Pink-skinned variety
Roditis
A pink-skinned Greek variety producing light, crisp whites, often blended with Savatiano in Retsina.
What is Roditis?
Roditis is widely planted across Greece and gives light, fresh whites, with the best examples coming from high-altitude sites in Achaia.
The Vitis International Variety Catalogue, maintained by the Julius Kühn Institute, holds this variety as accession 10141 under the prime name RODITIS, with berry skin colour rose and country of origin greece. Checked 2026-08-17.
What it tastes like
This is the envelope across every expression of Roditis, not a description of one bottle. Wide ranges are the honest answer.
| Dimension | Typical | Range | Variation |
|---|---|---|---|
| Sweetness | low | Consistent | |
| Acidity | medium-plus | Some variation | |
| Alcohol | medium | Some variation | |
| Body | low-medium | Some variation | |
| Fruit intensity | medium | Some variation | |
| Aromatic intensity | medium | Consistent | |
| Oak influence | low | Consistent | |
| Savoury character | low-medium | Consistent | |
| Floral character | low | Consistent | |
| Herbal / green character | low | Consistent | |
| Spice | low | Consistent | |
| Earthy character | low | Consistent | |
| Perceived freshness | medium-plus | Some variation | |
| 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
- Mantinia — Greece
If you like Roditis, try…
Every suggestion says why it is connected and what will be different.
Closest matches
What is most like this?
Retsina
Both are made from roditis, and they occupy similar territory for weight and structure, both come from the same country.
Expect it to be more herbal and green, and more savoury.
Bical
The structural profile is close across body, acidity and tannin.
Expect it to be fuller and richer.
Doña Blanca
The structural profile is close across body, acidity and tannin.
Expect it to be fuller and richer.
Similar but lighter
Something like this, but lighter?
Jacquère
The structural profile is close across body, acidity and tannin.
Expect it to be fresher and more acidic, and more neutral and subtle.
Hondarrabi Zuri
The structural profile is close across body, acidity and tannin.
Expect it to be more sparkling, and fresher and more acidic.
Txakoli
The structural profile is close across body, acidity and tannin.
Expect it to be more sparkling, and fresher and more acidic.
Similar but lower in alcohol
Something like this, but less alcoholic?
Hunter Valley Semillon
The structural profile is close across body, acidity and tannin.
Expect it to be more savoury, and fresher and more acidic.
Colombard
The structural profile is close across body, acidity and tannin.
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 more floral, and more aromatic.
Similar but fuller
Something like this, but richer?
Xarel·lo
The structural profile is close across body, acidity and tannin.
Expect it to be more savoury.
Altesse
The structural profile is close across body, acidity and tannin.
Expect it to be more savoury.
Verdicchio
The structural profile is close across body, acidity and tannin.
Expect it to be more oaky, and more savoury.
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.
Salmon
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
White fish
Works because low tannin avoids the metallic interaction with fish.
Cod
Works because low tannin avoids the metallic interaction with fish.
Fresh cheese
Works because a heavy wine would bury a delicate dish.
Salmon in a cream sauce
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
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.
Pink-skinned and widely grown, contributing to retsina and to fresh whites across the Peloponnese. Best drunk young; high-altitude Roditis has better acidity and more interest, but it is still not a keeping wine.
Family tree
Established by DNA analysis. Ampelography alone could not have found these relationships.
Offspring
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof