heteroclito cave & bar a vin

G R E E K V I N E Y A R D LIATIKO …EARLYRED Another red grape from Crete, from the areas of Heraklion and Lasithi in particular . It dates back to the 2nd and 3rd century. The name denotes its early character. Cretan Liatiko holds a lready two records: It is one of the oldest Greek varieties and the earliest Greek variety. Apart from its rapid ripening Liatiko is a lso known for its scent of ripe fruits, its soft mouth feel and its low acid- ity. When served, it is easily recog- nised by its chestnut colour and the ripe scents of oxidation. Its imposing presence is found in velvety dry or aromatic sweet wines. It is often blended with red variety Mantilaria in some very interesting labels. Tips The dry red is best served at 18 °C and the sweet red at 8-10 °C. The first is an idea l match for Anthotiro cheese, mussels and snai ls and the second pairs nicely with fruitcakes. Both types can age but the sweet red will last longer. MALAGOUZIA …THEUP-AND-COMINGWHITE This variety with such a nice name is the new white celebrity. However, it is not a newcomer. Back in the 1970’s it had a lready made its appearance in vineyards but very few people knew about it. In recent years, some deter- mined wine producers and experts managed to revive it and is now con- sidered the newnative star. Its rise to fame began in Ha lkidiki, a lthough it originates from Aetolia-Acarnania, and it soon spread to other viticultur- a l areas of Greece. It is used in dry and sweet wines, fresh or aged and has an exquisite and expressive aro- ma of peach, lemon, rose, basil and pepper flavours. It has a full and round taste. It is one of those wood- friendly varietieswithwood adding to its complex nature. Tips Ma lagouzia from a barrel is best served at 12-14 °C. Stuffed vine leaves and courgette patties can easi ly ...attract a Ma lagouzia wine. It can a lso be paired with Kopanisti cheese. If not opened, a dry red wine bottle can last for approximately 4 years and a sweet red wine bottle for 5-7 years. MANTILARIA …THESCARLETISLANDER Paros, Rhodes and Crete have a com- mon element. An enviable, shining and scarlet element: The Mantilaria or Mandi laria variety. Having been praised in ancient times and having participated in the renowned Ari- ousios wine of the island of Chios, it is nowadays considered one of the most promising red varieties. Work- ing with this variety causes great enthusiasm among wine producers who find its wi ld nature and fierce tannins very exciting. Meanwhi le, wine lovers broaden their vinic hori- zons. Key features are its deep colour, the complexity of the scents where ripe fruits lead to earth ly, anima l notes such as leather, its strong mouth feel and lengthy ta- ste. In an effort to tame it, wine producers often blend it with other mi lder varieties like white Monem- vasia in Paros or Kotsifa li in Crete. These well-ba lanced wines leave their own loca l and indelible mark. Tips Room temperature is ideal for Man- tilaria. To add to the experience pair it with an eggplant salad or salami from the island of Lefkada. The tough nature ofMantilaria calls for barrel ageing. The variety is then tamed and evolves to a great red wine. Projecten_Layout 1 10/25/2012 4:55 PM Page 11