The grape variety Mandilaria

Mandilaria is a traditional red grape variety indigenous to Greece, particularly renowned in the Aegean islands such as Rhodes, Paros, and Crete. The grape yields wines with a deep ruby hue and a robust tannic structure. Aromatically, Mandilaria is characterised by intense notes of black cherry, ripe plum, and wild berry, complemented by subtle hints of dried herbs, violet, and sometimes earthy or spicy undertones. On the palate, the wines are assertive, with pronounced tannins and vibrant acidity, delivering a firm and slightly rustic mouthfeel.

Mandilaria is often vinified either as a single varietal or blended, especially with lighter aromatic grapes like Monemvasia, to create more balanced wines. The range of styles spans from youthful, fruit-forward reds to more structured, oak-aged expressions, as well as elegant rosés noted for their fresh red fruit profile.

Ideal food pairings include grilled or slow-cooked lamb, hearty stews, and robust Mediterranean dishes featuring aubergine, olives, or spicy tomato sauces. It also pairs well with aged cheeses and charcuterie, making it a versatile choice for a range of traditional Greek and Mediterranean cuisine.