Vardea is a rare white grape variety indigenous to the Greek island of Zakynthos. It produces wines that are typically medium-bodied with refreshing acidity, making them highly appealing to lovers of crisp, aromatic whites. On the nose, Vardea offers a delicate bouquet of citrus blossom, white peach, and green apple, complemented by subtle herbal undertones and hints of wet stone. The palate is marked by lively flavors of lemon zest, ripe pear, and a touch of salinity, contributing to a clean and persistent finish.
The primary winegrowing region for Vardea is Zakynthos, particularly in the western coastal zones where the grape thrives in limestone-rich soils and benefits from the moderating influence of sea breezes. Vardea is most commonly produced as a dry white wine, but some winemakers experiment with fuller-bodied or even slightly oxidative styles that enhance the grape’s complexity and mineral character.
Ideal food pairings include fresh seafood dishes such as grilled octopus, shellfish, or sea bass carpaccio. Vardea also pairs harmoniously with Greek mezze, lemon-herb chicken, and light salads. Its bright acidity and savory minerality complement Mediterranean cuisine, making it a versatile choice for a variety of culinary experiences.