Kotsifali - Mandilaria is a red blend rather than a single variety, with its roots in Crete, Greece.
The wines show medium body, medium-high tannin, medium acidity, dry and medium alcohol.
The tasting note runs to dark fruits, cherries, plums, spice, earth and floral.
It is planted most seriously in Crete.
In the vineyard it is marked by mid ripening, moderate vigour and a preference for warm mediterranean.
It blends readily with Syrah.
On other labels it goes by Kotsifali and Mandilaria.
At the table it suits slow-baked lamb marinated in garlic and lemon juice, garlic-studded buffalo roast with bacon and shallots and steak sandwich with onions and tomato chutney.
The structure.
Where it grows.
Blends well with.
Food pairings.
Also labelled.
Kotsifali, Mandilaria.
Bottles to look for.
- Boutari Kretikos Red PGI Crete, Greece
- Brousko Red, Crete, Greece
- Domaine Paterianakis Melissokipos PGI Crete, Greece
- Idaia Winery 'Idaia GI' Kotsifali - Mandilari PGI Crete, Greece
- Karavitakis Winery 'The Little Prince' Unoaked Red, Crete, Greece
- Kourtaki Vin de Crete Red, Crete, Greece
- Miliarakis Winery 'Miliarakis Vineyards' Red, Crete, Greece
Kotsifali - Mandilaria: common questions
01.What does Kotsifali - Mandilaria taste like?+
02.Where is Kotsifali - Mandilaria from?+
03.Where is Kotsifali - Mandilaria grown?+
04.What food pairs with Kotsifali - Mandilaria?+
05.What else is Kotsifali - Mandilaria called?+
Keep going: the A to Z grape index, or the wine regions of Greece.