Which Greek wine is the best? Review and Feedback

Greek wine has been known for more than six and a half thousand years. Scientists believe that the culture of growing grapes and producing a intoxicating drink on the islands of Hellas was brought by the Phoenicians. But any self-respecting Greek will tell you that this is not true. The 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 festivals were held - Big and Small Dionysios. People in drunken drinking were considered enamored with divine ecstasy. The wine was made in such quantities that even the slaves drank it. It is known that at the time of 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 missed a small glass of undiluted wine. This drink was attributed to the healing properties of Hippocrates itself. The science of winemaking does not stand still. Now new technologies have appeared, thanks to which the best Greek wine is born.

Names that allow you to determine 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 well-defined origin in the region. If you see the abbreviation OPAP on the bottle of the Greek drink, do not doubt: the goods are worth their money. This wine is of the highest quality. Raw materials for it are strictly controlled at the place of origin. Some brands can boast of the fact that all the phases of production are also monitored by specialists. The best of the best in the category of OPAP are drinks from the islands of Thassos and Chios. Steps below are branded wines of Greece. They can also boast of quality control, although the territory for collecting raw materials for making the drink is wider. As a rule, these are dessert wines. Of these, you can distinguish the "Mavrodafni" of the island of Kefalonia, "Moshato" from Patras, Limnos, Rhodes and "Gliko" from Samos. Still lower by status, the so-called regional wines - OP. The label can be simply "Thrace", "Macedonia", etc. And, finally, table wines. They are drunk young, at lunch.

Stamps that have the status of OTAP

There are more than twenty districts in the country that have the right to indicate this abbreviation on their labels. The best Greek wines are named after the valleys of the Halkidiki peninsula. In Thessaly it is the "rapeseed". In North Greece such WAAS wines are known: Naousa, Humana, Aminteo and Zitsa. On Crete, you should definitely buy "Daphnes", "Sitia", "Pezu" or "Arkhanes". Famous brands of regions near Athens and Patras are "Kantzas", "Nemea" and "Mantinia". The best wine in Kefalonia is "Rombola". The right to put the abbreviation of the OPAP on its products are producers from the islands of Santorini, Rhodes, Limnos and Paros.

Varieties of grapes

The Greeks themselves prefer to drink Greek wine, made from local cultures. Moreover, some drinks are still made in a traditional, unique way. For example, berries varieties of "Corinthian" wither to the state of raisins, before they go under the press. Important in the manufacture of wine is also a skillful blend of a variety of varieties.

Greece has become famous in the world alcohol market relatively recently. When in the late nineteenth century a dangerous bacterium imported from the New World destroyed almost all the vineyards in Champagne, Burgundy and the Rhine lands, gourmets of Western Europe turned their attention to the islands of Hellas. And Greece, in turn, enriched its land with new varieties. Here, white Uni Blanc, Savignon, Chardonnay and Red Sira, Merlot, Grenache, Cabernet Franc are successfully cultivated. Under the hot sun of Greece these varieties are transformed.

Sort of "mavrodafni"

This variety was cultivated for a long time in the region of Kefalonia and Patras. But the Greek wine, made exclusively from berries of this class, was invented in the nineteenth century by the German businessman Klaus Achaia. "Mavrodafni" has a rich dark color. The wine produces a very pleasant taste of coffee, caramel and cherry resin. The drink is ideal for various desserts, nuts and milk chocolate. Wines from the "mavrodafni" are divided by the time of aging. Young - "Imperial" - are sold at eight euros per bottle. The drinks with longer exposure are more valuable: "Reserve" and "Grand Reserve". The highest glamor is to buy "Mavrodafni" from the first in the history of the manufacturer. The Achaia Klaus winery still exists.

"Iorgitiko" and "Xinomavro"

The first variety, which is also called "Mavromas nemeasom", is cultivated in the Peloponnese, Attica and Macedonia. "Iorgitiko" has a deep ruby color, velvet full-bodied taste and a rich characteristic flavor. Often a variety is used in the composition of blends. But you can find a clean "ayorgitiko". This Greek wine is ideal for red meat dishes. A beverage from the variety is produced under the trade names "Nemea" and "Iorgitiko". The best wineries that specialize in it are Cavino, Ellinica Kellaria, Papayoannu and Butari.

Moody variety "xinomavro" is cultivated only in Macedonia, and even then only in the central and western parts. This fine wine in quality can be compared with the most famous drinks of the Bordeaux region. To fully enjoy his taste, you need to withstand it for four years. The wine fits well with red meat, chicken, pasta. Wines from the "xenomavro" variety are produced under different names. Butari has the "Grand Reserve Naoussa" (not less than twenty-one euros per bottle). At Katogi and Strofiliya wine is called "Averoff Xinomavro" (from 18 Є).

"Savvatyano"

This variety, which gives white berries, was cultivated in the Attica region two and a half thousand years ago. "Savvatyano" is famous for the fact that it produces the famous Greek wine retsina. We will mention this drink especially. But the pure "Savvatyano" is able to conquer the hearts of gourmets. Especially the wine will appeal to lovers of sourness. The flavor of the drink with a full and complex bouquet combines notes of melon, peach and lemon. A bottle of "Lac Des Rosch" from a hundred percent "savvatiano" from the company "Butari" is suitable for snacks and fish dishes. As an aperitif and accompaniment of salads will be appropriate "Megapanos." This drink from the carefully and lovingly grown "savvatiano" is distinguished by a bright and rich taste.

"Asiritiko"

"King of the island of Santorini" - this is the name of this grape variety. Vines, growing on volcanic ash, give special, unique berries. "Asiritico" is cultivated in other regions of the country - in Halkidiki, Macedonia, the islands of Naxos and Paros. But the most excellent is the Greek white wine from Santorini. It is characterized by a unique composition of mineral elements and acidity. "Asiritiko" is not confused with other varieties. Winemakers believe that the drink needs a five-year exposure. Over the years it develops, it becomes more difficult, without losing acidity. This wine will be an excellent accompaniment to fish cooked on the grill, as well as to white meat. You can recommend "Asiritiko" from "Gaia", "Argyros", "Santo Vines". Above all praise "Santorini 2013" from "Butari."

Greek wine retsina

The consumers' opinions differ radically in the evaluation of this drink. And the Greeks themselves call the recurrence "the wine of the third sip." Why? With the first gulp you will feel a strong aroma of pine resin, with the second - the taste of wine. And only with the third you will either fall in love with the reckoning, or turn away from it for life. The name of this wine should be written with a small letter, as it is not a name, but a way of producing a drink.

The secret of making a drink lurks in the resin of Aleppo pine. And the way of producing retsiny is known for two thousand seven hundred years. In antiquity, amphorae were sealed with stoppers made on the basis of gypsum and pine resin. Wine at the fermentation stage absorbed these coniferous smells. The resin also dripped into the wine and formed a film on the surface of the liquid, protecting the drink from souring.

"Kokkineli"

After the Romans invented the barrels in the third century BC, the need to seal the amphorae fell away. But the technology was not forgotten in Greece. The pitch of the Aleppo pine was highly valued for its medicinal properties. Now the recurrence is 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 allowed rules. Not only white wines are recycled. As a rule, traditional "savvatiano" variety is used for this. There is also a rose Greek wine with tar. It is called "Kokkineli". The fortress of this drink is eleven and a half degrees. All the recycled wines are served very chilled (about eight degrees) to the spicy dishes of Greek cuisine. Because of the specific taste, they should be the only drinks at the meal.