Following, we have gathered ten Greek wine varieties you should try or, if we could use a better wording, ten varieties that you should offer as gift to yourselves, either if you are a social drinker with a good taste or a demanding connoisseur. Some of the varieties are ancient, other are rare, but all of them are bearing the signature of amusement and well-being. May this list to be the first stop of your long trip to the vineyards of the generous Greek land.

1.

Limnio

Limnio is one of the oldest recorded grape varieties in the world. It produces dry red wines, with a solid and at the same time refined character. They have high alcohol content, medium color depth and pure taste. Silky tannins and aromas of red fruits, herbs and spices complete the identity card of the wines of the variety. In the homonymous label “Limnio” by Vourvoukelis Estate, which was included in the Independent list of wines you must try in 2020, all the graces of this special grape are expressed. Limnio is also combined with white wines, mainly with the muscat variety, to produce rosé wines.

2.

Assyrtiko

In the armory of the Greek vineyard, Assyrtiko could be characterized as the heavy artillery. The wines of this variety are crispy, refreshing, with high acidity. They emanate aromas of citrus, yellow fruits and tea leaves and they express the mineral intensity they receive from the volcanic soil of Santorini, the famous island from which they originate. Assyrtiko is one of the main varieties participating in the production of the globally acclaimed dessert wine Vinsanto.

3.

Xinomavro

Internationally recognized red grape, capable of creating amazing multilevel full-bodied wines with firm tannins. The mouthfeel is rich, with distinctive floral and spice aromas. Xinomavro is ideal for long aging.

4.

Roditis

The rosy-skinned grapes of roditis produce refined, light-bodied white wines, with citrus aromas and a pleasant aftertaste. Roditis is cultivated almost all over the Greek mainland and it is used as a base for mixing with other white varieties. Discreet, yet special when bottled alone, it is the absolute value for money.

5.

Malagouzia (or Malagousia)

One of the most popular vine crops in Greece, Malagouzia was almost extinct from the wine map until 1970, when it was resurrected. A representative sample of aromatic white variety, Malagouzia gives outstanding dry and interesting sweet white wines. A reference point in these wines is their intense nose, with immersive elegant aromas of flowers, white-flesh fruits and herbs like basil. Fresh and full-bodied, it is ranking high in alcohol degrees. In the single-variety Malagouzia by Vourvoukeli Estate we will find all its basic characteristics, with an aromatic bouquet of white flowers, apricot and tropical fruits.

6.

Agiorgitiko

It is considered one of the finest Greek red varieties and it is very popular inside and outside the borders. It is cultivated in many places across Greece, but in Nemea it is bearing protected designation of origin indication, so you will find its best version. It is a versatile variety as it produces both young, and aged in barrel, dry red wines. Agiorgitiko wines are rich in flavor, with plush tannins and good aging ability, which brings to the spotlight complex aromas of small red fruits and spices. You will find it also under the names Agiorgitieo, Mavro Nemeas or Mavroudi Nemeas.

7.

Mavroudi of Thrace

Mavroudi is an ancient Thracian variety, distinguished for the dark color and strong tannins of its grapes. It is capable of great aging that contributes to the emergence of all the rich flavors and intensities in the wine. It is usually used for blends, whereas more rarely you will find it bottled as a varietal wine. It is truly a treasure of the Greek vineyard, that was in danger of extinction and only during the recent years started to be cultivated again. The varietal Mavroudi by Vourvoukeli Estate stays in the barrel for 12 months, it can be aged for 8 to 12 years, it has a deep purple color, good acidity and long aftertaste.

8.

Athiri

The golden variety with roots in antiquity has gentle aromas of white and yellow fruits. You can spot it in all the Aegean islands, Crete, Rhodes, but its best version is in Santorini. It is vinified in a variety of ways, but it also provides excellent company in Assyrtiko and Aidani when mixed.

9.

Moschofilerο

Moschofilero is a variety with pink grapes that produce white and, more seldom, rosé wines. It is located in the Peloponnese and its best performance is found in Mantineia. Dry and delicate, with moderate to low alcohol content, it can dazzle you with the force of its aromas. A superb freshness is expressed through aromas of rose petals, lemon, exotic fruits and a discreet dose of spices. The sparkling wines of the variety are also interesting. Moschofilero is an excellent aperitif, but it is also an elegant, tasty and aromatic accompaniment to many dishes.

10.

Pamidi

Pamidi or Pamiti is an ancient indigenous variety of Thrace. It has revived in the recent years and produces rosé wines, while participating in blends with red varieties. Aristocratic and invigorating, Pamidi is distinguished for its high quality of taste which unfolds on multiple levels. It has a moderate acidity, remarkable salmon color and is bursting with strong aromas of strawberry, cherry and raspberry. The homonymous “Pamidi” label of the Vourvoukeli Estate highlights to the fullest the delicious and aromatic possibilities of the variety. In “Avdiros Rosé” of the same estate, it participates with the French Syrah in a blend that will be your ticket for the best olfactory journey of your lives.

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The post 10 Greek Wine Varieties You Should Try first appeared on Vourvoukeli Estate.

References to wine will be found in the work of many ancient Greek philosophers and poets like Homer. From these texts we can understand the mindset of the people of that period about the consumption of wine. The kind of wine ancient Greeks were consuming, the reasons why Dionysus was praised as the god of wine and how this alcoholic beverage was the protagonist in the famous symposia will be discussed below. Following, we will look into the wine cups ancient Greeks were using, as well as the jars they utilize to store their productions.

Types of wine

Ancient Greeks were producing and consuming four kinds of wine: white, black, yellow and red. The white wine was lighter and digestive, while the yellow developed a higher acidity. Black and red wines were usually sweet and they had the biggest demand. Sometimes we will meet additions of herbs and spices in their wines, or salty water, which was used as a conservation component. Wine consumption was engaged during the whole span of the day, since it considered to be beneficial for the health by incorporating healing properties. The combination of wine with food was popular in antiquity.

Islands of the Aegean, such as Chios, Kos, Ikaria and Lesbos had a prestige for the quality of their wines. In Thassos, wines for the first time received the protected designation of origin sign, in order not to be confused with any others.

Dionysus, the Ancient Greek God of wine

In Greece, wine traveled with the Phoenicians, famous merchants of the time. It was introduced to the Mycenaean, Minoan and Cycladic culture around 1700 BC. But, since the myths are far more entertaining than reality, there are two prevailing stories of how wine made its appearance in the ancient Greek territories. In the center of both, of course, is the god Dionysus, a deity that was not included in the initial Gods of Olympus, since at first, ancient Greeks looked down to him for being the synonymous of brutality and wildness.

Dionysus was the son of Semeli and Zeus and according to the legend he was born twice. Hera, famous for expressing her jealousy to Zeus affairs with extreme ways, knew that Semeli was ignoring his divine origins and proceeded with this revelation. Then she urged her to ask for his appearance in his Olympian figure. Since Zeus, committed by divine oath, could not refuse this call, he appeared in front of Semeli as a cluster of thunderstorms, flames and light which led to her death. To rescue Dionysus, Zeus planted him in his thigh from where he was born after three months for a second time. Chased by the hatred of Hera, Dionysus was hidden in the mountain area of Nysa where he was raised by Nymphs. The myth says that when he was young he grabbed a grapevine, ate its fruit and immediately got drunk, carrying away with him his loyal followers, maenads and satyrs.

For years he was wandering in Egypt, Syria, up to India, when he decided to come back to Greece. In his arrival, he introduced viticulture and the procedure of winemaking to the people of Thrace. Thracians and Macedonians were the first to praise Dionysus as a god. In Avdira (where Vourvoukeli Estate is located) there was a Dionysus temple and according to sources the “Dionysia” games were held. His worship included noisy parades, which imposed dancing, hysteria and pure wine. Only in this way the soul could be separated from the body and come into direct contact with the divine.

The second myth is mentioning that Dionysus offered wine as a gift to Ikarios in Athens, to please him for his hospitality. He taught him how to nourish the vineyards and advised him to use the wine wisely. Ikarios didn’t pay attention to his words and started distribute the wine without measure. Two shepherds, dizzy from the alcohol thought that Ikarios was trying to poison them so they killed him and through him in a well. This myth reflects the general idea ancient Greeks had about wine consumption and its affect on people.

How Was Wine Consumed in Ancient Greece?

Ancient philosophers considered wine a necessary accompaniment to their existential and other pursuits during the well-known “symposia” of Athens. In these occasions wine drinking was a mean for pointing out the cultural and social norms established among the political and business actors of every period. They drank their wine diluted with water, as those who consumed wine that has not been watered down were disdained by the society. The ideal dilution was achieved with three parts of water and one part of wine, as we learn from Hesiod. The wine was served in clockwise turns so everybody would drink the same amount.

The cups they were using are evidences of the political, social and economic status of each period. At the beginning only the elite could enter the symposia and wealthy people who were sponsoring the events by engraving their names in the kraters, the bowls used to mix wine with water. From a very simple form of cups, we progressed to black figure pottery production, when the Athenians started to gain political power. The cups were shallow, had two handles and a narrow spout. During the archaic period the democratization of symposia with the participation of the masses, led to the multiplication of the cups. The change from black figures to red, also occurred during this period after the victory of Athens in the Persian Wars. Classical period came with a lot of negative events for the Athenians, such as the plague, which was depicted in the aesthetic appearance of their wine cups. Black clay cups with shiny surfaces prevail and imitate the fancy silver cups of the wealthy, as a move to boost their psychology.

Amphora, the ancient Greek jar for wine

In amphorae, Ancient Greeks were storing and transporting their wines. Amphora was a jar made usually from clay, or sometimes metals like copper. We will find them in slightly different versions. For example, the ones with the pointy bottom were used during transportation, so as to be able to stand when they were immersed into soil, most of the times sand.

Amphorae had an oval body, with a narrow neck to ease pouring wine to individuals’ cups and it could come from no handlers at all, to two or three handlers when their size imposed it. They are quite impressive with elaborate art covering their surfaces, including scenes from everyday life, war depictions or myths. Amphorae are very important for the archeologists, as many times the sealed ones collected from shipwrecks maintain their content unattached.

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Its unique personality expresses the distinct terroir of Santorini. Volcanic soil, rich in magnesium and iron, is the basis on which assyrtiko develops the mineral components of its taste. A variety addressed to wine aficionados who appreciate the imposingness of a sharp wine. At the same time, assyrtiko is the best accompaniment for food.

Let’s see below how this rare variety manages to remain engraved in the taste memory of those who opt for it.

Characteristics of Assyrtiko

Assyrtiko is a special wine variety, a fact that is already understood by the way it is cultivated. Santorini, the capital of assyrtiko, has a diverse ecosystem that hosts multiple elements. A volcanic soil in combination with hot, dry summers, piercing winds, which are plagued by sea humidity during the nights. To cope with this environment, assyrtiko is shaped in small “nests” close to the ground, so its leaves can operate as protectors of the fruits to bloom undisturbed.  These nests are called “kouloures“, a technique in which the growers tie the vines together, to protect the variety from the hostile scene. The vineyards of Santorini are among the oldest in Europe, with some vines dating back over 70 years. The age of the vines is reflected in the multilevel wines that result from each crop. The villages of Oia, Imerovigli, and Pyrgos present crops of significant interest.

The variety produces fresh white or sugar-rich dessert wines, such as vinsanto. The reaction of assyrtiko to the environment in which it is hosted, is expressed in the sharp acidity of its wines, which are accompanied by high levels of alcohol. The intense acidity gives assyrtiko a versatile character, making it suitable for participating in blends with other white varieties, such as malagouzia and chardonnay. Assyrtiko is also used for the creation of sparkling wines and the traditional Greek retsina wine. Moreover, it is mixed with other indigenous varieties of Santorini, such as athiri and aidani, which balance its intensity.

Apart from Santorini, it is also cultivated in Macedonia and the Peloponnese, while an effort has been made to cultivate assyrtiko in distant Australia. Such is the resilience of the variety and the public’s preference to this rare vine.

The Taste of Assyrtiko

The terroir of Santorini is clearly reflected in assyrtiko. The crisp acidity, the minerality of the soil and, in the olfactory background, the salinity of the sea, are characterizing the wines of the variety. Assyrtiko produces wines with excellent structure, full body and subtle aromas that create space for the mysteries of the soil to be elaborated and give the wine its chalky texture. The naturally high acidity allows for long aging, from 5 to 10 years, maybe more, which further highlights the potential of the variety. In other areas of Greece, we will find wines with a more intense nose, with aromas of lemon, grape fruit, peach and a vibrant floral imprint. Their composition is not as dense as the one we will find in assyrtiko from Santorini, however they do not fall short in quality and expressiveness.

In addition, as assyrtiko is prone to oxidation, growers take advantage of this property to produce sweet wines. From the dehydrated grapes of the variety flow darker wines with aromas of dried fruits, coffee, honey and spices. Vinsanto is the best known version of sweet wine from assyrtiko. Luxurious and impressive, it entertains the sweet receptors of the tongue without being saccharine. It does not have an aging limit, since the passage of time can only favor it.

Food pairing

The acidity of Assyrtiko goes well with fatty fishes, such as salmon, and seafood, such as octopus and squid. In addition, the new prevailing trend is the combination of assyrtiko with sushi. Unusual match, but this marriage of cultures underpins the taste of raw fish. However, if we want to remain in the Greek cuisine, raw shellfish, such as glossy, oysters or sea urchin from the Aegean sea, with a few drops of lemon invite the assyrtiko to a fascinating taste exchange. If you choose a barrel aged wine, grilled squid is probably the best pair for the case.

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One of the prides of the Greek vineyard, limnio has been revived during the last years. It creates red dry wines, while it participating in blends with international varieties. Its fine character suits best the oenophile who prefers a lighter density in their glass of red. Once you take the first sip, the ancient Greek variety will most definitely obtain a distinctive spot in your cellar, and below you may find out how it will succeed in doing that.

Characteristics of Limnio

Limnio, otherwise known as “kalabaki”, is the wine Achaean were consuming during the siege of Troy, according to Homer. It is believed to be the same grape from which Ancient Greeks were producing the Lemnian wine, so we can only assume that its traces are lost in the depths of time.

Now, the global wine trend, which demands rare and unique varieties, has significantly boosted the cultivation of limnio. As a variety it is known for its hardiness, so it can be found in variable regions across Greece, but mainly in Mount Athos in Halkidiki, in Drama in North Macedonia, and in Avdira, Thrace.

The variety matures slowly and has medium productivity, while it is characterized by grapes with dark red color and many seeds. Its fruit could be considered relatively tasty, but it is not recommended or intended for eating. It produces red dry wines, with high must weights and subsequently high alcoholic rates. Limnio is ready for consumption on release, or it could age in a barrel for 5 to 7 years. Very often, it is mixed with other international red varieties, such as Cabernet Sauvignon or Merlot, where in this case it can mature for much longer.

The Taste of Limnio

Limnio creates wines of high quality, full-bodied, with color of medium depth and silky tannins. They are distinguished for their pure taste and aromas of red fruits, spices and herbaceous notes, primarily of bay leaf and rosemary.  When mixed with other varieties, limnio gains color, weight and acidity.

Indicatively, the varietal “Limnio” wine by Vourvoukeli estate matures in oak barrels for 6 months and it has a solid and at the same time delicate taste, with emerging aromas of red fruits in combination with dark chocolate, vanilla and pepper.

Moreover, the award-winning “Avdiros Red” is a blend in which limnio meets the rare variety of pamidi and the French Syrah, to develop a wine with full flavor and special personality.

Food Pairing

Limnio pairs perfectly with fatty or aged cheeses, pasta and dishes with meat. Penne with primavera sauce, a slow-cooked rabbit stew or chicken with traditional greek chilopites pasta in the oven, could be considered excellent choices for a successful combination. Also, a Thracian minced meat pie would be a great option to accompany a glass of bright red limnio wine.

With a long past and a very promising future, limnio certainly holds an important place on the world wine map and we can only rejoice in its revival.

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The post Limnio, the Ancient Greek Red that is Becoming a Modern Classic first appeared on Vourvoukeli Estate.