Morea Sweet Red Wine Vinegar

Made from Korinthiaki and Moschofilero grapes, barrel aged for six months. Both of these grapes are indigenous to the Peloponnese region. Korinthiaki really just means Corinthian, or from the city of Corinth, and has several much more familiar names: Stafidambelos, Stafida, Lianorogi, Corinthe Noir, Raisin de Corinthe, Corinto Nero, Korinthiaki Stafis, Korinthiaki Stafida, Mavri Stafis, Lianorogi, Corinthe Noir, Raisin de Corinthe, Pesserille, Passerilla (France), Corinto nero, Passerina, Passolina, Passera, Passeretta nera, Passula di Corinto (Italia), Black corinth, Currant grape, Zante Currant (USA, England), Korinthiaki stafida, Korinthiaki, Corinthe Noir, Staphidampelo, Corinthe noir, Stafidampelo, Raisin de Corinthe

Moschofilero [ Mos ko fee' le ro ]

Moschofilero is highly regarded as a producer of premium white table wines and sparkling wines. Most top quality production of Moschofilero is centered in the Mantinia plateau, a soil-rich plain in the center of a mountain range in northern Arkadía on the Peloponnesos. At these elevations (up to 600 meters), sugar and alcohol can be low and acid considerable. Moschofilero grapes have a pink/gray colored skin and therefore produce wines varied in color depending on vinification. Moschofilero can be delicate to a fault and very weather sensitive. At its best, the grape produces wines of quiet character, their best attributes being elegance, crispness and subtle perfumed floral aroma of roses and violets with hints of spices.

Korinthiaki

Zante Grapes are very small grapes. Usually only a maximum of 1/4 inch (1/2 cm) wide, they are about the size of a pea -- or "pearl", as the marketers today are saying (accompanied by the phrase "jewel-like" as well). Their purple skin is so dark it is sometimes seems almost black. They grow in long clusters, and are seedless. The grapes are very sweet and tender, and have very small stems that are edible.

Morea is imported by Hellas International, whose marketing says:

Co-founder Areti Skalkos was born and raised in the village of Vlahioti in the Peloponnese region of Greece - an area renowned for its olives. Each day on her way to school, Areti walked through her father's olive factory, savoring the smells and eating a breakfast of toasted bread drizzled with golden-green olive oil and fresh oregano. After moving to the U.S., Areti found that the exceptional Greek olive oils and olives of her youth were difficult to find. With two other partners, she founded Hellas to bring these wonderful foods into the U.S.

Hellas seeks out family farms and exceptional producers who embrace their high standards and traditions - hand picked olives, careful production methods, and family recipes passed down for generations. This careful attention to quality has resulted in numerous awards and industry acclaim for Hellas products.