Greek wine has been known for over six and a half thousand years. Scientists believe that the Phoenicians brought the culture of growing grapes and producing a hop drink to the islands of Hellas. But every self-respecting Greek will tell you that this is not true. Wine was invented by the Olympic god Dionysus. This is truly a drink that came down to people from heaven. In ancient Greece, in honor of the first winemaker, festivities were held - Big and Small Dionysius. People in the intoxicated drink were considered engulfed in divine ecstasy. The wine was made in such quantities that even slaves drank it. It is known that in antiquity this drink was thick and sweet. Therefore, it was diluted with water: three cups per glass of alcohol. But in the morning, as a modern man drinks strong coffee, so the ancient Greek passed a small glass of undiluted wine. Hippocrates himself attributed the healing properties to this drink. The science of winemaking does not stand still. Now new technologies have appeared, thanks to which the best Greek wine is born.
Names for determining the status of a drink
This is not the know-how of Ancient Hellas, but the requirements of the European Union. The wines of the highest status (and, accordingly, quality) have a clearly defined origin in the region. If you see the abbreviation OPAP on the label of a bottle of a Greek drink, do not hesitate: the product is worth the money. This is the highest quality wine. Raw materials for it are strictly controlled at the place of origin. Some brands can boast that specialists are also monitoring all phases of production. The best of the best in the OPAP category are drinks from the islands of Thassos and Chios. Step below are the signature wines of Greece. They can also boast about quality control, although the collection area for raw materials for making the beverage is wider. As a rule, these are dessert wines. Of these, one can distinguish the “Mavrodafni” of the island of Kefalonia, “Moschato” from Patra, Limnos, Rhodes and “Glyco” from Samos. Even lower in status are the so-called regional wines - OP. The label may simply mean “Thrace,” “Macedonia,” etc. And finally, table wines. They are drunk young at lunch.
Stamps with OPAP status
The country has more than twenty districts that have the right to indicate this abbreviation on their labels. The best Greek wines bear the names of the valleys of the Halkidiki peninsula. In Thessaly, this is the Rapsani. In Northern Greece such wines of OPAP are known: “Naousa”, “Humanis”, “Aminteo” and “Zitsa”. In Crete, you should definitely buy Daphnes, Sitia, Pesu or Arkhanes. Famous brands of regions near Athens and Patras are Kantzas, Nemea and Mantinia. The best wine in Kefalonia is Rombola. Manufacturers from the islands of Santorini, Rhodes, Limnos and Paros have the right to put the abbreviation OPAP on their products.
Grape varieties
The Greeks themselves prefer to drink Greek wine made from local cultures. Not only that, some drinks are still made in a traditional, unique way. For example, berries of the Corinthiaki variety are dried to a state of raisins before being sent to the press. Important in the manufacture of wine is also a skillful blend of various varieties.
Greece has become famous in the global alcohol market relatively recently. When at the end of the nineteenth century a dangerous bacterium brought from the New World destroyed almost all the vineyards in Champagne, Burgundy and the Rhine lands, the gourmets of Western Europe turned their attention to the islands of Hellas. And Greece, in turn, enriched its lands with new varieties. Here they successfully cultivate white “uni blanc”, “savignon”, “chardonnay” and red “syra”, “merlot”, “grenache”, “cabernet franc”. Under the hot sun of Greece, these varieties are transformed.
Grade "Mavrodafni"
This variety has been cultivated for a long time in the region of Kefalonia and Patras. But Greek wine, made exclusively from berries of this variety, was invented in the nineteenth century by a German businessman Klaus Akhaya. Mavrodafni has a rich dark color. The wine has a very pleasant taste of coffee, caramel and cherry resin. The drink is ideal for various desserts, nuts and milk chocolate. Wines from Mavrodafni are divided by maturity. Young - "Imperial" - are sold at eight euros per bottle. Higher aged drinks are valued higher: “Reserve” and “Grand Reserve”. The highest chic is considered to buy "Mavrodafni" from the first manufacturer in history. Winery "Ahaya Klaus" still exists.
Iorgitiko and Xinomavro
The first variety, also called "Mavro Nemeas", is cultivated in the Pelopones, Attica and Macedonia. "Iorgitiko" has a deep ruby color, velvety full-bodied taste and rich characteristic aroma. Often a variety is used as part of blends. But you can find a clean "ayorgitiko." This Greek wine is ideal for red meat dishes. A drink from the variety is produced under the trade names "Nemea" and "Ayorgitiko." The best wineries that specialize in it are Cavino, Ellinika Kellaria, Papaioannu and Butari.
The capricious Xinomavro variety is cultivated only in Macedonia, and even then only in its central and western parts. This fine wine can be compared in quality with the famous drinks of the Bordeaux region. To fully enjoy its taste, you need to withstand it for four years. The wine goes well with red meat, chicken, pasta. Xinomavro wines are produced under various names. At Butari it is the Grand Reserve of Nauss (at least twenty-one euros per bottle). In “Katogi and Strofilia” the wine is called “Averoff Xinomavro” (from 18 Є).
Savvatiano
This variety, giving white berries, was cultivated in the Attica region two and a half thousand years ago. "Savviano" is famous for the fact that on its basis the famous Greek wine Retsina is produced. We will especially mention this drink. But even the pure Savviano is able to win the hearts of gourmets. Especially sour lovers will like wine. The taste of the drink with a full and complex bouquet combines notes of melon, peach and lemon. A bottle of “Lac Des Rochs” from one hundred percent “Savviano” from the company “Butari” is suitable for snacks and fish dishes. As an aperitif and accompaniment of salads, Megapanos will be appropriate. This drink from the carefully and lovingly grown Savviano is distinguished by a bright and rich taste.
Asiritiko
"King of Santorini" - this is the name of this grape variety. Vines growing on volcanic ash give special, unique berries. Asiritiko is also cultivated in other regions of the country - in Halkidiki, Macedonia, on the islands of Naxos and Paros. But the most excellent is considered Greek white wine from Santorini. It is characterized by a unique composition of mineral elements and acidity. Asiritiko is not mixed with other varieties. Winemakers believe that the drink needs five years of aging. Over the years, it develops, becomes more difficult, without losing acidity. This wine will be an excellent accompaniment to grilled fish, as well as white meat. We can recommend Asiritiko from Gaia, Argiros, Santo Vines. Above all praise, “Santorini 2013” from “Butari”.
Greek wine rezina
Customer reviews radically differ in the assessment of this drink. Yes, and the Greeks themselves call retsina "wine of the third sip." Why? With the first sip you will feel the strong aroma of pine resin, with the second - the taste of wine. And only with the third you will either fall in love with retsina, or turn away from it for life. The name of this wine should be written with a small letter, because this is not a name, but a method of producing a drink.
The secret to making the drink lies in the resin of Aleppo pine. And the method of producing recyna has been known for two thousand seven hundred years. In antiquity, amphoras were sealed with corks made on the basis of gypsum and pine resin. Wine at the fermentation stage absorbed these coniferous odors. The resin also dripped into the wine and formed a film on the surface of the liquid that protects the drink from souring.
Kokkineli
After the Romans invented barrels in the third century BC, the need for sealing amphorae disappeared. But technology has not been forgotten in Greece. Resin of Aleppo pine was highly appreciated for its medicinal properties. Recycling is now allowed only in Greece. The percentage of resin should not exceed ten grams per liter, and the wine bouquet is considered the best at ten percent of the permitted rules. Not only white wines are refined. As a rule, they use the traditional Savviano variety. There is also pink Greek wine with resin. It is called Kokkineli. The strength of this drink is eleven and a half degrees. All refined wines are served very chilled (about eight degrees) to Greek dishes richly seasoned with spices. Due to their specific taste, they should be the only drinks at the table.