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Discovering Asproudi, a Re-Emerging Greek Grape (#WinePW)

 

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For this month’s Wine Paired Weekend event, Wendy of A Day in the Life on the Farm, has invited us to explore new to us wines and grapes. My new to me grape, the Greek variety, Asproudi.

Every time I go to Greece, I try to hunt down new to me grapes. I love me some Assyrtiko and Malagousia. But you can’t spend your whole life drinking just two grapes! And I’ve barely scratched the surface of what Greece has to offer. Sometimes I pre-order wines and have them delivered to my friends. But I love to browse in shops. One of my favorites is Alfa Sigma Wine in Syntagma Square.

Cava Alpha has a great variety of wines. It also has really friendly and knowledgeable staff. The last time I visited, I was happily browsing when someone asked me if they could be of help. Usually I brush off people because I want to take my time examining labels. I started to do that when he started making recommendations for basic “entry level” Greek wines. I told him that, actually, I was interested in finding some Fokiano, Liatiko, Athiri, or Kidonitsa. He stopped, looked at me at me in surprise, and said something like, “Oh, you like the weird the ones.”

I love that moment when people realize you’re not a tourist.

Then he started recommending things like Lagorthi, Asproudi, Messenicola, and yes, even a few Kidonitsas. Thanks to him, I discovered Monemvasia Winery and Asproudi.

Monemvasia Winery and Asproudi 

In 1997, the Tsimbidis family founded Monemvasia Winery in Monemvasia, Laconia, Peleponnese. Their goal: to reinvigorate little-known grapes lost in time. The Tsimdibis family took its time with its winery. They devoted their first years to the study of local varieties and experimenting making wines with them. It wasn’t until 2005 that they even began to plant. Now, they are the proud growers of a collection of rare varieties, uniquely encompassing Monemvasia*’s terroir in their 30 hectares of organic vineyards.

One of those varieties is Asproudes (Ασπρούδες). If you Google Asproudes or Asproudi, reviews of Monemvasia Winery’s wine are just about the only thing that comes up. A testament to how rare this grape is. It seems from my reading, that Asproudes may not be one grape but a group. In fact, the name itself means simply “whites” in Greek.

Whatever they are, Asproudes are usually planted together, harvested, and vinified at the same time.

Monemvasia Winery Asproudi, 2018

I’m still unclear about whatever grape(s) ended up in here. But I do know that the wine, produced under the PGI Peleponnese designation, fermented in stainless steel then spent five months ageing (also in steel) in the lees with periodic stirring.

Brilliant lemon in the glass with an intense floral and fruity perfume. Big ripe, juicy, sweet Bartlett pear decorated with attar of lemon blossom. Intoxicating. A broad palate lifted by bright acidity, this wine tasted exactly like it smelled. Yum. I want another bottle.

I paired this with a lemony crab pasta which, while pretty tasty if I do say so, did somewhat overwhelm the wine’s floral notes.

*Monemvasia is the name of the winery, a municipality on the east coast of the Peleponnese, a town on a small island off the coast of the Peleponnese, AND a “grape”. But that latter is a longer story.

Keep the discoveries going!

Don’t forget to check out what new to them grapes (and pairings!) the rest of the #WinePW crew found!

• • A Day in the Life on the Farm invites you to  Join in the Fun as We Explore New Varietals and Share our Discoveries 
  • Culinary Adventures with Camilla is Exploring Pineau d’Aunis Rosé: Two Bottles and Chicken Two Ways 
  • Crushed Grape Chronicles shares Nosiola – a disappearing Northern Italian variety 
  • Our Good Life discovers Montepulciand d’Abruzzo and Italian Stuffed Peppers 
  • Avvinare is Exploring Ancient Grapes Prokupe and Vranac At Kosovo’s Stone Castle 
  • The Quirky Cork shares Discovering Asproudi, a Re-Emerging Greek Grape 
  • Wineivore introduces us to  Biodynamic Portugese Sparklers with Goan Cuisine 
  • ENOFYLZ Wine Blog serves up A Taste of Castelão; 2017 Casal Figueira “Tinto” 
  • Cooking Chat has a Pork Tenderloin Pasta Recipe with a New Italian Wine 
  • Vino Travels pours Barone di Serramarrocco Pignatello with Barbequed Ribs 
  • Gwendolyn Alley Wine Predator invites us to  Discover Portugal’s Native Grapes in Esporão Organic Blends Paired with Alentejo Pork and Clams and Discover Portugal’s Native Grapes From Three Regions Paired with Peri Peri Chicken