In the glass
What it pairs with
-
Aged Roquefort
Caramel sweetness handles veined-blue salt. -
Walnut and date cake
Toasted-nut and dried-fruit profile shared with both. -
Loukoumades
Find loukoumades on TableJourney →
Honey doughnut classic Greek pairing.
How to serve Gaia Vinsanto
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 12-14°C. Cellar temperature (12-14°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a small dessert-wine glass (3-5oz pour): the bowl shape rewards the wine's structure.
- Pair with. Aged Roquefort, Walnut and date cake, Loukoumades. Match the wine's structure to the dish's fat and salt.
History
Gaia's PDO Vinsanto sits alongside the dry-wine programme. Long oak ageing yields the oxidative caramel-and-walnut profile distinctive to long-aged Santorini sweet wines.
- 2000 — First Gaia Vinsanto vintage matured for long oak release
Facts
- Producer
- Gaia Wines Santorini
- Grapes
- Assyrtiko (80%), Aidani (20%)
- Classification
- PDO Vinsanto
- Oak
- Long oak ageing; releases typically 8 to 12 years from vintage
- ABV
- 11.0%
- Price
- EUR 50-80 (500 ml) at retail
- Drinking window
- 20+ from release
- First vintage
- 2000
Frequently asked about Gaia Vinsanto
What does Gaia Vinsanto taste like?
Structurally full-bodied, low tannins, high acidity with a long finish. Long-aged Gaia Vinsanto: oxidative depth with caramel, walnut and dried-fig core lifted by Santorini's high natural acidity.
When should I drink Gaia Vinsanto?
Drink 20+ from release. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Gaia Vinsanto?
Aged Roquefort is the canonical pairing. Other strong matches include Walnut and date cake and Loukoumades. Caramel sweetness handles veined-blue salt.
What grapes are in Gaia Vinsanto?
The blend is Assyrtiko (80%), Aidani (20%). The wine is classified as PDO Vinsanto.