Greek wines: what you should try while you are in Greece. Features of Greek wines: history, regions, categories

Karanika Brut

The names of the sparkling wines of Greece are even less known. However, Domaine Karanika brut is sold in stores in Europe and America. In Greece, you can buy Cuvee Speciale champagne made from Xinomavro grapes for 16 €. The production of this sparkling wine in the country is limited, so each bottle has a special number and a date stamp.

The intense fruity aroma of Brut is complemented by a pleasant sourness. Cuvee Speciale is served with cheese plates, fish, and seafood.

Brut Rose (16 €) goes well with this. The wine is light pink in color and has a pronounced strawberry flavor. The taste is cherry, sour. The bubbles are large and rare, which contributes to a more persistent smell of champagne.

Which festivals to try Greek wines at?

Oenorama

The best wines of Greece are traditionally presented at the annual exhibition, which has been held since 1994 in the historical center. Alcohol is grouped by color, region and grape variety. In 2018, approximately 250 wineries and more than 1,600 types of wine were represented at Oenorama. It’s not difficult to get lost in all the diversity, so sommeliers and recognized wine experts talk about what wine to bring from Greece.

Time spending: mid-March.

Location: Athens, Zappion Congress Hall.

Cost of visit: 5 €, tastings are free.

Vorina

If Oenorama is considered an official event with lectures and seminars, then the Vorina festival is a real celebration. In a picturesque place near the port of Thessaloniki, producers set up tents and treat everyone. You can try not only classic wines with famous names, but also experimental drinks, grape extracts. Here you can also find out how much wine costs in Greece and what the original bottles should look like.

Time spending: September.

Location: Thessaloniki.

Cost of visit: 5 €, tastings are free.

Wines in Greece are just beginning to enter the international market. Their cost is low, which means tourists with any budget can afford a glass of delicious Greek wine.

rich in many varieties and an endless spectrum to choose from.

As an aperitif

Sun-dried grapes form the basis of sweet wines produced throughout Greece. Try world famous wine "Santorini Vinsanto" made by mixing Assyrtiko and Edani varieties. Famous Vinsanto, juicy sweet wine, made from sun-dried grapes and aged for at least three years. A good Vinsanto, however, can be older than a century. Vinsanto wines (the name means “wine from Santorini”, not “holy wine”, as in the case of the eponymous Vinsanto from Italy) have caramel and toffee flavors with dried fruits, which allows them to be accompanied by all kinds of sweets, especially chocolate. But the uniqueness of Vinsanto wine lies in its connection with the individual characteristics of the Assyrtiko grapes. Unlike other sweet Greek wines, Vinsanto from Santorini has a characteristic freshness due to the natural acidity of “assyrtiko”.

Along with the main dish

Let flirty Greek wine help create the perfect atmosphere for you and your couple.

. "Xinomavro": The finest red grape variety in Northern Greece. Depending on the time of ripening it covers wide range flavors and shades of red. The Xinomavro variety is one of the stars of the Greek vineyards. This is a capricious, demanding and difficult variety to grow and make wine. The grape is capable of producing wines of stunning character and personality and extreme complexity, with a seamless combination of intense extract and simple grace.

. "Agioritiko" or "Mavro Nemeas": Originally from the Peloponnese peninsula, this red wine must have been the favorite wine of the mythical king Agamemnon. Its dark red color, rich aroma and velvety taste make it ideal for red meats and sauces. With a pronounced aroma of blackcurrant and blackberry, a rich, ripe, velvety and juicy texture, the soft young wines of Agioritiko have fruit bouquet And pleasant taste without long exposure. However, infrastructure has also been developed for long-term storage in cellars (5-10 years).

. "Mavrotragano": old red variety "Santorini", which was brought back to life relatively recently. With fruity taste, deep color and medium sharpness, it is distinguished by its high strength.

. "Athiri": the white charm of the Aegean Sea. Its yellowish color with greenish sparkles and thin fruity taste make the wine suitable for use with many dishes. Wonderful floral and tantalizing aromas whet your appetite. Produced on the islands of the southern Aegean Sea and Halkidiki , in eastern Macedonia.

. "Assyrtiko": Despite the fact that “Assyrtiko” is cultivated on many islands, it reaches the height of its originality on. He migrated quite successfully to Chalkidiki, Epanomi, Drama and Mount Pangeo in Northern Greece, as well as to the Peloponnese. The volcanic nature of the island has endowed it with aromas ranging from citrus and apples to honey, raisins and incense. The variety has high acidity even when fully ripe. Wines made from it are rich in flavor and refreshing. The palette of aromas consists of citrus, lemon color, orange zest and grapefruit.

. "Moschofilero": archaeological finds prove its centuries-old connection with the Arcadia region. It is a versatile variety used to make a range of wines, from dry to fruity sparkling, and is also known as Blanc de Gris, meaning its skin color can range from light pink to deep purple. Dry white wine “Mantinia” is the most famous of all the wines of this grape variety.

. "Robola": One of the most elegant Greek varieties. Produces a fairly strong and sharp white wine with a citrus aroma, best suited for serving young. Combine it with seafood, preferably in the homeland of grapes - the island.

. "Savvatyano": It is probably the most common Greek grape variety for wine production, with a history dating back over 2,500 years. The yellow-green flesh leaves the fruit with flavors of peach, lemon, kiwi, banana, melon and strawberry with very low acidity. It is the basis for the famous Retsina wine.

Dessert wines

. « Muscat": Although "muscat" ("moschato" in Greek) is grown in several places, the grape is historically associated with the sweet, straw-colored wines of Samos. Samos Muscats are rich, dense and concentrated wines with aromas of apples and pears.

. "Mavrodaphne": After 2 - 8 years of maturation, this red wine is brought from and. Vanilla, cherry, dried fruit and chocolate make up the spirit of this widely exported variety.
One of the Greek wines that, combined with your charm, will turn any dinner into an unforgettable evening. It’s good that such an experience can always be repeated!

Ancient Greece is famous not only for its philosophers, myths, and architecture. This country is also famous for its winemaking culture. The secrets of making wine were brought to Ancient Greece by the Phoenicians. And later, when the Greeks mastered this complex matter, their wines began to be considered the best at that time. The vineyards were located in areas open to light, where there was a lot of moisture and heat. It is also known that the Greeks were engaged in the selection of certain varieties of grapes, constantly choosing the best types of grape crops, which had incredibly wonderful taste qualities.
Despite the fact that winemaking has become an integral part of Greek culture, for a long time wine was a drink of the elite. It was only served in holidays and for celebrations. Preparing the drink was very difficult, because in order to obtain a certain type of wine it was necessary not only to grow a certain type of grape, but also to collect it correctly. ripe berries needed to be reworked. And what is most important is to be able to preserve the resulting product.
Soon even slaves drank wine, who received a second-distilled drink. This noble drink was always in great demand among all segments of the population, because as soon as their thirst was quenched.

Winemaking, of course, could not bypass art. Numerous paintings of dishes brought to us valuable information about exactly how the process of making wine took place in Greece. Modern archaeologists still find greek drinks, but, unfortunately, they can no longer be used.

Myths and realities of ancient winemaking

Since ancient times, wine and the vine with bunches of fragrant grapes, a source of grape juice, have occupied an important place in human life. Wine was not only a common drink, but also the most necessary drink after water for the population of the Mediterranean and Black Sea regions. It was here that many myths and legends arose about the origin of the vine, wine and winemaking and amazing stories about the first wineries and winemakers.

Every people familiar with viticulture and winemaking tried to present their version of the appearance of grapes and the invention of wine in a poetic and often entertaining form. Such interpretations are especially diverse in the mythological heritage of the peoples of the East and the Mediterranean.

IN Old Testament It is said that the first person to plant a vineyard and discover wine after the Great Flood was the venerable Noah, who came out of the ark in the Ararat mountains and began “... to cultivate the land and planted a vineyard. And he drank wine and became drunk” (Genesis, IX, 20-21). Wine was a reward to Noah and his companions for the suffering they endured during the flood. In the “Song of Songs” of King Solomon of Israel and Judah, which included ancient and wedding songs glorifying nature, human beauty, love, grapes and wine, are mentioned more than twenty times.

According to the plot of a later Illyrian legend that connected the biblical Noah and Dionysus, the secret of making wine was “revealed” to Noah by a goat who had eaten wild fruits grapes and, having become drunk, began to butt other animals. After which Noah planted grapes and extracted wine from the juice of the fruits.

The Egyptians were taught to grow grapes and make wine by Osiris himself, the god of the entire plant world, who rises and dies. In ancient Cretan legend, the preparation of wine was attributed to the oldest of the gods of the Greek pantheon - Saturn.

The famous ancient Greek historian Pausanias (Paus., X.38,1), describing a journey through the lands of the Locrians in Phocis, probably conveyed a local myth, according to which the dog of King Orestheus gave birth to a piece of wood, and when Orestheus buried it in the ground, from it grapes grew. There are parallels here with the images of a deity growing in the form of a plant - Adonis, Osiris, Dionysus. Often in myths the plant comes from the blood or body of Ampelos, Narcissus, Hyakinthos, Attis.

According to another Greek legend, reported by the philosopher Hecataeus of Miletus, the culture of grapes began with the fact that the dog Oinos, belonging to Orystheus, the son of Deucalion, “was whelped by a grape bush,” which Orystheus immediately planted in the ground, and from then on grapes began to grow (Athen., II, 35a; Paus., X, 38.1). Russian philosopher Vyacheslav Ivanov interpreted this mysterious myth simply: the grapevine is a gift of the summer heat.

Another Greek myth says that the grapes were found by a sheep that constantly ran away from the herd that belonged to Oinos and returned later to the stable. The shepherd Stafilos began to follow the sheep and saw that it was eating the fruits of an unprecedented plant. Having collected berries unknown to him, the shepherd took them to his owner Oinos, who, noticing that the juice squeezed from the berries after some time acquired a different taste and hop properties, brought it as a gift to Dionysus. The latter, as a reward for the offering, taught Oinos winemaking and named the resulting drink after him, and the found plant after the shepherd.

In the Acts of Dionysus, the great work of the 4th century Greek writer. Nonna of Panopolitan, in the choirs glorifying Dionysus, a short, but probably the most ancient legend about the origin of the vine was preserved. From Olympus, through the roofs of heaven, fruitful ichor leaked onto the earth1 and “... the drink of the Bacchiadean vine was born, and in the rocks a grape trunk grew from it itself, it was wild, untamed, huddled unknown in a thicket” (XII, 293-298 ).

The first person to make wine by squeezing grapes with his hands was Dionysus:

Self-aware God without a grape press,
Having accepted the bunch in his hand, he begins to reap the berries
Tightly and firmly with fingers, into the light a plentiful burden
Brings out grapes of wine, emerald vines
Sweet and strong drink! And snow-white fingers
The pouring hops of Dionysus turn red from the blood of the crimson.
He grabs the bull's horn and the sweetly strong wringer
Bacchus spills into his mouth, having tasted the wine first,
After tasting the berries... (XII, 198-206).

In fact, the myth conveys the earliest and most primitive method of processing grapes to produce wine, which still exists in some households today. It is interesting that Dionysus tasted wine before he tasted grapes, and that the first vessel for wine was the horn of a bull. Plato believed that it was Dionysus who gave people wine and inspired frenzied worship and dancing (Legg. II, p. 672). Diodorus Siculus, Plutarch, Bacchylides, Virgil and other ancient authors fully agreed with this.

The first of the Athenians, Dionysus taught viticulture to a shepherd, the elder Icarius2, who lived during the reign of Pandion, and then introduced him to wine and winemaking (XLVII, 60-70). Having tasted the wine for the first time, he began to dance and sang praises in honor of Evius and Zagreus. He liked the drink so much that he began teaching other shepherds how to cultivate the vine. One day, an attempt to treat his village neighbors to wine ended disastrously for him. Having tasted the drink of Dionysus, they considered themselves poisoned and tore Icarius to pieces in madness, and his blood mixed with wine moisture (XLVII, 110-129). The faithful dog guarded the body from wild animals until wanderers found it and buried it. According to Achaean legend, Zeus took their souls to heaven and turned them into constellations.

There is a legend that connects the vine with the name of Bacchus, who, traveling to Naxos, saw an amazing plant and wanted to take it to his homeland. In the hands of the divine youth, the plant began to grow rapidly. Wanting to save him from the heat, he put the sprout first in a bird bone, then in a lion bone, and then in a donkey bone. The roots of the plant wrapped around all the bones, and Bacchus had to plant it with them. The vine grew and bore fruit, Bacchus collected the first harvest, squeezed out the juice and received wine, with which he began to delight people. The drink had an extraordinary effect on those who drank: they first sang like birds, then became strong like lions, and then lowered their heads like donkeys.

Viticulture as a branch of the economy dates back at least to the Chalcolithic and Bronze Ages. The first viticultural knives, found in various wine-growing regions of the Black Sea and Mediterranean regions, were made of copper or bronze. It is characteristic that in myths Dionysus cut bunches of grapes with a thyrsus with an edge “copper-shaped and copper-stinged.”

Ancient cult of wine and grapes

Ancient religious ideas associated with winemaking and viticulture bear clear traces of paganism. A large number of legends and myths, beliefs and rituals associated with wine and grapevines testify to the traditions of viticulture and winemaking that have developed and deeply penetrated into the life of ancient peoples. To a certain extent, religious cults contributed to the spread of the vine and winemaking.

The complex system of viticulture and winemaking, which required the farmer to strictly adhere to the sequence and timing of agricultural techniques, all stages of the technological process of wine production and storage measures, the mystery of preparing the drink, as well as the powerlessness and fear of the ancients before natural phenomena - all this found expression in the emergence of rituals and rituals. The most ancient religion deified the forces of nature, attached great importance to the change of seasons and the movement of heavenly bodies, especially the moon and the sun, therefore sacrifices and other religious rites in honor of deities were performed on certain days. Some merged with the folk agricultural calendar, others had independent significance, and some subsequently began to correspond to the days of Christian saints or other holidays.

Such religious practices sometimes persisted for long periods of time, going far beyond the history of individual peoples and states. Their external form could remain unchanged for centuries, while the internal meaning was subject to frequent transformations, so that sometimes it is far from easy to understand its essence, secrets and laws.

The worship of various deities - the patrons of the plant and animal world, the harvest, those who die and are resurrected, who give life and take it away - can be traced in the Pontic-Mediterranean region from ancient times. In many local cults, already from the 2nd millennium BC, and even earlier, trends in the veneration of the vine and wine as a sacred drink are quite clearly visible. Over time, as peoples migrated and trade relations developed, these local beliefs mixed and merged until they were absorbed and partly supplanted by the cult of the god of wine and the vine, Dionysus. The surviving myths about the acts of Dionysus allow us to speak about its rather slow and relatively late spread (the cult of Dionysus appeared in Greece shortly before the beginning of the historical period), as well as about resistance local residents, who worshiped native gods who patronized wine and grapes, winemakers and winegrowers who were much older than Dionysianism.

The wanderings of Dionysus, which, according to various myths and legends, cover many wine-growing regions of Europe and Asia, outline within Thrace, the Caucasus, Lydia, India, Assyria, Arabia, Phrygia, Europe (Greece) the main boundaries of the formation of religious ideas associated with the deification of the vine and wine. The grape harvest and the various phases of winemaking were accompanied by festivals in honor of Dionysus, to which the late fall and winter. This god taught all nations the gathering of intoxicating grapes and midnight festivals (Non., XIII, 6-7). He reigned wherever grapes were grown, but each people called him in his own way, without changing the inner essence of the deity:

They call you Bacchus, and Liaeus, and Bromius, God;
They call it half-born, two-mothered, twice-born.
You and Lenaeus, planter of the native vine;
You are Iacchus, and Evan, and the father of Elele, and Nyctelius.
But one cannot count the names of the Hellenic families,
Liber, they call you (Ovid. Met. IV, 11).

Dionysus and the magic of winemaking.
Divine essence of wine

Since ancient times, people have used medicinal, narcotic and psychoactive drugs that cause ecstasy, which can easily include wine. True, the wine, apparently, did not act as visibly as the infusions described by Pliny as drinks that caused delirium and visions, or as the medicines mentioned by Hesychius, with the help of which Hecate was evoked. However, blood could also cause similar conditions. In Argos, in the temple of Apollo Diradiot, once a month a chaste prophetess made predictions, going into ecstasy as a result of tasting the blood of a sacrificed ram.

Ancient people could not understand and explain the mystery of the extraordinary transformation of sweet juice from grapes into a drink that, although it resembled juice, clearly and miraculously changed its properties and could retain them for a long period. But this drink made the most stunning impression on people after its first tasting. The incomprehensibility of the mystery of turning grape juice into wine is reflected in the myth in which Orontes, defeated by Dionysus, asked, turning to Phaeton: “...How could moisture turn into wine, which carries fear?” (Non., XVII, 277). The ancients believed that Dionysus mastered Thessalian witchcraft and the poisons of Kirke and was able to poison even the flow of a river, after drinking the waters of which one could go mad (Non., XXII, 74-79). The incomprehensible and frightening effect that harmless juice had on the drinker just recently (before fermentation) was remembered for a long time, if not forever. It is no coincidence that some myths retain an echo of the taboo that existed in a number of places on the consumption of fermented juice, the violation of which could lead to death. It was directly called “poison”, and it was people’s defensive reaction to everything mysterious and demonic that happened at the will of mysterious, invisible, but very powerful forces.

A state of severe intoxication and subsequent severe hangover could seem like poisoning (and in fact was such), but the unstoppable, not knowledgeable measures natures could have died3. Apparently, at the first stage, wine could only be consumed by certain people - priests, shamans, sorcerers, etc., to whom it could not harm, since they knew how to put themselves in a state close to a trance, and wine was a good help for quickly leaving the world ancestors and communication with otherworldly forces. The unusual state after drinking wine was considered the result of divine or demonic intervention. Due to this, wine, like grapes, and everything that was associated with them, very early became a sacred deified drug, similar to the ancient Aryan narcotic drink, which served as the original of the divine Hindu soma and haoma of the Persians.

As viticulture spread, the primitive taboo on wine consumption outlived itself and was abolished, and almost everyone began to join wine drinking, especially during holidays dedicated to the deity who controlled the forces of nature, turning grapes into a sacred drink - wine. From this moment on, wine becomes one of the main psychoactive substances. Around it, from the very beginning of Greek civilization, a “cultural area” was formed, models of uninhibited behavior, specific forms of recreation, and relationships between the sexes were formed. Wine allowed those who drank it to achieve visions and an ecstatic state and became in the wine-growing regions (and after the development of the wine trade far beyond) into a generally accessible and relatively cheap means that allowed one to immerse themselves in the world of dreams and fantasies, spirits and visions, divine revelations and prophecies. Uninhibited behavior and a sense of freedom during the Dionysian sacraments and feasts no longer became madness, but the norm, which was encouraged by God himself, who was honored with the epithets “free” and “free.”

It is also important that wine also brought practical benefits, freeing people from problems and worries for some time. Wine and must were given magical powers that could stop bleeding and heal wounds. Wine not only nourished, but strengthened and healed. Dionysus healed the wounds of his warlike companions, the Bassarides, with the sweet wort of the press and wine, and the honey-flavored wine with herbs calmed the sorrows of the sick Cadmus. In one of the myths, during the Indian campaign, Dionysus miraculously turned the waters of the Hydaspes into dark purple all-healing moisture, thanks to which it was possible to restore the sight of a blind old man, and the one who suddenly received his sight, joyfully, erected an altar to Bacchus. From such miraculous properties wine veneration of this divine drink only increased.

The ancients considered wine to be Dionysian blood, because wine splashed onto the earth from the entrails of the god torn to pieces by the titans. Therefore, libation meant drinking the blood of Dionysus. True, Plutarch did not agree with this, emphasizing that the divine principle should not be dispersed in the wind, river, seed, harvest, state of the earth and the change of seasons, as do those who identify Dionysus with wine, and Hephaestus with fire ( Plut., De Iside. 66).

During ecstatic affects after drinking wine, people who were subject to them were looked at as possessed by God, their inappropriate behavior was assessed not from ordinary positions, but was considered as a manifestation of the divine will. Therefore, the drunken orgies of Dionysus worshipers Ancient Greece were considered a manifestation of the divine essence of the god of wine. Its effect on people remained a mystery, which was revealed only to the initiates and precisely through the consumption of the divine drink. The barbarians, who learned the taste, benefits and magical effects of wine, borrowed from “civilized” peoples not only customs and religious rituals associated with wine drinking, but also changed their way of life, which was reflected in their mentality and behavioral model. Among the barbarian elite, who quickly became accustomed to the traditions of wine drinking, wine was considered not only an attribute of luxury, but also a stimulus for valor and military courage. The barbarians also adopted some ritual aspects of the veneration of the god of wine, hardly penetrating the essence and mystical depth of the cult, but the participation of some of them - especially enlightened and initiated - in the sacraments and mysteries already speaks volumes.

The impact of the cult of Dionysus on the spiritual world and religious ideas of the barbarians in general did not go beyond the widespread use of wine in funeral and memorial ceremonies, sacrifices, as well as domestic consumption. Here the influence of the ancient practice of wine drinking was especially strong. It is enough to mention the types and assortment of tableware and ceremonial glassware for wine, which were borrowed almost unchanged from the Greeks. The area of ​​their distribution in regions inhabited by barbarian peoples naturally coincided with the distribution of transport amphoras for wine - two-handled, sharp-bottomed vessels made in ancient centers. It is difficult to say whether the barbarians considered the samples borrowed from the Greeks to be just convenient vessels for wine, or whether they also recognized them as an integral part of the divine nature of the god of wine, but there was undoubtedly some sacred connotation in their use. Clay and metal vessels are present not only in the tombs of Scythian kings and aristocracy of various ranks, but also in the burials of representatives of the middle class, mainly in the 4th century. BC. Craters are found in single copies, and graceful metal bowls on high legs - kylixes - were used more widely. They were a sign of special merit, military valor, a certain symbol and insignia. Finds of Greek vessels for feasts - craters in mounds are evidence of the burial of Scythian military leaders - district chiefs, because it was from this type of vessel that the nomarch poured wine in a circle to distinguished warriors4. Of particular note is a silver amphora with gilding from a Scythian royal burial of the late 5th - early 4th centuries BC, discovered during excavations of the Chertomlytsky mound. A strainer is inserted into the neck of the amphora for straining wine, and in the lower part there are taps in the form of a horse and a lion's head for pouring out the wine.

Unbridled drinking during the Dionysian holidays should be considered an integral part of the cult of the god of wine. By getting drunk, believers completely surrendered themselves, their will, and even life itself to the power of divine forces in order to absolutely become like God in fun, riot, carnal pleasures, madness and frenzy. The further a person moved from himself, from the usual norms and rules of behavior, the more he fell under divine protection. Freed from the shackles of everyday life under the influence of Dionysian moisture, a person “died” to earthly life and joined “eternal” life, and wine acted as a means of moving from the real world to unreal space, closer to the divine center of the universe. It was believed that wine could also transport the dead to the world of shadows and spirits, serving as a guarantee of new life. Therefore, the Greeks, like many other peoples with a high winemaking culture, considered drinking wine as a special ritual act with a deep mystical background.

Greek wines

Greece, as you know, has been the birthplace of Dionysus since ancient times - the patron saint of winemaking, plants and fun! And it is Greece that is the “historical source” of O.P.A.P. wines.
Wines from the islands of Chios and Thassos, known since ancient times, belong to this system.

Through a number of different historical and social events and natural disasters, the world of the art of winemaking underwent something of a “turn” from the mid-19th century to the early 1960s.
It was during these times that the revival of ancient winemaking traditions began. Today you can find and taste a great variety of excellent Greek wines that are produced throughout Greece!

Famous winemakers of the country are trying in every possible way to diversify and embellish the aromas of Greek wines using as a basis the best varieties of grapes grown in the vineyards of Great Hellas with the addition of unknown (and known) grape varieties from the friendly West.

Greek wines have 4 categories:

1. Οίνος με ονομασία προελεύσεως ελεγχόμενη

2. Οίνος με ονομασία προελεύσεως ανωτέρας ποιότητας - wines of the highest quality and renowned origin

3. Οίνος τοπικός - local wines

4. Οίνος επιτραπέζιος - table wines

Category
This category includes only sweet wines, such as Mavrodafni (Kefalonia and Patras), Moschato (Patras, Limnos, Kefalonia, Rhodes) and Gliko (Samos)

Famous brands O.P.A.P. Northern Greece:
Ζίτσα (Zitsa), Αμυνταίο (Amynteo), Γουμένισα (Goumenisa) and Νάουσα (Naousa)

Famous brands O.P.A.P. Chalkidiki Peninsula:
This category includes wines that bear the names of the valleys and hills of the Chalkidiki Peninsula

Ραψάνη (Rapsani)

Famous brands O.P.A.P. regions near Athens:
Κάντζας (Kantzas)

Famous brands O.P.A.P. Peloponnese (Patras region):
Μαντινεία (Mantinia) and Νεμέα (Nemea)

Famous brands O.P.A.P. Ionian Islands:
Ρόμπολα (Rombola) - o. Kefalonia

Πάρος (Paros) - o. Paros
Λήμνος (Limnos) - o. Limnos
Ρόδος (Rodos) - o. Rhodes
Σαντορίνη (Santorini) - o. Santorini
Wine brands of Crete:
Αρχάνες (Arkhanes), Πεζά (Peza), Σητεία (Sitia) and Δάφνες (Dafnes)

Wines and their production have always attracted the attention and interest of the Greeks, because... as they did not require any specific conditions. Grapevines can be grown in arid and mineral-depleted soils, as well as along with other fruit and vegetable crops. In addition, the climate of Greece only contributes to its formation at all stages. Since ancient times, winemaking has been a craft that replenishes the state treasury, and in some regions its production is the main source of income!
It is not an exaggeration to say that previously almost every Greek family had its own vineyard.

Peloponnese Peninsula
Vineyard area: 60,419 hectares (ha)
Wine production: 1,525,590 hectoliters (hl)
Αγιωργίτικο (Agiorgitiko), Κορινθιακή (Korinthiaki, raisins), Μοσχάτο λευκό (Mosxato lefko), Μοσχοφίλερο (Moscho filero), Ρεφόσκο (Refosko), Ροδίτης (Roditis), Σουλτανίνα (Sultanina, raisins).x

Crete
Vineyard area: 50.581 hectares (ha)
Wine production: 959.480 hectoliters (hl)
Varieties: Βηλάνα (Vilana), Κοτσιφάλι (Kotsifali), Λιάτικο (Liatiko), Μαντηλαριά (Mantilaria), Ρωμέϊκο (Romeiko).

Central Greece and the island of Evia
Vineyard area: 28,849 hectares (ha)
Wine production: 1,988,790 hectoliters (hl)
Varieties: Σαββατιανό (Savatiano).

Macedonia and Thrace
Vineyard area: 15,500 hectares (ha)
Wine production: 514,760 hectoliters (hl)
Varieties: Ασύρτικο (Assyrtiko), Αθήρι (Athiri), Ροδίτης (Roditis), Λημνιό (Limnio), Ξινόμαυρο (Xinomavro), Νεγκόσκα ( Negkoska), Cabernet Sauvignon, Cabernet Franc.

Thessaly
Vineyard area: 8,696 hectares (ha)
Wine production: 423.910 hectoliters (hl)
Varieties: Κρασάτο (Krassato), Μαύρο Μεσενικόλα (Mavro Mesenikola), Μοσχάτο Αμβούργου (Mosxato Amvourgou), Μπατίκι (Bat iki), Ξινόμαυρο (Xinomavro), Σταυρωτό (Stavroto).

Ionian Islands
Vineyard area: 8,716 hectares (ha)
Wine production: 215,840 hectoliters (hl)
Varieties: Βερτζαμί (Vertzami), Μαυροδάφνη (Mavrodafni), Μοσχάτο λευκό (Mosxato lefko), Ρομπόλλα (Rompolla).

Islands of the Aegean Sea
Vineyard area: 9.131 hectares (ha)
Wine production: 151,300 hectoliters (hl)
Varieties: Αϊδάνι (Aidani), Ασύρτικο (Assyrtiko), Λιμνιό (Limnio), Μαντηλαριά (Mantilaria), Μονεμβασία (Monemvasia), Μοσχά το Αλεξανδρείας (Mosxato Alexandrias).

Dodecanese Islands
Vineyard area: 3,438 hectares (ha)
Wine production: 128,850 hectoliters (hl)
Varieties: Αθήρι (Athiri), Μαντηλαριά (Mantilaria), Μοσχάτο λευκό (Mosxato lefko).

Epirus
Vineyard area: 1,022 hectares (ha)
Wine production: 30,620 hectoliters (hl)
Varieties: Ντεμπίνα (Debina), Cabernet Sauvignon.

Greek wine varieties

Αθήρι
Αϊδάνι
Ασύρτικο
Βηλάνα
Μονεμβασιά
Μοσχάτο Λευκό
Μοσχάτο Αλεξανδρείας
Μπατίκι
Ντεμπίνα
Ροδίτης
Ρομπόλα
Σαββατιανό
Ζουμιάτικο
Μαλαγουζιά
Πρικνάδι

Αγιωργίτικο
Βερτζαμί
Κοτσιφάλι
Κρασάτο
Λιάτικο
Λημνιό
Μαντηλαριά
Μαυροδάφνη
Μοσχοφίλερο
Νεγκόσκα
Ξινόμαυρο
Σταυρωτό
Μοσχόμαυρο
Παμίδι
Σέφκα
Τσαπουρνάκος
Μαύρο Μεσενικόλα
Μοσχάτο Αμβούργου

FOREIGN VARIETIES OF WHITE WINES
Chardonay, Sauvignon Blanc, Ugni Blanc

FOREIGN RED WINE VARIETIES
Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Syrah, Cinsault

By color:
Λευκό - white wine
Ερυθρωπό (ροζέ) - rose wine
Ερυθρό - red wine

According to "sparkling":
Ησυχο - “calm”, still
Ημιαφρώδη - half-hearted
Αφρώδη - foam
Ημιαεριούχο - semi-carbonated
Αεριούχο - carbonated

The only IDEA wine cellar of its kind in the Potidea Palace 4*+ hotel on the Kassandra peninsula.
More than 3,000 types of wines are at your disposal:

WINES FROM WHITE GRAPES

RETZINA
The most famous and ancient Greek wine. To date, this is the only wine that has a strong aroma and taste of resin (retsina in Greek means resin). The name is associated with the ancient tradition of hermetically sealing amphorae with wine with a mixture of gypsum and resin. This way the wine was stored longer and absorbed the smell of resin. Nowadays, resin is specially added to this wine at the fermentation stage. It would be more correct to say that Retsina does not belong to the category of wines. This is a white or pink drink with an alcohol content of 11.5 for everyday use. Drink chilled and serve with appetizers.

ASYRTIKO
Undoubtedly, this is the most refined Greek white grape variety, perhaps one of the best in the entire Mediterranean. This variety is the “king of Santorini”. Grapes grow on the volcanic rocks of the island, from which wines are produced with a rare composition of mineral elements, wine mass and acidity. In other areas of Greece, this wine is more aromatic, but less strong.

MUSCAT
The question of the origin of Muscat wines from Greece remains open. Traditionally, Muscat varieties are used to make sweet white wine with both a natural and deliberately accentuated taste. Manufactured in oak barrels Muscat wine from Samos can be bottled for decades. This is one of the finest wines in the whole world. Dry Muscat wine - exclusively nice drink in summer time.

ROBOLA
In terms of quality, it is the most remarkable grape variety of the Ionian Islands, despite the fact that this grape is cultivated in the Peloponnese and Central Greece (the similarity of the name with Ribolla Gialla of southeastern Italy is coincidental). After a late harvest, the Robola variety produces strong wines with a high alcohol content. Less ripe grapes produce wine with a more sparkling quality and a pleasant aroma and taste of lemon.

SAVATIANO
The most common cultivated grape variety in Greece. For decades, this variety has been used to produce retsina. Despite the fact that in the past tree resin was used to give a special color, it was often sour wines From Savatiano, carefully grown grapes can produce wines with bright, rich, aromatic flavors.

WINES FROM PINK GRAPES

MOSHOFILERO
This variety is a cross between Muscat and Gew?rztraminer. Moschofilero wines are distinguished by their round, light weight, pronounced acidity, floral aroma, and lightness, which makes it difficult to believe that the wine was made in one of the Mediterranean countries. Some varieties of foamy wine are highly promising. The most significant brand of Moschofilero is Mantinea (a city located in the very center of the Peloponnese).

WINES FROM RED GRAPES

AGIORGITIKO
This is the most significant of the grape varieties grown in Nemea. It produces wine of different varieties - from light, without a pronounced character, to dark red, complex in oak barrels, with amazing taste. The grapes of this variety have a bright taste, aroma, delicate softness and light, remarkable acidity.

LIMNYO
The Limno grape variety is mentioned by the ancient Greek poet Hesiod, although it is impossible to say whether we are really talking about the variety that is now in Greece. These grapes are grown in northern Greece and on the island of Lemnos. It is distinguished by its dense mass and high alcohol content. Makes a wonderful bouquet with Bordeaux varieties, especially from the Kavala and Drama regions.

MANDILARIA
This very important red grape variety is cultivated widely throughout Greece due to its ability to produce wines of exceptionally rich color and as an integral part of the bouquet. Wines made exclusively from this variety are characterized by low alcohol content, significant acidity and low level fruit.

MAURODAPHNE
Cultivated in the northwestern part of the Peloponnese and the Ionian Islands. Traditionally used in the production of sweet red fortified wines, mainly Patras and Rio brands. rich color and aroma. Dry wine from this variety makes an excellent component for other wine varieties - cabernet, sauvignon and agiorgitiko.

Other common Greek wines
Naoussa (red)
Rapsani (red)
Tsantali (red and white)
Nemea (red dry)
Mantinia (dry white with fruity aroma)

If you come across a bottle of Greek wine in Russian stores, consider yourself very lucky, since they are practically not supplied

Greece is a wine country. I think that no one will dare to challenge this statement. Even as children, we read ancient Greek myths about the god of wine and fun, Dionysus, and we also know that the ancient Greeks stored wine in amphorae and diluted it with water when drinking it. Much water has flown under the bridge since the ancient god taught the sons of Hellas to grow grapes and make an intoxicating drink from them. And so I’ll ask the following, quite appropriate question: do you know what modern Greek winemaking is?

The answer to this question is not so simple. In wine encyclopedias, Greek winemaking is given one or two pages, no more. Wine from Greece is a very rare guest on the shelves of Russian supermarkets. Someone, answering a question, will talk about retsina - a specific wine with the taste of resin. Someone will remember “that same white wine from Greek tavern”, which was so good to wash down the fried octopus.

Meanwhile, modern wines of Hellas are making themselves known loudly. Experience gained by Greek winemakers and improvement technological processes wine production allows you to get very high quality results. The fact that Greek wines are among the winners at prestigious world competitions is no longer an accident, but a pattern. The world's leading wine critics do not skimp on their high ratings and openly say that world-class Greek wine is not a myth, but a real reality. All that remains is to convey this to consumers.

Let me introduce - New Greek Wines

Promoting their wines to new international markets, the Greeks never tire of repeating the modern equipment of Greek wineries, the high standards of winemaking, and the clear classification of the wine regions of Greece. Together they are called “New Greek Wines”. But this is not all they can be proud of.

Their main wealth is great amount autochthonous (unique local) grape varieties. Consumers around the world have long been reluctant to get acquainted with the next new Cabernet Sauvignon or Merlot. Another thing is new interesting varieties, with rich history and unique character. It would not be amiss to add that Greek wines are gastronomic and perfectly complement the rich local cuisine. Which makes getting to know them more and more exciting.

However, the wealth of choice of unfamiliar and hard-to-pronounce varieties can easily confuse an unprepared wine lover. And in order to make acquaintance with the wines of Greece easy and memorable, four “ambassadors of Greek winemaking” were chosen. Four grape varieties that produce the most interesting and memorable wines: two whites - assyrtiko And moschofilero, and two red ones - ayorgitiko And Xinomavro. We will dwell on them and the regions where they grow in more detail.

Assyrtiko from Santorini island

The island of Santorini is strongly associated in our minds with relaxation. White houses with bright blue round roofs, standing on the high caldera of a former volcano, have long been business card tourist Greece. Add to this the blue Aegean Sea and black volcanic sand beaches to cement your first impression. It is all the more surprising to learn that this island is also a unique wine terroir.

Well, what else can you call a wine region in which the sun is almost always scorching, the amount of rain per year can be counted on one hand, and the soil consists entirely of volcanic ash, hardened lava and porous stones - pumice. Add to this the strong wind, which carries sand and small stones with it, damaging grape berries. It is in these conditions that one of the most interesting white varieties of Greece is grown - Assyrtiko. And they not only grow it, but make amazing wine from it.

Sunny days allow harvesting as early as late July - early August. Nature itself successfully combats water shortages and droughts; volcanic pumice absorbs morning dew like a sponge and then releases it to the vines throughout the day. Winemakers fight the wind by pruning the vines in a basket-shaped manner and covering the grapes inside, protecting them with leaves. That is why the vineyards of Santorini are more shaped like the gooseberry bushes we are used to. Another unique feature of the local vineyards is their very respectable age; hundred-year-old vines are not uncommon here. The fact is that the volcanic soil did not suit the taste of phylloxera, the main “plague” of all European vineyards.

We've sorted out the vineyards, now let's focus on winemaking. The basis of Santorini wines is the Assyrtiko variety, which gives them deep minerality. Aidani and atiri (no more than 25%) are often used to help, adding fruity notes. The end result is amazing fresh wines, which can only become more interesting from year to year.

The island mainly uses three styles of Santorini wine: regular dry, aged in a steel vat, “Vareli” - aged in a barrel and “Nichteri” - wine from late grapes (and often also at night), which allows you to make wines with a higher degree. And of course, we must not forget about the real symbol of the island of Santorini - the natural sweet wine “Vinsanto”. The grapes are dried on mats for two weeks and the resulting “raisins” are used to produce a sweet wine with a bright apricot aroma and fresh taste.

Main manufacturers of Santorini DOP

A true icon of Greek winemaking, Domaine Sigalas, lives and works in Santorini. Having initially received a mathematical education, he still came to what his father and grandfather were doing - winemaking. Maybe mathematics forces him to constantly experiment, look for new ideas and solutions. Prove the same theorem in different ways, so that later you can come to the same solution - the standard Santorini.

The quintessence of real Vinsanto can be called a 17-year-old wine from Argyros Estate. With an incredibly complex aroma of dried fruit, chocolate, coffee and light nutty tones. And despite its age, this is a very fresh wine.

Sigalas - there can be no options here. Also pay attention to the wines Domaine Hatzidakis, especially on Santorini vareli and Vinsanto. It is very difficult to surpass Sigalas, and yet Haridimos Hatzidakis is trying his best. Original in everything - even its gothic black winery against the backdrop of white Santorini houses looks very, very original.

Then our path lies from the island in the Aegean Sea to the mainland, or rather to the Peloponnese. There are two important regions here: Nemea, where I grow the red variety ayorgitiko, and Mandinia with white variety moschofilero.

Aiorgitiko from Nemea

According to the ancient Greek myth, the future god Hercules, having defeated the Nemean lion, shed a lot of blood. The hero's blood fertilized the earth, and so grapes appeared, from which the Greeks began to make rich red wine. Saint George (in Greek Agios Yorgos), although he did not shed his blood in Nemea, gave his name to the local village, which in turn gave this name to the grapes - ayorgitiko.
Nemea is a large appellation by Greek standards, with a wide variety of terrain. The vineyards are located in areas with different soils and mesoclimates. And although the statutes of the Nemea DOP appellation have not yet identified individual crus, de facto wines from individual Nemea terroirs have already appeared on the shelves.

The same charter allows making wine only from ayorgitiko. Aging of this wine is optional. Therefore, the wines turn out to be very different, both light fruit and berry and rich spicy, with a complex structural aroma and soft tannins. Aiorgitiko also pairs very well with tannic grape varieties such as cabernet sauvignon.

And although such a blend does not fall into the category of wines with a protected designation of origin (DOP), many Nemea winemakers have it in their wine line.

Main manufacturers of Nemea DOP

One of the most popular and, as a result, the most visited winery in Nemea by tourists is Domaine Skouras, managed by Giorgos Skouras. The wine line of this winery is one of the richest, and the classic Nemea is bright and memorable.

The Gai'A winery has been recognized more than once as the best in Greece, and the credit for this goes to the excellent wine - Gaia Nemea DOP. Yorgos Palivos (Palivou Estate) is another Nemea winemaker with a name that the Olympian gods themselves commanded to make wine from ajorgitiko. I don’t know if the gods are helping him, but the result of the winery - the Palivou Nemea DOP wine was appreciated by the famous wine magazine Wine Spectator.

In my opinion, in order to know the taste of classic nemea, you need to try Nemea Reserve DOP from Semeli Wines. The winery itself recently appeared in Nemea, having appreciated the potential of this wine region. The house wines also deserve close attention. Driopi, especially the Reserve category.

Moschofilero from Mandinia

Many wine experts, having tasted wine from moschofilero, they are surprised: “Why was this variety chosen as ambassador?” An aromatic but fairly simple wine does not have the potential to age like asyrtiko or xinomavro, and does not surprise with its complex taste like ayorgitiko. The answer lies in the question - it is simplicity and bright aroma wines are the ingredients that attract beginners so much. Add here mineral freshness, low degree and perfect combination with almost anyone seafood dishes, and... allow me to introduce - Moschofilero, you can just say “moscho”.
In addition to still dry wines from this variety, there are also semi-dry and even sparkling wines made using classical technology. True, both of them do not fall under the Mandinia DOP charter. The very homeland of the “third ambassador” also does not leave anyone indifferent. Low green hills and cool summers seem to be specially created for agritourism, which has not yet been observed in the region.

Main manufacturers of Mandinia DOP

When you get acquainted with the estates of Yanis Tselepos ( Tselepos) involuntarily a dialogue from the fairy tale “Puss in Boots” comes to mind: “Whose endless fields are these? - Marquis-Karabasa! Perhaps the comparison with a literary hero is not entirely correct, but the endless vineyards of the Moschofilero are truly amazing. The story of the winemaker is even more striking: a Cypriot who studied in Burgundy, came to teach the Greeks how to make wine from Moscho “from scratch” and achieved everything on his own. In everything that surrounds Janis, one can feel good housekeeping. And his wines turn out just as bright and good-quality.

In addition to Yanis Tselepos, I would like to draw your attention to wines from Spiropoulos, namely at Astala Mandinia DOP. Apparently, in order to emphasize a certain similarity of the aroma of Moschofilero with Gewürztraminer, the wine is bottled in an “Alsatian flute” bottle.

Xinomavro from Naoussa and Amideon

The most interesting and mysterious variety of Greece is represented by two regions at once: Naousa and Amideon. Both are located in northern Greece, in harsh Macedonia. The very location of the regions tells us that winemaking here cannot be called an “easy walk.” But we have not yet met ourselves Xinomavro. This variety is very reluctant to give color to the wine, but enriches it with high acidity (“xino” in Greek means “sour”) and “killer” tannins. It is with such “introductory notes” that one of the most interesting and complex wines of Greece is born.
In Greece you can find a wide variety of Xinomavro wines. In Naoussa, the most studied Greek wine region, aged, multi-component aromatic wines predominate. Many winemakers have long made wine from individual vineyards or specific terroirs. Others, on the contrary, make an assemblage from various vineyards, believing that this is how the “taste of Naousa” can be expressed. Amedion's wines are lighter and fruitier than their neighbor. And they produce more types of wines here - dry reds and all kinds of rose wines, including sparkling ones. White wines are also made from Xinomavro in Amideon, but outside the DOP regulations.

Main producers Nausa DOP and Amynteo DOP

Kir Yianni Estate- leader in both Naoussa and Amydeon. The owner and former chief winemaker, Yanis Boutaris, has now retired, having taken the post of mayor of Thessaloniki (the second largest city in Greece). His son, Stelios, is called upon to maintain the quality of the family winery.

Interests of the wine house Boutari extend throughout Greece. Their wineries can be found in both Santorini and Mandinia, but it is in Naoussa that they produce their Grand Reserve from Xinomavro, which brought them worldwide fame.

And the best way to get acquainted with the variety of Amideon wines is through wine lines from Alpha Estate And EAS Amyndeon.

All the wine houses listed above are real legends (but not myths) of Greece. But if you get your hands on wine from grandfather Fundis ( Foundis Estate), do not give it to anyone. Open it, fill your glass and feel like a truly happy person.

What else is Greece rich in wine?

Of course, wine in Greece is not limited to these four varieties and five regions. It would be unfair of me to forget about the white variety roditis, which is grown in Patras DOP, with its dry, mineral taste. Bright, floral wines are made from malaguzian, especially in Epanomis IGP. And the leader of the island of Crete is the variety vilana generally requires separate study and a separate article. Lovers aromatic wines Muscat will delight both dry and dessert wines from the island of Samos.

As for red varieties, first of all pay attention to Mavrotragano from the island of Santorini. The wines it produces are very balanced and expressive. Mavrodavni and Mavrokalavritino from the Peloponnese Peninsula are interesting both individually and in combination with each other. Lovers of international grape varieties will not be disappointed. For example, Syrah fans will find their happiness with wines from the Dramas IGP region.

This is precisely why I fell in love with Greek wines with all my soul. For their incredible variety, for the opportunity to choose wine for any mood and for any occasion in life. Get acquainted with the new wines of Greece, and I assure you that they will surprise you for a long time.

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Greece rightfully bears the title of the birthplace of European winemaking. Some autochthonous grape varieties are over four thousand years old. In addition to stable and unusual varieties, Greece has its own established rules and technologies for the production of alcohol, unlike any other. Thanks to them, Greek wines continue to hold their position in the world.

1 White Blood of Greece

White wines from Greece deserve the closest attention. Most white grape varieties have been around for over 4,000 years. Respectable age is one of the success factors of these drinks. Let's talk about the most prominent representatives white grape varieties and wines made from them.

• Asyrtiko or King of Santorini is recognized as one of the most refined grape varieties in the country. The grapes are grown on volcanic soils, which gives the alcohol from it a special mineral taste, the required level of acidity and high strength.
• Robola – the best drinks from the Ionian Islands are made from the Robola variety. These grapes produce strong, full-bodied still and sparkling wines with a hint of lemon. To obtain strong drinks, this grape variety is allowed to sit on the vines for a while. To obtain the basis for a sparkling and young still drink, the berries are picked slightly unripe.
• Vilana is a grape variety grown on the island of Crete. Wine made from Vilana grapes has a pronounced citrus flavor. Dry wines from this variety are distinguished by a balanced content of acid and sugar.

In addition to the three presented above, a couple dozen more are grown in the country. different varieties white grapes. White wines of Greece can be made from one grape variety or mixed with different bases. A distinctive feature of all white Greek wines can be considered balanced acidity and an unusual mineral flavor background.

It is important to know!

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2 Retsina - folk wine

The Greek wine Retsina deserves special attention. The word retsina is translated from Greek as “resin.” Sounds unusual, doesn't it? The point here is that in ancient times wine materials were aged in clay amphorae. The material of the amphora was porous and contributed to strong oxidation of the drink, which they tried to avoid in every possible way. Treatment of amphorae with resin helped to increase their level of tightness. When amphorae were replaced by barrels, winemakers were surprised to find that their favorite technology began to produce completely different results. An explanation was quickly found - the resin was excluded from the preparation process.

To prepare authentic Retsina wine, tree resin was added to it at the fermentation stage - its quantity and type are strictly regulated.

The production technology of this drink is legally assigned to Greece. It is made from Savatiano grapes. Savatiano is perhaps the most widespread technical grape variety in the country. Attica is considered its homeland. Retsina maybe.

Retsina is sold at an affordable price; in Greece, this wine is nicknamed “the wine of students.” For a long time the drink was exclusively a Greek attraction and was not exported to other countries. However, this mistake was corrected some time ago. Now Retsina is also found in Russian-speaking countries. Its quality is on average slightly lower than in Greece. Although in the country itself you can find this wine in the most various options execution - both as an elite drink and as a cheap wine for students.

3 What should red wine lovers choose?

A little more red grapes are grown in Greece than white grapes. Their variety is great, as is the variety of wines made from them.

• Agiorgitiko is the most widespread technical grape variety. It is used to make sweet, semi-sweet, semi-dry and dry red wines. It is also used in the production of rose wine. Wines made from this grape are characterized by low acidity, with red fruits and plums clearly visible in the taste.
• Limno is considered the best technical grape variety for the production of strong red wines. Drinks made from this grape variety are rich and aromatic. Wine materials are often mixed with Bordeaux varieties.
• Mavrodaphne is grown in the Peloponnese and the Ionian Islands. The wine from this grape is almost black, the natural enzyme in the skin of the berry is so strong. The taste is rich, but not as dense as it seems at first glance.