Kir-Yianni Akakies Rose 2015
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Robert
Parker
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This wine can be enjoyed on its own as an aperitif or matched perfectly with roasted chicken, dishes based on salmon or tuna and vegetarian dishes of the Mediterranean or Asian cuisine.
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Robert Parker's Wine Advocate
The 2015 Akakies Rosé is all Xinomavro and dry. This is a blend of two winemaking techniques: 90% of the must undergoes skin contact and 10% comes from the bleeding off of juice fermenting for red wine. Of late, I've been lavishing a lot of praise on this well-priced pink. I don't really see any reason to stop now. The initial nose--it was tasted very young this year--has a whiff of smoke, but that largely blew off. It should disappear as this settles in. It leaves a tightly wound Rosé with a red wine feel, showing complexity on the finish, focus and grip. The crispness and complexity make this just a cut above. The price is right, too.
Other Vintages
2019-
Wine &
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Robert
Parker
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Wine &
Spirits
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Robert
Parker
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. 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 depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.
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 Greek wine styles exists, made mostly from Greece’s plentiful indigenous varieties. After centuries of adversity after Ottoman rule, the modern Greek 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 for Greek wine 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 Greek wine varieties. Assyrtiko, the crisp, saline Greek wine variety of the island of Santorini, is one of the most important and popular white wine varieties, alongside Roditis, Robola, Moschofilero, and Malagousia. Muscat is also widely grown for both sweet and dry wines. Prominent red wine 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.