If you haven’t heard of Moschofilero yet, you’re probably not alone. But once you try it, you just might fall in love with the pink-skinned grape that is the pride of the Peloponnese peninsula. This wine is made with minimal intervention, unfined and unfiltered, with the slightest addition of SO2 at bottling–just enough to keep it stable for the trip across the Atlantic. A kiss of skin contact (about 6 hours) gives it an orange-pinkish color and the beautiful floral nose finishes with a white peach note that delights. A perfect pairing for vegetarian dishes (spanakopita?!) but the soft tannins give it enough grip to pair with some local Giosa stew (consisting of lamb and/or goat meat).