Food & Drink » Wine of the Week

2010 Assyrtiko by Gaia, Wild Ferment

Santorini, Greece

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$22 Retail

Greece, one of the oldest winemaking countries in the world, is producing a new generation of critically acclaimed wines. Assyrtiko is possibly the best white varietal from the island of Santorini. Vineyards full of 80-year-old vines are situated on steep mountains of volcanic rock and soil overlooking the Aegean. During vinification, the wine is fermented with wild indigenous yeasts and half is placed in stainless steel tanks, while the other half goes in French oak barriques. The result is an aromatic, bone-dry wine that offers citrus, apple and oak notes, a bracing concentrated minerality, a touch of spice and crisp acidity. Decanting an hour before serving is recommended. Drink it with oysters and other shellfish, tempura, sushi, poultry, eggplant dishes, grilled mushrooms, olives and feta cheese. Buy it at: The Wine Seller. Drink it at: Stella! and Lilette. — BRENDA MAITLAND

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