heteroclito cave & bar a vin

G R E E K V I N E Y A R D NEGOSKA …REDUNIQUENESS Whether you call it Popolka or Negos- ka, it is the same high status red vari- ety from northern Greece. Its origins justifythenameand its rarecharacter. Its name comes from the word Negus, the Slavic name of the town of Naousa. Although it covers only 70 hectares of land, it is considered one of themost important red varieties. It is rarely tasted a lone. Usua lly we find it blended with another local red star, the variety of Xinomavro. It may not play the leading role in those Appellation of Origin Goumenissa of Superior Qua lity wines but could easily win the Oscar for Best Sup- porting Actor. Its fruity character, hints of chocolate, deep red colour and round, velvety tannins transform these wines and tame the wild, harsh and tannic Xinomavro. Next time you meet, give it the attention it deserves and focus on its virtues. Tips Best served at 22-24 °C. Idea l match: A spicy Metsovone cheese, siglino (cured pork) from Mani and rich meat based dishes. This wine, a must for any wine enthusiast, has huge ageing potentia l. Thus, it can be kept for 8-10 years. DEBINA ….ANORIGINALVARIETYFROMEPIRUS This white variety from the area of Ioannina underlines the high impor- tance of loca l varieties. It resem- bles no other internationa l variety and is the best ambassador of its terroir. The cool climate of the area has given it a certain edge and thus it can produce mi ld dry wines, high- qua lity sparkling or semi-spark- ling wines with or without residua l sugar. When in glass and after the essentia l tilting, we discern scents of green apple and notes of cinna- mon. In its sparkling version, bub- bles move around the glass and revea l green and yellow fruits and delicious hints of brioche and bis- cuits. It has a pleasant mouth feel endowed with uplifting freshness. Fortunately, its aftertaste is last- ing and refreshing. Such a variety deserves centre stage attention to explore its virtues. Tips Both sparkling and dry Debina whites want a cool environment and pair rea lly well with Greek dishes and strong cheeses like Ladotyri cheese. XINOMAVRO …THEPRIDEOFTHENORTH Both ha lves of its name, Xino “sour” and Mavro “black” denote its main qua lities. It is a sharp deep-colou- red variety. It has a long vinic histo- ry and many other names like Naousa Black, Naoustino Black and Xino- gakltso. The art of winemaking was discovered in the era of Maron and according to certain information, one of the varieties that were culti- vated in eastern Macedonia was Xinomavro. In our days, it is found in the areas of Naousa, Goumenissa, Amintaio, Grevena, Ki lkis, Florina, Kozani, Pella, Trikomo, Siatista, Vel- ventos, Mount Athos, Ossa, Rapsani, Ioannina, Magnesia, Kastoria and Trika la. It covers more than 1800 hectares of land and produces dry red wines (young or aged), rosé wines (soft or sparkling), sweet wines and, lately, white wines. It has a bouquet with scents of red fruits, plum, gooseberry and spices. How- ever, its trademark is the scent of sun-dried tomato. It has a rich, oi ly mouth feel with round tannins and good length. Tips Dry red wines are best served at 18 °C, sparkling rosé wines prefer 8- 10 °C and white wines 10-12 °C. It pairs well with spicy cheeses, any tomato-based dish, sausage and piz- za. It is a variety suitable for age- ing that can easi ly go beyond the decade. Projecten_Layout 1 10/25/2012 4:55 PM Page 19