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D3: Wines of the World > Ch. 14 – Greece > Flashcards

Ch. 14 – Greece Flashcards

1
Q

History of Greek winemaking

A

at least 5000 years

Spread of Greek empire through Europe and spreding wine culture

First wine laws to protect wine from particular locations and fraud, tax purposes etc.

Wide variety of substances such as herbs, spices, flowers, honey and oils were added to protect it from oxidation and mask off flavours.

Fall of greek wine continued towards 20th centrury creating image for cheap wine and retsina

2009 significant drop in domestic consumption
Increased export

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2
Q

Climate

A

Mediterranean climate with continental climate inland

Spring frost can be problem in nothern Greece

Mountainous country. Best vineyards planted in altitude to moderate temperatures

Moderating factor from the sea

Onshore winds on islands

  • sometimes photosynthesis stops, interupting flowering and delaying ripening
  • Dry, increased water stress

400-700mm of rainfall (in winter)
- irrigation often essential

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3
Q

Soil

A

Wide range

Limestone to volcanic

Low in fertility (apart plains) - low yields

High fertility soils were traditionaly used for other crops, resulting in vines planted on premium vine sites

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4
Q

Vineyard management

A

Average vineyard 0.5 ha.

Many growers sell grapes to large producers or co-ops

Many growers work by hand

Mixture of traditional and modern viticulture

Suitable for organic viticulture

Majority is trellised (usually cordon with VSP)

Irrigation is permitted (mostly used for international varieties, local grapes developed tolerance)
Drip irrigation

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5
Q

Grape varieties

A

Large number of indigenous grape varieties (90%) estimate over 200 (60 are grown in significant amounts)

International varieties usually used for blends with local grapes to show something recognisable (some successful blends such as Xinomavro, Merlot)

White 70%

  • Savatiano
  • Roditis
  • Assyrtiko
  • Moschofilero
  • Malagousia
  • Muscats

Red

  • Agiogirtiko
  • Xinomavro
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6
Q

Savatiano

A

Drought resistant

Large volumes of inexpensive wine

Retsina

Raising quality now

Citrus, Pear, stone fruit, nutty

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7
Q

Roditis

A

Pink skinned (rarely affecting wine’s colour)

High yields (inexpensive wines) and blending in Retsina

High acidity, ripe fruit such as melon

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8
Q

Assyrtiko

A

Most prized white

Originally from Santorini

Highly addaptable to different conditions

High acidity even when ripe, high alcohol level

Can age very well

Ideal for producing sweet wines (Vinsanto)

Dry - citrus, stone and tropical fruit, smoky, flint

sometimes partily aged in oak

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9
Q

Moschofilero

A

Quality potential

aromatic (citrus, flowers, rose petals, spices similar to Muscat)

High acidity, light bodied, relatively low alcohol.

Pink skinned (gives pink tinge) also used for rose

Mantinia (Peloponnese)

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10
Q

Malagousia

A

almost extinct

High quality wines

Medium levels of acidity and medium body wth complex aromas of stone fruit and flowers.

On cooler sites gives herbal notes. May be fermented in steel or old oak (or proportion of new oak)

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11
Q

Agiorgitiko

A

Wide variety of styles (light to full bodied, rose, sweet)

Deep colour, med acidity, med to high soft tannins, med alcohol

Ripe red fruit (can become jammy) and sweet spices

Often aged in oak (usually proportion new)

PDO Nemea (highly regarded)

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12
Q

Xinomavo

A

Prized in Naoussa (often linked to Nebbiolo)

Young wines have unpleasantly high tannin and vegetal aromas.

Turn garnet quickly

Benefit from long bottle ageing

Aged in oak, develops aroma of flowers, herbs, spices, leather and earthiness

More approachable styles are recently made with less extraction, riper grapes, fruitier.

Sometimes blended with Merlot to soften edges

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13
Q

Winemaking

A

Significant recent modernization after Greece enterin EU in 1981

Significant increase of use of new oak barriques (for both red and white)

Returning to more traditional winemaking using natural yeast, shorter extraction and amphorae

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14
Q

Retsina

A

Use of pine resin to preserve wine

Originally used to seal amphorae and then used as additive

Marking poorly made wines

most comes from hot plains

Savatiano and Roditis mainly

Lagally protected category with regulation

Does not fall into European category of wine (resin is added) but is now granted special status of wine of appellation by tradition.

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15
Q

Wine regions

A

Macedonia

  • Naoussa
  • Amynteo

Peloponnese

  • Nemea
  • Mantinia

Islands
- Santorini

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16
Q

Wine law and regulations

A

Eqivalent to PDO is POP (Prostatevmeni Onomasia Proelefsis) currently 33 (20% of production)

PDOs lay down rules for grape growing and winemaking

PDO are usually restricted to native varieties (exception of Muscat for sweet wines

PGE (Prostatevmeni Geografiki Endiksi) equivalent of PGI (over 120, 62% production) international varieties can be used

OKP - traditional products such as Retsina

Other ‘Wine of Greece’ 18%

17
Q

Macedonia

A

wide range of conditions - mountains and plains

Continental climate in mountains, relatively cool temperatures, 650-700mm rain, generous for Greece

Plains: warm mediterranean climate, in rain shadow - drier. Fertile soils ideal for high volumes. Good quality wines come from PGI Drama and Kavala

Traditionaly red wine producing region.

Drama Valley - high quality Bordeaux blends

18
Q

Naoussa

A

South-estern slopes of Mount Vermio. Vineyards around 150-400m.

Relatively cool temperatures, cool air from norht and west.

Must be 100% Xinomavro.

High acidity and tannin, complex aroma and potential to age.

Traditionally aged in large wooden vessels, then barriques came, new modern style is riper fruit or cold soaking or whole bunch (less tannic styles)

Complex soil types and microclimates. Now making single vineyard or village wines

Rose and Merlot produced outside of PDO

Producers: Thymiopoulos Vineyards and Kir-Yianni

19
Q

Amynteo

A

North-western side of Mount Vermio. High altitude 570-750m and exposed to cold wind from noth. Cool summers and cold winter.

Site selection is crucial. Lakes are moderating temperature (otherwise too cold for viti) more fertile soil and higher humidity around lakes.

Spring frost is problem

PDO must be 100% Xinomavro but rose is permitted

Lighter in body than Naoussa with distinctive floral quality

Phylloxera free soils - very old vines.

Some producers blend Xinomavro with Merlot (cannot be labeled Amynteo PDO)

Producers: Apha Estate

20
Q

Peloponnese

A

Very mountainous with poor rocky soils (only small area of flat land)

Temperatures moderated by altitude.

Easterly winds bring rain from ocean

Dominated by white wines (exception of Nemea)

21
Q

Nemea

A

close to Corinth Canal

Only 100% Agiogitiko (dry and sweet)

Increased use of barriques (suble oak is returning)

New wave of semi-carbonic maceration to keep tannins low.

Mediterranean climate with majority of rainfall in autumn and winter (400-900mm large vintage variations)

3 zones by altitude:

  • Valley floor (230-400m) hottest, most fertile, inexpensive wine
  • Middle (450-650m) best for quality wines. Poor free draining soils. range of microclimates and soils (might introduce cru system)
  • highest (650-1000m) can struggle to ripen fully on clay. fresh red fruit flavours, high acidity, harsh tannins. Mainly rose produced (Outside PDO system)

Producers: Gaia Wines and Tselepos

22
Q

Mantinia

A

Plateau at 600m

one of coolest growing areas of Greece. In cold years grapes do not reach full ripeness.

PDO whites only (Moschofilero min. 85% of blend)

High acidity, low to med alcohol and body, floral and spicy notes. Fermented in steel tend to be drunk young.

Producers: Boutari and Semeli Estate

23
Q

The Islands

A

in Aegean Sea

Strong winds. Very low rainfall. Rocky soils with poor water retention.

Relatively expensive to produce wine

Santorini
Paros
Tinos
Samos
Lemmos
Crete
24
Q

Santorini

A

Assyrtiko (dry and sweet)

Lies on volcano with central submerged crater (caldera)

Strong winds - vines are trained low to the ground in a basket (requires 4x labour of conventional trellis)

Very dry (usually only moisture comes from fog from caldera) - low densities 2500 viner per ha

Phylloxera free (some vines are over 400years old)

Infertile soil, low vigour, low yields. PDO max yield 60hl/ha but average is 15hl/ha

PDO whites only - 75% of Assyrtiko (sweet wine 51% Assyrtiko)

High levels of acidity, med-high alcohol, smoky fruity aromas. Developing honey, toasty tones with age.

Ferment in steel at low temperatures.

25
Q

Vinsanto

A

Santorini

Late harvested grapes, dried on the sun for up to two weeks. Must be aged for at least two years in oak. (encouraging oxidation by not filling the casks)

Raisin, coffee, chocolate

200-300g RS with high acidity

Producers: Estate Argyros, Domaine Sigalas

26
Q

Wine business

A

Many very small growers who sell their grapes.

1920s government established number of co-operatives to revitalize industry (resulted in poor quality)

13% exported - Germany, Scandinavia, Benelux, USA

Challenge of introducing native varieties, but also important selling point. Unfamiliar language and alphabet.

Domestic market is the most important but also prefers international varieties and not native ones.

Promotional body: Wines of Greece

Co-ops: Samos
Large producers: Greek Wine Cellars, Boutaris Group

D3: Wines of the World (30 decks)

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