It’s all Greek [Rosé] to Me


I was just in NYC for a week of true drink-toxing, and  sipped enough rosé to quench the thirst of a small island nation.

In fact, the best rosé I found came from an island nation, but surprisingly from a land-locked region. That region is the mountainous Amyndeon area near the border of Greece and Albania. I hadn’t dabbled in Greek rosé before, so when I discovered Kir Yianni 2013 Akakies at my favorite Brooklyn haunt, Vine Wine, I snapped that sh*t up.

This rosé was the vinous equivalent of everything I love about New York. Sassy, fresh, and genuine, the it was full of juicy red fruit–cherries, strawberries, a hint of summery watermelon–and finished with a tart, mineral-driven pow!

After a glass, the couch felt softer and the air cooler. After a second glass and a hunk of Asiago, the whole world seemed better.

Greek Rosé Uncorked:

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Laura Loves: This article on Greek wines.

Drinking until 4 am at NYC wine bars Pearl & Ashand Ten Bells.

Kir Yianni Ramnista for a red version of the Xinomavro Grape.

Fun Facts: Greeks consume the most olive oil worldwide, downing a whopping 50 liters per person annually.

Akakies is made from 100% the Xinomavro grape, a native Greek variety that translates to “acid-black.”

Amyndeon is the only regulated winegrowing area (PDO)  that produces rosé wines in Greece.

Amyndeon (or Amy as I call the place for short) was named after the great grandfather of Alexander the Great.

  • October 6, 2014
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