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WSET Diploma D3 - Wines of the World > 14. Greece > Flashcards

14. Greece Flashcards

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1
Q

What is Greece’s general climate?

A

Mediterranean - long, hot summers and short, mild winters

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2
Q

What climatic shift does inland Greece experience?

A

Becomes increasingly continental

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3
Q

What are two common viticultural risks?

A

1) Water stress as rainfall during the growing season is limited
2) Strong winds (particularly affecting Santorini) affecting flowering and fruit set

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4
Q

Irrigation is permitted in Greece, but reserved for what varieties and why?

A

1) International varieties i.e. Cabernet and Merlot
2) Local varieties have developed drought tolerance

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5
Q

What type of irrigation is common in Greece?

A

Drip

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6
Q

What challenge faces indigenous varieties and how has this been addressed?

A

1) Lack of recognition and pronounceability
2) Blending with international varieties

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7
Q

What are the two most planted white varieties?

A

1) Roditis
2) Savatiano

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8
Q

What is the most planted black variety?

A

Agiorgitiko

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9
Q

Describe Roditis (3)

A

1) Pink skin
2) High yielding
3) Mid-weight, high acid, ripe fruit - melon

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10
Q

Roditis and Savatiano are often blended into what?

A

Retsina

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11
Q

Describe Savatiano as a wine (2)

A

1) Citrus, pear, stone fruit
2) Nutty with age

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12
Q

Describe Savatiano in the vineyard (2)

A

1) Drought resistant
2) High yielding

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13
Q

What is Greece’s best, most prized white variety?

A

Assyrtiko

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14
Q

Name two other indigenous white varieties (besides Assyrtiko, Roditis, Savatiano)

A

1) Moschofilero
2) Malagousia

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15
Q

Describe Assyrtiko (4)

A

1) Adaptable to different conditions
2) High acid - ageable
3) Often high alcohol
3) Sweet or dry; citrus, stone fruit, tropical, smoke

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16
Q

Describe Moschofilero (3)

A

1) Citrus, floral, spicy (muscat-like)
2) High acid, light body, low alcohol (12%)
3) Pink skin

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17
Q

Describe Malagousia as a wine (3)

A

1) Mid-weight & medium acid
2) Complex floral and stone fruit
3) Herbaceous if picked early

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18
Q

What is bended with Xinomavro to soften it?

A

Merlot

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19
Q

What political event saw winemaking and viticulture improve in Greece?

A

1981’s accession to the EU

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20
Q

What are the origins of Retsina? (2)

A

1) Pine resin was used to seal amphorae and as a flavouring additive
2) With its popularity, Retsina was often poor quality with inexpensive resin used to try to mask faulty/poor wine

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21
Q

Retsina is commonly made with which two varieties grown where?

A

1) Savatiano and Roditis
2) The hot central plains

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22
Q

When is resin added to Retsina?

A

To the must before fermentation for an integration of flavour

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23
Q

What is Retsina’s special status?

A

Wine of appellation by tradition - OKP

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24
Q

What is Greece’s PDO equivalent?

A

POP - Prostatevmeni Onomasia Proelefsis

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25
Q

How many POPs are there?

A

33 representing 8% of the annual crush

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26
Q

What’s Greece’s PGI equivalent?

A

PGE - Prostatevmeni Geografiki Endiksi

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27
Q

What are the two key regions of Macedonia?

A

1) Naoussa
2) Amynteo

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28
Q

What is the climate of Naoussa and Amynteo?

A

Continental - cool due to altitude (mountainous) with more rain than elsewhere (650-700mm)

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29
Q

What is the climate of Macedonia’s plains?

A

Warm Mediterranean in the mountain’s rain shadow

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30
Q

Macedonia’s plains are suited to what style of wine and why?

A

Higher volume due to the fertility of the soils

31
Q

Naoussa and Amynteo must be 100% which variety?

A

Xinomavro

32
Q

Naoussa’s vineyards are planted on the south-east slopes of which mountain range at what altitude?

A

1) Mount Vermio
2) 150-400m offering shelter from cool north and west winds

33
Q

Name two Naoussa producers

A

1) Thymiopoulos
2) Kir-Yianni

34
Q

What are the three eras of Xinomavro production?

A

1) Traditional - large oak with less fruit focus
2) 1990s - barriques; firmer tannin, more oak and body
3) Modern - riper fruit, cold soak, whole bunch

35
Q

On what side of Mount Vermio and at what altitude are Amynteo’s vineyards?

A

1) North-west
2) 570-750m

36
Q

What helps moderate Amynteo’s temperatures given its northerly aspect?

A

Lakes - unusual for Greece

37
Q

Rose is permitted in which of the two key Macedonian PDOs?

A

Amynteo

38
Q

Name a significant Amynteo producer

A

Alpha Estate

39
Q

Amynteo’s Xinomavro tends to be what style?

A

Lighter body and tannin with more floral characters than Naoussa due to aspect and altitude

40
Q

Describe the general terroir and growing conditions of Peloponnese (2)

A

1) Mountainous with poor rocky soils
2) Temperatures moderated by altitude given its southerly latitude

41
Q

Name two significant PDOs of Peloponnese

A

1) Nemea
2) Mantinia

42
Q

Nemea must be 100% what variety?

A

100% Agiorgitiko - dry or sweet

43
Q

Name two significant Nemea producers

A

1) Gaia
2) Tselepos

44
Q

Describe Nemea’s climate

A

Mediterranean with varied rainfall affecting yields and harvest dates

45
Q

What are the three distinct zones of Nemea by altitude?

A

1) Valley floor (230-400m) - hottest, most fertile
2) Middle (450-650m) - best for quality due to poor soil (talk of cru system)
3) Highest (up to 1,000m) - often used for PGI rose Agiorgitiko as it struggles to ripen

46
Q

Mantinia must be what variety & what percentage minimum?

A

1) Moschofilero
2) 85%

47
Q

Name two significant Mantinia producers

A

1) Boutain
2) Semeli Estate

48
Q

Describe Mantinia’s growing conditions (3)

A

1) Southerly latitude
2) Plateau at 600m
3) Long growing seasons

49
Q

What five islands of Greece make wine of repute besides Santorini?

A

1) Paros (sweet)
2) Tinos
3) Samos (sweet Muscat)
4) Lennos (sweet muscat)
5) Crete

50
Q

How do grapegrowers protect vines from strong winds in Santorini? (2)

A

1) Vines are trained low in a hollow
2) Each year the vines are woven around the previous year’s growth

51
Q

How is rainfall managed in Santorini? (2)

A

1) Fog moisture that rises in the morning is trapped by the training system
2) Vine densities are only around 2,500 per ha

52
Q

Why are Santorini’s yields as low as 15hL/ha?

A

Infertile volcanic soil with low rainfall

53
Q

PDO Santorini whites must what what variety and what per cent?

A

1) Assyrtiko
2) 75%

54
Q

PDO Santorini’s sweet whites must be what variety and what per cent?

A

1) Assyrtiko
2) 51%

55
Q

What is the famous sweet wine of Santorini?

A

Vinsanto

56
Q

Describe Vinsanto (3)

A

1) Late harvest
2) Sun-dried up to two weeks
2) Aged in oak for two years minimum potentially not in full barrels to encourage oxidation

57
Q

What is the dominant winery type in Greece?

A

Large producers/co-ops that buy fruit

58
Q

What is both a positive and a negative for Greek wine?

A

Its unfamiliar grape varieties can also be a point of difference

59
Q

What two factors contribute to many vineyards being harvested by hand?

A

1) Steep and/or rocky terrain
2) Small individual holdings

60
Q

Is organic viticulture common in Greece?

A

Yes, due to the hot, dry climate

61
Q

What international variety is commonly blended with Assyrtiko?

A

Sauvignon Blanc

62
Q

What are the three main regions for Greek wine outlined in the book?

A

1) Macedonia
2) Peloponnese
3) Island (Aegean Sea)

63
Q

Agiorgitiko can be used to make what styles of wine? (4)

A

1) Light and fruity
2) Complex, full-bodied
3) Rose
4) Sweet

64
Q

Describe Agiorgitiko as a wine (4)

A

1) Deep colour
2) Medium acidity
3) Medium to high tannin
4) Ripe red fruit and spice

65
Q

What Italian variety is Xinomavro often compared to and why?

A

Nebbiolo due to its light colour, high acid and grippy tannins suited to bottle ageign

66
Q

Naoussa and Amynteo are situated in the mountains of Macedonia where the climate is what?

A

Continental with altitude moderating (cooling) temperatures

67
Q

What PGI/PGE in Macedonia is known for full-bodied Bordeaux blends?

A

Drama

68
Q

Which PDO’s vineyards are higher in Macedonia and what does this mean for site selection?

A

1) Amynteo
2) The altitude and northerly aspect means vines are exposed to cold northerly winds leading to cool summers and cold winters

69
Q

Semi-carbonic maceration might be used for which variety?

A

Agiorgitiko

70
Q

What is the caldera?

A

A submerged crater on Santorini as result of a collapsed volcano

71
Q

What are the maximum yields of Santorini PDO?

A

60 hL/ha

72
Q

What is a common residual sugar range for Vinsanto?

A

200-300 g/L

73
Q

Name two significant producers of Vinsanto

A

1) Estate Argyros
2) Domaine Sigalas

WSET Diploma D3 - Wines of the World (40 decks)

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