Greece

Question 1

Explain why international varieties became more prevalent in Greece in the 1980s.

Answer 1

The planting of international varieties was prompted by a demand for these wines in the domestic market and also by a concern, on the part of producers looking to export, that foreign consumers would be unwilling to buy wines made from grapes they had not heard of and struggled to pronounce. Whilst some producers have made successful single-varietal wines from Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Merlot, and Syrah, these varieties were often used in blends with local varieties to give consumers something they could recognise on the label.

Question 2

Which two principal Greek grape varieties have pink skins?

Answer 2

Roditis
Moschofilero

Question 3

Describe Greece’s climate for grape growing.

Answer 3

• The majority of Greece’s climate is Mediterranean
• summers are usually long and hot
• winters are often short and mild
• However, the more inland vineyards tend to be more continental
• Many vineyards are planted at altitude to moderate temperatures
• High winds can interrupt the process of photosynthesis , which can have an impact on flowering and fruit set.

Question 4

Greece’s vineyards are often very small. What’s the average size of a vineyard in Greece?

Answer 4

0.5 ha

Question 5

Explain why Greece is particularly well suited to organic and biodynamic production.

Answer 5

There is very low disease pressure, particularly due to Greece’s hot, dry and windy conditions. Historically, viticulture in Greece has been farming organically and these practices have carried through generations.

Question 6

List and order the white grape varieties grown in Greece from highest to lowest area under vine.

Answer 6

• Savatiano
• Roditis
• Assyrtiko
• Moschofilero

Question 7

What are the two most planted black grape varieties in Greece?

Answer 7

Xinomavro
Agiorgitiko

Question 8

What are the typical aromas of Savatiano

Answer 8

Often have subtle aromas of citrus, pear and stone fruit as well as a nutty character with age.

Question 9

What are the typical aromas of Assyrtiko

Answer 9

Often have citrus, stone and tropical fruit, often with a strong smoky or flint characteristic.

Question 10

What are the typical aromas of Moschofilero

Answer 10

Often have notes of citrus, flowers, rose petals and spices.

Question 11

What are the typical aromas of Malagousia

Answer 11

Often have aromas of stone fruit, flowers and sometimes herbaceous notes.

Question 12

Using bullet points, briefly describe the process of making Retsina.

Answer 12

• Retsina is a legally-protected category with regulations that stipulate the parameters for acidity, alcohol and quantity of resin permitted.
• Pine resin is usually added to the must and then the wine is left on its lees for a maximum of one week after fermentation.
• This results in a more subtle and integrated pine resin character.

Question 13

What is the Greek equivalent of a PDO and a PGI?

Answer 13

The Greek equivalent of a PDO is a POP (Prostatevmeni Onomasia Proelefsis) whereas a PGE (Prostatevmeni Geografiki Endiksi) is the Greek equivalent of PGI.

Question 14

How many POPs are in Greece and what percentage of Greek wine do they produce?

Answer 14

There are 33 POP located in Greece; these POP produce 8%

Question 15

How many PGEs are there in Greece and what precentage of Greek wine do the produce

Answer 15

There are over 120 PGE in Greece and these produce 17% of all wines.

Question 16

What is the name of the only permitted grape variety in PDOs Naoussa and Amynteo?

Answer 16

Xinomavro

Question 17

Identify the common winemaking techniques used in Naoussa to produce premium PDO wines

Answer 17

The wines are made from 100% Xinomavro, a black grape variety, to produce red wines with high acidity, high tannins, complex aromas and ageing potential. The wines range from good to outstanding quality.

To achieve this wine style, the wines were traditionally aged in large old wooden vessels and then a move to smaller new French oak barriques in the 1990s. In this decade, the aim is to achieve a more restrained style by using a balance of oak ages and sizes to mature the wine. A more modern style has emerged by selecting the grapes to ensure optimum ripeness and then either cold-soaked or whole-bunch fermented to produce a deeper-colour red wine with medium tannins.

Question 18

True or false?

Unlike in Naoussa, rosé is permitted in Amynteo PDO if made from 100% Xinomavro.

Answer 18

True

Question 19

Which Peloponnese PDO is solely for black grapes and what black grape variety is permitted here?

Answer 19

Nemea PDO
Agiorgitiko

Question 20

Explain why specific choices are made in Santorini’s viticultural practices that are fairly unique to the region.

Answer 20

Certain climatic factors dictate how vines are trained on Santorini, an island that lies on a volcano. Strong winds and low rainfall are a feature of the weather. To combat this, vines have been traditionally trained very low to the ground in a basket shape and in a hollow. The proximity to the ground and the basket shape offers protection from the winds. The hollow allows any moisture to drip down and accumulate for the plant to use.

Question 21

Traditionally, export markets for Greek wines were mainly interested in cheap wines, which markets are these?
In recent years, some emerging export markets have become more interested in higher quality examples. Name these emerging export markets interested in higher quality wines?

Answer 21

Benelux, Scandinavia and Germany are traditional export markets interested in cheap Greek wines.

UK
Australia
Canada
Japan
USA
Korea