Once widely ignored, rosés today are some of the most appealing and versatile wines that can accompany food. Almost every wine-producing region in Greece produces a wine of this kind from local grape varieties and, therefore, Greek rosés come in a wide range of styles and can be suited to any taste. However, whatever grape variety is used, ranging from Syrah, Agiorgitiko, Xinomavro, Grenache Rouge to even the pink-skinned Moschofilero, they share some common characteristics in order to appeal to the Greek palate. They all display a great fruit character, freshness and are extremely pleasing, inviting one to enjoy a glass or two. They are extremely versatile and virtually perfect partners for most appetizers, salads, pasta, rice, cheeses, fish or meat.

Vibrant Xinomavro rosés, dry or semi-sweet in style, are made with food in mind. These wines, presenting a rosé-wine palate structure but a red-wine flavour profile, are ideal for grilled vegetables, lamb chops, Mexican chilli-based dishes, spicy curried Thai food, hard aged cheeses like Parmigiano-Reggiano or cold cuts.

The fragrant and spicy rosés, usually from the Agiorgitiko or Kotsifali varieties, are great for dishes such as fried calamari and other squid dishes, fried vegetables, tuna sashimi, red mullet, bouillabaisse, fish and chips, anchovy tapenade, stuffed peppers and tomatoes with rice, ratatouille, tabbouleh and tapas.

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A few days before, my mother-in-law had given me some almonds covered in dark chocolate that were left over from an event she had hosted. I helped myself to one and went back to my working desk. I took a small bite and enjoyed. A few minutes earlier, I had poured myself a glass of white wine, and I took a sip.

A fruit explosion hit my taste buds immediately. The wine cut right through the dark chocolate and somehow the bitterness of the almonds maximised the exotic fruit aromas of the wine. The dark chocolate also fitted in perfectly, and the combined result was an extremely fruity and fresh raisin sensation. In my opinion, the high acidity level of the wine and the low sugar content of the dark chocolate worked perfectly in sync.

The wine in question is the Gaia Notios, a good “value wine” that retails between 6 and 7 Euros. It is a blend of Moschofilero and Roditis. Moschofilero results in highly aromatic, crisp wines. Roditis has high fruit levels and intense aromas. In blending these two varieties, the high acidity levels of the Moschofilero make the resulting wine quite vibrant. It is dominated by melon and citrus flavours.

I usually do not write about wine and food pairings, as there are so many great sources available that already do a great job, a good example being Fiona Beckett. But when I find something unusual and off the beaten track, I might just do that. I always thought of red wines to go with chocolate, now I will keep looking out for whites.