Winemaker Notes
Pair with fresh oysters, mariniere mussels, pan seared scallops, fish with lemon, olive oil and capers.
Professional Ratings
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Wine & Spirits
Vassilis Tsaktarli set up this winery with Vangelis Gerovassiliou in 1998. Together, they now farm 120 acres of vines on the limestone and clay foothills of Mount Pangeon. This assyrtiko, vinified in stainless steel, is a savory, powerful white. There’s no real fruit to speak of; just salt, chalk and herbs, carried in a broad, oily texture that has an almost tannic grip. This is designed for the dinner table, to serve with a creamy salt cod dip, or something equally rich.
A crisp white variety full of zippy acidity, Assyrtiko comes from the volcanic Greek island of Santorini but is grown increasingly wide throughout the country today. Assyrtiko’s popularity isn’t hard to explain: it retains its acid and mineral profile in a hot climate, stands alone or blends well with other grapes and can also withstand some age. Somm Secret—On the fairly barren, windswept Mediterranean island of Santorini, Assyrtiko vines must be cultivated in low baskets, pinned to the ground. The shape serves to preserve moisture and protect the growing grapes in its interior.
As one of the few continental-climate, mountainous growing areas of Greece, Macedonia produces notable, high-quality red wines. Xinomavro is its star variety, capable of making a spicy and age-worthy red.