Greece COPY COPY Flashcards
What factor allows Santorini to be Phylloxera-free?
Its volcanic soils contain none of the clay necessary for Phylloxera to survive.
What are the 2 names for the vine-training method used in Santorini?
“Kouloura” or “Stefani”
Where is Amynteo located relative to Naoussa?
Opposite side, North West side of Mt Vermio
How are the dry white wines of Santorini PDO made and what percentage of Assytiko must they contain?
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.
Wine production in Greece is approx. how many mhLs?
3.5
What is minimum ageing for Vinsanto from Santorini PDO?
Min 2yrs in old oak
What is Santorini sweet wine called, how is it made and what does it taste like?
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
Macedonia has two key areas in it for grapegrowing; what are they?
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
What does a good example of Agiorgitiko taste like?
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
The Isthmus of Corinth separates mainland Greece from what wine growing region?
Peloponnese
Give some statistics on appellation Wine Laws in Greece
Appellation system in line with EU
PDO : Greek equivalent is POP ( Prostatevmeni Onomasia Proelefsis)
33 located throughout Greece: 20% of total production
Individual PDO’s Lay down requirements : Yields; Varieties grown (Naoussa unusual in laying down ageing requirements);
With exception of Muscat for sweet wines, rest restricted to native varieties
PGI: Greek equivalent is PGE ( Prostatevmeni Geografiki Endiksi).
120 now; several added every year;
producing 62% of all Greek wine;
Growing & winemaking rules less strict;
International varieties may be used for PGI
Without GI
Wines labelled ‘Wines from Greece”:
Used for high volume brands; blended from grapes produced in more than one region; 18% of production
OKP category:
Traditional products, notably Retsina
Where is Naoussa located?
- South East slopes of Mt Vermio
A top producer from Naoussa?
Kir Yianni
the climate of Santorini can be described as?
-
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
What was the impetus for the modernisation of the Greek wine industry?
Joining the EU in 1981
What are the three permissible grapes of Santorini PDO?
Assyrtiko
Aidani
Athiri
What is the most widely grown White grape in Greece and describe it and the wines it makes
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
Which 4 countries share a border with Greece?
Turkey
Macedonia
Bulgaria
Albania
Peloponnese produces what percentage of Greek wine production?
30%
Xinomavro is used exclusively in which 2 Greek PDO wines?
Naoussa PDO and Amynteo PDO
What does Xinomavro taste like?
What aromas does it develop with age?
High tannin and acidity, medium colour, lacking fresh fruit aromas.
With age aromas of spice and earth
What does Xinomavro translate to?
Acid - Black
Retsina?
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
Training system of Santorini’s vineyards is unique, how so?
- 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
The sweet wines of Santorini PDO are famous but what are they called and how are they made? Describe the wines.
The sweet wines of Santorini PDO are called vinsanto and they are made from 51% Assyrtiko grapes by drying the grapes out in the sun for up to 2 weeks. The wines must be aged in oak for a minimum of 2 years before release and the residual sugar levels of 200-300 g/l are balanced by high acidity. Flavours of raisins, chocolate and coffee.
Xinomavro is sometimes called the Greek what?
Nebbiolo
Mantinia PDO is located in which region of Greece?
Which grape is it most associated with?
Peloponnese
Moschofilero
Order the following regions from north to south (1 = northernmost, 5 = southernmost):
a) Peloponnese
b) Macedonia
c) Thessalia
d) Crete
e) Santorini
- Macedonia
- Thessalia
- Peloponnese
- Santorini
- Crete
Who is the winemaker of the wine picture below?
Sigalas
Which grape (and 2 accessory grapes) - Santorini PDO?
Assyrtiko
w/ Athiri and Aidani
What does the Greek term “Palaiomenos se vareli” indicate?
Added to the label of kava, Reserve, or Grand Reserve wines to indicate oak aging beyond the required minimums.
White wine production makes up what percent of Greek wine production?
70%
Key producer of Nemea PDO?
Gaia Wines
What is the only style of wine made in Naoussa?
Dry, red.
Describe the broad Greek climate and weather in as much detail as you can
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
The wines of Amynteo PDO, describe them and name a top producer
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
Climate of Amynteo?
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);
List the following regions from west to east (1 = westernmost, 4 = easternmost).
A. Cephalonia
B. Samos
C. Naoussa
D. Nemea
1 = Cephalonia
2 = Naoussa
3 = Nemea
4 = Samos
Describe the 3 district zones of Nemea PDO
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
What are the Greek PDOs included in the WSET Diploma study guide?
Naoussa PDO
Amynteo PDO
Nemea PDO
Mantinia PDO
Santorini PDO
What does a good example of Assyrtiko white wine taste like?
Perfumed with concentrated ripe citrus and stone fruit flavours with high acidity.
distinctively mineral, powerful, and high in acidity.
Soils of Santorini?
-
Soils
- Volcanic soil is very infertile
- Plus some slate and limestone soils
Domaine Sigalas, Estate Argyros, Domaine Hatzidakis, and Canava Roussos are producers in what appellation?
Santorini PDO
Describe the climate of the Mantinia PDO
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
Wines and winemaking used in Naoussa PDO
-
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
- 100% Xinomavro;
Naoussa climate?
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
what altitude are vineyards planted at in Amynteo?
570-750mRL
Exports of Greek wines, what percentage and what markets?
-
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
How many vineyards are planted in winegrape growing in Greece? and what is the average plot size
61,500 Ha. and the average plot size is .5 Ha.!
How are vines in Santorini protected from strong winds?
What is the name of this method?
Permanent wood trained into a basket (or “stefani”) with grapes growing inside.
the wines of Mantinia PDO?
-
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
Which indigenous Greek grape is most like to undergo carbonic maceration?
What is the general profile of a wine made this way?
Agiorgitiko - when made to in a soft, easy drinking style
The carbonic maceration softens the tannins, lifts the aromatics and makes the wine intensely fruity.
The famous Naoussa PDO has recently seen some new approaches to making its hallmark Xinomavro wines - what are they?
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
What is the only PDO appellation for dry red wines on the Peloponnese?
Nemea PDO
Moschofilero is unique why?
Which international grape does it most resemble?
It is a red-skinned grape used to make white wines in Mantinia PDO.
Aromatically similar to Muscat.
What geological activity has played a large role in shaping the terroir of Santorini?
Volcanic eruptions
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?
Amynteo PDO / Macedonia
Dry / Semi-Sweet / Still / Sparkling
It is one of the coolest growing region of Greece
What is the name of the Greek wine flavored with Aleppo pine resin?
Retsina
Which 2 seas touch the Greek coastline?
Aegean Sea and Ionian Sea
The climate of Nemea?
Climate
Mediterranean climate
Rain:400-900mm – highly variable, mainly in Autumn & Winter
Autumn rains can dictate harvest times
What grape is generally used to make Retsina?
Savatiano blended with Rhoditis
Moschofilero is the key varietal of Mantinia PDO, describe the varietal and its resultant wines
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
The climate of Santorini would be best described as ________.
Hot and Arid
Climate of Mantinia PDO
-
Climate
- 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
Approximately how many wineries are there in Greece, and how do the majority operate?
-
1,000 wineries
- Many very small
- Selling the wine locally
- Or in bulk to cooperatives or larger companies
Last 10 years small producers marketing & selling own wines
Agiorgitiko grows well in Peloponnese but at what altitudes and in what PDO is it best grown at?
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.
Key hazards for viticulture?
Drought, spring frost (Amynteo) and wind (Aegean)
Which grape - Nemea PDO?
Agiorgitiko
Who is the largest producer in Greece?
Boutari
Indigenous varieties constitute what percentage of Greek vineyard plantings?
90%
what is the maximum yield for Santorini PDO wines?
60 hL/ha. is the maximum but the yields are on average around 15 hL/ha.
