Ktima Pavlidis Thema Rose 2017
This versatile rosé pairs well with almost any Mediterranean cuisine: pasta, pizza, seafoodsoup, roasted fish, mushrooms and white meat. It is also great alone as an aperitif.
While winemaking in Drama dates back to antiquity, the region did not emerge onto the modern winemaking scene until the 1980s. Ktima Pavlidis was created in 1998 with 160 acres of estate vineyards planted with a mix of international and indigenous Greek varietals. The Ktima Pavlidis winery and vineyards are located in the region of Drama in Eastern Macedonia. This region is surrounded by mountains on three sides, and by the Aegean Sea to the south. This unique topography provides the estate vineyards with a special microclimate, with cool winds during the night that prolong the ripening period and give the grapes the opportunity to ripen slowly and evenly. All wines are made exclusively with estate-grown fruit, in order to control the quality of production. Each of the estate vineyards has an on-site weather station which allows the viticultural team to closely monitor conditions during the growing season, ensuring that grapes are harvested during optimal ripeness. The grapes are hand-harvested at night and refrigerated during transportation in order to take advantage of the cooler temperature and preserve the varietals’ aromatics and natural acidity. At the estate’s modern winemaking facility, the team uses a gentle approach, utilizing light crushing, temperature-controlled maceration and gravity-flow transfers in order the faithfully preserve the characteristics of the grapes without over extraction or harsh tannins. The resulting wines from Ktima Pavlidis are high-quality, terroir-driven wines with enjoyable aromatic and flavor profiles, with a distinct and recognizable personality.
A picturesque Mediterranean nation with a rich wine culture dating back to ancient times, Greece has so much more to offer than just retsina. Between the mainland and the country’s many islands, a wealth of wine styles exists, made mostly from Greece’s plentiful indigenous varieties. After centuries of adversity after Ottoman rule, the modern wine industry took off in the late 20th century with an influx of newly trained winemakers and investments in winemaking technology.
The climate—generally hot Mediterranean—can vary a bit with latitude and elevation, and is mostly moderated by cool maritime breezes. Drought can be an issue during the long, dry summers, sometimes necessitating irrigation.
Over 300 indigenous grapes have been identified throughout Greece, and though not all of them are suitable for wine production, future decades will likely see a significant revival and refinement of many of these native varieties. Assyrtiko, the crisp, saline variety of the island of Santorini, is one of the most important and popular white varieties, alongside Roditis, Robola, Moschofilero, and Malagousia. Muscat is also widely grown for both sweet and dry wines. Prominent red varieties include full-bodied and fruity Agiorghitiko, native to Nemea; Macedonia’s savory, tannic Xinomavro; and Mavrodaphne, used commonly to produce a Port-like fortified wine in the Peloponnese.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.
Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.