Mandilaria

Mandilaria is a red grape variety that is primarily found in the Aegean Islands, Greece. It is known for producing deeply colored wines with a robust character. Mandilaria is often blended with other grape varieties to soften its tannins and add complexity to the wine. This grape variety is an integral part of the winemaking tradition in the Aegean region, contributing to the unique wine profiles that reflect the terroir of the islands.

Characteristics

Mandilaria grapes are small with a thick skin, which is a significant factor in the deep coloration of the wines produced from this variety. The wines are typically high in tannins and acidity, making them suitable for aging. On the palate, Mandilaria wines can offer a range of flavors from red fruits to herbal and earthy notes, depending on the vinification methods and whether the wine has been aged in oak.

Regions

While Mandilaria is found across the Aegean Islands, it is particularly associated with Rhodes, Crete, and Santorini. Each of these islands has its own microclimate and soil composition, which can influence the expression of the Mandilaria grape in the wines produced. In Crete, for example, Mandilaria may be blended with Kotsifali to create a balanced and aromatic wine. In Rhodes, it is often blended with other local varieties to produce wines that are capable of aging well.

Viticulture

The cultivation of Mandilaria grapes requires attention to the vine's exposure to sunlight and the control of yields. The grape's thick skin makes it resistant to some vine diseases, but its late ripening can pose a risk in cooler vintages. Viticulturists in the Aegean Islands have developed practices to optimize the ripening of Mandilaria, including careful pruning and site selection that takes advantage of the region's sunny climate.

Wine Styles

Mandilaria is versatile in winemaking, contributing to a range of styles from dry red wines to more sweet and fortified wines. The traditional dry red wines made from Mandilaria are known for their deep color, high tannins, and potential for aging. In some regions, Mandilaria is also used to produce rosé wines, offering a lighter, more aromatic alternative to the robust reds.

Food Pairing

The robust nature of Mandilaria wines makes them well-suited to pairing with a wide range of foods. Their high tannin content means they can complement fatty and protein-rich dishes, such as grilled meats and aged cheeses. The wines' acidity also makes them a good match for tomato-based dishes and a variety of Mediterranean cuisines.

Conservation and Future Prospects

The interest in indigenous grape varieties and the unique wines they can produce has led to a renewed focus on Mandilaria. Winemakers in the Aegean Islands are experimenting with modern viticulture and winemaking techniques to enhance the quality of Mandilaria wines and showcase their unique characteristics. This includes the use of controlled fermentation temperatures and aging in oak barrels to soften the tannins and integrate complex flavors.