Agiorgitiko is a fragrant red-wine grape native to Greece's Peloponnese peninsula. It is one of the country's most widely planted wine grapes after Xinomavro, and goes by a number of local synonyms. Agiorgitiko is the sole variety permitted in the Nemea appellation and performs admirably well in the hot Mediterranean climate there.
Characteristics
Agiorgitiko is a remarkably versatile grape variety, and is used to make everything from light rosé wines to rich, full-bodied red wines with dark fruit flavors and plush tannins. Barrel maturation, not just in oak, but in a range of local and imported woods, is increasingly used in Greece to assist Agiorgitiko's ageing process.
When not produced as a varietal wine, Agiorgitiko blends favorably with Cabernet Sauvignon.
Ideal climate/regions
The variety's versatility has led to it spreading across Greece and to other warm growing regions, but the best wine made from this grape is in the higher-altitude vineyards of Nemea. Here the semi-mountainous vineyards between 450 and 650m (1350-2000ft) allow full ripeness of flavor with enough acidity and structure to keep the wine balanced.
Agiorgitiko in the vineyard
At lower altitudes, and with less care taken, Agiorgitiko wines can be flabby and uninspiring, lacking in acidity and character. It can also be rather a challenge in the vineyard, as it is susceptible to both mildew and rot.
Etymology
Agiorgitiko means "St George's Grape", and is probably named for a chapel in Nemea. It is thought to be one of Greece's oldest varieties, and has been historically associated with the demigod Heracles – Nemea wine is often called the "Blood of Heracles".
Synonyms
Aghiorghitiko, Agiorgitieo, Mavro Nemeas, Mavroudi Nemeas, Mavrostaphylo Mavraki, Saint-George.
Food pairings for Agiorgitiko wines
With its dark fruit flavors and plush tannins, food pairings for Agiorgitiko are generally on the hearty side. Think veal or beef stew ("stifatho") or a green peppercorn steak.
As much inspiration for wine and food matching can be drawn from the wine's region of origin (local foods often pair easily with local wines – at least, certainly in areas with a long winemaking tradition and food culture). As such, any number of Greek-styled lamb-based dishes would go well with an Agiogitiko.
However, it is worth bearing in mind that, given the variety's ability to be molded into multiple different styles, food pairings will have to be adaptable.
