(Ικαρία)
Ikaria has been known for its wine production since the ancient times when the wine carried the name Pramnios Oinos—given after the mountain peak Pramnos. The wine was produced from sun-dried Fokiano grapes, and it was quite potent, with 18% ABV.
In modern winemaking, the grape is still used in the production of dry and naturally sweet wines. Dry wines made from Fokiano are traditionally produced by pouring must into clay pots (pitharia) which are buried and covered with stones while the wine ferments.
Modern techniques also include fermentation in steel vats. Red Ikarian wines produced from Fokiano typically have a fruity character, well-balanced acidity, and medium body. Young wines pair well with fish, poultry, and stuffed vegetables, while aged version may be a good accompaniment to meat dishes, especially local goat meat, and aged cheese. Read more
Sweet Fokiano would go well with honey, fruit, fruit salads, and nuts. These naturally sweet wines are produced from sun-dried grapes, and they can have an unusually high alcohol content that reaches 18% ABV. This is attributed to a specific type of fungi, which allows the wine to reach this concentration while it matures.
On Ikaria, the locals often mix the wine with water.
