📜 Mavrodaphne of Patras
A sweet fortified red wine from Mavrodaphne around Patras.
Mavrodaphne of Patras is a sweet fortified red wine from Greece. It is made around the city of Patras on the Peloponnese peninsula. The name is protected. The main grape is Mavrodaphne, a local black variety. Some of the wine also contains a small share of Black Corinth.
Grape spirit is added to the fermenting must. Fermentation stops and some sugar stays in the wine. The wine is then aged in oak barrels. The result is a dark, thick wine with aromas of raisins, chocolate, coffee and dried fruit.
Mavrodaphne of Patras is usually served in small glasses with desserts, chocolate and cheese. Some bottlings are very old, aged for many years in the cask. It keeps for a long time and softens with age.
It is both fortified and sweet, so it is stronger and sweeter than ordinary reds. It is one of the red wines of Greece with a protected name. In style, Portuguese fortified wines stand close to it. Alcohol is for adults.
How it connects to Wine
📜 Mavrodaphne of Patras ← main grape of ← 🍇 Black Corinth → kind of → 🍇 Grape varieties → kind of → 🍷 Wine
Links
- Related to
- 📍 Patras
- Main grapes
- 🍇 Mavrodaphne, 🍇 Black Corinth
- Wines
- 🍷 Red wine, 🍷 Fortified wine, 🍷 Sweet wine
Frequently asked questions
What is Mavrodaphne of Patras?
A sweet fortified red wine from the Mavrodaphne grape, made around Patras in Greece.
What does Mavrodaphne of Patras taste like?
Sweet and thick, with notes of raisins, chocolate and dried fruit.
What goes with Mavrodaphne of Patras?
Desserts, chocolate and cheese, in small servings.
What to read next
- 🍷 Sweet wine — Wine with a lot of sugar, drunk with dessert or instead of it.
- 🍷 Fortified wine — Wine with added grape spirit; it is stronger and keeps longer.
Similar
📜 Mavrodaphne of Cephalonia · 📜 Aleatico di Puglia · 📜 Girò di Cagliari · 📜 Muscat of Patras · 📜 Muscat of Rio Patras · 📜 Banyuls grand cru
⚠️ Wine contains alcohol: adults only, drink in moderation. Wine usually contains sulphites; egg white or milk proteins are sometimes used for fining — important for allergies and for vegans.