You don’t need a reason to celebrate to enjoy a glass of Kir-Yianni’s delicious dry sparkling rosé wine, Akakies. The wine comes from the PDO zone of Amyndeon in Northwestern Greece and is made from 100% Xinomavro, one of Greece’s noblest grapes.
Akakies is bright pink, “cherry” colored, as the winemaker describes it. It has a juicy nose, redolent of strawberry and cherry but with underpinnings of Xinomavro’s more typical vegetal character, too. I love Akakies’ rich, complex flavor and its refreshing acidity. It has a long aftertaste.
We celebrated the end of shooting of “Ti Tha Fame SImera, Mama” with a case of Akakies. That day, I had cooked papoutsakia (meat-stuffed eggplants) and a traditional vegetable stew from Ikaria called mageirio, which is “ladero,” – characterized by the copious amount of olive oil it calls for. Akakies sparkling was a beautiful match to both. It also goes very well with spicy food, Asian cuisine, and typical Mediterranean oily fish, such as sardines. It’s pretty good with salmon, too!
So, point of the story: Greek wines are a growing phenomenon and Akakies is a great example of why. For more info, visit: http://www.kiryianni.gr