Scoring 16+ Dionysian points, with 14% alcohol, and costing under $15, the 1999 Heliopoulos Vineyards Oak Aged Dry Wine from Santorini, Greece, showed extremely well.
At 21 years old, it was smooth as silk. It had darkened to deep gold. Nearly every dry Greek wine I’ve had was ideal with food.
An older oak-aged white was powerful enough to go with salmon. I usually serve Rioja or Pinot Noir with Salmon, but this experiment proved me right.
It seems I’ve found another white other than white Burgundy that can age well and develop unique flavors. This is a blend of Assyrtiko, Athri, and Adani; three quality Greek white grapes. Vanilla was the dominate aroma. In Vino Veritas.
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