Savatiano

A white grape variety that finds its origin in Greece, more specifically in the region of Attica, surrounding the capital of Athens. The grape struggles with its image, as it has been the number one grape used for Retsina for a long time. A lot of low-quality Retsina was exported throughout Europe bringing much damage to the image of not only the grape variety of Savatiano, but for the whole wine industry coming from Greece.

Luckily Greek wines are being rediscovered and wine makers are starting to concentrate on higher quality Savatiano grapes. Because the grape has many faces, there is endless potential. A bit too often Savatiano is compared to Chardonnay, due to the creamy structure it can sometimes develop. It is the most planted white variety in all of Greece, and as said before it comes in many faces and forms. It can be very crisp and fresh, having aged on the lees, aging on wood, complemented with pine resin to even sparkling! Savatiano can do it all!

P.S. There are some good quality Retsina wines as well, but for that you do have to travel to Athens and have a taste in a local vineyard.

Aromas:
When Savatiano is getting vinified as fresh, crisp white we get aromas like pickled lemon, lime peel, citrus fruit, saline, and green herbs.
After aging on the lees, on top of above-described aromas we add riper fruit like yellow apple and honeydew melon. Aging on wood, the ripeness will of course increase will add notes of vanilla, oak and salted butter.

Due to the already present aromas of fresh green herbs and saline, the wine blends very well with subtle aromas of pine resin. This type is Retsina. A good made Retsina smells like a walk through a pine forest, after it just stopped raining, without the scent of pine overpowering the wine. It blends with pickled peels of citrus, yellow apple, and green herbs. A medium level of acidity keeps ensuring the freshness, while a fuller body increases its gastronomical potential.

Wine type
Aromatic full-bodied white

Colour
Medium gold

Food matching
Due to the different styles, the types of food will differ a little as well. With the basic styles I would go with lean to fat fish, always accompanied by mediterranean herbs. The full-bodied ones, and also the Retsina, can be beautifully matched with marinated white meat like pork, veal or poultry. Think of many mediterranean dishes, but also look to the Mexican, Caribbean or South-American cuisine.