Which Greek wine is the best? Review and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Greek wine has been known for over six and a half thousand years. Scientists believe that the Phoenicians brought the culture of growing grapes and producing an intoxicating drink to the Hellas Islands. But any self-respecting Greek will tell you that this is not true. Wine was invented by the Olympic god Dionysus. This is truly a drink that came down to people from heaven. In ancient Greece, festivities were held in honor of the first winemaker - Greater and Lesser Dionysia. Intoxicated people were considered to be engulfed in divine ecstasy. Wine was produced in such quantities that even slaves drank it. It is known that at the time of antiquity this drink was thick and sweet. Therefore, it was diluted with water: three cups per glass of alcohol. But in the morning, as a modern person drinks strong coffee, so the ancient Greek missed a small glass of undiluted wine. Hippocrates himself attributed medicinal properties to this drink. The science of winemaking does not stand still. Now new technologies have appeared, thanks to which the best Greek wine is born.

Names that allowdetermine the status of the drink

This is not the know-how of Ancient Hellas, but the requirements of the European Union. Wines of the highest status (and therefore quality) have a clearly defined origin in the region. If you see the abbreviation OPAP on the label of a bottle of Greek drink, do not hesitate: the product is worth its money. This is a wine of the highest quality. Raw materials for it are strictly controlled at the place of origin. Some brands can boast that all phases of production are also monitored by specialists. The best of the best in the OPAP category are the drinks of the islands of Thassos and Chios. A step below are branded wines of Greece. They also boast quality control, although the collection area for raw materials for the manufacture of the drink is wider. As a rule, these are dessert wines. Of these, one can single out "Mavrodafni" of the island of Kefalonia, "Moschato" from Patras, Limnos, Rhodes and "Gliko" from Samos. Even lower in status are the so-called regional wines - OP. The label may simply say "Thrace", "Macedonia", etc. And finally, table wines. They drink them young, at lunch.

Stamps with OPAP status

There are more than twenty districts in the country that have the right to use this abbreviation on their labels. The best Greek wines are named after the valleys of Halkidiki. In Thessaly it is "Rapsani". In Northern Greece, such OPAP wines are known: Naousa, Humanisa, Aminteo and Zitsa. In Crete, you should definitely buy Daphnes, Sitia, Pesa or Archanes. The well-known brands of the regions near Athens and Patras are "Kantzas", "Nemea" and"Mantiny". The best wine in Kefalonia is Rombola. Manufacturers from the islands of Santorini, Rhodes, Limnos and Paros have the right to put the abbreviation OPAP on their products.

Grape varieties

The Hellenes themselves prefer to drink Greek wine made from local cultures. Not only that, some drinks are still made in a traditional, unique way. For example, the berries of the Corinthiaki variety are dried to the state of raisins before they are sent under the press. Skillful blending of various varieties is also important in making wine.

Greece has become famous in the global alcohol market relatively recently. When at the end of the nineteenth century a dangerous bacterium brought from the New World destroyed almost all vineyards in Champagne, Burgundy and the Rhinelands, gourmets of Western Europe turned their attention to the islands of Hellas. And Greece, in turn, enriched its lands with new varieties. White Uni Blanc, Sauvignon, Chardonnay and red Syrah, Merlot, Grenache, Cabernet Franc are successfully cultivated here. Under the hot sun of Greece, these varieties are transformed.

Variety "Mavrodafni"

This variety has been cultivated for a long time in the region of Kefalonia and Patras. But Greek wine, made exclusively from the berries of this variety, was invented in the nineteenth century by the German entrepreneur Klaus Ahaya. "Mavrodafni" has a rich dark color. The wine has a very pleasant taste of coffee, caramel and cherry resin. The drink is ideal for various desserts, nuts and milk chocolate. Wines from"Mavrodafni" are divided according to the period of exposure. Young - "Imperial" - are sold at eight euros per bottle. Drinks with a longer exposure are valued higher: "Reserve" and "Grand Reserve". It is considered the highest chic to buy "Mavrodafni" from the first manufacturer in history. The Ahaya Claus winery still exists.

Ayorgitiko and Xinomavro

The first variety, which is also called "Mavro Nemeas", is cultivated in the Peloponnese, Attica and Macedonia. "Ayorgitiko" has a deep ruby color, velvety full-bodied taste and rich characteristic aroma. Often the variety is used as part of blends. But you can also find pure ayorgitiko. This Greek wine is ideal for red meat dishes. A drink from the variety is produced under the trade names "Nemea" and "Ayorgitiko". The best wineries that specialize in it are Cavino, Ellinika Kellaria, Papaioannou and Butari.

The capricious variety "xinomavro" is cultivated only in Macedonia, and even then only in its central and western parts. This fine wine can be compared in quality with the most famous drinks of the Bordeaux region. To fully enjoy its taste, it must be aged for four years. The wine goes well with red meat, chicken, pasta. Wines from the Xinomavro variety are produced under various names. At Butari, this is Grand Reserve Naoussa (at least twenty-one euros per bottle). At "Katoga and Strofilia" the wine is called "Averoff Xinomavro" (from 18 Є).

Savvatiano

This variety, which produces white berries, was cultivated in the Attica region two and a half thousand years ago. "Savvatiano" is famous for the fact that the famous Greek wine Retsina is produced on its basis. We will mention this drink especially. But pure "Savvatiano" is able to win the hearts of gourmets. Wine lovers will especially like sourness. The taste of the drink with a full and complex bouquet combines notes of melon, peach and lemon. A bottle of Lac des Roches made from 100% savvatiano from Butari will go well with appetizers and fish dishes. As an aperitif and accompaniment to salads, Megapanos would be appropriate. Made from carefully and lovingly grown savvatiano, this drink is bright and full-bodied.

Asiritiko

"King of the island of Santorini" - this is the name of this grape variety. Vines growing on volcanic ash produce special, unique berries. Asiritiko is also cultivated in other regions of the country - in Chalkidiki, Macedonia, on the islands of Naxos and Paros. But the Greek white wine from Santorini is considered the most excellent. It is characterized by a unique composition of mineral elements and acidity. Asiritiko is not mixed with other varieties. Winemakers believe that the drink needs five years of aging. Over the years, it develops, becomes more complex, without losing acidity. This wine is an excellent accompaniment to grilled fish and white meat. Canrecommend Asiritiko from Gaia, Argyros, Santo Vines. Above all praise Santorini 2013 from Butari.

Greek wine Retsina

Consumer reviews drastically differ in the assessment of this drink. And the Greeks themselves call retsina "wine of the third sip." Why? With the first sip you will feel a strong aroma of pine resin, with the second - the taste of wine. And only with the third you will either fall in love with retsina, or turn away from it for life. The name of this wine should be written with a small letter, since this is not a name, but a way of producing a drink.

The secret of making the drink lies in the resin of the Aleppo pine. And the method of producing retsina has been known for two thousand seven hundred years. In antiquity, amphoras were sealed with stoppers made from gypsum and pine resin. The wine at the fermentation stage absorbed these coniferous smells. The resin also dripped into the wine and formed a film on the surface of the liquid that protected the drink from souring.

Kokkineli

After the Romans invented barrels in the third century BC, the need for sealing amphoras was eliminated. But the technology was not forgotten in Greece. The resin of the Aleppo pine was highly valued for its medicinal properties. Recycling is now allowed only in Greece. The percentage of resin should not exceed ten grams per liter, and the wine bouquet is considered the best at ten percent of what is allowed by the rules. Not only white wines are recited. As a rule, the traditional savvatiano variety is used for this. There is also a rosé Greek wine with resin. It is called "Kokkineli". The strength of this drink is eleven and a half degrees. All recited wines are served heavily chilled (about eight degrees) with richly spiced Greek dishes. Due to their specific taste, they should be the only drinks at the meal.