Skouras Moscofilero

Skouras Moscofilero is a wonderful light, fresh, citrusy wine that will prompt you to Go Greek!

May 19, 2022

When wine expert and Libation Inc. owner/founder Francis Fecteau recommends a wine to me, I listen. We’ve known each other for decades, and he’s never steered me wrong yet. My wife, Faith, listens also. And I’m glad about that because otherwise, I might never have tasted Skouras Moscofilero 2021, which she brought home recently after a recommendation from Francis.

I’m not overly familiar with Greek wines, but this one is a real beauty. It’s a white wine from the Peloponnesos region of Greece, priced here in Utah at $18.99. As you might have guessed, Skouras Moscofilero is made from 100% Moscofilero grapes, which in Greece have been given the nickname “The Chameleon” due to its wide-ranging uses and versatility. It’s used to make still white wines, Rosès, and sparkling wines and can run the gamut from delicate to spicy. It’s sometimes compared to Riesling and Viognier, two of my favorite wine varietals, which is maybe why I like Skouras Moscofilero so much.

According to the winemakers at Skouras, their Moscofilero is “Fermented in stainless steel vats. Short skin contact, no malolactic fermentation and short aging over fine lees. Flowery, crisp acidity, with intense aromas and flavors in the nose and mouth. White flowers, soft and fresh, honeysuckle, violets, rose petals, crisp acidity.”

Those descriptions are all true of this light, fresh, citrusy wine which has bold acidity, minerality, and a long finish. Among the foods Skouras Moscofilero would pair well with are grilled chicken and fish, scallops, chevre, grilled asparagus, and a bevy of other light, summertime dishes. This is a wonderful wine that will prompt you to Go Greek!

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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Sips, Utah Bites

Greek wine, wine

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.

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