Grape Variety #100: Roditis

Imagine a wine that is like the love child of a dry German Riesling and a French Sauvignon Blanc. It's name would have to be Roditis.

Roditis is my 100th variety and marks the unofficial completion of my Wine Century. I had a tough time deciding which grape to drink last, but as a historian I decided to go with a grape from one of the world's oldest grape-producing regions.

What is Roditis? It's a a pink or rose grape that is used to make dry white wines. The juice from Roditis is often included in Greek's famous resinated white wine, Retsina, which I have to admit is a work in process for me. I tried a bottle of Boutari Retsina given to me in a wine swap a few months ago with domaine547, and even though I chilled it and tried to get in the mood, its pine-ness proved to much for me. I should also note that Boutari's Retsina is made with yet another Greek grape variety--Savatiano. If you are interested in Greek wine, check out some of the great reviews that other bloggers have posted recently about wines from this region. There seems to be something of a Greek revival in the blogosphere, with Tasters A and B from Smells like Grape sipping an Agiorgitiko with some kebabs just the other day, and Richard the Passionate Foodie enjoying his red wine made with Xiomavro.

The 2005 Lafazanis Roditis, however, was a lot of white for the price. ($11.99, K & L Wines; available elsewhere for $9-$12) It was bright and nervy, and everything that I look for in a summer white. Delicate aromas of peach, stone, and the kind of lemon oil you use to polish furniture with enticed you to take your first sip. Flavors of lemon and the sensation of wet stone filled your mouth and delivered on all the promise that the aromas suggested the wine had. My favorite part was the aftertaste, which had just a touch of honeyed heaviness (rather than sweetness) along with some herbal notes. Excellent QPR.

Have your Roditis with some platters of Mediterranean nibbles--hummus, roasted red peppers, olives, chunks of bread, olive oil--or with a more substantial Greek-inspired dish of grilled shrimp with chickpea puree and pitas along with a Greek salad.

Thanks to all of you who have been so encouraging about my adventures into lesser known varieties. And good luck to those of you who are trying to reach your own Wine Century. It's a fantastic way to learn about wine, that's for sure. I've been bitten by the "new variety" bug so don't be surprised if the offbeat, the less-traveled, and the rare grapes of the wine world continue to make appearances here on the blog. In a time when the dollar's buying power isn't what it used to be, these wines often represent excellent value and exceptional taste.