The story began quietly some decades ago. At the time, the variety was virtually unknown in Greece and nearly extinct. But everything changed in the mid-70s, when Professor of Oenology Vassilis Logothetis “discovered” it in the region of Nafpaktia, west central Greece, and presented it to one of his students, Vangelis Gerovassiliou. The winemaker from Thessaloniki was the first to begin experimental vinification with the grape, initially at the Porto Carras winery and later on his own estate.

Today, Malagousia grapes are grown all over Greece and the name appears on many best selling labels. It stands out for its finesse, balance and aromatic qualities. Whether used in blends or as a single varietal, the grape produces wines of medium alcohol content, with an exceptionally expressive nose and aromas of flowers (rose), white-flesh fruits (pears, mango, peach), herbs (apple geranium, mint, sage) and citrus fruits (lemon, orange, grapefruit). In addition to outstanding dry wines, the variety is also used to make marvelous sweet wines.

PAIRINGS

Ideal with Greek and Mediterranean dishes, especially seafood, olive oil-based vegetable stews with fresh herbs, poultry, lightly-sauced pasta, pies, yellow cheeses and fresh vegetable salads. The barrel-aged labels are a good match with charcoal-grilled fish and white meat. As for the celebrated Malagousia dessert wines… they are best served with fruit tarts or extra syrupy, pan-baked sweets.