Wines of Greece: history, specifics, where they are made, what to try
Greek land belongs to the oldest territories that stand at the origins of the development of winemaking.
Mild climate, fertile soils, plenty of sunshine and healing sea air - more favorable conditions for cultivating vines and creating aromatic drinks cannot be imagined.
Local alcohol is little known outside the country and is not particularly popular, which does not mean that there are no decent wines in Greece. There is a lot of it, but these drinks are just a little different from the products we are used to.
A brief history of local winemaking
Archaeologists date the ancient presses for processing grape fruits found in Greece to the fifth millennium BC. э.
It is possible that the local population was interested in making wines before, but the process was primitive.
The brightest stage in the development of wine art in Greece is considered to be the period of Antiquity.
At this time, viticulture in the country was actively developing: plantations were expanding, the number of cultivated varieties was growing and overcame the hundredth milestone, unique drink recipes were created, unusual agricultural techniques were invented, and methods of storing and transporting wines were improved.
It is interesting that unique local winemaking traditions were laid down during this period, some of which the Greeks still use to this day:
Special bending and tying of branches, removal of excess leaves and shoots to improve fruiting of vines.
Late harvesting and drying of grapes to increase sugar content.
Partial drying of berries to create sweet and fortified drinks.
Adding various kinds of additives to wines to lighten them, flavor them and extend their shelf life.
At different times, olive oil, almonds, ash, clay, thyme, dill seeds, pine nuts, milk, honey, cinnamon, mint, and other ingredients were used for this purpose.
Soaking grape bunches in seawater and adding it to the wort.
Strain and boil the wine mass.
Diluting thick and strongly flavored drinks with water before drinking (this custom has been abandoned at the present stage).
The use of wines as medicines.
The use of clay amphorae and goatskins to transport alcohol.
Fumigating vessels with beeswax or incense.
With the development of winemaking in other regions, primarily in Italy, Greek drinks lost their positions and were produced mainly for domestic consumption.
Today, interest in local spirits is beginning to revive, thanks to the country's popularity among tourists.
Specificity and classification of Greek drinks
When tasting local wines, there are a few things to keep in mind:
The basis of the Greek wine industry is made up of original autochthonous varieties, European varieties are less common.
The names of wines are often determined by the names of grapes.
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Drinks made at home often turn out to be more interesting than factory samples.
Therefore, you can and should try rural wines while traveling around the country.
Local products often contain various additives and are rarely completely natural, which determines their unusual taste.
The Greek classification of drinks is close to the European one and includes 4 categories:
Outstanding wines produced in certain regions with a guaranteed level of quality.
Products controlled by origin.
Local wines.
Table drinks.
Class names change periodically, but the essence remains the same.
Wine regions of Greece
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Central Greece
Famous for the unique old wine "Retsina".
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Crete (Sitia, Chania, Heraklio)
One of the largest wine centers in the country with the oldest vines.
Sweet drinks made from fruit are especially good
Malvasia and traditional products from Romeiko (Marouvas wine).
The white variety Vilana is also common.
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Aegean Islands (Santorini, Samos, Rhodes, Paros)
Popular varieties: Muscat, Malvasia, Asyrtiko.
Santorini is famous for its Vincanto liqueur wine and ancient vineyards that survived the phylloxera epidemic (it did not reach the island).
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Epirus
Plantations are located high in the mountains, which determines the special bouquet of local wines.
The hallmark of the region is dry white wine from the Debina variety, and you can also try unusual Greek Cabernet here.
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The islands of the Ionian Sea
Indigenous varieties are concentrated (Augustatis, Tsaoussi, Robola, Moschofilero) and light, refreshing wines are common.
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Macedonia and Thrace
Local drinks from Xinomavro are especially good.
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Peloponnese (Nemea)
A popular region among wine tourism fans, producing good white wines and excellent reds from the Agiorgitiko variety.
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Thessaly
In the fertile areas near the Aegean coast, excellent red drinks are made from indigenous varieties.
Greek wines that should be tasted in the first place
Retsina
An exotic drink of pale lemon color with a resinous aftertaste made from Savvayano fruit.
Sometimes it can be found in pink color. This unusual Greek wine is made according to ancient recipes with the addition of pine resin.
The strength of the drink is about 11%.
It is better to taste it chilled (7-8 °C) in the company of spicy dishes, cheeses, fruits and seafood. Not everyone likes it.
Asirtiko
Elegant white wine with a delicate citrus bouquet.
The best samples are produced on the island of Santorini.
It goes well with seafood and thick fatty sauces.
Mavrodaphni
A drink of intense garnet color with a transition to black.
Thick sweet wine with chocolate, vanilla, caramel flavors and floral and fruity aromas.
Suitable for high-calorie desserts with cream, cocoa and nuts.
Robola
One of the most popular white Greek wines. Especially good products of the Ionian Islands.
It is made in several styles: from a light, pleasant drink with a lemon flavor to a strong, invigorating spirit with a spicy aftertaste.
Goes well with seafood.
Agiorgitiko
Red wine from the Peloponnese, presented in various variations: from simple fruity drinks with a cherry aroma to rich bright specimens with a complex spicy bouquet.
Perfectly harmonizes with traditional Greek dishes.
Xinomavro
An original ruby drink with a delicate, noble bouquet.
Good when aged with pasta, red meat and poultry.
Moschofilero
Delicate rosé wine with light acidity, floral aroma and citrus flavor.
Mandilaria
A rich ruby-red drink with a harmonious bouquet, low strength and high acidity.
Among the best winemakers in Greece: Boutari, Tsantali, Cavino, Santo Wines, Malamatina, Ellinika Kellaria, Gaia, Kourtakis, Papagiannakos, Achaia Clauss.
Each region has its own worthy producers.
The taste of the same drinks differs depending on the manufacturer and the area of origin.
Update: 13.11.2018
Category: Wine and Vermouth