Few should be surprised that the people of Greece have been making wine for more than 6,500 years. The ancient Greeks already knew the nutritional value of wine back then and it was a natural and important part of daily life. It was even used in trade, expanding Greece’s influence throughout the region.
When most people think of Greek wine, they think of Retsina, the pine tar tasting wine that is delicious with Greek food, but not exactly drinkable on its own. But there is more to Greek wines than this single variety of wine. In fact, there are 300 different grape varieties that are indigenous to Greece and the Greek winemakers have worked hard to improve the quality and quantity of their wines in recent years.
Part of this is due to huge investments in modern winemaking technology and techniques. The new generation of winemakers have attended the very best schools in the world, learning how to take their Greek wines to the next level, which is earning them high honors and major awards in international competitions.
One of the great things about Greek wines is their distinctive flavors. The soils here are unique, and the grapes seem to know exactly what flavors to pull from them. The moderate climate, ample sunshine and low annual rainfall combine to create a perfect storm for quality grapes.
Following are some of the more popular grapes used to produce wines in Greece:
Whites
Assyrtiko is a wonderful all purpose grape that originated on the island of Santorini. It creates a bone-dry wine with great acidity and aromas of citrus. The Assyrtiko wines grown in Greece are a bit milder in character, because the grapes don’t get the added benefit of the volcanic soil of the island.
Athiri is an ancient grape variety in Greece. It is also known as Thira and can be used with Aidani (below) and Assyrtiko to make signature Santorini wines. They have a nice sweet juice that is fruity. When made into wine, it produces a nice glass that has an aromatic bouquet and medium alcohol content.
Aidini comes from the Cyclades Islands. The resulting wine is medium in acidity and alcohol content. It too has ancient roots in Greece.
Lagorthi went out of fashion for a time and is now making a comeback. It has a noticeable acidity and has hints of peach, melon and basil in the flavor.
Moschofilero makes a nice wine that is blanc de gris. It’s crisp and has a great aroma that reminds one of roses and violets with just a hint of spice. It’s great with food.
Robola is grown mostly in Cephalonia’s mountains and has a lemony aftertaste. The aroma is citrus and peach with a bit of smokiness.
Roditis makes a light white wine that has a nice aftertaste and subtle nuances of citrus. It’s a very popular choice in Attica and Macedonia.
Savatiano is the dominant grape in Attica and it yields a well-balanced glass of wine with citrus, fruit and flower aromas.
Tsaoussi is one of the most flavorful grapes, with a nice aroma and flavor of fruit and honey. It blends well with Robola grapes to make wines that are nicely structured.
White Muscat is a great grape for dessert wines but can also result in a nice dry white as well. Beginning and experienced wine drinkers enjoy this flavorful grape.
Reds
Reds are a little harder to find in Greece but are no less enjoyable. Here’s some of the favorites:
Agiorghitiko is grown in the Nemea region. It is deep red in color with a complex aroma and soft tannins. Many different styles can be created from this one grape.
Mandelaria comes from Rhodes and Crete and the grapes produce a very distinctive red wine that is very rich in color.
Mavrodaphne is best when blended with other grapes, including Korinthiaki, Refosco, Agiorghitico and Cabernet Sauvignon.
Xinomavro wines have great aging potential. They have a really complex aroma with hints of olive, spice and even dried tomatoes.
The majority of Greek wines go to Germany and France, though increasingly, you can find Greek wines in finer wine shops throughout the U.S. The wines you find are varied, thought provoking and flavorful.
When most people think of Greek wine, they think of Retsina, the pine tar tasting wine that is delicious with Greek food, but not exactly drinkable on its own. But there is more to Greek wines than this single variety of wine. In fact, there are 300 different grape varieties that are indigenous to Greece and the Greek winemakers have worked hard to improve the quality and quantity of their wines in recent years.
Part of this is due to huge investments in modern winemaking technology and techniques. The new generation of winemakers have attended the very best schools in the world, learning how to take their Greek wines to the next level, which is earning them high honors and major awards in international competitions.
One of the great things about Greek wines is their distinctive flavors. The soils here are unique, and the grapes seem to know exactly what flavors to pull from them. The moderate climate, ample sunshine and low annual rainfall combine to create a perfect storm for quality grapes.
Following are some of the more popular grapes used to produce wines in Greece:
Whites
Assyrtiko is a wonderful all purpose grape that originated on the island of Santorini. It creates a bone-dry wine with great acidity and aromas of citrus. The Assyrtiko wines grown in Greece are a bit milder in character, because the grapes don’t get the added benefit of the volcanic soil of the island.
Athiri is an ancient grape variety in Greece. It is also known as Thira and can be used with Aidani (below) and Assyrtiko to make signature Santorini wines. They have a nice sweet juice that is fruity. When made into wine, it produces a nice glass that has an aromatic bouquet and medium alcohol content.
Aidini comes from the Cyclades Islands. The resulting wine is medium in acidity and alcohol content. It too has ancient roots in Greece.
Lagorthi went out of fashion for a time and is now making a comeback. It has a noticeable acidity and has hints of peach, melon and basil in the flavor.
Moschofilero makes a nice wine that is blanc de gris. It’s crisp and has a great aroma that reminds one of roses and violets with just a hint of spice. It’s great with food.
Robola is grown mostly in Cephalonia’s mountains and has a lemony aftertaste. The aroma is citrus and peach with a bit of smokiness.
Roditis makes a light white wine that has a nice aftertaste and subtle nuances of citrus. It’s a very popular choice in Attica and Macedonia.
Savatiano is the dominant grape in Attica and it yields a well-balanced glass of wine with citrus, fruit and flower aromas.
Tsaoussi is one of the most flavorful grapes, with a nice aroma and flavor of fruit and honey. It blends well with Robola grapes to make wines that are nicely structured.
White Muscat is a great grape for dessert wines but can also result in a nice dry white as well. Beginning and experienced wine drinkers enjoy this flavorful grape.
Reds
Reds are a little harder to find in Greece but are no less enjoyable. Here’s some of the favorites:
Agiorghitiko is grown in the Nemea region. It is deep red in color with a complex aroma and soft tannins. Many different styles can be created from this one grape.
Mandelaria comes from Rhodes and Crete and the grapes produce a very distinctive red wine that is very rich in color.
Mavrodaphne is best when blended with other grapes, including Korinthiaki, Refosco, Agiorghitico and Cabernet Sauvignon.
Xinomavro wines have great aging potential. They have a really complex aroma with hints of olive, spice and even dried tomatoes.
The majority of Greek wines go to Germany and France, though increasingly, you can find Greek wines in finer wine shops throughout the U.S. The wines you find are varied, thought provoking and flavorful.