Ice Wine Mavrodaphne Single Malt Scotch Scotland Islay
In the Archaea region, high in the Northern Peloponnese mountains, the predominant grape varietal grown is the prized Mavrodaphne. Meaning 'Black Laurel', the Mavrodaphne grapes have extremely dark skins, and ripen slowly under the Greek sunshine, helped by the mineral rich soils the vines thrive in. This grape varietal is mostly used to produce the opaque, inky fortified wine of the same name, which is popular all over Greece and elsewhere in the world. This fortified wine allows the grapes to really show off their complex and fascinating flavors, which range from a rich marzipan to flavors of bitter chocolate, sweet coffee, dried figs and prunes, as well as plenty of jammy fruit notes.
Mavrodaphne is produced in a traditional method which involves leaving the grape juice exposed to the sun in large vats, before having its fermentation halted by the addition of various distillates taken from previous successful vintages. This mixture contains plenty of residual sugar, which gives the end result its characteristic sticky sweetness, and also helps with the next fermentation process, which typically takes place in large underground cellars. The final product is a heady drink, absolutely bursting with unusual, rich and sweet flavors and carried in a dark and slightly viscous Port-like liquid.
Mavrodaphne grapes are also used for the production of still red wines, but are generally blended with varietals such as Agiorgitiko or imported grapes like Cabernet Sauvignon. Mavrodaphne grapes are excellent for mellowing more acidic varieties, and producing deliciously rounded wines, which have taken the international market by storm in recent decades.
Additional Information on Greek Wines
Greek Wines
Ancient Greek Wines – A Brief History of Wine in Greece
The Myth of Dionysus, Greek God of Wine
What is Retsina?
Situated at the southernmost point of the beautiful Scottish Hebridean Islands, Islay is a single malt scotch whisky region of true character, history and distinction. With a history of whisky production which stretches back to the thirteenth century, Islay whiskies today are all about authenticity and expressing the unique character of this stunning, windswept island. While there have been dozens of distilleries on the island throughout the ages, today there are just eight, and each have their own interpretation of the classic Islay style.
This whisky region is one of only five in the British Isles which benefits from legal protection, meaning the distinctive characteristics of Islay single malts can continue to be made in a time honoured fashion for future generations to enjoy. This also means that traditions can be upheld, modern methods and short-cuts are kept at the door. Partly because of this reverence for doing things the old-fashioned way, Islay has become a major port of call in whisky tourism, something which has boosted the fortunes of the island in recent years.
The main feature of Islay single malt whisky is its extraordinary smokiness and peatiness - indeed, the whisky is produced by malting the barley over burning peat, which infuses the whisky with powerful flavors known as phenols. The whiskies of Islay also have a distinctly briney note about them, too, reflecting the island’s close and tempestuous relationship with the stormy North Sea.