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D3 Condensed > Greece Copied & Amended > Flashcards

Greece Copied & Amended Flashcards

1
Q

What factor allows Santorini to be Phylloxera-free?

A

Its volcanic soils contain none of the clay necessary for Phylloxera to survive.

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2
Q

How are the dry white wines of Santorini PDO made and what percentage of Assytiko must they contain?

A

the dry wines of Santorini PDO are made in stainless steel tanks at low temperatures to retain the primary fruit flavours. These wines must contain 75% Assyrtiko to be called Santorini PDO.

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3
Q

What is minimum ageing for Vinsanto from Santorini PDO?

A

Min 2yrs in old oak

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4
Q

What is Santorini sweet wine called, how is it made and what does it taste like?

A

Vinsanto

Late harvest grapes sun dried up to 14 days

Aged in oak minimum 2 years

Luscious sweetness with high acidity, can develop caramel and nuts

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5
Q

Macedonia has two key areas in it for grapegrowing; what are they?

A

Two key areas

Mountains in the north and west

Cooler and wetter in the mountains due to Altitude

Rain falls throughout the year

650-700mm per annum

PDOs – Naoussa and Amynteo

On the eastern plains – drier and warmer

Rain shadow of the mountains makes it drier

Warm and Mediterranean

Fertile soils

Production of high volume wines

PGIs of Drama and Kavala

PGI Drama known for high quality full bodied Bordeaux blends

Plus white wines of Chardonnay, Sauvignon Blanc, Assyrtiko and Malagousia

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6
Q

What does a good example of Agiorgitiko taste like?

A

Deep ruby colour, medium to high levels of smooth tannin, medium acidity, medium alcohol

Sweet spice and red fruit flavours, plums.

Some oak ageing evident

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7
Q

Where is Naoussa located?

A
  • South East slopes of Mt Vermio
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8
Q

A top producer from Naoussa?

A

Kir Yianni

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9
Q

the climate of Santorini can be described as?

A
  • Climate
    • Very windy site
    • Rainfall: very low
    • Growing season can be dry
    • Only moisture from Fog rising from Caldera
    • Traditional training manages to trap moisture
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10
Q

What was the impetus for the modernisation of the Greek wine industry?

A

Joining the EU in 1981

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11
Q

What is the most widely grown White grape in Greece and describe it and the wines it makes

A

Savatiano

Most common Greek grape; most planted

Over 10,000 Ha.s planted

V good drought resistance

Low acidity

Large volumes of inexpensive wines

Most common ingredient in Retsina w Roditis and Assyrtiko but can also produce well balanced dry whites

Very good quality from low yielding dry farmed bush wines

Most planted in central Greece

Subtle aromas of citrus, pear, stone fruit, Nutty Character with age

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12
Q

Peloponnese produces what percentage of Greek wine production?

A

30%

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13
Q

Xinomavro is used exclusively in which 2 Greek PDO wines?

A

Naoussa PDO and Amynteo PDO

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14
Q

What does Xinomavro taste like?

What aromas does it develop with age?

A

High tannin and acidity, medium colour, lacking fresh fruit aromas.

With age aromas of spice and earth

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15
Q

Retsina?

A

Retsina:

resinated white wine; commonly from Savatiano and Roditis

used in ancient times

sales boomed in the 1960s but poor quality

Pine resin used to preserve/flavour wine;

Originally used to seal the Amphorae

then used as an additive, possibly for flavouring purposes

to hide off flavours

Produced throughout Greece; most from hot central plains

Commonly from Savatiano and Roditis

Resin use in winemaking

added to the must;

wine left on lees, max 1 week after ferment (left longer in past)

leading to a more subtle integrated pine resin character

Legally protected category

Amount resin added controlled; min Acidity, Alcohol levels specified

Retsina does not comply by EU standards as it is not exclusively from grapes

Granted a ”wine of Appellation by tradition” (OKP in Greek)

Premium bottlings often from Assyrtiko improving reputation of Retsina

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16
Q

Training system of Santorini’s vineyards is unique, how so?

A
  • Unique training system
    • vines trained low in basket shape usually in a hollow;
    • Vines are woven around previous year’s growth;
    • When basket gets too bulky, Cut off & New basket started from a shoot;
    • Specialised work ;
    • Requires 4 times the labour of conventional trellis systems
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17
Q

Xinomavro is sometimes called the Greek what?

A

Nebbiolo

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18
Q

Mantinia PDO is located in which region of Greece?

Which grape is it most associated with?

A

Peloponnese

Moschofilero

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19
Q

Which grape (and 2 accessory grapes) - Santorini PDO?

A

Assyrtiko

w/ Athiri and Aidani

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20
Q

White wine production makes up what percent of Greek wine production?

A

70%

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21
Q

What is the only style of wine made in Naoussa?

A

Dry, red.

22
Q

Describe the broad Greek climate and weather in as much detail as you can

A

Between 34 -42°N latitude

Mediterranean climate with short winters and very long hot summers (> drought)

Inland increasingly continental

Spring Frost an issue in Northern Greece eg: Amynteo

with most vineyards close enough to the sea to benefit from some cooling sea breezes & altitude a moderating factor

Winds: strong winds especially on Cyclades islands like Santorini in Aegean sea; constant threat( winds stop photosynthesis; drying & increases water stress; interrupts flowering, berry set, delays ripening & strong enough to destroy unprotected vines)

Rain: average 400-700mm

Little or no rain during growing season, except in mountains to N & W; Water stress common, irrigation essential

Santorini is exceptionally dry

23
Q

The wines of Amynteo PDO, describe them and name a top producer

A

Wines

100% Xinomavro - Rose Permitted

Xinomavro wines

Lighter in body and lower in tannins than Naoussa

Tend to have more concentration from old vine stocks

Distinctive floral quality

Some making riper, more accessible styles today

Mid-Priced; Good to Very Good quality

ALPHA ESTATE – key producer

24
Q

Climate of Amynteo?

A

Climate

o Northerly Aspect, exposed to cold Northerly winds

o leading cold summers, Cold winters; Site selection crucial

o Regions close to number of Lakes which moderate temps (would be extreme otherwise);

25
Q

Describe the 3 district zones of Nemea PDO

A

1) Lowest Zone 230-400m:

Valley floor

Hottest; most fertile soil

Ripens easily; Inexpensive wines; Some quality Sweet wines

2) Middle Zone 450-650m:

Cooler

Best quality wines

Poor, free draining soils limiting yields;

Cooler days allow for slow sugar accumulation;

Range of micro climates caused by diff Altitudes & Aspects & specific soil types

Talk of introducing a “CRU” system to diff between sites

3) Highest Zone: 650-1000m

Agiorgitiko struggles to ripen fully here in cooler temps

Cooler clay soils

Fresh Red fruit, High Acidity, harsh tannins meant that grapes used for Rose (outside PDO)

Some exploring zones potential for fresher styles with higher Acidity

26
Q

What are the Greek PDOs included in the WSET Diploma study guide?

A

Naoussa PDO

Amynteo PDO

Nemea PDO

Mantinia PDO

Santorini PDO

27
Q

What does a good example of Assyrtiko white wine taste like?

A

Perfumed with concentrated ripe citrus and stone fruit flavours with high acidity.

distinctively mineral, powerful, and high in acidity.

28
Q

Soils of Santorini?

A
  • Soils
    • Volcanic soil is very infertile
    • Plus some slate and limestone soils
29
Q

Describe the climate of the Mantinia PDO

A

Climate of Mantinia PDO

Despite Southerly latitude, one of the coolest grape growing areas in Greece due to elevation of plateau starting at 600mRL

Longest growing seasons: harvest starting in Oct or Nov in some years;

Grapes do not reach full ripeness in coldest years

30
Q

Wines and winemaking used in Naoussa PDO

A
  • Wines
    • 100% Xinomavro;
      • High Acidity, High Tannins: Great Complexity, Potential to age
      • Mid- few Premium priced; Good to Outstanding
      • Traditionally: Aged in large old wooden vessels giving pronounced spicy, meaty rather than fruity
      • 90’s some started using new French barriques, giving firmer Tannins, More Body, Oaky aroma.
      • Recent: Modern style emerging;
        • Riper fruit, Cold soaking or whole bunch producing deeper coloured but less tannic
        • With less oak use now – more restrained
31
Q

Naoussa climate?

A

Climate

o Best sites sheltered from strong, cold winds from North & West

o Temperatures are relatively cool

o micro climates based on aspect & topography rather than Altitude

32
Q

what altitude are vineyards planted at in Amynteo?

A

570-750mRL

33
Q

Exports of Greek wines, what percentage and what markets?

A
  • Exports
    • 13% exported
    • Germany 40% of all exports, plus Scandinavia; Benelux
      • all buyers of lower grade wines – decreasing recently
    • USA & Canada, Korea, Japan, Australia, UK emerged as leading markets for quality wines since 2010’s
34
Q

How are vines in Santorini protected from strong winds?

What is the name of this method?

A

Permanent wood trained into a basket (or “stefani”) with grapes growing inside.

35
Q

the wines of Mantinia PDO?

A
  • Wines
    • PDO for Whites only
    • Moschofilero min 85% of blend
      • High Acidity
      • Low to Medium Alcohol
      • Medium (-) Body
      • Floral & slightly spicy aromas
      • Ferment in SS; Early drinking style
      • Mid-priced and Good to Very Good quality
36
Q

The famous Naoussa PDO has recently seen some new approaches to making its hallmark Xinomavro wines - what are they?

A

Some producers are:

picking the fruit a bit riper to get more fruit expression and lower acidity

using less extraction, i.e. to lessen extraction of tannins

ageing in new oak to mature and complex the wines

37
Q

What is the only PDO appellation for dry red wines on the Peloponnese?

A

Nemea PDO

38
Q

Moschofilero is unique why?

Which international grape does it most resemble?

A

It is a red-skinned grape used to make white wines in Mantinia PDO.

Aromatically similar to Muscat.

39
Q

What geological activity has played a large role in shaping the terroir of Santorini?

A

Volcanic eruptions

40
Q

What is the only Greek PDO that includes rosé as an allowed style?

What styles are produced?

Why is it suitable for the production of rosé?

A

Amynteo PDO / Macedonia

Dry / Semi-Sweet / Still / Sparkling

It is one of the coolest growing region of Greece

41
Q

What is the name of the Greek wine flavored with Aleppo pine resin?

A

Retsina

42
Q

The climate of Nemea?

A

Climate

Mediterranean climate

Rain:400-900mm – highly variable, mainly in Autumn & Winter

Autumn rains can dictate harvest times

43
Q

What grape is generally used to make Retsina?

A

Savatiano blended with Rhoditis

44
Q

Moschofilero is the key varietal of Mantinia PDO, describe the varietal and its resultant wines

A

Moschofilero:

  • Quality potential
  • Aromatic wines: citrus, flowers( rose petals), spices, similar to Muscat
  • High Acid; Light Body; Low Alcohol (12%ABV);
  • Pink Skinned & Pink Tinge
  • Rose made using extended skin contact
  • Mainly planted in Mantinia in Peloponnese
45
Q

The climate of Santorini would be best described as ________.

A

Hot and Arid

46
Q

Agiorgitiko grows well in Peloponnese but at what altitudes and in what PDO is it best grown at?

A

The quality of Agiorgitiko grown in the 450-650 mRL altitude of the Nemea PDO are thought to be the best quality. At lower altitudes the quality is affected by the warmth and at higher altitudes it struggles to ripen.

47
Q

Key hazards for viticulture?

A

Drought, spring frost (Amynteo) and wind (Aegean)

48
Q

Which grape - Nemea PDO?

A

Agiorgitiko

49
Q

Indigenous varieties constitute what percentage of Greek vineyard plantings?

A

90%

50
Q

what is the maximum yield for Santorini PDO wines?

A

60 hL/ha. is the maximum but the yields are on average around 15 hL/ha.

D3 Condensed (27 decks)

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