The grape variety Mandilaria

Mandilaria is a notable red grape variety native to Greece, especially prevalent in the Aegean Islands, with its origins most strongly associated with the islands of Rhodes and Crete. Wines produced from Mandilaria typically display deep ruby hues and robust tannic structure. The aromatic profile is marked by dark cherry, black plum, wild berry, and subtle notes of dried herbs and spice, often underscored by earthy undertones.

On the palate, Mandilaria wines are generally medium to full-bodied, showcasing brisk acidity, pronounced tannins, and flavors aligning with dark fruit, licorice, and sometimes hints of smoke or leather, especially when oak-aged. The grape is often used in blends to provide color, structure, and longevity, but single-varietal expressions are increasingly celebrated for their character.

Mandilaria thrives in the warm, sun-drenched vineyards of the Cyclades, Dodecanese, and Crete. Typical styles range from deeply colored, structured dry reds to lighter, fruit-forward rosé wines. Limited sweet styles from late-harvest grapes also exist.

Ideal food pairings include grilled lamb, spiced beef, rich stews, and dishes with Mediterranean herbs. The grape’s firm structure complements mushroom-based recipes and aged hard cheeses, enhancing both simple and complex culinary experiences.