White grape variety
Aidani
An aromatic Aegean variety used in Santorini blends and in Vinsanto.
What is Aidani?
Aidani contributes floral aromatics to Santorini blends and is an important component of the island’s sun-dried Vinsanto.
The Vitis International Variety Catalogue, maintained by the Julius Kühn Institute, holds this variety as accession 147 under the prime name AIDANI ASPRO, with berry skin colour blanc and country of origin greece. Checked 2026-08-17.
What it tastes like
This is the envelope across every expression of Aidani, not a description of one bottle. Wide ranges are the honest answer.
| Dimension | Typical | Range | Variation |
|---|---|---|---|
| Sweetness | medium | Highly variable | |
| Acidity | medium | Some variation | |
| Alcohol | medium | Some variation | |
| Body | low-medium | Some variation | |
| Fruit intensity | medium | Some variation | |
| Aromatic intensity | medium-plus | Some variation | |
| Oak influence | low | Consistent | |
| Savoury character | low-medium | Consistent | |
| Floral character | medium-plus | Some variation | |
| Herbal / green character | low | Consistent | |
| Spice | low | Consistent | |
| Earthy character | low | Consistent | |
| Perceived freshness | medium | Consistent | |
| Texture | medium | Consistent |
Common flavours
Wines made from it
The same grape in different places and different hands. These are where the wide ranges above resolve into something specific.
Where it grows
- Santorini — Greece
If you like Aidani, try…
Every suggestion says why it is connected and what will be different.
Closest matches
What is most like this?
Muscadelle
The structural profile is close across body, acidity and tannin.
Expect it to be fuller and richer, and fruitier.
Ortega
The structural profile is close across body, acidity and tannin.
Expect it to be fuller and richer, and fruitier.
Maria Gomes
The structural profile is close across body, acidity and tannin.
Expect it to be drier, and fuller and richer.
Similar but lighter
Something like this, but lighter?
Kabinett
The structural profile is close across body, acidity and tannin.
Expect it to be fresher and more acidic, and fresher.
Mosel Riesling
The structural profile is close across body, acidity and tannin.
Expect it to be fresher and more acidic, and fresher.
Jacquère
They occupy similar territory for weight and structure.
Expect it to be drier, and fresher and more acidic.
Similar but lower in alcohol
Something like this, but less alcoholic?
Kabinett
They occupy similar territory for weight and structure.
Expect it to be fresher and more acidic, and fresher.
Moschofilero
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be drier, and fresher.
Mosel Riesling
They occupy similar territory for weight and structure.
Expect it to be fresher and more acidic, and lighter in alcohol.
Similar but fuller
Something like this, but richer?
Hárslevelű
The structural profile is close across body, acidity and tannin.
Expect it to be fresher and more acidic, and fruitier.
Malagousia
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be drier, and fuller and richer.
Malvasia
The structural profile is close across body, acidity and tannin.
Expect it to be fuller and richer, and less floral.
What to eat with it
Ranked by WineHQ's pairing engine, which reasons from the structure of the dish.
Fillet steak
Works because the finished dish, not the raw ingredient, sets the target.
Trout
Works because low tannin avoids the metallic interaction with fish.
Turkey
Works because the finished dish, not the raw ingredient, sets the target.
Halibut
Works because low tannin avoids the metallic interaction with fish.
White fish
Works because low tannin avoids the metallic interaction with fish.
Cod
Works because low tannin avoids the metallic interaction with fish.
How to serve it
Temperature
9–12°C
48–54°F · Fridge cold
From a 20°C room, roughly two to three hours in the fridge, or about 20 minutes in a bucket of ice and water.
Decanting
No need to decant
Nothing about this wine suggests it needs decanting. Light, aromatic and sparkling wines generally lose more than they gain.
Glass
Universal wine glass
A medium tulip-shaped glass handles almost everything well. If you own one set of glasses, this is the set to own — the difference between a good universal glass and a grape-specific one is far smaller than the difference between a good glass and a bad one.
Ageing
Wines made from this grape are generally at their best within a few years.
The aromatic minority partner in Santorini blends, valued for floral lift rather than structure. Drunk young, and blended precisely because it does something Assyrtiko does not.
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof