W3 Wine School

Kotsifali (Greece)

Kotsifali is a red wine grape indigenous to the island of Crete.

The grape produces moderately red wine with high alcohol content and rich flavor.

It is often blended with Mandilaria, yielding a ruby-colored dry wine with a pleasant taste and aroma.

Kotsifali Flavors

Flavors of Forest Berries, Red Berries, Spices and Minerals are typical for Kotsifali, with hints of Oak.

Berries
Forest
Berries
Strawberry
Strawberry
Cherry
Sour
Cherry
Pepper
Pepper
Oak
Oak
Spices
Spices
Leather
Leather
Mineral
Mineral

Kotsifali Profile

Kotsifali is light in color and tannins but big on flavor and acid.

BODY:Medium Plus
TANNINS:Low
FRUIT:Medium - High
ACIDITY:Medium - High
ALCOHOL:13-14% ABV
Temperature Serving temperature:
16-17°C (61-63°F)

Kotsifali Food Pairing

Kotsifali is very food friendly, much like Pinot Noir. It can be paired with a wide variety of dishes, especially grilled or roasted white meat.

Antipasti
Antipasti
Salami
Salami
Ham
Ham
Soup
Soups
Pasta
Pasta
Mushroom
Mushroom
Risotto
Risotto
Truffle
Truffle
Pizza
Pizza
Sandwitch
Sandwitch
Hamburger
Hamburger
Chili
Chili
Goose
Goose
Duck
Duck
Rabbit
Rabbit
Pork
Pork

Excellent Pairings

Antipasti. Charcuterie.
Pasta. Sicilian Pesto.
Mushroom. Truffle.
Roasted Mushrooms. Mushroom Risotto.
Grilled or Roasted White Meat.
Poultry. Duck. Goose. Rabbit.
Grilled Pork. Ham. Bacon. Veal.
Salmon. Tuna. Swordfish.

Spices: Basil. Cilantro. Coriander. Mint.


The Ideal Glass for Kotsifali

The Bordeaux Glass was designed for enjoying fuller-bodied, tannic red wines. They are taller than other red wine glasses, and has a slimmer bowl.

The tall size allows the bouquet of the wine to develop, smooth out rough edges, play down tannins, and allow the wine to achieve balance.

The slimmer bowl directs the wine to the back of your mouth for a maximum taste.

If You Like Kotsifali

You Will Also Like:

Barbera Superiore (Italy)
Bordeaux Right Bank (France)
Rosso di Montalcino (Italy)
Cannonau (Italy)
Châteauneuf-du-Pape (France)
Chianti Classico (Italy)
Duoro Tinto (Portugal)
Merlot (France)
Montepulciano d'Abruzzo (Italy)
Primitivo (Italy)
Ribeira Sacra (Spain)
Vino Nobile di Montepulciano (Italy)
Zinfandel (USA)

Wine Region Crete

Greece

Black Grapes

White Grapes

Cabernet Sauvignon

Liatiko
Kotsifali
Mandilaria

Sauvignon

Vilana
Vidiano

Soil

Climate

Soil

Fertile.
Calcareous Clay.

Climate

Hot.
High Altitudes.
Beneficial winds.

Crete PDO Regions

Crete is the largest Greek island. It has a long winemaking history, dating back thousands of years, with an array indigenous grapes:

Liatiko is used to make both dry and sweet red wines, often with a light to medium body and hints of dried fruit.

Kotsifali, often blended with Mandilaria, creates balanced, fruit-forward reds.

Vilana is the most important white grape of the island.

Vidiano is an emerging star. It produces high-quality wines with moderate acidity and complex aromas of peach, apricot, melon, herbs and honey.

Crete as 4 PDO regions created in 1971:


PDO Archanes (ΠΟΠ Αρχάνες)

Dry Reds from Kotsifali and Mandilaria


PDO Dafnes (ΠΟΠ Δαφνές)

Dry Reds from 100% Liatiko
Sweet Red from 100% sun-dried Liatiko
Sweet Red from 100% fortified Liatiko


PDO Peza (ΠΟΠ Πεζά)

Dry Reds from Kotsifali and Mandilaria
Dry Whites from 100% Vilana


PDO Sitia (ΠΟΠ Σητεία)

Dry Reds from min 80% Liatiko and Mandilaria
Dry Whites: from 70% Vilana and 30 Thrapsathiri
Sweet Reds from 100% sun-dried Liatiko
Sweet Reds from 100% fortified Liatiko


Alcohol can be addictive. Always drink in moderation.

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