A Look into the Indigenous Grape Variety from Crete the Kotsifali Grape

The Kotsifali grape is an indigenous red grape variety from the Greek island of Crete. This grape is an essential component of many Cretan wines and is highly prized for its unique qualities.It is known for producing wines with medium to full body and moderate acidity. The grape is often blended with the Mandilaria grape to create wines with a deep ruby color and notes of dark fruits, herbs, and spices. The Kotsifali grape also produces rosé wines with fresh fruit flavors and floral aromas.

The winemaking tradition of Crete dates back to ancient times, and the island has a long history of producing wine. In the Middle Ages, Crete was under Venetian rule, and during this time, the wine industry experienced significant growth. The Venetians introduced new grape varieties and modern winemaking techniques, which helped improve Cretan wine quality.

Last month during Winephabet Street we explored the Kotsifali grape with Evan Turner the Wine Director/Sommelier at Krasi Meze + Wines restaurant in Boston. During the webinar, Evan shared his knowledge and experience with the Kotsifali grape, providing insights into the winemaking techniques used to create these unique wines. We also discussed the history and culture of the island of Crete and how it has influenced the region's winemaking tradition.

Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work through the alphabet exploring wine and wine regions one letter at a time. The show is live on the third Monday at 8pm (but does change depending on our schedules) and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us. It is sponsored by Dracaena Wines and Trio North Wildwood.

Grab a bottle of wine and watch the webinar or listen to the podcast.

Webinar

Podcast

Winephabet Street X is for Xinomavro

Welcome to Winephabet Street Season 1 Episode 24 X is for Xinomavro.

Winephabet Street is a monthly series where Lori Budd of Draceana Wines and I work our way through the alphabet exploring wine and wine regions on letter at a time. The show is live on the third Monday at 8pm and is free, but you must register to attend. Put it on your calendar, pour yourself a glass of wine and hang out with us.

We take you to Greece and discuss the Xinomavro grape and the wine it produces in this episode of Winephabet Street.

Xinomavro is the signature grape of the Macedonia region of Greece. It is grown predominantly in the Naoussa region. The name means acid black and is pronounced ksee-NOH-mah-vroh. For more on the pronunciation watch this video by Constantine Boutari. Otherwise, watch the webinar or listen to the podcast below as we talk Xinomavro.

Xinomavro is a wine that ages well. Can be drunk young or aged. As you will see in the webinar, I had a younger wine than Lori and there were some differences.

Alpha Estate 2016 Xinomavro Single Vineyard Hedgehog

Alpha Estate is located in the Amyndeon region of northern Greece. It was founded in 1997 by viticulturist Makis Mayridis and chemist-oenologist Angelos Latridis.

Hedgehog is a subregion of Amyndeon that has northern exposure and faces lake Petron and Mount Voras. The wine was cold soaked with skin contact and aged sur lies for eight months, then twelve months in French oak and twelve months in the bottle before being released.

I opened the wine about 15 minutes before Winephabet Street began. In hindsight, I should have opened it about an hour before. As the wine began to open the fruit flavors became apparent. The tannins in the wine do hold the flavors on your palate. At first I got a little of tapenade and tomato (yes tomato) and not much fruit. As time progressed there were some hints of plum and red fruit.

Listen to or watch the webinar. If you do find yourself drinking a glass of Xinomavro, I would love to hear your feedback on the wine.

The Webinar

The Podcast

It's All Greek to Me

Back in the early '90's (okay I am dating myself) I spent a week in Greece.  It was a spur of the moment trip to go visit a friend who had bugged me for years to visit her on the island her family was from.  Little did I know then that I would be marrying a person half Greek.  Yes, my mother-in-law is off the boat from Athens.

A week in Greece took me to two islands, Chios and Santorini.  I got the best tan I ever had and drank a lot of Heineken. I even got asked to go for a late night bite of beef stew with a guy from Zimbabwe (no I didn't go).

Wine wasn't even in my vocabulary then and I guess it might have been a good thing.  Fast forward to 2008 when I got asked (by the same friend I visited in Greece) to pour Greek wine for her church fundraiser.  In the past years that I have been pouring wine at this fundraiser (and drinking it too) I have seen a huge improvement in the quality of wine coming from Greece.

Last week I had the opportunity to take part in Wine Studio's Greek Wine Tasting.  I was quite blown away on the quality and think Greek wines have come a long way. They held up quite well on day 2 too.

We began with the 2012 Domaine Skouras Moschofilero, Peloponnese region.  This wine was fermented in stainless steel with no malolactic fermentation.

When I first opened it and took a sip two distinct things popped out at me.

• a strong honeysuckle aroma followed 
• a strong white pepper finish.

As the wine opened floral notes along with rosewater and some passion fruit appears.  Nice acidity and a little minerality has a nice fresh feeling on your palate as the wine finishes with hints of orange zest and white pepper. SRP $18

Next up was 2011 Domaine Sigalas Assyrtiko-Athiri, Santorini - This wine reminded me of a Riesling due to the petrol notes.  Nice quince scents with some red apple.  The palate was lemony with hints of petrol and a peppery finish. SRP $18

We then moved onto the Red a 2009 Alpha Estate Xinomavro, Hedgehog Vineyard, Amyndeon.  Amyndeon is located in the Macedonia region of Greece. This wine did spend one year in oak and that would explain the woody notes I found on the nose.  Nice black fruit aromas, standing out was boysenberry and clove with wood scents.  The palate had nice acidity and tannins, red and black fruit and a short black pepper finish.

My favorite for the evening was the Moschofilero.  My Greek husband wasn't around but did get to taste the next day and his favorite was the Xinomavro.

The Other Wines in the House

This week we take you to the Russian River and Greece.

We'll begin in California with a  2008 Castle Rock Russian River Valley Reserve Pinot Noir.  This had a garnet color with an initial bouquet of strawberries that lead to plum and vanilla.

The palate was dark fruit, somewhat cooked with oak and cinnamon.  The cinnamon spice was very pronounced on the finish as it lingered in your mouth.

Now we take a trip to Greece with a 2006 Vatistas.  This is a regional red wine of the Peloponese region of Greece.  The Peloponese region has the greatest concentration of vineyards in Greece.  This wine is a blend of 50% Agiorgitiko and 50% Cabernet Sauvignon.  The Agiorgitiko grape is a distinguished red variety grown in the Peloponnese region.

This deep ruby wine had a aromas of baked cherry, black currant, oak and a smoky cigar.  Put your smoking jacket on and the palate is filled with black fruit, and plum.  This is a very full bodied wine with slight tannins.

Hudson Valley Greek Wine Tasting

This Sunday I am pouring once again at the Ladies of Philoptohos Greek Wine and Food Tasting.  The event is being held at the Poughkeepsie Kimisis Greek Orthodox Church Hellenic Center in Poughkeepsie.  This is a great event to taste wines from Greece and to enjoy some fabulous Greek food!


I don't know what the selections are this year, but you may be in for a taste of Assyrtiko - a high acid white originally grown in Santorini, or Xynomavro, a red grown in Macedonia that is often compared to a Pinot Noir.   Last year there was a wine produced from Roditis, which is a pink skinned grape grown in the Peloponnese region that can be made into a white or rose wine.   I am sure there will be a bottle of Retsina floating around, wine infused with pine resin.  (I am not a fan of it, but it is something you have to try once)   You can read about the tasting last year by clicking here

There is still time to purchase your tickets.  Come taste some Greek wine with me.  Actually I'll be pouring it for you.  Tickets can be purchased by clicking here.

Greek Wine Tasting

Come visit me on Sunday at the the Kimisis Church Hellenic Center for a Greek Wine and Cheese Tasting 3pm - 6pm. Cost to attend is $25.

I will be pouring ">Kappa-Amyndeon Xinomavro- “Klima” and the Vatistas Monemvasios Red wine and am told there will be lots of great food and desserts to munch on. (My family favorite Greek cookie is the one with the powder sugar on top)

A little bit about the wines I'll be pouring...
Vatistas Monemvasios Red 2001 -

A blend of the indigenous varieties 40% Agiorghitiko, 30% Mavroudi and 30% Thrapsa. It has deep ruby color, aromas of black currants and olives. Good acidity and good ripe tannins that leave a lingering aftertaste. It best goes with meats, game and yellow cheeses. Aged in French oak for one year.

Kappa-Amyndeon Xinomavro - Klima -2005 -

Has a Pinot-like elegance, with pretty spice, dried cherry and berry flavours. Structured and balanced., Produced 100% from Xynomavro. Conservation time: 5-7 years. Produced: 25,000.

Greek Wine

Get your own at Scribd or explore others:

There will be many more wines poured both red and white. Come join me on Sunday!!

Stop and say hi and bring me a plate of my favorite cookies:)