Mavrodaphne de Patras

It tastes sweet, dark, and round, with plenty of body and a warmth carried by the alcohol. As a luscious red wine made from the Mavrodaphne grape variety, it sits between red wine and dessert wine. At 15% vol, it has power, but the sweetness does not stand alone; it gains weight through the dark fruit of the grape variety.

Compared to a dry red wine, the focus here is not on tannin, but on sweetness. Those familiar with wines from the Peloponnese will find in this protected designation of origin (POP) a red wine that serves its own genre: the sweet conclusion to a meal.

Classically, it is a companion to chocolate. Its sweetness stands up to the bitterness, and the alcohol provides a counterweight to the cocoa. The darker the chocolate, the better the interaction works.

With blue cheese, it plays out a different contrast: the sweetness cushions the saltiness and sharpness of the cheese, and the body can handle the intensity. A small piece of cheese and a small glass are enough as a finish.

As an aperitif, it is suitable for evenings when you prefer something rich and sweet rather than fresh and sparkling. It fits into the cooler months, at the table after a meal, or for a quiet evening for two. Serve it at 16-18 °C.

If you like sweetness in red wine, these three alternatives will help you choose:

• Kleoni Imiglykos Rood from Lafkiotis also comes from the Peloponnese, but is a cuvée and medium-sweet. It is the better choice if you like it a little less sweet.
• Maury Grenat from Domaine Lafage is also luscious, but comes from Languedoc-Roussillon and consists of Grenache Noir. Reach for this if you are looking for the same sweetness with a French signature.
• Niepoort Ruby Port from Niepoort Vinhos is a luscious port wine from the Douro Valley, made from several grape varieties such as Touriga Nacional and Tinta Roriz. It is suitable for you if you want to get to know the Portuguese classic.