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Greece is one of the oldest wine regions in the world, the birthplace of European wine. Archaeological excavations prove that the first Greek wines appeared more than 6500 years ago – then they were not yet centralized production, but small households. In ancient times, local wines were valued not only in Hellas, but also far beyond the borders of the country: exports were established to the Roman Empire, Northern Europe, France, Syria, Egypt, and North Africa.
History
In ancient Greece, the cult of Dionysus, the god of winemaking, was developed. Thanks to the expansion of ancient culture, the love for fermented grape juice spread throughout the Mediterranean as early as the XNUMXth century. BC e. and has not lost its relevance to this day. Even during the time of the Turkish conquest, when the country lived under Islamic laws that strictly prohibited alcohol, the Greeks did not give up their favorite drink. Hippocrates often used herbal wine for medicinal purposes, prescribing it to patients for virtually any disease.
Wine in ancient Greece was made from the variety Vitis vinifera, introduced by the Phoenicians, which perfectly adapted to the temperate climate, sea air, warm winters and dry summers. Drinks from the islands of Chios, Kos, Crete and Lesbos were especially appreciated.
It is well known that the Greeks diluted their wine – but this does not mean that they drank weak, almost tasteless water – in ancient times, the drink of Dionysus was so thick and strong that it intoxicated from the first goblet. Undiluted alcohol was drunk only by the Scythians, whom the Hellenes themselves called barbarians.
The export of wine has become a guarantee of financial stability for Greece. Each city-state produced grape alcohol according to its own recipes, so the region of production was necessarily indicated on the amphora. The first law unifying quality appeared already in the XNUMXth century BC.
The development of Christianity also had a beneficial effect on the wine-making traditions of the country, since this religion does not prohibit alcohol and even uses red wine in the sacrament of Communion. However, in the period from the XNUMXth to the XNUMXth century, Greece was under Turkish rule, the inhabitants themselves continued to quietly make wine for their own consumption, but there was no talk of developing the industry.
In 1821, “Ottoman Greece” fell, at the same time attempts began to restore viticulture. But the country was too weakened by the struggle to devote enough time and effort to this area. The phylloxera epidemic, which destroyed most of European vineyards in the 1960th century, initially had little effect on Hellas; at the end of the XNUMXth century, Greece successfully exported its wines to France and other countries. Unfortunately, at the beginning of the XNUMXth century, the disease reached the homeland of Homer, many precious old vineyards perished, a crisis began in the country, from which it was possible to recover only by the middle of the century. The XNUMXs saw a renaissance in Greek winemaking.
Today, Retsina white wine is considered the hallmark of the country (a drop of resin is added to it), in 1963 the first plantation of Cabernet Sauvignon appeared, and in 1971 and 1972 Greece was divided into appellations (regions with a unique climate and recipes). Different types of wines are produced here: still and sparkling, white, rose and red, aged and young, sweet and dry.
Categories
The wines of Greece are divided into the following types:
- OPAP (Appellation of Origin of Superior Quality) – excellent quality varieties. This category includes wines from 20 regions;
- OPE (Controlled Appellation of Origin) – wine controlled by origin;
- Topikos Oinos – local wines, an analogue of the French Vin de Pays (produced by small farms);
- Epitrapezios Oinos – table wines (in turn, they are divided into young, aged 2-3 years and Retsina).
Regions
Wine is produced literally throughout Greece, the list of wine regions includes:
- Islands of the Aegean. Local producers specialize in sweet Muscat, both red and white. Malvasia is also produced here, Mandelaria and Assyrtiko grapes are cultivated.
Crete. The largest wine-growing center of the country, famous for its sweet wine from the Malmsee variety.
- Central Greece, production of Retsina is concentrated here, although other wines are also found.
- Epirus. This region contains the country’s highest vineyards, located at an altitude of 1200 meters above sea level.
- Islands of the Ionian Sea. Autochthonous varieties Augustatis, Robola, Tsaussi, Moschofilero grow here, from which excellently refreshing wines are obtained.
- Macedonia. One of the main and oldest appellations in Greece. Local wines from Xinomavro have a luxurious bouquet and rich taste.
- Peloponnese. It is on the Peloponnesian vineyards that tourists are most often brought, but not because the local white wine is especially good, but because of the beautiful coastline, the abundance of architectural monuments and the general picturesqueness.
- Thessaly. A fertile area on the very coast of the Aegean Sea, where red wine is produced from autochthonous varieties.
In accordance with the EU classification, there are 28 official appellations in Hellas.
Grape varieties
Many international varieties are grown in the country: Sauvignon, Muscat, Siri, Cabernet, Pinot, etc. However, they do not compete well with the products of the Old and New Worlds; autochthonous grape varieties are of the greatest interest to the consumer, of which there are so many that it is impossible to list everything, so we will only touch on the main ones.
Red wine
Agiorgitiko (Agiorhgitiko, “St. George’s grape”). Cultivated mainly in the Peloponnese. Gives a soft wine with fruity nuances. Similar in taste to Beaujolais Nouveau but can be aged up to 5 years.
Xinomavro (Xinomavro, “sour and black”). Originally from Macedonia. The wine is tannic, on the palate you can feel the tones of tomatoes and olives.
Limnio (Limnio or Kalambaki, Kalambaki). Grown on the Aegean island of Lemnos, the variety has been used to make red wine for over 2000 years. Full-bodied, strong, with a herbal bouquet.
Mandilaria (Mandilaria), cultivated in Rhodes and Crete. From this grape, a tannic wine is obtained, most often used in blends.
Mavrodafni (Mavrodaphne, “black laurel”), found in the Peloponnese and the Ionian Islands, is an excellent raw material for fortified dessert wine.
Kotsifali (Kotsifali), grows in Crete. Blended with Mandilaria or Syrah to improve the color of the wine.
Vertzami. Grapes with dense and dark skin found on the Ionian island of Lefkada. Used in blends.
White wine
Assyrtiko (Assyrtiko), grows in Santorini. Berries retain acidity when ripe, the wine is full-bodied and harmonious. One of the few phylloxera resistant varieties.
Athiri. The oldest variety of Greek grapes, has a low acidity. Originally from Santorini, now also cultivated in Macedonia, Attica and Rhodes.
Debina. Highly acidic variety from Epirus, used for the production of sparkling wine.
Lagorti. The variety is cultivated in the Peloponnese, at an altitude of 850 meters above sea level. It produces a wine with an apple-fruity bouquet.
Malagusia. A Macedonian variety that produces an elegant, full-bodied wine of medium acidity with a fragrant rich bouquet.
Moschofilero (Moschofilero), grows in Arcadia, Peloponnese. It is used for the production of light “flowery” wine, both still and sparkling.
Robola (Robola), grows in the mountains of Kefalonia, gives a wine with a smoky-mineral taste, notes of lemon are felt in the bouquet. Pairs well with seafood.
Roditis. A pinkish grape very popular in Attica, Macedonia, Thessaly and the Peloponnese. Gives an elegant light wine with citrus nuances.
Savatiano (Sabbath grape), prevailing in the Attica region, perfectly withstands high temperatures, and when cold fermented, it opens into a floral-fruity aroma. Serves as a raw material for the production of Retsina.
Retsina
This unique wine should be discussed separately, as it is produced only in Greece and has no analogues in the world.
The name of the variety is translated from Greek as “resin” – the drink really has a distinct resinous flavor and aroma. Previously, “pine tears” got into alcohol by accident – when the amphora was clogged, and then the wine came into contact with the tarred stopper and took over the smell. Today, in order to achieve the desired organoleptic characteristics, the resin of the Aleppo pine is added specifically at the fermentation stage.
Retsina is made from white Savatiano grapes (sometimes other white varieties are used), the wine has a strength of 11.5%, goes well with seafood, cheeses, fruits.
The best wines of Greece
This is a subjective question, since everyone has different tastes, but the Boutari brand has been on the market for more than 130 years, inexpensive (from 6 euros per bottle) and delicious wines of this brand have repeatedly won international awards and gold medals at various competitions.
You should also pay attention to the following manufacturers: Tsantali, Malamatina, Kurtakis, Achaia Clauss.
How to drink Greek wines
The art of wine drinking, of course, was especially developed in Ancient Greece, the joint use of fermented grape juice was an indispensable attribute of both friendly feasts and scientific symposiums. Philosophers of that time recommended limiting themselves to three bowls, so that wine would cheer up the soul, but not tire the body.
Today, the Greeks drink wine at lunch and dinner, on holidays and on weekdays. Red wine is served at 18°C, while white wine is chilled to 8°C. Unlike their ancient ancestors, modern Greeks do not dilute wine – water will only spoil the taste.
As for snacks, dishes vary depending on the type of wine, but almost all local brands go well with national Greek dishes, cheeses, fruits.