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KP WSET Diploma 4 > D4 3 Greece > Flashcards

D4 3 Greece Flashcards

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1
Q

One of the most distinctive aspects of Greek viticulture is the large number of indigenous grape varieties.
1. What is the per cent of all plantings are indigenous grape varieties?
2. Estimated number of these in indigenous
grape varieties?
3. How many are currently grown in significant amounts?

A
  1. 90 per cent of all plantings are indigenous
    grape varieties in Greece
  2. 300- estimated number of ndigenous
    grape varieties in Greece
  3. 60 are currently grown in significant amounts
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2
Q
  1. International varieties only began to make their mark in Greece when?
  2. Single varietal - which grapes?
  3. Blends - which were particularly successful
A
  1. International varieties the late 1980s. (why: 1. Demand for them in domestic market and 2. producers looking to export - felt Greek grapes unknown/hard to pronounce)
  2. Some producers have made successful single-varietal wines from the likes of Chardonnay, Sauvignon Blanc,Cabernet Sauvignon, Merlot, and Syrah.
  3. Sauvignon Blanc with Assyrtiko and
    Merlot with Xinomavro.
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3
Q

What is the percent of red or white production in Greece?

A

70% white

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4
Q

What are the top white and red indigenous grape varieties in Greece?

A 
White: 
Savatiano (everywhere)
Roditis (everywhere)
Assyrtiko (Santorini PDO ), 
Moschofilero (Mantinia PDO in Peloponnese)
Malagousia (everywhere)

Black:
Agiorgitiko (Nemea PDO in Peloponnese) (largest PDO)
Xinomavro (Naoussa PDO & Amynteo PDO in Macedonia

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5
Q

What is the climate of Greece?

A

Mediterranean with long, hot summers (with temperatures usually over 86°F) and reaching 113°F in some years) and short, mild winters.

Inland, the climate turns increasingly continental: summer temperatures are even hotter and winter temperatures can drop below freezing

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6
Q

Besides Climate - what else is important in Growing Environment in Greece?

Topography?

A
  1. Topography: Greece is a very mountainous country and many of its best vineyards are planted at altitude to moderate temperatures.

“Some places, such as Amyndeon and Mantinia, it can be cool enough that grapes do not always reach full ripeness, depending on the grape variety”

  1. “Few flatter areas, most notably the plains of eastern Macedonia and central Greece; these areas are hotter, although, towards the coast, the sea is another moderating factor.”
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7
Q

Besides Climate - what else is important in Growing Environment in Greece?

Rainfall?

A

“Rainfall levels vary:
Santorini is exceptionally dry but the averages in most other wineproducing
regions range from 15- 27 inches

Generally: little or no rain during the growing season, except in the mountainous areas to the north and west.

Water stress is therefore a common issue and irrigation often essential, where water resources are available.”

“Irrigation is permitted. The system used is always drip irrigation.” Mostly used international varieties (Cabernet & Merlot), as a number of the local varieties have developed higher tolerances of
drought.

However, the water-holding capacity of the soil in an area is also a key influence.

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8
Q

Besides Climate - what else is important in Growing Environment in Greece?

Hazards?

A
  1. Drought /Water stress: (covered under rainfall).
  2. Heat & sun
  3. Strong, onshore winds in Greek Islands- especially on the Cyclades islands, such as Santorini
WINDS CAN: 
1. stop photosynthesis 
2. interrupt flowering and berry-set 
3 .delay ripening, 
4. destroy unprotected vines. 
5. are also very dry and so increase water stress.
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9
Q

DESCRIBE GRAPE GROWING OPTIONS in Greece.

A
  1. mixture of the traditional and the modern. larger companies modernizes 1960s-70s. Greece joined the EU in 1981 and gained access to funding
  2. “Majority of vineyards are trellised; cordon-trained with VSP.
    Santorini: specific trellis and pruning systems have been developed cope with the high winds and very low rainfall.”

3 Size of the vineyards, along with the often tricky terrain, means that many are still worked by hand.

  1. hot, dry conditions make Greece suitable for organic and biodynamic viticulture.
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10
Q

Indigenous Grape:

Savatiano

A

White

  1. Most planted grape variety in Greece.
  2. Workhorse grape of central Greece, largely due to its drought resistance.
  3. Mainly large volumes of inexpensive wine
  4. Most common ingredient in Retsina
  5. Reputation rising w/ very good quality examples from low- yielding, dry-farmed bush vines.

AROMAS: subtle of citrus, pear and stone fruit & nutty character with age.”

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11
Q

Indigenous Grape:

Roditus

A

WHITE:

  1. 2nd most planted grape variety
  2. widely grown throughout Greece
  3. Pink skinned (like Moschofilero) rarely effects wine colour unless macerated for a few hours.
  4. high yielding so popular
  5. like Savatiano - mainly used inexpensive wine and blending ingredient for Retsina.
  6. Reputation improving - higher quality wines being made at altitude and from old vines (Peloponnese).
  7. Best : BODY: medium ACID: high FLAVOR: ripe fruit, such as melon.”
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12
Q

Indigenous Grape:

Assyrtiko

(part one without SQP)

A

White
1. Greece’s best-known and most prized indigenous white grape
2. 1/5 the plantings of Savatiano or Roditis. 3. Originally from Santorini (SANTORINI PDO), Now widely planted on the mainland as it has proven to be highly adaptable to different conditions.
4. Retains high levels of acidity when ripe, even in the hottest conditions.
5. High acidity balances the high alcohol levels and means wines can age well
6. H acid also makes it ideal for producing lusciously sweet wines (Vinsanto from Santorini)
Dry Assyrtiko FRUIT: citrus, stone and tropical with a strong smoky or flint characteristic. Some producers: part of the blend aged in oak, often leading to a fuller body & different profile of flavours (less intense primary, more secondary characteristics).
7. Podcast: mix of Chablis (acid) Riesling (petrol and Mosel acid) and Chenin (stuffing, texture)

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13
Q

Indigenous Grape:

Moschofilero ((mo-sko—feel-er-o) )

A

WHITE
1. prized for its quality potential
2. compared to Muscat (MOSCHO means aromatic)
3. Pink-skinned (many wines have a pink tinge) - RODITUS also pink-skinned)
4. Aromatic wines with notes of citrus, flowers (particularly rose petals), spices.
ACID: high BODY: light ALCOHOL: relatively low (12% abv)
5. rosé made using extended skin contact. 6. mainly planted in Mantinia PDO in the Peloponnese
7. PODCAST: High acid, historic, Boutari

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14
Q

Indigenous Grape:

Malagousia

A

WHITE:

  1. Almost extinct (20 yrs ago) plantings still very small but spreading rapidly throughout Greece (grown most areas)
  2. reputation high-quality
  3. ACID: medium BODY: medium AROMAS: complex & intense: stone fruit & flowers. WITH herbal or herbaceous note (cooler sites or picked early).
  4. fermented in stainless steel, old oak or w/ % new oak.
  5. Podcast: Lower acid (medium WSET) often overripe and when mature tropical fruit and low acid. Wont challenge your palate but will be reminiscent of a variety you know. Better: Pick time and Soils (can give impression of acid even though not there) important.
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15
Q

Indigenous Grape:

Agiorgitiko

A

BLACK:

  1. most planted black & 3rd most planted of either colour
  2. versatile - red, high quality rose & sweet 3. wide range: lighter, fruity style for early drinking TO more complex, full-bodied age worthy style
  3. Reds: COLOR : deeply coloured ACID: medium TANNIN medium to high & soft ALCOHOL medium AROMAS: ripe red fruit (can be jammy if allowed to get extra ripe) & sweet spices OAK: often aged in oak, usually a % new. 5. Mainly in Peloponnese & highly regarded: Nemea PDO (largest PDO)
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16
Q

Indigenous Grape:

Xinomavro

A

Black:

  1. Greece’s most prized indigenous black grape
  2. grown all over northern Greece - most famous Naoussa PDO (northern Macedonia) also in Amynteo PDO (northern Macedonia)
  3. Likened to Nebbiolo: YOUNG: can have unpleasantly high levels of acidity & grippy tannins with aromas that are more vegetal than fruity.
  4. COLOR: pale & turn garnet rapidly.
  5. AGING: often benefit from long bottle ageing: best wines (lower-yielding vines & aged in oak) can age for decades, developing highly complex aromas of flowers, herbs, spices, leather and earthiness.
  6. RECENT STYLES: some more accessible in youth (more fruity & softer tannins). Using riper grapes & less extraction, wines are much fruitier, with lower levels of acidity, & are often aged in new oak.
  7. Some blend Xinomavro with Merlot to soften out its rough edges.”
17
Q

What were the “Ambassador Grapes” promoted by the Greek Wine Marketing Board?

A

WHITE:
Assyrtiko (Chablis Riesling, Chenin)
Moschofilero (Muscat)
(DID NOT picked Malagousia)

BLACK:
Agiorgitiko (compared to malbec- Merlot like- but has high acid so more like gamay on steroids)
Xinomavro (nebbiolo)

18
Q

What are the key appellation in Greece?

A
  1. ISLANDS: Santorini PDO (Assyrtiko- W)
2. MACEDONIA: 
Naoussa PDO (Xinomavro- B)
Amynteo PDO (Xinomavro- B)
3. PELOPONNESE: 
Nemea PDO (largest PDO) (Agiorgitiko- B)
Mantinia PDO (Moschofilero- W)
19
Q

Comment on Retsina (excluding how it is made)

A

RETSINA:

  1. Historically: Pine resin as a preservative, to seel amphorae, and then as a flavor
  2. sales boomed in 1960s many made cheaply and badly. Resin used to mask poor quality or faulty wines (rarely successfully)
  3. Have always been some high-quality from ripe grapes using good-quality resin
  4. Premium bottlings from Assyrtiko, are helping to improve the reputation
  5. Legally-protected category with regulations (amt resin, min acid, permitted alc) to ensure quality standards.
  6. Does not comply with EU definition of wine - not made exclusively from grapes.
  7. Granted special status as a ‘wine of appellation by tradition’ (OKP in Greek).
20
Q

How is retsina made?

A

“HOW MADE:
1 Produced throughout Greece MOST hot central plains.
2. Savatiano & Roditis -most common but alot of varieties.
3. Premium bottlings from Assyrtiko, are helping to improve the reputation
4. Amount of resin used has fallen as winemaking techniques have improved.
5. Resin added to the must (historically added to wine) and the wine is then left on its lees for no more than a week after fermentation (historically left much longer), both leading to a more subtle, integrated pine resin character

21
Q

What are Greek Wine Laws and Regulations?

A

Aligned with EU: POP - PGE - WINES FROM GREECE - OKP
POP (PDO)- 33
1. 20% production.
2. Rules grape growing & winemaking, e.g., yields, varieties
3. PDO Naoussa - unusual also ageing requirements).
5. PDO usually restricted to native varieties (exception -Muscat for sweet wines)

PGE (PGI) - over 120

  1. 62 %
  2. Rules less strict -international varieties may be used

Wines from Greece: without a geographical indication

  1. 18 %
  2. high-volume brands, blended from grapes produced in more than one region

OKP
1. special category for traditional products- EX: Retsina.

22
Q

What are the Key Marketing challenges for Greek Wines

A

Key challenges

  1. unfamiliar grape varieties BUT important point of difference (Assyrtiko -successful)
  2. Language and alphabet (use the Latin) AND Use PDO and PGI rather than their Greek equivalents
  3. Domestic market (only 13% exported) most significant BUT: Many Greek wine drinkers still prefer wines made from international varieties
23
Q

Who are the Top Producers

A

Greek Wine Cellars

Boutaris Group

24
Q

What is the promotional body for Greek wines?

A

Wines of Greece

Active on export markets to promote and
educate trade and consumers
1. Greece’s wines, 
2. regions and
3. grape varieties
25
Q

What types of businesses engaged in the production of wine

A
  1. 7000 small growers (average 0.5 ha)- sell to large companies or co-ops
  2. larger producers: largest- Greek Wine Cellars & Boutaris Group
  3. 1000 wineries- selling locally or in bulk to co-operatives or larger companies
  4. co-ops
26
Q

Exports of Greek Wines

A

13%
WEAK ECONOMY - wines excellent value on export markets

By volume: CHEAP WINES: Germany (40%), Scandinavia and Benelux,

By Value: HIGHER QUALITY: USA and Canada IN the 2010s, more recently, Australia, UK.

27
Q

Describe style of Assyrtiko on Santorini

A

“Dry wines: ACID: high ALCOHOL: medium to high alcohol AROMAS: citrus, stone and tropical AND distinctive
smoky (or flinty) characteristic. QUALITY: (3) good to (5) outstanding PRICE: mid to premium AGE: BEST can age for around a decade in bottle developing a honey, toasty character.

Fermented low temp, stainless steel / other neutral vessels to retain fruit flavours

Experimenting: oak ageing (may be partial) leading to a fuller body & different flavour profile (less intense primary, more secondary characteristics) and lees contact to give more body and complexity.

Prices have increased noticeably in recent years, partly due to > demand but also high production costs

28
Q

Describe sweet wines on Santorini

A

“Vinsanto

(difference from the Tuscan Vin Santo)

  1. Late-harvested grapes
  2. dried in the sun for up to 2 weeks
  3. must be aged for at least 2 years in oak (many aged longer)
  4. in larger casks which are not fully filled in order to encourage oxidation.

FLAVOR: raisins, coffee and chocolate. SWEETNESS: high sugar levels (usually 200–300 g/L) are balanced by Assyrtiko’s naturally high acidity
QUALITY: very good or outstanding

PRICE: ==>small amounts produced, Vinsanto can command super-premium prices

29
Q

Describe growing environment and grape growing options in Santorini.

A

vvv

KP WSET Diploma 4 (2 decks)

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