The Peloponnese area, also called “Morea” by the Venetians in the Middle Ages, is a region of southern Greece rich in tradition, history, and of course in absolutely unique wines.

The wines of the Peloponnese

The wines of the Peloponnese are different, they change according to the grape varieties grown in the region and have a flavor enriched by the Mediterranean characteristics of the territory, characterized by internal mountainous territories and indented coasts on the sea.

In the Peloponnese region, we can recognize numerous wines protected by “PDO”.

Here is a list of the most important Peloponnese wines:

• Agiorgitiko,
• Mavrodaphne,
• Moschofilero.

Agiorgitiko

Agiorgitiko is a black grape variety typical of Greece, which is supposed to be indigenous to Greece. The locality where Agiorgitiko is typically cultivated is that of Nemea, located in the Peloponnese.

Usually, the wines deriving from Agiorgitiko are characterized by their softness on the palate and their high tannins, they are often fruity and have a very slight acidity and a low body.

Of Agiorgitiko there are numerous productions, some of which can lend themselves to aging, while the most interesting production is probably that of Nemea, where not only Agiorgitiko grapes are sometimes used to make rosés, but also use of this wine combined with some fruits, in particular the plum, to create flavored wines.

Mavrodaphne

The red grapes of Mavrodaphne (“Μαυροδάφνη”) are used for the preparation of the homonymous wine typical of the Peloponnese.

Mavrodaphne wine has a dark red color and is characterized by being strongly tannic, with a strong flavor.

Another use, less frequent, is that typical of Corinth, where Mavrodaphne wine is used blended with raisins, for dessert wines.

The aroma of this wine is often associated with black berried fruits, while the flavor is easily presented as slightly sweet.

Moschofilero

Moschofilero (“Μοσχοφίλερο”) is a white grape variety typical of the Peloponnese from which wine with the same name is obtained.

The aromatic richness of the moschofilero, its slightly spicy flavor, and slight acidity, its color often tending to rosé, make this wine a fresh portrait of the Hellenic Mediterranean.

Some aromas that are easily perceived in moschofilero wines are green apple and citrus fruits (especially lemon).

In fact, in addition to the Peloponnese, it is common to find productions of this wine also in the Hellenic islands, where it is highly appreciated.

It is recommended to combine the moschofilero with dessert or fruit.