Aidani Carmenere Ice Wine Roditis
One of the most ancient of the Greek grape varietals, Aidani has been cultivated on and around the Cyclades for millennia for its versatility and gently pleasing aromatic qualities. Wines made primarily with Aidani grapes tend to have a milder alcohol content than other classic Greek wines, and relatively low acidity. This makes Aidani wines a perfectly pleasant accompaniment to a wide range of traditional Greek foods, and equally pleasant to drink chilled at any time under the Greek sun. Nowadays, Aidani grapes are mostly likely to used as a blending grape, often being mixed with Assyrtiko grapes to balance out and mellow the acidity and high alcohol content found in them.
As a blending grape, the Aidani offers light, delicate floral tones, often reminiscent of a Muscat. On the island of Naxos, it has been traditionally blended with the Athiri grape to produce the island's signature sweet wine, Apiranthos, where the subtleties of the Aidani grape are really allowed to shine through. However, elsewhere in Greece you are far more likely to find the blend of these two distinctive grapes in dry white wines, where the Aidani is used primarily not for its flavor, but for its aroma and mellowing effect.
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?
The deep blue colored grapes of the Carmenere varietal have their origins in France, where they are still listed as one of the elite grape varietals allowed by French law for the use in Bordeaux wines, generally regarded to be the finest in the world. However, the use of Carmenere grapes in France has been dwindling for many decades now, and it has been in several New World countries where they have seen their renaissance. Although still mostly used as a blending grape, single variety Carmenere wines are greatly sought after as a result of their deep, complex aromas, stunning blood red color and the fact that the grapes, when processed at optimum ripeness, carry some fascinating flavors, including chocolate, tobacco, and spicy cherry notes.
This vividly rosé colored grape varietal has been grown in and around the Attica region for centuries, and due to its elegant characteristics and fantastic flavors, it has gained popularity all over Greece over the past twenty-five years. Nowadays, you'd be just as likely to find vineyards growing Roditis grape varietals in the Peloponnese mountains, in Thessaly, Macedonia and many other parts of the country. Indeed, on the slopes of the Peloponnese, Roditis grapes are exclusively grown for the production of the wines of AOC Patra, where the award winning dry white wines of the region are made from 100% Roditis grapes, and are prized by wine collectors and Greek wine fans alike.
Roditis grapes produce the best results when they are cultivated to relatively very low yields, with the mountainous slopes giving them both the perfect amount of sunshine and the unique range of minerals in order to ripen and maintain their delightful flavor. Wines made from Roditis grapes tend to hold quite strong citrus flavors, making them an ideal drink for refreshment on a hot day. Their long, complex after-tastes are what they are most revered for, making them a great accompaniment for the local seafood cuisine of the region they are grown in.
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?