Located in the sun-drenched southeast of Europe, Greece is a mountainous Mediterranean country, and ancient Greece is considered the birthplace of Western civilization. As one of the oldest countries in the world with a history of winemaking and wine drinking, historical sources indicate that there was a wine trade on Crete Island as early as 2,000 BC. Today, the Wine Encyclopedia takes you into Greece in search of wines from ancient civilizations.
First, the history of wine
World winemaking began in Central Asia, spread to ancient Greece, then Italy, and then from Italy to France and other countries and regions. By the 8th century BC, viticulture was in full swing here. The importance of wine is also evident in Greek mythology. Both Homer's epic poems and Hesiod's writings record the importance of wine in the lives of the ancient Greeks. The ancient Greeks worshipped Dionysus, the god of wine, and in myths and legends, Dionysus learned how to grow grapes during his travels in Egypt and Syria, and he taught people how to grow grapes everywhere he traveled. The worship of Dionysus became a religious reason for the unrestricted consumption of wine, and during this period wine was mainly used for banquet drinking, sacrificial activities, prayers and funerals, and was also used in medicine. From the 7th century BC to the Roman era, Greek wines experienced a period of glory.
From the 4th century onwards, Greece was still part of the Byzantine Empire, and its turbulent history prevented the winemaking industry from flourishing as in neighboring Italy. As a result, Greece is far less important in the modern wine world than one might think. It wasn't until the 19th century that the Greeks began to produce commercial wines. In the late 20th century, the Greek winemaking industry showed signs of revival with the support of modern winemaking techniques and those who were aggressive and quality-oriented.
2. Indigenous grape varieties
There are about 200 varieties of grapes in Greece, and about 60 varieties are currently cultivated rationally. Greek viticulturers are expanding their investment in indigenous grapes, especially those that are about to go extinct. Greece has a rich variety of native grapes.
1. White grapes
White grape varieties are in the majority, mainly Assyrtiko, Malagousia, Debina, Savatiano, Vilana and Moschato bianco.
Asticus is to Greece, just as Albarino is to Rias Baixas in Spain, gruner Veltliner to Austria, and astriot is enough to see astrius in Greece. The fruit of Astik is one of the few white grape varieties that can grow in dry, hot and dry climates, with large granulates, rich flavor, good balance, high acidity and tight structure, and good aging potential. In Santorini, where Astik accounts for 70% of the total area under viticulture, the white wines produced here are fresh and mineral.
Malagousia is a very old white grape variety dating back to the Jurassic era. Magrisia is also known as the "Greek Chardonnay". Not only does Magrisia have the same vitality as Chardonnay, but its fruit quality is no less than that of the high-quality Semillon, and the wines produced from it have a full body and rich aromas, which blend well with the aromas of oak barrels, and emit aromas of ripe peach, apricot and green pepper.
2. Pink grapes
Pink grape varieties include Moschofilero, Roditis and Sideritis.
Moschofilero, an aromatic grape variety that originated in Greece, has regained its attention in the last 20 years and the area under cultivation has increased significantly. Because most of its skin is pink or gray, people refer to this variety as the "rose princess". Wines made from Rose Princess are light, fresh in taste and low in alcohol.
Jundis is mainly found in the interior of Greece and the Peloponnisos. Premium wines are usually full-bodied, with hints of melon, citrus and apple, fresh acidity and are usually not suitable for aging.
3. Red grapes
Red grape varieties include Agiorgitiko, Xinomavro, Kotsifali and Liatiko.
Ajiti is highly recognized internationally and is mainly found in the Peloponnese appellation. This grape variety is the only red grape variety allowed in the Nemea region and is sometimes used to make rosé wines. Agitico's thicker and deeper skins produce smaller fruit and produce wines that are full-bodied, rich in tannins and have red fruit flavours.
Nosino Noir is a native grape variety in northern Greece, many Greek wine lovers regard Himino as the "Nebbiolo of Greece", the two have similar tannin structures, Noir can rival the best Barolo and Barbaresco, it has a very high intensity and complexity, using Noir to make wines in a variety of styles, but generally have high acidity and excellent aging potential.
Third, the terrain and climate
Greece consists of a continent and numerous islands. Mainland Greece covers the southern edge of the Balkan Peninsula, breaking into the Mediterranean Sea between southern Italy and Turkey. It is flanked by the Aegean Sea and the Ionian Sea, with a coastline of about 15,000 km. Greece is mountainous, with 80% of the country's land area, and the soil in Greece is mostly native limestone and sandstone sedimentary rock, the most common soil types are loam, schist, chalk and sand. The subsoil of the mainland is generally limestone, while the underlying soil of the island is volcanic.
Greece has a typical Mediterranean climate with sunshine all year round, long, dry summers and mild and short winters. Due to the complexity and diversity of the terrain, changes in the ocean and land and differences in altitudes from place to place, there are a variety of microclimates that have had a favorable impact on viticulture. Dry autumns usually produce grapes with relatively low acidity. Most Greek wine regions are close to the coast and have mild sea breezes. In order to give the wine more structure, the vineyard was deliberately built on a high place.
Fourth, wine classification
The wine classification in Greece is based on the EU wine regulations, and all wines are divided into two categories, labeled geographical appellations (GI) and unlabeled geographic appellations. Labeling Geographic Areas of Origin (GI) is divided into two levels: Appellation of Origin Protection (PDO) and Geographical Indication Protection (PGI). In Greece, the two levels of PDO and PGI are subdivided into different types of levels. The purpose of PDO determination is to protect traditional good appellations of origin, which can be divided into appellation of origin protection (OPE) and quality appellation of origin protection (OPAP). PGI stands for wine produced in a small area and can be divided into regional table wine (TO) and traditional regional (OKP).
Among them, the PDO can be a Reserve or a Grand Reserve:
White wines are aged for 1 year, at least 6 months in oak barrels and 3 months in bottles.
Red wines are aged in oak barrels for at least 12 months and in bottles for 6 months, which can be called a treasure.
White wines are aged for 2 years, at least 1 year in oak barrels and 6 months in bottles, which can be called a grand prize.
Red wines are aged in oak barrels for at least 18 months, aged in bottles for 18 months, and matured for at least 4 years before being put on the market, which can be called a grand collection.
5. Major wine regions
Greece has many regions, which can be roughly divided into four appellations depending on the distribution location
Northern Greece: Macedonia and Thrace, Epirus;
Aegean Islands: Mediterranean Islands, Santorini, Samos and Limnos, etc.;
Central Greece: Central Greece, Thessaly and Attica;
Southern Greece: Crete, peloponnese and Kefalonia.
1. Northern Greece:
Thrace has been a focal point for the Greeks since ancient times, so it is believed that Dionysus came from here. Located in northern Greece, Thrace has a warm and humid climate with heavy summer rainfall. The Rodopi Mountain Range protects the vineyards from cold northerly winds, and the proximity to the northern Aegean Sea effectively alleviates the low winter temperatures and makes the summers very cool. The grapes grown here are a mixture of international and local varieties.
Macedonian vineyards are spread over flat land, hillsides or semi-hillsides, often along coastlines or lakes, thanks to the favourable climate created by the Mediterranean Sea. The vineyards here are well hydrated, which facilitates the rapid growth of the vines. Some of the best Sauvignon Blanc, Chardonnay and Syrah from Greece, as well as native grape varieties, are often produced in Macedonia, especially Nosino, known as the "Nebioro of Greece", and vineyards in northern Greece produce some of the more expensive red wines.
2. Aegean Islands
Santorini, which is often windy and sunny, has an arid climate, with only the mist that appears in the crater in the morning helping crops grow, and the soil is dark volcanic. There are still many old vines here, which are said to be more than 400 years old. In addition to the strong, concentrated, mineral-rich dry wines, the Holy Wine is Santorini's calling card. The holy wine here is generally matured in oak barrels for several years, the taste is rich and complex, the best wine can be stored for hundreds of years or more, due to the small production, the price is also quite expensive.
3. Central Greece
Central Greece is one of the most mountainous regions in the country, with its plains located mainly in the eastern part of Attica and Viotia. There are many kinds of soils from barren to fertile. The complex terrain has created a wide variety of central climates, which have influenced the wine style of the region. The total vineyard area is about 21,000 hectares, accounting for 28% of all vineyards in Greece. The northern part of the region produces mainly red wines, and high-quality vineyards are located above 500 meters above sea level. The grape varieties are dominated by Hesino Noir with spicy flavors of raspberry, fennel and cherry.
The southern climate is hotter than the north, and there are more varieties of white grapes here, mainly Savodino, and the high-quality Sabardino will emit the taste of green apples and limes, and the acidity is higher, somewhat similar to Chablis. Aged in oak barrels, Sabardino flaves lemon curd, fermented cream and lemon bread.
4. Southern Greece
The Peloponne Peninsula is located at the southernmost tip of the Balkan Peninsula. The vineyards of the Peloponnese are located in the mild region of the Mediterranean, with the Gulf of Korinthos in the north, and the diverse terrain and cool sea breezes create a diverse climate. The vineyards of peloponnese and the Ionian Islands are concentrated in rugged and semi-mountainous areas. The Peloponnese is historically known for producing sweet red wines, but the region is increasingly focused on making white wines from Robola and Jundis. Jundis is lean and often accompanied by limes, melons, brine and slightly bitter lime peel. Roberta is rarer, with richer flavors of sweet lemon, pineapple and beeswax, as well as bitterness of papaya and lime peel.
The future of Greek wine
Viticulture is an important part of Greek agriculture, and in 2016 Greece produced 2.6 million liters of wine with more than 110,000 hectares of vineyards, making it the sixteenth largest wine producer in the world. Greece's winemaking technology and equipment are in line with the world, and in the past 20 years, organic viticulture has begun to appear in Greece, and more and more wine producers have begun to pay close attention to biodynamic cultivation. In the past few years, the Greek wine industry has set off a "return to tradition" brewing concept, and many professional wine critics have begun to focus on discovering wines made from ancient Greek grape varieties.