at Naoussa, this delicious rosé wine is light in colour and delicately inviting in rose, blackberries and strawberry. Stainless-steel fermented and matured in fine lees for 5 months, it remains crisp on the palate with just a touch of tangerine richness on the finish.

Lenga Pink 2023

Avantis Estate

P.G.I. Evia, Central Greece / 13.98€

Varietal composition: Mavrokountoura (see Mantilaria) 50%, Gewürztraminer 50%

Vineyard: Evia. Central Greece

An excellent light salmon rosé that exploits the aromatic potential of Gewürztraminer and the ‘wildness’ of Mavrokoundoura (Mandilaria). Elegant nose of rose, doughnut and a hint of caramel. Juicy, soft and refreshing on the palate, with a subtle hint of sweetness and spiciness.

Thieving magpie 2023

Kokotos Estate

P.G.I. Attica / 14.50€

Varietal composition: Merlot 80%, Cabernet Sauvignon 20%

Vineyards: Stamata, Attica, Central Greece

Ktima Kokotou proposes a rose blend of Merlot & CS with an attractive name. In this lively rosé look for summery, refreshing fruity aromas and lovely acidity. Groovy and saumon pink-coloured, it’s simply delicious!

Acquarella 2023

Novus Winery

P.G.I. Peloponnese / 12.80€

Varietal composition: Moschofilero 70%, Assyrtiko 15%, Syrah 15%

Vineyards: Mantinia & Egialia, Peloponnese Moschofilero, Assyrtiko and Syrah make up an attractive rosé, with the first offering tons of typical aromas, the second freshness and the third volume and a creamy finish. A fresh, fragrant, dry rosé with flavours of pomegranate, cherries, herbs and a spicy finish.

Linos Rosé 2023

Orealios Gaea

7.30€

Varietal composition: Mavrodaphne 100%

Vineyards: Cephalonia

The true rosé taste of Cephalonia in a glass! The island’s Coop vinifies Mavrodaphne to create this crisp and refreshing wine. Pale pink colour. A fresh, fragrant, dry rosé with flavours of pomegranate, cherries and herbs. Delicately fruity with lovely flavour is perfect for everyday drinking.

Diamantopetra Rosé 2023

Diamantakis Winery

P.G.I. Crete / 11.50€

Varietal composition: Liatiko 100%

Vineyards: Kato Asites, Heraklion, Crete

The rosé label complements the very successful white & red Diamantopetra range of the Cretan winery. The autochthone grape variety Liatiko is responsible for the pale salmon colour, and the spicy note. On the palate it combines volume, length, fruit and crispness in a pleasing whole.

Dafnios Rosé 2023

Winery Nikos Douloufakis

P.G.I. Crete / 9.50€

Varietal composition: Liatiko 80%, Vidiano 20%

Vineyards: Dafnes, Heraklion, Crete

Nikos Douloufakis blends Cretan red grape Liatiko and white Vidiano to create this crisp and refreshing wine. A fresh, fragrant, dry rosé with flavours of white flowers, cherries, strawberries and herbs. Delicately fruity is shiny, like a summer day in Crete after a dip into Aegean Sea.

La Pierre De Scandale 2023

Domaine D. Migas

P.G.I. Tirnavos / 10.80€

Varietal composition: Syrah 100%

Vineyard: Tirnavos, Thessalia

Groovy and crisp, slightly ‘grapefruity’ in both colour and flavour, it has a lovely litchi pink hue, a sour-cherries-raspberry-with-hints-of-herbs nose and a very complex taste, which is a balance of fruity and spicy.

Rosé

Press: A process in which the grape juice is extracted from the skins. It is carried out using pneumatic, vertical, screw, etc. presses.

Primary aromas: Wine aromas that have their origins from the grape. They are usually classified as flowery, fruity, botanical, etc.

Protected Designation of Origin (P.D.O.): A designation of origin is a region’s name, when used to describe the products made within it. According to the international legislation, the product must come from the region giving its name to it, and its qualities must be due to the natural and technical factors of that region.

Protected Geographical Indication (P.G.I.): Indicating that a wine has origins from a geographical area at a province, county, or geographical region. It meets certain conditions of production, which define the grape varieties from which it is produced, the vinification methods, the minimum alcohol by volume, and its organoleptic characteristics.

Pruning: The process of trimming the vine. Determining how many buds to leave on the vine, the grower decides the number of bunches and the maximum quantity of fruit each vine can bear in the coming year.

Pump-Over: Also known as remontage, the process of pumping red wine up from the bottom of the tank and splashing it over the top of the fermenting must; the purpose is to submerge the skins achieving anthocyans and tannins extraction.

R

Racking: The practice of moving wine from one container to another for aeration or clarification, leaving sediment behind.

Rapsani: The majority of the vineyards in the Rapsani P.D.O. viticultural zone are planted on the south slopes of Mount Olympus, at an altitude reaching 800 meters. Nearly all the vines are cupshaped and densely planted. In some of the mountainous vineyards, the plant density is 10.000 plants/ha. Rapsani is known for multidimensional red wines with vigour and grace. Xinomavro, Krassato and Stavroto participate in their varietal composition in the same percentages as they can be found in the vineyards.

Reduction: A wine suffering from reduction, has typically been deprived of oxygen during winemaking and/or ageing. In extreme examples, this can lead to the production of hydrogen sulphide and the smell of rotten eggs. But at a lower level, it may result in positive

attributes such as a smoky, peppery note in red wines and a mineral character in whites.

Reductive ageing: Taking place in the bottle of wine (ageing in an oxygen-free environment). This is the stage at which the wine develops aromatic and flavour complexity, among other things.

Reflections: The noticeable nuances at the edges of the wine when we tilt our glass, which give us information about the age of the wine. Green reflections in a white wine and purple reflections in a red indicate youth. Similarly, golden yellow hues in a white wine and terracotta hues in a red wine indicate maturity.

Reserve: Indication referring to aged wines with Protected Designation of Origin (P.D.O.). More specifically it refers to:

• white wines: aged for a total of 1 year, of which at least 6 months were in barrels and 3 months in bottles;

• red wines: aged for a total of 2 years, of which at least 12 months were in barrels and 6 months in bottles.

Residual sugar: Unfermented grape sugar in a finished wine. Those that clearly determine its type (dry, semi-dry, semi-sweet, and sweet).

Retsina: Retsina is an integral part of the Greek popular culture and the indication Traditional Appellation, as per the EU legislation, is well justified. According to this legislation, Retsina is the wine produced exclusively in the geographical territory of Greece from grape must treated with pine resin. The addition of resin to the wine must aims at enhancing the flavour and aromas of the wine and protecting it from oxidation. Beyond this protection, however, it also imparts a unique taste, which, alongside the long history of retsina, renders it a very special product.

Rhodes: The vineyards in Rhodes island of Dodecanese, in small and dense allotments, stretch in two zones which differentiate in altitude. In the privileged higher zone, on the slopes of Attaviros, the vineyards are built on terraces. The vines are 60-70 years old, since the island was never hit by phylloxera. Rhodes was the first region in Greece to introduce local sparkling wine to the market. Today, tradition is reinforced by know-how and modern technology, and the sparkling wines produced are ones with finesse and character and have deservedly earned the P.D.O. indication.

Robola (ro-BO-la): This white grape, cultivated on the Ionian island of Cephalonia, is one of the most elegant Greek varieties. Its wines are fresh, with sunny notes of lemon.

Roditis (ro-THEE-tees): Wines from this pink skinned variety are made throughout almost all of Greece, but with best results near Patras in the western Peloponnese, in parts of Macedonia, and in Thessaly. When its yields are controlled and it is carefully vinified, Roditis gives us light and inviting wines that exude the freshness of citrus, apple and pear.

Rich: The term describes wines with generous, full, pleasant flavours, usually round.

Robust: Describes a wine that is full-bodied, intense and vigorous.

Romeiko (ro-ME-iko): The oldest red grape grown in Chania. With a few anthocyans, high alcoholic potential and low acidity, it produces Marouva, which is a Sherry-like traditional Cretan wine.

Round: Describes a texture that is smooth, and not coarse or tannic.

GASTRONOMY

Ofto: see lamb ofto

Pastirma: A particularly spicy cured meat, popular throughout Central and West Asia. The main ingredient is the meat from the animal’s ribs (beef, lamb, goat, pork, camel, or buffalo) which is pressed with coarse salt and covered on the outside with a layer of fenugreek, cumin, and paprika.

Pisia: Pontian fried pies. They are made of dough smeared with butter or oil and folded in layers.

Plaki: A method of cooking in the oven or in a shallow pot with tomato, onion, garlic, and herbs, typically used for cooking legumes and fish.

Posia: Posia cheese is the name of Kos wine cheese, a white cheese made from sheep’s or goat’s milk, aged in wine lees (or posia in the local dialect). (P.G.I.)

Revithada: An oven dish from Sifnos with chickpeas cooked very slowly in a lid-covered clay pot.

S/Τ

Salty: One of the five basic tastes (along with sweet, bitter, sour, and umami).

Samos: Samos Northern Aegean island is world famous for its sweet white wines; fresh with incredible finesse and velvety taste as well as aged with enormous structure and aromatic complexity. The island’s vineyards, beautiful as they are, are built on terraces which may reach altitudes of up to 900 meters. The majority of them are mountainous and semi mountainous.The varietal that covers 97% of the Samos vineyards is the small-berried white Muscat (Muscat blanc à petits grains).

Santorini: The vineyards of Santorini are the oldest in Greece, with some of them possibly being 300 years old. They comprise mostly of white varieties (80%). At least 90% of them are Assyrtiko. The vineyards are pruned low and they are weaved into the shape of a wreath-like basket in which the grapes are protected from the winds and the hot sun. The yields are extremely low: 3,000-3,500 kgs per ha! The dry P.D.O. Santorini consists of not only Assyrtiko but also Athiri and Aidani, two other white varieties of the Aegean Sea vineyard. The exquisite sweet wine Vinsanto is produced from Assyrtiko, as a backbone, and Aidani, as a participant.

Savatiano (sa-va-tee-a-NO): The most ubiquitous grape, Savatiano is found in Attica and throughout the whole of central Greece. Along with Roditis, it is the main grape used for the production of Retsina.

Secondary aromas: Wine aromas that have their origin from the alcoholic fermentation and its chemical reactions.

Sediment: The solid material that may appear at the bottom of a wine bottle. In the case of white wines, if white crystals appear when they are placed in the refrigerator, they are nothing more than the odourless, tasteless and harmless crystals of tartaric acid. They are completely harmless and do not affect -in any way- the organoleptic characteristics of your wine, which is fine and can be drunk or at most decanted. As red wines age, colour pigments and tannins can bond together and fall out of solution, producing a natural sediment. You can accordingly remove it by decanting.

Semi-dry: Wine in which the residual sugar content is between 4 and 12 g/l.

Semi-sparkling: Wine which, after the opening of the bottle, shows a mild release of bubbles.

Semi-sweet: Wine in which the residual sugar content is between 12 and 45 g/l.

Service temperature: An important factor for maximum enjoyment of wine. White, rosé, and sweet wines are ideally served at 7-11°C, depending on their style, variety, and ageing, while red wines are served at 12-18°C, also depending on the above factors.

Settling or Débourbage: The process of clarification of the must, which is achieved by cooling and precipitation of all particles suspended in it. This is always carried out before alcoholic fermentation. It lasts between 12 and 14 hours, depending on the percentage of lees. Wines made from must following settling have a clearer aroma. Their colour is more stable and they are less sensitive to oxidation.

Sharp: Term used to describe a wine with sharp acidity.

Short: A wine with disappointingly short period of aftertaste.

Sideritis (see-the-REE-tees): A grape with rosy skin and an appetizing acidity. Grown all over the Peloponnese, especially in Corinthia, Achaia, Ilia and sporadically in Attica and Evia.

Silky: A medium-bodied wine that leaves a soft sensation on the palate.

Single vineyard: Term used to indicate a wine’s origin, exclusively from grapes grown in a specific, single vineyard.

Sitia: Viticultural region in Eastern Crete. The vineyards in the P.D.O. Sitia zone stretch from the coastlines of the Sea of Crete, climbing up to 600 meters and then rolling down to the coastlines of the Libyan Sea on the south side of the island.

Skin contact: Refers to the process of grape skins steeping in fermenting must to impart colour and flavour to the wine.

Sommelier: In a restaurant, the server responsible for wine. Often this is a manager who buys wine, organizes the wine list, maintains the cellar and recommends wines to customers.

Sour: One of the five basic tastes (along with sweet, bitter, salty, and umami).

Spicy: A term indicating the presence of spice flavours such as cinnamon, cloves, mint and pepper which are often present in complex wines.

Spirits: Alcoholic beverages produced by the distillation of a pulp of various raw materials which has undergone fermentation. For example: tsipouro & grappa from grape marc, brandy from wine, vodka & whisky from cereals, rum from sugar cane, kirsch from cherries, etc.

Stabilisation: A clarification technique that can prevent the formation of crystals in wine bottles. Prior to bottling, the wine’s temperature is lowered, causing the tartrates and other solids to precipitate out of solution. The wine is then easily separated from the solids.

Stavroto (sta-vro-TO): It is a red grape grown exclusively in Rapsani, Thessaly and it is blended in the area’s P.D.O. wine.

Still: Wine that does not have any effervescence or bubbles caused by the release of carbon dioxide.

Structure: Related to the mouthfeel of a wine, provided by tannin, alcohol, sugar, acidity, and the way these components are balanced.

Sulfites: Winemakers all over the world use sulfur dioxide to clean equipment, kill unwanted organisms on the grapes and protect wines from spoilage. The first addition is made when the grapes are picked up at the winery, and the last one at bottling.

Sun-dried grapes: The sun-drying of grapes is a traditional method of dehydration, which increases the concentration of sugars and acidity. The technique is very popular in Greece. It is used to produce sweet wines in Samos, Crete, Vinsanto of Santorini, and other regions.

Supple: A positive characteristic. It describes texture, mostly with red wines, as it relates the harmony: alcohol – (acidity + tannins).

Sur lie: Wines aged sur lie (French for ‘on the lees’) are kept in contact with the dead yeast cells and are not racked or otherwise filtered. This is mainly done for whites, to enrich them.

Sweet: One of the five basic tastes (along with salty, bitter, sour, and umami). Also describes the sugar content in a wine.

Sweet wines: see dessert wines

TTannic: Describes a wine high in tannins or with a rough mouthfeel.

Tannins: The mouth-puckering polyphenols, most prominent in red wines, that are derived primarily from grape skins, seeds and stems, but also from oak barrels. Tannins are an important component of a wine’s structure and texture, and act as a natural preservative that help wine age and develop.

Tart: Sharp taste because of acidity.

Tartaric Acid: The principal acid in grapes and wine. Tartaric acid can precipitate out of solution in bottled wine to form harmless tartrate crystals.

Tartrates: Harmless crystals that may form during bottle aging as tartaric acid naturally present in wine precipitates out of solution. Decanting and careful pouring can prevent transferring the crystals from the bottle into the glass.

Tastes: There are five main taste categories: sweet, sour, bitter, salty and umami. The main organ for perceiving taste stimuli is the tongue and its taste buds. Different taste buds are more sensitive to each taste category; however, they are all stimulated to some extent by every single category. It has been noted, however, that the front part of the tongue (the tip) is most sensitive to sweet tastes, the two lateral and lower parts at mid-length are more sensitive to sour tastes (which may also stimulate the inside of the cheeks), the back and upper centre of the tongue is more sensitive to bitter tastes, and the upper, right and left front part, behind the tip, is more sensitive to salty tastes. Umami is related to the sense of touch.

TCA: 2,4,6 trichloroanisole, a chemical compound that can give wine a musty, dirty, bitter, chalky character often described as moldy newspapers or damp cardboard. TCA can be formed in many ways; most it is commonly associated with ‘corky’ bottles, because corks are particularly susceptible to contamination by the compound.

Tears or legs: The colourless streams left on the inside of a wine glass after a relatively alcoholic wine has been swirled. Intense, thick and slow-moving tears, located in close proximity to each other, predispose to good alcohol content and flavour volume.

Temperature of fermentation: As yeasts convert grape sugars into alcohol, they also produce heat. Excessively high temperatures can kill the yeasts and make the wine’s fruit flavours seem stewed or dull, whereas cooler temperatures maintain the freshness of the fruit. Just the right amount of warmth can contribute a richer, rounder mouthfeel.

Terroir: A term describing the interaction between climatic, territorial, geological, morphological elements of an area and their relationship with man and a specific cultivation.

Tertiary aromas: The aromas of wine created during its maturation in the barrel and ageing or simple preservation in the bottle. They are usually reminding us of spices, tobacco, roasted nuts, and wood aromas.

Total Acidity: Expresses the acids’ quantity of the wine.

Touch: Since the wine comes in contact with most parts of the oral cavity, the sense of touch inevitably works. This is mainly influenced by the temperature, density, and the amount of alcohol, carbon dioxide, and tannins in the wine. The carbon dioxide and the movement of its bubbles tickle, while the tannins and their tartiness, reacting with the proteins in saliva, make the mouth drier.

Traditional Appellation: Indication used exclusively for wines produced in a single country or region of the country, according to traditional methods of that region or country. Example of Greek wines with Traditional Appellation: Retsina (Greek white resinated wine), Verdea (traditional multi-varietal white wine produced on Zakynthos).

Tsipouro: Traditional and popular Greek distillate produced mainly in Macedonia, Epirus and Thessaly. It is similar to tsikoudia produced on the island of Crete, but unlike tsikoudia, which is single-distilled and contains no additional flavourings, tsipouro is typically doubledistilled and frequently includes anise or/and other spices.

Typicity: The consistency of a wine with the style of the variety and/ or the wines of the region from which it comes.

GASTRONOMY

Savoro: A traditional recipe from Corfu with fish, usually red mullet. The fish is coated in flour, shallow-fried and then marinated in a sauce with oil, vinegar, bay leaves, raisins, and rosemary. In this way, it is preserved for a long time.

Sfouggato: A type of fluffy summer omelette with vegetables. It is found on many Greek islands, especially Lesvos, Santorini, and Crete.

Sigklino: A traditional delicacy of incredible finesse from Mani, Peloponnese. Pork smoked slowly, boiled with wine, orange peel and spices and then kept in its fat or in virgin olive oil. It can be consumed on its own, but is wonderful in trachana soup (based on a dried fermented mixture of grain and yoghurt) or omelettes.

Sikomaida: Dried figs which are finely chopped and fermented with petimezi (grape molasses) or must, and flavoured with spices.

Skordostoumbi: A mixture of vinegar and mashed garlic. Used as a seasoning, especially in tripe soup.

Sofrito: A traditional dish from Corfu: thin slices of beef, sautéed with garlic and parsley and deglazed with wine.

Spoon sweet: Sweet preserves served in a spoon as a gesture of hospitality in Greece, Cyprus and Balkans. Most are made of whole fruit, though some kinds are made of pieces or purées. They can be made from almost any fruit, though sour and bitter fruits are especially prized.

Staka: The solid residue from the production process of butter from sheep or goat milk in Western Crete.

Strapatsada: A dish made from tomato, feta cheese, eggs, and peppers. We can mainly find it in the Ionian Islands, Evia, the Peloponnese, and Crete.

Tallagoutes: Fritters from Rhodes. They are made with yoghurt and farina flour, and sprinkled with honey and sesame seeds.

Tsamarella: A special and rare Cypriot cold cut made from goat meat, which typically comes from older animals. It is served cold as an appetizer. It is a traditional ‘meze’.

Tsigarelia: Sautéed wild greens, the way they are cooked in Corfu.

Tsiladia: Traditional food of Messinia, Peloponnese. The desalinated cod is baked in the oven in a thick tomato sauce with lots of onions, lots of raisins, and lots of olive oil.

Sparkling & Sweet wines

Spirits

Amyndeon Sparkling Demi-Sec 2022

Amyntas Wines

P.D.O. Amyndeon /14.50€

Varietal composition: Xinomavro 100%

Vineyard: Amyndeon, Florina, Macedonia

Who says Xinomavro has to be big, bold, and red? Amyntas Wines takes this often austere red variety and vinifies it as an off-dry, soft and round sparkling rosé brimming with red fruit and sweet baking spice. It’s a perfect aperitif but its pairing with lahanodolmades (stuffed with meat and rolled cabbage leaves) is one to remember.

Aprilis Sparkling Brut Rosé 2023

Theopetra Estate

Varietal wine / 13.40€

Varietal composition: Xinomavro 80%, Limniona 20%

Vineyard: Meteora, Trikala, Thessaly

Off-dry, with balanced bubbles, a gorgeous pale pink hue and a beautifully zesty, characterful flavour, this liquid love is based on the blend: Xinomavro + rare Limniona both grown in Meteora vineyard. It’s bright and fruity, bouncing with strawberry, gooseberries and a white spice note.

Vlahiko sparkling 2021

Zoinos Wines

P.G.I. Epirus / 18.50€

Varietal composition: Vlahiko 100%

Vineyard: Zitsa, Ioannina, Epirus / 550-600 m

This red sparkling offering from Vlahiko grapes grown on steep limestone slopes of Zitsa region shows tons of regional character, not to mention terrific personality. A deep ruby colour and refreshing fruity aroma with lovely acidity makes it impossible to resist a second sip.

Sweet wines

Samos VDN

Samos Coop

P.D.O. Samos / 18.00€

Varietal composition: Muscat Blanc 100%

Vineyard: Samos

Pure and expressive, the brand new Vin Doux Naturel of UWC Samos is a treasure of Greece. That’s because it puts all the typical potential and freshness of white Muscat in a bottle: fragrant flowers, ripe summer fruit, juicy balance, elegant sweetness and the classic velvet of sweet wines of Samos. From dry, semi-mountainous, low yielding vineyards grown on terraces.

Liastos

Limnos Wines

P.D.O. Muscat of Lemnos / 20.10€ (500ml)

Varietal composition: Muscat of Alexandria 100%

Vineyard: Limnos

Lip-smacking delicious sweet wine form sun-dried (liastos) grapes of Muscat of Alexandria grown on the beautiful island of Limnos. The aromas are classic, including rose and honey. Dense, warm, exotic with layers of fruit, embraced by spices and orange peel, balancing sweetness with ample acidity.

Spirits

Organic Grape Distillate ‘Dimitrios Kazakis’

Kazakis House of Viticulture

13.90€ (200ml)

Pangalos Kazakis proposes a crystal clear distillate from Sultanina grapes organically cultivated in the family vineyard in Nea Gonia, Halkidiki. The fruity character of the grape is expressed with herbs and citrus aromas. The palate offers softness and freshness in a spicy wrapper. Serve alongside earthy delicacies: bitter olives, mushrooms, artichokes, onion, giant beans, etc.

Strawbar Origin

35.00€ (500ml)

Fine and extremely aromatic eau de vie made exclusively from strawberries of the fragaria vesca variety, grown on the mountainous ecosystem of Florina, Northern Greece. The nose bursts with aromas of wild strawberries, red fruits and field flowers. Generous mouthfeel, characterised by a light touch of alcohol and a velvety finish that releases floral notes.

U/V/W/ Χ/Y/Z

Umami: The fifth taste, related to the sense of touch. Discovered and noted by Chinese gourmets more than 1,200 years ago, the concept is fairly new to western scientists and gourmets alike. Mushrooms, consommés, long-cooked meats, cured meats, shrimp, dried tomatoes and soy sauce all contain umami.

Unfiltered: Describes a wine that has not been filtered to remove leftover grape and fermentation particles. While many wines are filtered for both clarity and stability, some winemakers choose not to filter their wines, believing that the process may strip them of flavours and complexity.

Vanille aroma: A sign of maturation or ageing of the wine in barrel. It is due to vanillin, a component of the wood of the barrel, which gradually dissolves in the wine.

Varietal: Refers to a wine labelled with a single grape variety.

Varietal Wines: These are wines without a P.D.O. or P.G.I. indication; however, their label may indicate the grape varieties from which they are produced.

Vegetal: The aromatic character of some wines is reminiscent of fresh-cut grass, plants and vegetables e.g. bell pepper, asparagus. It is usually found in wines that are young or come from varieties with a vegetal character (Malagousia, Limniona, Sauvignon Blanc, Cabernet Sauvignon, Cabernet Franc).

Velvety: Having rich flavour and a silky, sumptuous texture.

Verdea: In 1992, the ‘Verdea Traditional Appellation Zakynthos’ was approved. This is a white wine whose name derives from the word verde (green) and, quite possibly, implies that during its production the grapes which were used were somewhat unripe in order to increase the low acidity owed to the high maturation.

Vertzami (ver-tza-MEE): A grape with a remarkable colour and fruit, grown in Northern Peloponnese and the Ionian islands.

Vertical wine tasting: A comparative tasting of different vintages from the same provenance.

Vidiano (vee-thee-a-NO): Another one of the ancient white varieties of Crete, destined to be the new star of the island’s wine production. When it is grown on cool vineyards of high altitude, it presents an intense, fruity aroma and agreeable freshness that brings balance to the full mouth.

Vilana (vee-LA-na): An old Cretan variety, Vilana is a sensitive white grape which, when cultivated with care to produce modest yields, offers pleasant wines with flowery and fruity aromas.

Vintage: Indicates the year in which the grapes were grown.

Vinsanto: Excellent P.D.O. dessert wine from Santorini, characterized by its golden colour, soft, velvet taste, and outstanding complexity. Apart from Assyrtiko, Aidani is also involved in its production

Eruption rosé 2023

Noema Winery

P.D.O. Amyndeon / 14.80€

Varietal composition: Xinomavro 100%

Vineyard: Amyndeon, Florina, Macedonia

Pink hue dress and impressive nose: dried fruits and flowers next to cranberries and gooseberries in this serious rosé Xinomavro from Amyndeon. Even more expressive in flavours, it combines white wine style with volume and power.

Ramnista 2019

Kir-Yianni

P.D.O. Naoussa / 19.50€

Varietal composition: Xinomavro 100%

Vineyard: Yiannakochori, Naoussa, Macedonia

Ramnista 2019 -as an expression of an excellent vintage that evolved masterfully during the harvest, giving, according to wine producer Stellios Boutaris, “amazing colours and aromas, phenolic maturity that reaches perfection and, above all, wines that are delicious in the mouth!”- is round, complex and full of structure. A seductive Naoussa that brilliantly balances red fruit, gentle tannins and the characteristic Xinomavro’s acidity.

Naoussa 2018

Argatia

P.D.O. Naoussa / 18.00€

Varietal composition: Xinomavro 100%

Vineyard: Rodochori, Naoussa, Macedonia

The family-owned Xinomavro vineyards slope down the hillsides in the semimountainous Rodochori region of Naoussa. The wine shows delightful spicy character, lovely backbone of acidity and firm tannins that are very appealing even at early stage, while Naoussa typically ages for decades.

Xinomavro 2020

Ktima Voyatzi

P.G.I. Velvedos / 16.60€

Varietal composition: Xinomavro 100%

Vineyard: Velvedos, Kozani, Macedonia

Attractive Xinomavro that captures the variety’s character when it comes from Velventos. Brilliant garnet robe and nose full of olive, tomato and red fruit aromas. Firm with robust tannins and a lingering aftertaste.

XinomavRaw 2022

Oenops

Varietal wine / 17.50€

Varietal composition: Xinomavro 100%

Vineyard: Amyndeon & Naoussa & Rapsani / 45 - 80 years old vines

The creator of the ‘Raw’ wine range, oenologist & winemaker Nikos Karatzas raises the bar of expectations from the wines of this style very high. Applying zero intervention winemaking to this Xinomavro suggests a wine with a dense black fruit nose, elegant structure and nicely structured tannins.

Xinomavro Nine Daughters 2021

Pieria Eratini

P.G.I. Macedonia / 22.30€

Varietal composition: Xinomavro 100%

Vineyard: Kolindros, Pieria, Macedonia

Pieria Eratini proposes a single vineyard Xinomavro. The wine pours a gorgeous magenta colour, brimming with fresh, fruity flavours. There’s a ripe fruit character that makes it remarkably forward and lush. A Xinomavro with concentration and power.

Goumenissa 2020

Mikro Ktima Titou

P.D.O. Goumenissa / 15.30€

Varietal composition: Xinomavro 80%, Negkoska 20%

Vineyard: Goumenissa, Macedonia

This Xinomavro-Negoska blend is a scarlet wine coming from estate’s vineyard, at the foot of Mount Paiko. Aromatic on the nose with an undertow of red fruits, clove, earthy notes and an elegant mouthfeel.

(according to the law, the percentage of Assyrtiko should at least be 51%).

Vlahiko (vlA-hee-ko): A red grape grown in Ioannina, Epirus. It thrives in cold climates giving wines with a bright red colour, aromatic complexity, high acidity and a medium body that evolves nicely in time.

Volatile acidity: It is caused by bacteria that affect the acetic acid when wine comes into contact with air. In small amounts it improves the bouquet and taste.

Voudomato (voo-THO-ma-to): A rare red variety of Santorini. The wines have a bright colour, medium acidity and high alcohol consistency.

Vradiano (vra-thee-a-NO): This rare red grape is found in Central Greece and Evia. The wines it produces have a bright colour, medium body and aromatic complexity.

W - X - Y - Z

Watery: Wine with no concentration of aroma and taste.

Wild Yeast: Also known as indigenous, these are yeasts that occur naturally on the grapes or in the cellar.

Xinomavro (xee-NO-ma-vro): A red grape, it is the prime variety of Northern Greece and is cultivated widely from the slopes of the central Greek mountains to the ranges of Pindos. It is the grape of P.D.O. Naoussa, Goumenissa, Amyndeon, and Rapsani. Xinomavro has a distinctive, bright-red colour and a sour taste even when ripe. Its name means “sour black.” When young, Xinomavro wines are unyielding, but they soften with time and age beautifully, acquiring a unique complexity and palate that yields successive waves of cherry-tomato, plums, violets, lilies… -whatever you are looking for, you will probably find it in here eventually. The wines can be a touch tannic but will smooth out with an hour or two of decanting.

Xynisteri: Cyprus most important white variety guarantees the aromatic freshness and finesse of its wines. It responds with floral, citrus and summer fruit aromas, with botanical or mineral hints, a richer body and ageing potential, depending on the viticultural areas in which it is grown. It is also the most important variety (along with Mavro) in the production of Commandaria, the famous sweet wine of Cyprus.

Yannoudi: One of the rarest and most promising red varieties of Cyprus. The main characteristics of its wines are intense colour, lively red fruit and a well-structured mouth, supported by ripe tannins.

Yeast: Micro-organisms that convert sugar to alcohol and carbon dioxide in the process known as fermentation. The predominant wine yeast is saccharomyces cerevisiae.

Young: Wine with youthful characteristics in colour, aroma, and taste. It has not yet reached maturity, nor the peak of the characteristics it may offer us.

Zeolite: Mineral with soil improvement properties due to its crystallinity, which make it a valuable ally of the vine grower. As one of the few natural materials with a negative charge, it can bind positively-charged elements and compounds, which it then delivers to the plant.

Zitsa: Mountainous P.D.O. viticultural zone in the prefecture of Ioannina. The average altitude of the vineyards in the P.D.O. Zitsa zone is 650 meters. Vineyards on the slopes reach up to 800 meters. The annual rain height, the highest in Greece, can easily reach 1,1001,400 mm. The resilient white variety of Debina is grown in 95% of the vineyard. The wines of Zitsa are known for their stylish citrus aroma, the amazing acidity and the freshness in taste. Not to forget that Zitsa is one of the just three areas in Greece –the other two are Amyndeon and Rhodes– which traditionally produce sparkling wines.

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WINES & SPIRITS

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