IS KYDONITSA THE NEXT BIG THING IN GREEK WINE?
Kydonitsa here, Kydonitsa there, Kydonitsa everywhere, and the question that arises is this: will Kydonitsa be the next big thing in Greek wine? The truth is that in recent years, consumer preferences in wine have changed and are constantly shifting. People have moved somewhat away from the overly oaked, high-alcohol white wines that were at their peak in the late 20th century, and are now seeking elegance, freshness, vibrant aromas, and gastronomic versatility. This is how Malagouzia and Sauvignon Blanc have risen in popularity, but how much Sauvignon can one drink? The need for something else along those lines yet more subtle brought Kydonitsa to our glasses.
Kydonitsa is native to Laconia and was an almost extinct white variety about 30 years ago (which, in fact, was part of the historic sweet blend PDO Monemvasia-Malvasia). Thanks to the tireless efforts of visionary producers, however, it was saved and has even evolved into a rising star of the Peloponnesian vineyard!
1. What is Kydonitsa's character, and why does it instantly win over wine lovers?
You must have caught yourself at some point during the day craving a wine that doesn't require too much thought opening a bottle for an easy, pleasant drink, yet one that doesn't lack character and can also be enjoyed on its own. Kydonitsa ticks all three boxes with almost disarming balance.
Its name, however, is no coincidence. Its trademark feature is a characteristic and expressive quince aroma (kydoni in Greek), framed by notes of pear, peach, citrus, and white flowers.
From the very first sip, you will notice its "round" mouthfeel. It typically features a medium body, medium alcohol, medium aromatic intensity, and balanced acidity. These exact traits allow it to win over wine enthusiasts with diverse taste preferences from those who find Assyrtiko's sharp acidity aggressive, to those who find Malagouzia's intense floral aromas overwhelming. Kydonitsa hits the sweet spot right in between: the golden mean of freshness, intensity, and easy-drinking appeal.
If you want to taste its most authentic expression, start with the Kydonitsa from Monemvasia Winery Tsimpidis or Rarus from Bairaktaris Estate, and continue with slightly higher acidity options like Liber Albus Kydonitsa from Giannopoulos Vineyards and Kydonitsa from Papagiannakopoulos Winery.
2. Is Kydonitsa the new Malagouzia? Or perhaps the Greek Pinot Grigio?
Let’s admit that when trying to explain Kydonitsa to someone unfamiliar with the variety, the first thing that automatically comes to mind is comparing it to a Malagouzia or a Pinot Grigio.
More specifically, the comparison with Malagouzia stems from similarities in their aromatic profile. However, while Malagouzia is far more explosive and exuberant, Kydonitsa tends to be more elegant, fruity, and subtle. Its association with Pinot Grigio is inevitable, as crisp acidity, freshness, vibrancy, and a moderate aromatic profile are shared traits.
Furthermore, much like Pinot Grigio, it appeals to almost everyone and pairs well with many dishes. Considering all the above, it's easy to see why sommeliers effortlessly include it on their wine lists as an "approachable" yet gastronomic wine. To understand exactly what we mean, try the Kydonitsa from Tselepos Estate and Lexis Kydonitsa from Zacharias Winery.
3. How does terroir affect Kydonitsa's profile, and in which other regions can we find it?
Its native home is Lakonia, but you will now find it in Nemea as well, where it enjoys great success. However, there are also producers experimenting with it in other parts of Greece, such as Evia and Macedonia.
The classic style of Kydonitsa from its region of origin displays delicate aromas of quince, pear, bergamot, and white flowers, accompanied by subtle acidity. Moving north toward Nemea, as well as in cooler or higher-altitude areas, Kydonitsa transforms: its acidity becomes more pronounced, its aromatic profile turns more citrus-forward and slightly mineral or herbal, while developing a fuller body and a sturdier structure. Taste a Kydonitsa from Zacharias Estate side by side with one from Tsimpidis to appreciate both the difference and its versatility.
4. How long can Kydonitsa age?
Until a few years ago, Kydonitsa wines were crafted for immediate consumption, without high expectations for aging. Winemaking was straightforward, relying on stainless steel tanks and bottling up to about a year after harvest. Naturally, this has changed as a new generation of winemakers began experimenting to see how far it could go.
Some tried lees contact (sur lie), which imparted a richer, creamier texture and aromatic complexity. Others utilized oak barrels, enhancing the sweet quince aromas with notes of vanilla, almond, and spices. At the same time, its structure becomes firmer, helping it age gracefully for 3 to 5 years.
Additionally, orange versions have emerged to challenge the norm, yielding wines with tannic structure and earthy notes that can evolve beautifully over 2 to 3 years.
Kydonitsa Dryopi from Tselepos Estate, Kydonitsa Diaselo from Palivou Estate, and Orange Kydonitsa from Gofas Estate are very characteristic examples of these styles.
5. What food does Kydonitsa pair with?
Kydonitsa is a true passe-partout at the dining table. You can enjoy it completely on its own, or alongside graviera cheeses, fresh cheeses, green salads with fruit, fried fish, seafood, savory pies, and even poultry or white meats. If you opt for an orange or oaked version, the range expands even further. In the case of orange styles, pair it with pork cooked with apricots, aged cheeses, or pumpkin risotto; for oaked versions, choose grilled fish, pasta in creamy sauces, or oven-roasted pork. In short, it’s the ultimate "let's have a crowd-pleasing wine on the table" choice.
Is it ultimately the "Next Big Thing" of the Greek vineyard?
The answer is a clear and resounding yes!
Kydonitsa combines everything producers and consumers worldwide are looking for: character, an inviting aromatic profile, adaptability in both the vineyard and the winery, and exceptional versatility at the table. Greek winemakers are betting heavily on it, continuing to experiment and promote it while we simply get to enjoy the fruits of their labor.
Christina Tsogka
Wine specialist at Botilia.gr
