heteroclito cave & bar a vin

G R E E K V I N E Y A R D ASSYRTIKO …VOLCANICWHITE What more can be said about this noble, delicate, multifaceted and complex variety? It is considered one of the most important and exception- a l native varieties and has received globa l recognition. Born in the vol- canic island of Santorini, it managed to adapt with great success to many other areas ofGreece. Thus, it is found inAttica, northernGreeceandthePelo- ponnese. Wines from Santorini have inherited the island’s character and the strong presence ofminerals and hon- ey is noticeable in their aroma. Their distinctive feature is however their vivid acidity. Wines of this variety from mainland Greece are fruitier with a distinctive citrus fruit flavour but rather thin-bodied. The pa late a lso recognises notes of herbs, tea and dry nuts. Apart from dry wines, Assyrtiko is the main variety in the renowned and multi-award-winning sweet wine Vinsanto fromSantorini. Tips Since it is a white wine, it is served chilled. ItaccompaniesLadotyri chee- se and Kefa lograviera cheese and many Mediterranean dishes. Assyrtiko is one of thefewlocalwhitevarieties to withstand ageing. Wines that have matured in barrels remain interesting even after ten years. AVGOUSTIATIS …MELODICRED Avgoustiatis is a red variety for those restless wine enthusiasts who seek new and interesting vinic adventures. It seems that it first appeared on the island of Zakynthos (Zante) around the 14th century and from there it spread to the western part of the Peloponnese. Nowadays, it is found in those twoareas insmall-scalevine- yards. It has a vivid colour with an aroma of ripe red fruits and Mediter- ranean herbs. Its thin tannins make its taste soft and “round”. Tests indicate that it is “barrel-friendly” and itusu- ally relaxes in it for a year at least. When bottling time arrives, it could act either as a “loner” or as a “team player” as far as interaction with oth- er Greek or foreign red varieties are concerned. Tips The mi ld red is at its best when served at 18 °C and in summer even at 16 °C. A fresh Avgoustiatis wine could be paired with an eggplant sa lad and an aged one with more spicy flavours, such as Kopanisti cheese. VILANA …CRETANWHITE In red-dominated Crete, the Cretan white variety Vilana excels and cov- ers around 350 hectares of land, in the areas of Heraklion and Lasithi. The name dates back to the era of the Venetian occupation of Crete and it was the name given to a certain type of castle. As a true Cretan it has strong personality and unique char- acter. The white wines are dry. The nose and the pa late can discern scents of lemon, orange, pear, jasmine and herbs. Another strong point of the variety is itsmediumacidity combined with good alcohol levels that facili- tate blending with other varieties. Its aftertaste isusuallysoftbut leng- thy. Although it was introduced as a freshwine, it is nowadays often found relaxing in oak-barrels. Tips Best served at 10-12 °C. Best mat- ches: Mastelo cheese from the island of Chios, cheese crepes, a variety of vegetables or some bread with hu- mus. A fresh Vilana wine is destined for immediate consumption but one that has matured in barrels could improve for up to five years. Projecten_Layout 1 10/25/2012 4:55 PM Page 5