Patras is a wine-growing region located in the northern parts of Peloponnese. It is praised for aromatic and light-bodied white wines made from Roditis – an abundant pink-skinned grape that is also used as a blending variety in the notable Retsina wine.
Patras wines may slightly differ in character, but they usually display balanced acidity and freshness, mineral background, and typical fruity and citrus notes. They pair well with light Mediterranean dishes, salads, seafood, and feta cheese.
Kidonitsa is a rare and ancient Greek grape that was once nearly extinct. It was saved by several producers from the Peloponnese region who realized that the grape has an excellent potential to produce aromatic white wines with a unique character.
The wines are still rare, and most of them come from Laconia. Dry white wines made from Kidonitsa usually have an approachable character. They are bright yellow and aromatic with crisp acidity and a round, medium body. Most examples have a quince-like note—unsurprisingly, the name of the grape derives from the Greek name for quince (kydoni)—along with some floral and citrus notes.
Tentura is a traditional liqueur that hails from Patras. It is prepared by infusing brandy or rum with herbs and spices. The most common flavorings include cinnamon and cloves, but the recipes often also use nutmeg and citrus fruit. Tentura is amber or dark-colored with aroma and flavor reminiscent of warming spices and vanilla.
It can be served neat or over ice, and it is traditionally enjoyed as a digestif or an aperitif. This aromatic liqueur can also be used in cooking or as an ingredient in cocktails and long drinks. Tentura is believed to have an ancient origin that dates back to the 15th century.
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