What is remarkable: in the homeland of Dionysus, according to statistics, the most a large percentage consumption of alcohol per capita in Europe, and at the same time - the lowest level of alcoholism. But, as is often the case, we got carried away. Our goal today is to talk about popular Greek wines.
Wines from white grapes
Retsina
Perhaps the most famous Greek wine, whose history dates back to very ancient times. The name of the wine comes from the Greek word "resin", which already allows us to judge the use of this ingredient in the production process. The tradition of using resin is associated with the use of amphoras among the ancient Greeks and the need to hermetically pack them. A mixture of gypsum and resin was considered ideal for this: this way the wine was stored longer and saturated with a pleasant aroma. In addition, resin was often added to the wine itself: this prevented souring and gave the drink healing properties. Currently, in order to give the wine a characteristic aroma and taste, resin is added during fermentation, and removed at the end of it.
Retsina is white or - less often - pink. Its fortress is 11.5% of turnover. Retsina is recommended to be served chilled to 7-9C with richly seasoned dishes.
The tradition of using resin is associated with the use of amphoras among the ancient Greeks and the need to hermetically pack them.
Assyrtiko
This wine has a devoted army of admirers, many of whom regard Assyrtiko as the most refined Greek wine. Assyrtiko is a white wine with pleasant taste and aroma. The drink is made from the grape variety of the same name, the second name of which is "King of Santorini". But don't let the mention of Santorini fool you - this wine is produced in Greece in other regions too.
Assyrtiko goes well with seafood and fatty sauces, and the recommended serving temperature is slightly higher than that of Retsina - 10-15C.
Robola
Probably, someone will remember this wine from the movie "Captain Corelli's Mandolin" - then even a surge in sales of this drink was recorded. Indeed, Robola is also a very popular Greek wine, which is made from grapes cultivated in Central Greece, the Peloponnese and the Ionian Islands. At the same time, the Robola variety from the Ionian Islands is considered the most successful. Late harvest robola determines strong wines With high content alcohol. From less mature grapes, a sparkling wine with a lemon flavor and a pleasant aroma is obtained.
Wine made from pink grapes
Moschofilero
The most famous Moschofilero is made in the Peloponnese. It is characterized by a persistent taste, sourness, delicate fragrance citrus and flowers.
Wines from red grapes
Agiorgitiko
The birthplace of Agiorgitiko is the Peloponnese. It is one of the most widespread grape varieties in Greece and is grown in Nemea (near Corinth) and in the east of the Peloponnese. It is believed that the style of this wine is very dependent on the altitude of the vineyard, and the height of 450-650 meters above sea level allows you to achieve the most harmonious taste.
Wines from Agiorgitiko are different: from light without pronounced qualities to complex flavor bouquets. The usual alcohol content in wines from this variety is 12.5%.
The birthplace of Agiorgitiko is the Peloponnese. It is one of the most widespread grape varieties in Greece and is grown in Nemea (near Corinth) and in the east of the Peloponnese.
Mandilaria
Mandilaria is considered an industrial grape variety, but the wines made from it are very, very popular. The specificity of Mandilaria allows you to get a wine of very rich color. Often this grape variety is also used as an integral part of the bouquet for the production of other wines. Mandilaria wine is characterized by a low alcohol content and a significant level of acidity.
Mavrodafni
The Mavrodafni grape variety is grown in the northwest of the Peloponnese, as well as the Ionian Islands. The word "Mavro" in Greek means black, and the wines obtained from Mavrodafni are distinguished by a dark red, almost opaque color.
It is generally a sweet wine containing flavors of caramel, coffee, chocolate, resin and flowers. It goes very well with chocolate desserts.
Also, the Mavrodafni grape variety is used as a component in the manufacture of other wines.
September 05, 2016 2932For many centuries, wine collections, along with works of art, have been the pride of the owner involved in the wonderful world of smells and aromas, taste and color. This world lives a separate closed life in dark basements to appear before us at the most solemn, happy and successful moments of our lives.
Wine is called the “drink of the gods” for a reason. Since ancient times, Hellas has been the birthplace of Dionysus, and he, as we all know, is the god of wine and fun! The winemaking traditions that have been preserved here since ancient times continue to amaze and delight connoisseurs of this wonderful drink to this day. They are tightly intertwined with Greek religion, history and culture, and wine has been part of the five staples of the Greek diet since ancient times: water, salt, oil, bread and wine.
In this article, we will analyze the best wines from local grape varieties in order to introduce the reader to the splendor and variety of tastes and aromas of the Greek wine tradition that can conquer and fall in love with the most sophisticated connoisseurs of this divine drink.
RED GREEK WINES
"AYORGITIKO" (Αγιωργίτικο)
This red grape variety is grown mainly in the Peloponnese. Under the brand name "PAPAIOANNOU" in the Nemea region, the best wines from this grape, recognized throughout the world, are grown. After the wine matures in a barrel and ages in a bottle, its bouquet is enriched with a complex combination of spices - pepper, cinnamon, cloves, etc. The taste of the wine is velvety, usually thick, medium or high acidity, with a relatively high level of alcohol and a long aftertaste. In addition to red wines, it also produces rosé, semi-sweet and sweet wines.
"MAVRODAFNI" (Μαυροδάφνη)
A black grape variety common in the north of the Peloponnese and on the island of Kefalonia. Red sweets are made from it. fortified wine and rarely dry. Bouquets of these wines are complex and tart, mostly from dried fruits.
"KSINOMAVRO" (Ξινόμαυρο)
A characteristic variety grown in the highlands around Naousa, in Thessaly and Macedonia, producing dry wines with a delicate bouquet dominated by tomato and olive, as well as spices. Xinomavro - the most widely planted variety wine grapes in Greece. The wine is high in acidity, often with high alcohol levels, tart tannins and a long finish.
"KOTSIFALI" (Κοτσιφάλι)
The red variety of Kotsifali from the famous Cretan vineyards produces dry wines of low to medium acidity, with a fairly high level of alcohol. Wine with a fruity bouquet and not too high quality.
"LIMNO" (Λημνιό)
Grapes of this variety are mentioned by the ancient Greek poet Hesiod. This variety grows in Lemnos, but is cultivated in Macedonia and Chalkidiki. Gives dry wines with a relatively weak bouquet of fruits and spices, mainly black pepper. The taste of the wine is low acidity, with a high level of alcohol.
"MANDILARYA" (Μανδηλαριά)
This grape variety is native to the Aegean islands and produces dry wines with a slightly fruity and slightly herbal bouquet. Wine of medium acidity, with a high level of alcohol, with tart tannins.
"LIATICO" (Λιάτικο)
This grape variety is found on the island of Crete and produces dry and sweet wines with a relatively strong fruity bouquet, with noticeable notes of flowers and jam. Wines of medium acidity and high alcohol levels.
WHITE GREEK WINES
"ASYRTICO" (Ασύρτικο)
Indigenous grape variety from the Greek island of Santorini, which is considered the noblest white grape in Greece. Thanks to the volcanic soil of the island, on which grapes are cultivated, the wine acquires a completely unique taste. Assyrtiko produces dry wines with a high alcohol content and high acidity, with a rich taste, with a long aftertaste and a soft bouquet of citrus fruits, and sometimes apples.
"MOSHOFILERO" (Μοσχοφίλερο)
Reddish dark-colored grapes from noble Greek varieties, which give white dry wines of good or even high acidity, with a rich bouquet of green apple, rose and a soft, full-bodied taste. This variety is cultivated mainly in the Peloponnese.
"RODITIS" (Ροδίτης)
This grape variety is found mainly in mainland Greece. Gives mostly dry wines with a fruity bouquet. The taste of this wine largely depends on the area where "roditis" is grown - if the grapes are grown in the mountains, then the wine is obtained with an average alcohol content and volume and low and medium acidity - on the plain.
"ATHIR" (Αθήρι)
Old white variety Greek grape, grown on the Aegean islands, found mainly in Rhodes and gives sparkling wine. The wines of these varieties are dry, with a pleasant, soft and balanced taste, medium acidity, with a bouquet of citrus fruits.
"SAVVATIANO" (Σαββατιανό)
This grape variety is considered one of the most common varieties in Attica and Boeotia. Gives dry wines, with a predominance of a herbal bouquet, with notes of fruits and flowers. With low and medium acidity, with a fairly high level of alcohol.
"VILANA" (Βηλάνα)
A characteristic white grape variety grown on the island of Crete. Gives dry wines with a floral bouquet, with light notes of fruit, interspersed with tea and chamomile. Varieties with noticeable acidity, medium alcohol levels and volume.
"WHITE MUSCAT"
This variety is found mainly on the islands of Samos, Kefalonia, Rhodes, and is also present in the region of Patras and Rio. Produces dry and sweet wines with a sharp bouquet of flowers, mainly roses and fruits such as green apple and grapes. With a pleasant taste and medium acidity - in the case of sweet wines, a high level of alcohol. Sweet wines, depending on maturation, have not only a bouquet of dried fruits, such as apricot, pineapple, but also chocolate, cocoa and coffee.
"MONEMVASIA" (Μονεμβασιά)
Basically, this variety grows on the islands of the Cyclades archipelago, in the Peloponnese and is extremely rare in mainland Greece. Characteristic dry wines with a strong bouquet of fruits and flowers, low acidity and high alcohol levels.
"ROBOLA" (Ρομπόλα)
This variety is known in the Ionian Islands, mainly in Kefalonia. Gives wines dry, with a delicate and rather complex bouquet of fruits and flowers. Perceptible acidity, enough high level alcohol and often a characteristic long aftertaste.
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It cannot be said that in Greece wine is as popular as in Italy or France, but nevertheless, there are quite a lot of vineyards in the country and wine lovers will have plenty to choose from (fortunately, the climate is suitable for wine production). The most popular wine in Greece is retsina, which is also called the “folk wine of Greece”. This drink has many opponents and supporters, but it is he who, first of all, is offered to tourists in Greek taverns. The name of this drink is translated as resin and it is connected not with some sort of grapes, but with the process of wine production. During the fermentation process, pine resin is added to the wine, thanks to which it acquires an unusual aroma. This method of making wine was used back in ancient Greece (due to the presence of resin, the wine acquires a slight bitterness). Pine resin was used thanks to its healing properties, especially in terms of heart disease and stomach diseases. Wine advantage is made from white grapes. Due to its low cost, this drink is especially popular among students. The production of this drink in any other country in the world is prohibited. This wine is best suited to fish and seafood dishes.
Assyrtiko wine is considered to be the most exquisite wine of Greece. This is a white wine that belongs to the category of dry, but it is not dry wine(sour), which is in our understanding. The wine has a pleasant grape-citrus aroma. This wine is made from the grape variety of the same name, which is grown throughout Greece. But the grapes grown in Santorini are best suited. The wine turns out not only strong, but also thick in consistency, which is explained by the presence of volcanic ash in the soil.
Of the red wines, you should pay attention to the Agiorgitiko wine, which is one of the ancient wines and is made from a grape variety called Nemea. This grape variety is grown only in some parts of the country and has a ruby color. The taste of wine directly depends on aging and on the area in which the vineyards are located. The young wine has a distinct fruity taste. This wine is stored either in oak barrels or in glass bottles. Wine is considered universal and goes well with any dish.
The wine, which is made from the Mandilaria grape variety, differs from other wines in its rich red color, the aroma of ripe fruits, and also low content alcohol. This wine is considered ladies', but is also popular among men.
Greece can be safely attributed to the number of wine-producing countries, and the wines listed above are only a part of a wide range. It is best to buy wines in supermarkets or in shops with the name "Kava". In such places you can not worry about the quality of wine. If you visit the wine-producing regions, then you can buy wine almost everywhere. Not always the popularity of the brand indicates the quality of the wine. It is not uncommon for a little-known wine from some private winery to be no worse in quality than that produced under a well-known brand. In any Greek tavern there is a wide selection of draft wines of different varieties.
While on excursions you will have the opportunity to buy Home wine which you can taste before buying. Feel free to try and buy, the Greeks make wine from natural products and no chemicals are added. Greek homemade wine is not even worth comparing with the “homemade” wine that is sold in our resorts and often has nothing to do with natural wine (in best case fixed with alcohol). Instead of buying various trinkets on vacation, it is better to bring a bottle of good Greek wine as a gift or souvenir.
Greece is one of the oldest wine regions in the world, the birthplace of European wine. Archaeological excavations prove that the first Greek wines appeared more than 6500 years ago - then they were not yet centralized production, but small households. In ancient times, local wines were valued not only in Hellas, but also far beyond the borders of the country: exports were established to the Roman Empire, Northern Europe, France, Syria, Egypt, and North Africa.
Story. In ancient Greece, the cult of Dionysus, the god of winemaking, was developed. Thanks to the expansion of ancient culture, the love for fermented grape juice spread throughout the Mediterranean as early as the 20th century. BC e. and has not lost its relevance to this day. Even during the time of the Turkish conquest, when the country lived under Islamic laws that strictly prohibited alcohol, the Greeks did not give up their favorite drink. Hippocrates often used wine with herbs in medical purposes, prescribing it to patients for virtually any disease.
Dionysus - the patron saint of winemaking Wine in ancient Greece was made from the variety Vitis vinifera introduced by the Phoenicians, which perfectly adapted to the temperate climate, sea air, warm winter and dry flight. Drinks from the islands of Chios, Kos, Crete and Lesbos were especially appreciated.
It is well known that the Greeks diluted their wine - but this does not mean that they drank weak, almost tasteless water - in ancient times, the drink of Dionysus was so thick and strong that it intoxicated from the first goblet. Undiluted alcohol was drunk only by the Scythians, whom the Hellenes themselves called barbarians.
The export of wine has become a guarantee of financial stability for Greece. Each city-state produced grape alcohol according to own recipes, therefore, the region of production was necessarily indicated on the amphora. The first law unifying quality appeared already in the 5th century BC.
The development of Christianity also had a beneficial effect on the wine-making traditions of the country, since this religion does not prohibit alcohol and even uses red wine in the sacrament of Communion. However, in the period from the 15th to the 19th century, Greece was under Turkish rule, the inhabitants themselves continued to quietly make wine for their own consumption, but there was no talk of developing the industry.
In 1821, "Ottoman Greece" fell, at the same time attempts began to restore viticulture. But the country was too weakened by the struggle to devote enough time and effort to this area. The phylloxera epidemic, which destroyed most of European vineyards in the 19th century, initially had little effect on Hellas; at the end of the 19th century, Greece successfully exported its wines to France and other countries. Unfortunately, at the beginning of the 20th century, the disease reached the homeland of Homer, many precious old vineyards perished, a crisis began in the country, from which it was possible to recover only by the middle of the century. The 1960s saw a renaissance in Greek winemaking.
Today, Retsina white wine (a drop of resin is added to it) is considered the visiting card of the country, in 1963 the first plantation of Cabernet Sauvignon appeared, and in 1971 and 1972 Greece was divided into appellations (regions with a unique climate and recipes). Produced here different types wines: still and sparkling, white, rosé and red, aged and young, sweet and dry.
Categories
The wines of Greece are divided into the following types:
- O.P.A.P. (Appellation of Origin of Superior Quality) - excellent quality varieties. This category includes wines from 20 regions;
- O.P.E. (Controlled Appellation of Origin) - wine controlled by origin;
- Topikos Oinos - local wines, an analogue of the French Vin de Pays (produced by small farms);
- Epitrapezios Oinos - table wines (in turn, they are divided into young, aged 2-3 years and Retsina).
Regions
Wine is produced literally throughout Greece, the list of wine regions includes:
- Islands of the Aegean. Local producers specialize in sweet Muscat, both red and white. Malvasia is also produced here, Mandelaria and Assyrtiko grapes are cultivated.
Crete. The largest wine-growing center of the country, famous for its sweet wine from the Malmsee variety. - Central Greece, production of Retsina is concentrated here, although other wines are also found.
- Epirus. This region contains the country's highest vineyards, located at an altitude of 1200 meters above sea level.
- Islands of the Ionian Sea. Autochthonous varieties Augustatis, Robola, Tsaussi, Moschofilero grow here, from which excellently refreshing wines are obtained.
- Macedonia. One of the main and oldest appellations in Greece. Local wines from Xinomavro have a luxurious bouquet and rich taste.
- Peloponnese. It is on the Peloponnesian vineyards that tourists are most often brought, but not because the local white wine is especially good, but because of the beautiful coastline, the abundance of architectural monuments and the general picturesqueness.
- Thessaly. A fertile area on the very coast of the Aegean Sea, where red wine is produced from autochthonous varieties.
In accordance with the EU classification, there are 28 official appellations in Hellas.
grape varieties
Many international varieties are grown in the country: Sauvignon, Muscat, Siri, Cabernet, Pinot, etc. However, they do not compete well with the products of the Old and New Worlds, autochthonous grape varieties are of the greatest interest to the consumer, of which there are so many that it is impossible to list everything, so we will only touch on the main ones.
Red wine
Agiorgitiko (Agiorhgitiko, "St. George's grape"). Cultivated mainly in the Peloponnese. Gives a soft wine with fruity nuances. Similar in taste to Beaujolais Nouveau but can be aged up to 5 years.
Xinomavro (Xinomavro, "sour and black"). Originally from Macedonia. The wine is tannic, on the palate you can feel the tones of tomatoes and olives.
Limnio (Limnio or Kalambaki, Kalambaki). Grown on the Aegean island of Lemnos, the variety has been used to make red wine for over 2000 years. Full-bodied, strong, with a herbal bouquet.
Mandilaria (Mandilaria), cultivated in Rhodes and Crete. This grape produces a tannic wine, most often used in blends.
Mavrodafni (Mavrodaphne, "black laurel"), found in the Peloponnese and the Ionian Islands, is an excellent raw material for fortified dessert wine.
Kotsifali (Kotsifali), grows in Crete. Blended with Mandilaria or Syrah to improve the color of the wine.
Vertzami. Grape with dense and dark skin found on the Ionian island of Lefkada. Used in blends.
White wine
Assyrtiko (Assyrtiko), grows in Santorini. Berries retain acidity when ripe, the wine is full-bodied and harmonious. One of the few phylloxera resistant varieties.
Athiri. The oldest variety of Greek grapes, has a low acidity. Originally from Santorini, now also cultivated in Macedonia, Attica and Rhodes.
Debina. Highly acidic variety from Epirus, used for the production of sparkling wine.
Lagorti. The variety is cultivated in the Peloponnese, at an altitude of 850 meters above sea level. It produces a wine with an apple-fruity bouquet.
Malagusia. A Macedonian variety that produces an elegant, full-bodied wine of medium acidity with a fragrant rich bouquet.
Moschofilero (Moschofilero), grows in Arcadia, Peloponnese. It is used for the production of light "flowery" wine, both still and sparkling.
Robola (Robola), grows in the mountains of Kefalonia, gives a wine with a smoky-mineral taste, notes of lemon are felt in the bouquet. Pairs well with seafood.
Roditis. A pinkish grape very popular in Attica, Macedonia, Thessaly and the Peloponnese. Gives an elegant light wine with citrus nuances.
Savatiano (Sabbath grape), prevailing in the Attica region, perfectly withstands high temperatures, and when cold fermented, it opens into a floral-fruity aroma. Serves as a raw material for the production of Retsina.
Retsina
This unique wine should be discussed separately, as it is produced only in Greece and has no analogues in the world.
The name of the variety is translated from Greek as "resin" - the drink really has a distinct resinous flavor and aroma. Previously, “pine tears” got into alcohol by accident - when the amphora was clogged, and then the wine came into contact with the tarred stopper and took over the smell. Today, in order to achieve the desired organoleptic characteristics, the resin of the Aleppo pine is added specifically at the fermentation stage.
Retsina is made from white grapes Savatiano (sometimes other white varieties are used), the wine has a strength of 11.5%, goes well with seafood, cheeses, fruits.
Retsina - wine with the addition of tree resin The best wines of Greece
This is a subjective question, since everyone's tastes are different, but the Boutari brand has been on the market for over 130 years, inexpensive (from 6 euros per bottle) and delicious wines This brand has repeatedly been awarded international awards and gold medals at various competitions.
You should also pay attention to the following manufacturers: Tsantali, Malamatina, Kurtakis, Achaia Clauss.
How to drink Greek wines
The art of wine drinking, of course, was especially developed in ancient Greece, the joint use of fermented grape juice was an indispensable attribute of both friendly feasts and scientific symposiums. Philosophers of that time recommended limiting themselves to three bowls, so that wine would cheer up the soul, but not tire the body.
Today, the Greeks drink wine at lunch and dinner, on holidays and on weekdays. Red wine is served at 18°C, while white wine is chilled to 8°C. Unlike their ancient ancestors, modern Greeks do not dilute wine - water will only spoil the taste.
One of the traditional Greek variants snacks As for snacks, dishes vary depending on the type of wine, but almost all local brands go well with national Greek dishes, cheeses, fruits.
third component Greek cuisine of course, is Greek wine. The inhabitants of Greece, probably, like all the peoples of the Mediterranean, drink wine in Greece in moderation, although they do not follow the example of the ancient Hellenes, diluting it with water. Greek wine is included in the recipes of many national dishes. When cooking Greek dishes from game meat and fish, Greek wine is almost always used.
History of Greek wines
The ancient and complex history of Greek wine began even before the birth of Christ, in those days Chios and Rhodes wines were especially famous. Later, the reputation of Greek wine was somewhat damaged. Natives, of course. continued its production and drinking, but in the country under Turkish rule there was no time for luxury, because for a long time after that it continued to be the poorest European country. In the eighties of the twentieth century, winemaking began to develop again, French and Italian winemakers played a big role in this. Modern Greek wines are of quite decent quality. The best are those produced in Santorini and Crete, as well as from the northern part of the country.
Classification of Greek wines
Being the birthplace of the god of winemaking Dionysus, Greece is famous for its wines today. Currently, you can find many fine wines from all over the country. But you need to remember that Greek wines are unique, because grape varieties and production conditions are very different from those familiar to European connoisseurs.
Greek wines are divided into four categories:
- wines with controlled appellation of origin (only sweet wines: "Mavrodafni" from the island of Kefalonia or from Patra, "Muscat" from Patras, from the islands of Lemnos, Kefalonia and Rhodes and sweet wine from the island of Samos);
- wines of the highest quality with controlled designation of origin (high quality Greek wines from one of the twenty areas listed below. These are Zitsa, Aminteo, Igoumenitsa, Naousa, Plagies Melit, Anchialos Rap-sleigh, Kanza, Patra, Mantinia, Nemea, Robola, Kefalonyas, Paros, Lemnos, Rhodes, Santorini, Archanes, Pesa, Sitia and Dafnes.)
- local wines,
- table wines.
Greek wines, as in ancient Hellas, for every taste: from dry (xero), light white (aspro), and red (mavro or kokkino) from Crete to thick sweet (gliko) from the Peloponnese and golden Rhodes muscat (moschato). Remember, even in the myths of ancient Greece, the wine of Dionysus is mentioned - retsina, white, ripening in tar barrels. Gifts of the new time - cognac, ouzo and anise vodka, which is diluted with water, after which it becomes cloudy, becoming milky in color.
But despite the beginning revival of the art of winemaking, Greek wine is not always of high quality, this also applies to expensive vintage wines.
To visit Greece and not drink retsina is a crime! It is a light and cheap Greek white wine with a resinous aroma and aftertaste. Retsina has been known since time immemorial. People still don't know how to deal with grape juice, therefore, storage in oak barrels covered with pine resin was due to the need. But technologies have appeared over time, and the beloved retsina continues to be produced in huge quantities.
And if you prefer strong alcohol, you should definitely try ouzo and very peculiar grape moonshine tsippuro.
Modern tsippuro is bottled with a label. Drinking tsippuro is very careful - busting the drink will seriously affect the morning.
