How not to love this variety?
Malagouzia ripes in August and it's sensitive to botrytis. It can give exceptional single varietal wines it also can be blended with Assyrtiko or Sauvignon blanc. It also offers wines of different styles, from dry to sweet (late harvest usually, white and orange!).
Malagouzia originates from Aitoloakarnania and specifically from mountainous Nafpaktia. The variety was seriously threatened with extinction, but in the 1980s, Vangelis Gerovassiliou and Roxani Matsa played an important role in its rescue. The first bottling of Malagouzia was made by V. Gerovassiliou for the Domaine Porto Carras. Today it is one of the most ascending white varieties with plantings that have multiplied in 2010 to 182 hectares from just 23 in 2000.
The typical characteristics of Malagouzia are medium body, moderate to high acidity and a sense of oiliness on the palate. It is quite aromatic with notes of white flowers (jasmine), herbs (green tea, mint), ripe fruit (peach) and citrus (lime, grapefruit).
In its sweet versions it acquires a more sweet character with notes of honeysuckle, honey, orange jam and apricot. She is benefited by maturation in oak barrel but it is more common and preferable to keep its floral and fresh character by using only stainless steel tank.
It is a variety that can age for 2-4 years, depending on the year and the vinification, giving wines very elegant and rich that if compared to a foreign variety, it would rather resembles Viognier.
Combination with Food
It accompanies pleasantly salads, pasta with light vegetable sauces, chicken or fish dishes, pies with white cheeses and herbs, and fruit-containing dishes (pork with orange sauce).
A sweet Malagouzia is an excellent companion for fruit tarts, orange pie and pavlova with tropical fruits.