Myrsini – Fotinos 2024

Myrsini – Fotinos 2024 On the windswept island of Paros, nestled in the heart of the Cyclades, Nicolas and Marie-Astrid Bourget have found their calling. They deeply embraced the island’s ancient viticultural heritage, establishing Domaine Myrsini to craft wines that are a pure, respectful expression of the Aegean. Fotinos, meaning “luminous” in Greek, is their radiant ode to the island’s signature white grape, Monemvasia. While Monemvasia was historically famous for the medieval wines exported from the fortress port of Monemvasia, this unique grape now finds its home, and is almost solely cultivated, on the island of Paros. Monemvasia is prized for its ability to produce wines with a rich, round mouthfeel and profound aromatic depth, thriving in the island’s sandy granite soils where it is often trained in the traditional aplotaria method—crawling low to the ground to survive the fierce winds. Visually, the wine is striking, pouring a deep gold with copper reflections. On the nose, aromas of lemon peel and mandarin mingle with the fleshy appeal of apricot and quince. But the true soul of the wine lies in its savory edge—notes of wild fennel, crushed thyme, and hay that transport you straight to the Mediterranean coast. On the palate, while the acidity is low and gentle, the wine is far from flabby. It is driven by a salty, mineral backbone and a medium body that coats the mouth. Flavors of pear and chamomile tea unfold, leading to a dry, herbaceous finish that is clean and composed.   FOOD PAIRING Omnivore Pairings This Monemvasia’s low acidity, rich texture, and herbal, salty profile make it a versatile partner for food. It shines brightest with dishes that feature olive oil, aromatic herbs, and savory earthiness. Starters Grilled Octopus: The classic Cycladic match. The wine’s salty finish mirrors the char and brine of the octopus, while the texture stands up to the meatiness. Taramosalata (Fish Roe Dip): The rich, creamy texture of this dip finds a perfect companion in the round mouthfeel of the wine, while the lemon zest cuts through. Dolmades with Lemon Sauce: Vine leaves stuffed with rice and herbs, topped with an egg-lemon sauce. The herbal notes in the wine amplify the dill and mint in the filling. Main Courses Pan-Fried Red Mullet: This oily, flavorful fish needs a wine with body, not just acid. The Monemvasia’s copper-toned richness complements the fish’s intensity perfectly. Lemon Chicken with Potatoes: Roasted with plenty of oregano and lemon. The wine’s herbal aromas merge seamlessly with the oregano, while the potato absorbs the savory juices. Pork Souvlaki with Tzatziki: The slight fattiness of the pork is balanced by the wine’s mineral backbone, and the garlic in the tzatziki highlights the wine’s savory spice. Desserts Galaktoboureko: Custard pie in phyllo dough. The creamy, milky custard pairs beautifully with the wine’s chamomile and apricot notes. Baked Pears with Honey: Simple roasted pears echo the stone fruit flavors in the wine without being overly sweet. Almond Cake (Amigdalopita): A dense, nutty cake that matches the wine’s medium body and slightly nutty finish. Cheeses Graviera: A nutty, hard sheep’s milk cheese that brings out the savory depth of the wine. Kefalotyri: A harder, saltier cheese. The wine’s saline edge makes this a powerful, intense pairing. Kopanisti: A spicy, fermented cheese spread. The wine’s rich texture soothes the spice while matching its intensity. Vegetarian Pairings This Monemvasia’s low acidity, rich texture, and herbal, salty profile make it a versatile partner for food. It shines brightest with dishes that feature olive oil, aromatic herbs, and savory earthiness. Starters Fennel Pie (Marathopita): A direct flavor bridge. The wild greens and aromatic fennel in the pie will make the wine sing. Fava (Yellow Split Pea Puree): Served warm with onions and capers. The earthiness of the pulses pairs effortlessly with the wine’s dry, mineral finish. Fried Zucchini Balls (Kolokithokeftedes): Crispy on the outside, soft and herby on the inside. The mint and dill in the fritters highlight the wine’s “wild herb” character. Main Courses Revithada (Baked Chickpeas): A slow-cooked clay pot dish that is creamy and earthy. It is a perfect match for the wine’s soft acidity and round body. Gemista (Stuffed Vegetables): Tomatoes and peppers stuffed with rice and herbs. The roasted sweetness of the vegetables complements the wine’s notes of quince and mandarin. Roasted Cauliflower with Tahini: The deep, nutty flavor of roasted cauliflower and sesame tahini complements the copper-toned richness of the Monemvasia. Desserts Greek Yogurt with Quince Spoon Sweet: The creamy yogurt and the floral, tart quince preserve mirror the wine’s exact aromatic profile. Orange & Olive Oil Cake: A moist, aromatic cake where the olive oil adds a savory note that ties perfectly to the wine’s texture. Sesame & Honey Pasteli: A crunchy sesame bar. The toasted sesame seeds bring out the wine’s dried grass and grain undertones. Cheeses Fresh Myzithra: The creamy, mild nature of this soft cheese allows the wine’s delicate stone fruit aromas to shine. Manouri: A semi-soft, creamy cheese made from whey. Its rich texture matches the wine’s “round” mouthfeel perfectly. Feta with Oregano & Olive Oil: Simple but effective. The saltiness of the feta and the herbal punch of oregano are a natural fit for this island wine.