The versions sampled over the few days touring northern Greece were generally weighty, with pear and exotic fruit flavours coupled with hints of citrus and jasmine. Malagouisa was rescued from near extinction by Domaine Gerovassiliou. It is not a cheap wine but, oh, so worth trying if you see it. Although I don’t advocate paying £99 a bottle I saw on a Soho restaurants wine list the other week!
Domaine Gerovassiliou Malagousia is available from Wine Trust for £16.
Further to skin contact to enhance the extraction of aromas, it is partially barrel-fermented and then matures on its lees for a few months, gaining depth in flavour and floral aromas. It has a brilliant straw colour with greenish shades and an aroma of matured fruit such as pear, mango and citrus. On the palate the rich flavours of lemon peel enhance the appealing mouthfeel, adding a well-balanced finish. Best served at 8-10 °C. Food pairing: a perfect match for Mediterranean dishes, seafood, poultry, light-sauced pasta dishes and fresh vegetable salads. See more at Domaine Gerovassiliou
I might just have also discovered a near perfect food match for Malagousia – a fresh, tasty, light chicken salad bursting with Greek flavours.