Greek sweet wines They will make your life sweeter
Today Greek viniculturists make some of the most amazing sweet wines in the world, and you are invited on this unique journey where the senses of sight, smell and taste play an important role. The wine colours range from pale gold to deep purple; their aromas call to mind freshly-picked fruit and the desiccated, “rancio”—nutty—character that comes only after years of oaking; and their flavours range from a taste of glamorous intensity to a velvety character feel!
Greek sweet wines can be the perfect drink on any occasion and could easily turn into a cherished experience. All you wine lovers will no doubt find among the top quality Greek dessert wines the one that is perfect to your palate. And for all of you who look for the right combinations of wine and food, —whether the latter means an exotic dish or a complex last course, Greek dessert wines will broaden your taste horizons and win a special place in your heart!
Famous Vinsanto- the Nectar of Santorini
Vinsanto is produced exclusively on Santorini Island from the indigenous varieties of Assyrtiko, Aidani and Athiri. The grapes grow very ripe and concentrated, while retaining enormous amounts of acidity. After a week or so of drying in the sun and at least two years in large oak barrels, Vinsanto emerges as one of the most sumptuous golden nectars in the world.
Serving suggestions: Santorini’s fascinating, rich Vinsanto, with its refreshing acidity and huge extract, is to be enjoyed either on its own or deliciously matched with baklava or any other sweet pastry made with phyllo, as well as with chocolate, baked quince, and cakes. Vinsanto is also considered a savoury-sweet wine. Try it with dense, intense, creamy cheeses or even roasted meat stuffed with fruit and mince pies.
Muscat- The king of sweet wine
The rich, grapey aroma and balanced, fruity acidity of Greek Muscat wines have earned them a high place among the finest examples of their kind in the world. Candied oranges, gingerbread cookies, apple or apricot pie, white chocolate, fruit cake, feta and blue cheeses are a fine complement to the honey and citrus flavours of Muscats. The Muscat Blanc is cultivated in six CDO (controlled appellation of origin) areas; three of them are in the Aegean Sea: Samos, Lemnos, and Rhodes Islands. The other three are Patras, Rio of Patras, and Cephalonia Island in the Ionian Sea.
