Drink Greek- Travel Squire Barbara Bonfigli First Glass Greece A Retsina Revival Plan There’s a quick way to go broke in Greece, and I don’t mean letting an octopus swallow your wallet. It’s cocktails. Johnny Walker and Jim Beam only travel first class; mojitos and Blue Angels, strictly deluxe. So what’s a thirsty traveler to do? Drink Greek. It’s a lot easier than speaking it and you’ll make new friends even faster. Greek beer and brandy can be inexpensive and delicious, and wine is the best bet of all. Greece is a wine drinker’s paradise thanks to eons of experience, perfect growing conditions, and the blessing of Bacchus, an ancient fun loving god whose only job is to lead you astray. Every region has its native grapes – the agiorgitiko, the robola, the savatiano, and its characteristic wines – the medium-bodied, fruity Nemea reds of the Peloponnese, the gentle, elegant Roditis whites from Patras, the sweet, luscious muscats from Samos. Local wines can often be bought in bulk cheaply at small grocery stores.

Bottled wines come in every price range; there are decent reds and whites for six euros, good ones for nine, and excellent ones for much less than you’d pay in the U.S. or most other European countries. If you dislike a wine you’ve ordered in a taverna, they’ll usually replace it, knowing you don’t know your agiorgitiko from your assyrtiko. A great Greek white that costs peanuts is retsina, a simple white to which a little pine resin has been added. Retsina has been given a bad rap, starting about 500 B.C. when some picky Athenians turned up their Grecian noses at the scent and taste of pine resin. As far back as 2500 years ago, pine plugs were used to seal amphorae as wine was shipped throughout the Empire. People got to liking the piney flavor, then they noticed it kept them from getting headaches or hangovers in hot weather (this is history I’m quoting, from the people who invented it.) Some foreigners think you’re kidding when you order retsina. Others love it.

I’m in the lovers camp and I was born near Napa Valley which may be proof of reincarnation. In Café Tempest: Adventures on a Small Greek Island, my sassy heroine Sarah has a love-hate relationship with retsina. She drinks it whenever she can and claims it can start your motor bike, remove your nail polish, and cure you of thought. I’d been thinking of ways to promote my new novel, when a friend and I came up with the idea of inventing a cocktail based on retsina, the most distinctive and debated wine in all of Greece. We call it the Tempestini –the world’ first retsina cocktail– and the recipe is now featured on the official Café Tempest website. Improbably delicious! The Tempestini is part retsina, part Samos sweet wine, a dash of triple sec and a splash of unsweetened cranberry juice. It’s sangria with attitude, a Mediterranean martini, easy to drink and hard to forget. We began serving them chilled at all the Cafe Tempest book events including delightful parties at the Greek Embassy in Washington D.C., the Greek Consul General’s in Manhattan and the National Hellenic Museum in Chicago.

At first people laughed especially Greeks. A retsina cocktail? You’re kidding, right? Then they tasted it … and flipped! “Ne!” (Yes) I say, speaking for Sarah and all the characters in Cafe Tempest who love Greece as much as I do. Could I play a small part in the world-wide revival of retsina? Yamas! (Cheers!) If you’re game to try the Tempestini, the world’s first retsina cocktail, mix one up. It’s improbably fabulous. I co-invented it to disprove the rude things (not fair!) I say about retsina in my book. The recipe is at . Where to Try a Tempestini: Kellari Parea Bistro Greek Wine Regions Greece Greek Wine Greece – the mountainous, Mediterranean country in the sun-drenched south-east of Europe – is often considered the birthplace of civilization. Archaeological evidence suggests that wine has been made in some parts of Greece for more than 4,000 years, and wine references in Homer's Iliad and Odyssey confirm that viniculture was prevalent here by the 8th Century BC.

Wine's importance is also evident in Greek mythology; Dionysus (the Greek god of wine) appears in legends from every part of Greece, from the plains of Attica to the Aegean island of Chios . From the 4th century onwards Greece's tumultuous history meant that winemaking did not flourish as it did in neighboring Italy . As a result, Greece's importance in the modern wine world is far less than one might assume, given its early success. In the late 20th Century, however, Greek winemaking showed signs of revitalization, supported by modern winemaking techniques and a generation of motivated, quality-focused producers. An Assyrtico basket vine on Santorini The modern face of Greek wine combines the traditional with the modern. Native Greek grape varieties such as Assyrtico , Agiorgitiko and Xynomavro are found alongside such famous international (French) varieties as Cabernet Sauvignon and Chardonnay. The portfolio of 21st-Century Greek wine includes everything from fresh, citrus-scented whites and sparkling rosé to lusciously sweet reds. Geographically speaking, Greece consists of its mainland and numerous islands.

The Greek mainland covers the southern edge of the Balkan Peninsula, jutting into the Mediterranean Sea between southern Italy and Turkey . It is flanked to the east and west by the Aegean and Ionian seas respectively. This has a strong influence on the country's various mesoclimates; the islands and extensive coastline bring a maritime influence to the otherwise Mediterranean climate, and there are even hints of continentality in mountainous far north, along the borders with Albania, Macedonia and Bulgaria. The Greek landscapes vary from rugged mountains and lush river valleys to flat coastal plains and tiny, barely inhabited islands. Viticulture can be found in virtually every corner of Greece, although its scale differs significantly from region to region. The preferred styles also vary considerably. While the north-west (Greek Macedonia) favors rich, tannic wines made from Xynomavro, the Peloponnese Peninsula in the south complements its Agiorgitiko-based reds with fresh, highly acidic whites made from Moschofilero . The Aegean Islands are internationally famous for the dry Assyrtico-based wines of Santorini and the sweet Muscat-based wines made on Rhodes , Samos and Limnos .

No description of Greek wine would be complete without reference to Retsina . This distinctively Greek, resinated wine style is said to have developed when pine resin was used as an airtight sealant for wine storage vessels. Today, Retsina is made by choice rather than necessity, through the addition of pine resin during fermentation. Modern-day Retsina wines, most of which come from Attica, are typically based on Savatiano , although Roditis and Assyrtico are also used by some producers. Retsina serves as a link to the past, a reminder of how important Greece was in the development of European wine culture (even the Romans prized Greek wine above their own, as evidenced in the prices realized for Greek imports). Below is a brief overview of Greek wine history from the Middle Ages until the modern day. The Malvasia trade of the Middle Ages (involving a complex set of grape varieties named after the Peloponnese area of Monemvasia) was a golden age for the Greek wine industry, with its wine becoming a major export to Constantinople (modern-day Istanbul).

Monasteries were granted tax exemptions and frequently gave land to the industry, setting it up for a period of viticultural dominance that would last until the arrival of the Ottoman Turks. From the 15th Century, much of Greece was ruled by the Ottomans, whose Muslim religion forbade the consumption of wine. This meant an era of downturn for Greek wine production; vineyards were ripped out, banned, forgotten or planted to more lucrative crops such as raisins. Some remained, but the Ottoman rulers imposed heavy taxes on Greek Orthodox wine production. This period is often cited as the reason that Greece's wine industry is not as well developed as those of France or Italy, despite its long history. The Greek War of Independence from 1821 to 1832 plunged the country into turmoil, and winegrowing did not resume until well into the later 19th Century. During this time, the phylloxera crisis in the vineyards of Western Europe turned attention to Greek wines, and the country saw a surge in viticultural activity. Unfortunately, the two World Wars and Greece's own phylloxera blight proved devastating to the country's wine industry in the mid-20th Century.

It was during the 1960s that the industry began to pick up and modern winemaking techniques and technologies were employed by Greek wine producers. In 1971, an appellation system was introduced to mimic the great wine regimes of France and Italy and to prepare Greece for entry into the European Union . Regions of historical significance were among the first to be granted appellation status, with conditions imposed on the varieties to be used and often on the altitudes required for cultivation. The Onomasia Proelefseos Anoteras Piotitos (OPAP) and Onomasia Proelefseos Eleghomeni (OPE) are the two principal designations for quality wine in Greece, covering dry and sweet wines respectively. At the lower level, the PGI -level Topikos Inos (local/country wine) and Epitrapezios Inos (table wine) cover a larger amount of Greek terrain and a wide array of wine styles and grape varieties. The early 21st Century has been a tumultuous time for Greece, with political instability and an enormous debt crisis threatening the entire economy of Europe.

However, heavy-set red wines made from Agiorgitiko and Xynomavro showcase the potential of Greece’s indigenous grapes, while the regions of Naousa , Nemea , Mantinia , Samos and Santorini continue to provide a benchmark for the rest of the country to aspire to. The future remains uncertain for this wine-growing nation that has traditionally relied on grape-growing co-operatives. Last updated 20-Jun-2014 Retsina - Greek Wine of the Gods By deTraci Regula Updated February 22, 2016. Some people say that Retsina, the resinated wine produced in Greece since ancient times, is an acquired taste. I'll agree - I acquired it immediately. Not everyone agrees - the Epicurious Dictionary describes the flavor as "sappy and turpentinelike". But cooking expert Sheila Lukins breaks ranks and calls it the "quintessential Mediterranean wine", applauding it as an accompaniment for all types of Mediterranean cuisine. Like most Greek beverages, such as ouzo , it is undeniably at its best when combined with Greek foods, especially the savory mezedes served as appetizers.

Try retsina in its native environment and you may well respond to it like a true Greek yourself. Retsina was born of the need to preserve and ship wines in pine-pitch sealed vessels. Ancient wines varied substantially in quality and tended to spoil. In efforts to avoid this, wines were often adulterated with exotic ingredients, from herbs to sea water. Due to the pine oils, Retsina was thought of as wood nymph tears, though how it was collected from those shy nymphs is not recorded. continue reading below our video Best Ride Sharing Apps of 2015 Gaia Vineyards is one of a handful of Greek companies attempting to increase the quality of retsina, and to improve its reception overseas. Their Ritinitis Nobilis is an effort to grant retsina the respect of winelovers. However, a name change might boost sales -be reassured that the only effect this wine will have on your vision is if you drink far too much of it. In recent years, it seems like many of the retsinas are less resinous than they were, as both young Greeks and tourists turn away from the strong pine flavor.

Generally, the more traditional-looking the label, the stronger the pine flavor will be. If something looks trendy or designed for export, it may not be as strong. Some feel that Boutari's Santorini wine carries a resinous flavor, though that may be a trait from the highly volcanic soil and slightly vaporous air on the island. By the way, Santorini is filled with truly great Retsina spots. Try any of the cliffhanging taverns in Fira or, for a splurge, enjoy The Pyramid restaurant, particularly at sunset. A last-chance spot is the pleasant seaside tavern by the quay where the cablecar deposits passengers. For cruise ship passengers, it's a last sip of Santorini magic before piling onto the tender for the return trip to the mother ship. An outstanding resource for understanding and appreciating Greek wine is Nico Manessis' The Greek Wine Guide, a beautifully illustrated, comprehensive volume on the many wines of Greece. Achaia Clauss' Retsina Appellation Traditionelle helped wine critic Robin Garr suspend disbelief about Retsina's quality as a wine, if only temporarily. I'm often asked if an old bottle of retsina, usually covered by woven straw, is worth anything.

You can find the answer to that retsina question here . Never miss an opportunity to enjoy the wines of Greece during your travels, and at home. As they say on Crete, Yamas! Find and compare Airfares to Greece 83 Sparkling Facts about Wine | FactRetriever.com 83 Sparkling Facts about Wine By Karin Lehnardt, Senior Writer Published August 21, 2016 The smell of young wine is called an “aroma” while a more mature wine offers a more subtle “bouquet.”[1] A “cork-tease” is someone who constantly talks about the wine he or she will open but never does.[6] Red wines are red because fermentation extracts color from the grape skins.

White wines are not fermented with the skins present.[6] In the whole of the Biblical Old Testament, only the Book of Jonah has no reference to the vine or wine.[5] There is increasing scientific evidence that moderate, regular wine drinking can reduce the risk of heart disease, Alzheimer’s disease, stroke, and gum disease.[6] Like wine, the longer soy sauce ages, the more distinctive and nuanced the taste Soy sauce has 10 times more antioxidants than red wine.[3] While wine offers certain medical benefits, it may slightly increase the risk of contracting certain kinds of cancer of the digestive tract, particularly the esophagus. There is also a slightly increased risk of breast cancer.[6] Red wine, typically more than white wine, has antioxidant properties and contains resveratrol, which seems to be important in the cardio-protective effects of wine.[6] The world’s oldest bottle of wine dates back to A.D. 325 and was found near the town of Speyer, Germany, inside one of two Roman sarcophaguses.

It is on display at the town’s Historisches Museum der Pfalz.[8] California, New York, and Florida lead the United States in wine consumption.[10] California is the fourth-largest wine producer in the world, after France, Italy, and Spain.[10] Wine testers swirl their glass to encourage the wine to release all of its powerful aromas. Most don’t fill the glass more than a third full in order to allow aromas to collect and to not spill it during a swirl.[6] Most wine is served in a glass that has a gently curved rim at the top to help contain the aromas in the glass. The thinner the glass and the finer the rim, the better. A flaring, trumpet-shaped class dissipates the aromas.[1] When tasting wine, hold the wine in the mouth for a moment or two and then either swallow it or, preferably, spit it out, usually into a spittoon.

A really good wine will have a long aftertaste, while an inferior wine will have a short aftertaste.[1] The Code of Hammurabi (1800 B.C.) includes a law that punishes fraudulent wine sellers: They were to be drowned in a river.[2] Bread or toast in wine tempers acidity In ancient Greece, a dinner host would take the first sip of wine to assure guests the wine was not poisoned, hence the phrase “drinking to one’s health.” “Toasting” started in ancient Rome when the Romans continued the Greek tradition but started dropping a piece of toasted bread into each wine glass to temper undesirable tastes or excessive acidity.[6] Romans discovered that mixing lead with wine not only helped preserve wine, but also gave it a sweet taste and succulent texture. Chronic lead poisoning has often been cited as one of the causes of the decline of Rome.[4] The Vikings called America Vinland (“wine-land” or “pasture-land”) for the profusion of native grape vines they found there around A.D.

1000.[5] A wine that tastes watery is said to taste “dilute.” It may have been made from grapes picked during a rainstorm.[6] The worst place to store wine is usually in the kitchen because it is typically too warm to store wine safely. Refrigerators are not satisfactory for storing wine either. Even at their warmest setting, they’re too cold.[6] Richer, heavier foods usually go well with richer, heavier wines; lighter foods demand light wines. Additionally, red wine typically is served with red meat, white wine with white meat and fish, and sweet wine with desserts.[1] It is traditional to first serve lighter wines and then move to heavier wines throughout a meal. Additionally, white wine should be served before red, younger wine before older, and dry wine before sweet.[6] Serving temperatures should be lower for white (45-50 degrees Fahrenheit) than for red wines (50-60 degrees Fahrenheit).[6] The prohibitionists, or the “drys,” in the early twentieth century fought to remove any mention of wine from school and college texts, including Greek and Roman literature.

They also sought to remove medicinal wines from the United States Pharmacopoeia and to prove that Biblical praises of wine were for unfermented grape juice.[11] The vintage year isn’t necessarily the year wine is bottled, because some wines may not be bottled the same year the grapes are picked. Typically, a vintage wine is a product of a single year’s harvest. A non-vintage wine is a blend of wines from two or more years.[6] Women are typically better wine tasters than men Since wine tasting is essentially wine smelling, women tend to be better wine testers because women, particularly of reproductive ages, have a better sense of smell than men.[9] Champagne, one of the world’s greatest sparkling wines, is popularly but erroneously thought to have been invented by the Benedictine monk Dom Pierre Perignon (1638-1715). Although he did not invent or discover champagne, he founded many principles and processes in its production that are still in use today. And he purportedly declared upon drinking the bubbly beverage, “I am drinking stars.”[11] There is a right and wrong way to hold a wine glass.

Wine glasses should always be held by the stem and not the bowl because the heat of the hand will raise the temperature of the wine.[1] Noble rot, or pourriture noble, is a benign type of grape fungus that can actually sweeten some types of wine.e[6] Not all wines improve with time. In fact, a vast majority of wines produced are ready to drink and do not have much potential for aging. Only a rare few will last longer than a decade.[1] A “dumb” wine refers to the lack of odor in a wine, though it may develop a pleasing odor in the future. Many Cabernet-Sauvignons, for example, are considered “dumb.” A “numb” wine, on the other hand, has no odor and no potential of developing a pleasing odor in the future.[1] European wines are named after their geographic locations (e.g., Chassagne-Montrachet Morgeot and Bordeaux) while non-European wines (e.g., Pinot Noir and Merlot) are named after different grape varieties.[10] A feminine wine is a wine that is more delicate than most.

A masculine wine refers to a “big” or “full” wine.[1] Contrary to traditional belief, smelling the cork reveals little about the wine. Instead, if a server or sommelier hands you a cork, you should look for the date and other identifying information (inexpensive wine won’t have these features). Additionally, look for mold, drying, cracking, or breaks in the cork.[6] A wine that has a musty smell, similar to wet cardboard or mold, may mean that the bottle is “corked” (the bottle has a contaminated cork).[6] Women who prefer red wine typically have higher sex drives than other women An Italian study argues that women who drink two glasses of wine a day have better sex than those who don’t drink at all.[7] In 1988, Italian women started one of the first female organizations devoted to wine, the Le Donne del Vino.

Its goal is to encourage and promote women’s role in the Italian wine industry.[9] Women are more susceptible to the effects of wine than men partly because they have less of an enzyme in the lining of the stomach that is needed to metabolize alcohol efficiently.[9] Besides churches and monasteries, two other great medieval institutions derived much of their income from wine: hospitals and universities. The most famous medieval wine-endowed hospital (now a museum) is the beautiful Hôtel-Dieu in Beaune, France.[5] At the center of Greek social and intellectual life was the symposium, which literally means, “drinking together.” Indeed, the symposium reflects Greek fondness for mixing wine and intellectual discussion.[2] When Tutankhamen’s tomb was opened in 1922, the wine jars buried with him were labeled with the year, the name of the winemaker, and comments such as “very good wine.” The labels were so specific that they could actually meet modern wine label laws of several countries.[4] One ton of grapes makes about 60 cases of wine, or 720 bottles.

One bottle of wine contains about 2.8 pounds of grapes.[6] Greece is the only country in the world that has perpetuated up to the present the ancient tradition of adding a tree resin to wine to give it a unique sappy taste. Most non-Greeks assert this type of Greek wine or retsina wine is an acquired taste and should be served very cold.[6] Wine grapes rank number one among the world’s fruit crops in terms of acres planted.[10] One barrell of wine has 740 pounds of grapes Wine for Orthodox Jews must be kosher, meaning it must not be touched at any point in its process (from picking of the grapes to bottling it) by either a “Gentile” or non-observant Jew and it must contain only kosher ingredients.[11] The combination of soil type, climate, degree of slope, and exposure to the sun constitutes the terroir of a vineyard and what makes each vineyard and each wine unique.[10] In the Middle Ages, the greatest and most innovative winemakers of the day were monastic orders.

The Cistercians and Benedictines were particularly apt winemakers, and they are said to have actually tasted the earth to discover how the soil changed from place to place. Their findings are still important today.[5] Wineskins were a common way to transport wine in the ancient world. Animal skins (usually pig) were cleaned and tanned and turned inside out so that the hairy side was in contact with the wine.[6] Traditionally, wine was never stored standing up. Keeping the wine on its side kept the wine in contact with the cork, thereby preventing the cork from drying, shrinking, and letting in air. However, wine can be stored vertically if the bottle has an artificial cork.[6] A few vine cuttings from the New World brought to Europe spread a tiny insect called Phylloxera vastatrix, which feeds on the roots of vines. The only way to save European grape vines was to graft native American vines to European rootstocks.

Consequently, Pre-Phylloxera wine, strictly speaking, is one made in the years before Phylloxera reached the vineyards in the 1860s, though the phrase is also used to mean wine from ungrafted vines.[11] At one time, women were prohibited from drinking wine Early Roman women were forbidden to drink wine, and a husband who found his wife drinking was at liberty to kill her. Divorce on the same grounds was last recorded in Rome in 194 B.C.[8] A standard glass of dry red or white wine contains around 110 calories. Sweeter wine has more calories.[1] The substance in wine that tingles the gums is tannin (related to the word “tan”), which is derived from the skins, pips, and stalks of grapes. It is usually found only in red wine and is an excellent antioxidant. Visually, it is the sediment found at the bottom of the bottle.[6] Darker shades of wine (the deepest, blackest reds and the most golden whites) usually come from warm climates and are rich and ripe.

Lighter colors, especially in white wines, come from cooler climates and are lighter and less lush.[6] With age, red wines tend to lose color and will eventually end up a sort of brick red. On the other hand, white wines gain color, becoming golden and eventually brown-yellow.[6] All wines taste like fruit. Only rarely does a wine taste like grapes—for example, Muscat or Concord wines.[6] Red Burgundy is made from the Pinot Noir grape and is so difficult to make that winemakers all over the world see it as some kind of Holy Grail.[6] When wine and food are paired together, they have “synergy” or a third flavor beyond what either the food or drink offers alone.[1] I cook with wine. Sometimes I even add it to the food. - W. C. Fields 7 Miller, Tracy. “ Women Who Drink Two Glasses of Wine a Day Have Better Sex Than Non-Drinkers .” Daily News. August 6, 2009. Accessed: August 15, 2009. 8 Pellechia, Thomas. Wine: the 8000 Year-Old Story of the Wine Trade.

New York, NY: Thunder’s Mouth Press, 2006. 9 Sbrocco, Leslie. Wine for Women: A Guide to Buying, Pairing, and Sharing Wine. New York, NY: HarperCollins, 2003. 10 Sommers, Brian J. The Geography of Wine: How Landscapes, Cultures, Terroir, and the Weather Make a Good Drop. London, UK: Plume, 2008. 11 Unwin, P.T. H. Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade. New York, NY: Routledge, 2006. Suggested for you Achaia Clauss Retsina Achaia Clauss Retsina Other White Blends from Greece white wine Light as air, this is all about the refreshing complement to grilled seafood. Achaia Clauss Winery Achaia Clauss Wine Co. was founded by Gustav Clauss, a native Bavarian, who in 1854 decided to settle in Patras after a business trip to the region.

He was so enthused with the beauty of Greece's natural landscape, especially of Patras, Achaia, which is located in the northwest Peloponnese. Hence, he built a castle and within its walls he made a wine factory." His first wine was Mavrodaphne, a transplant from the Ioanian Islands. It has been said that it was his Iberian approach to vinification and love for sweet wine that made Mavrodaphne a successful crop in the region and subsequently, an appellation wine. Mavrodaphne and Muscat of Patras were first produced in 1854 for himself and friends. While the winery was built in 1861, it was not until 1873 that he introduced Mavrodaphne and Muscat in cork finished bottles. In 1880, Demestica was introduced from the village of Demestiha. In 1901, Demestica became the first bottled dry wine of Greece. Today, the Achaia Clauss Wine Co. is one of the largest wineries in Greece and the largest exporter of cork-sealed Greek wine exporting to forty-two countries.

Its portfolio includes thirty-two wines and four spirits ranging from young, refreshing wines to boutique style wines with depth and richness. View all Achaia Clauss Wines About Greece Shop for wine from Greece Much of the wine drinking culture in Europe comes from the early Greek settlers. Home to Dionysus, the God of Wine, Greece has long touted the virtues of drinking wine. With over 400 indigenous varieties, you won't find many Cabernet Sauvignon and Chardonnay wines, although the grapes do grow here and are occasionally blended. The climate of Greece is good for growing grapes, with very warm summers and little rainfall. Most wines exported today are owned by bigger companies, like Boutari and Kourtakis. Smaller wineries are producing higher quality wine, but much of it is drunk in Greece. Notable Facts The regions of Greece might remind you of reading Homer or studying ancient history. The two main larger grape-growing regions are Macedonia and Peloponnese. Some of the regional grapes to know include the whites, Assyrtico and Moscofilero as well as the reds, Agiorgitiko and Xynomavro.

In the Peloponnese, there are a few sub-regions making white wines from the pink-skinned Moscofilero grape. These wines are aromatic, dry and a bit spicy in flavor. The most popular red of Peloponnese is Agiorgitiko, which can make both dry and sweet, port-like wines. Xynomavro is the red grape of Macedonia, where it produced deep, dense, earthy red wines that are often oak-aged. About Greece Shop for wine from Greece Much of the wine drinking culture in Europe comes from the early Greek settlers. Home to Dionysus, the God of Wine, Greece has long touted the virtues of drinking wine. With over 400 indigenous varieties, you won't find many Cabernet Sauvignon and Chardonnay wines, although the grapes do grow here and are occasionally blended. The climate of Greece is good for growing grapes, with very warm summers and little rainfall. Most wines exported today are owned by bigger companies, like Boutari and Kourtakis. Smaller wineries are producing higher quality wine, but much of it is drunk in Greece. Notable Facts The regions of Greece might remind you of reading Homer or studying ancient history.

The two main larger grape-growing regions are Macedonia and Peloponnese. Some of the regional grapes to know include the whites, Assyrtico and Moscofilero as well as the reds, Agiorgitiko and Xynomavro. In the Peloponnese, there are a few sub-regions making white wines from the pink-skinned Moscofilero grape. These wines are aromatic, dry and a bit spicy in flavor. The most popular red of Peloponnese is Agiorgitiko, which can make both dry and sweet, port-like wines. Xynomavro is the red grape of Macedonia, where it produced deep, dense, earthy red wines that are often oak-aged. Customer Reviews Greek Wines, Beyond Retsina by Liana Bennett From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide Beyond Retsina - Greek Wine by Liana Bennett Nothing says Greek wine like Retsina. However, today’s Greece is moving in the direction of becoming a competitive player in the wine world.

Since many of the varieties grown and used in the wine production are native to Greece, it is difficult for consumers to know what they are drinking. There are plantings of vitis vinifera like Cabernet Sauvignon, Syrah, Chardonnay and Semillion but Greek varieties still dominate. Some of the Greek white varieties are Assyrtiko (found on the Aegean islands), Debina (found in Zitsa), Moshofilero (produces “Blanc de Gris” similar to Gewürztraminer and Roditis (found in most Greek wine regions). A few Greek red varieties include Aghiorgitiko (deemed one of the best), Krasato (found in Rapsani and Thessaly), Sykiotis (found in Anhialos and makes a dry wine) and Xynomavro (along with Aghiorgitiko, this variety is viewed as the best). Rules to Follow Greece is broken into seven wine regions: Macedonia, Epirus, Thessalia, Sterea Ellada, Peloponnese, Aegean Islands and Ionian Islands. The wine production follows the European Union pattern of appellation control and labeling system.

There are Table Wines that have little to no regulation but do well as they are recognized through proven brand consistency. There are Regional Wines that make up the middle of the road category between Table and Appellation wines. They do follow some rules but are fairly lax. The quality wines fall under the Appellations of Origin Superior Quality or the Controlled Appellations of Origin. The later is used only for dessert wines. The quality wines follow strict regulations regarding grape varieties allowed, cultivation methods, vine yields and grape must sugar content. There are 28 Appellations in Greece. Of these, 20 are Appellations of Superior Quality for dry wines and 8 are Appellations of Controlled Origin for dessert wines. Retsina - Mmmm, Piney If you are unfamiliar with Retsina, you are missing out on a unique product. No other region in the world produces this traditional wine. It is made all over Greece but is concentrated in Attica, close to Athens. Savantino and Roditis grapes make the base wine with pine resin added for the distinct flavor. The resin was originally used by ancient Greeks to preserve the wine but is now simply a flavoring ingredient.

If you have never tried Retsina and are a little confused, think PineSol. Retsina is made into white or rose and is served cold. Although it is an acquired taste, it is worth a try, especially with some Souvlakia or lamb pie. From: The Beverage Alcohol Report - Feb, 2006, Liana Bennett. The Beverage Alcohol Report (The BAR) was published on a monthly basis until May, 2006 compliments of Liana Bennett. Its main purpose was to further the knowledge, appreciation and general enjoyment of all alcoholic beverages. Your comments, questions and tasting stories can be sent to lianabennett@comcast.net The World of Wine Review: Unit 6 – Day 4: Greece and Eastern Europe Wines that carry a vintage and variety on the label. “Table” Wines Cannot carry a vintage and variety on the label While “Reserve” in California has no legal status, Greece also has two additional label designations with specific requirements for ageing: Reserve PDO Wines of Greece Reserve Επιλεγμένος Minimum 1 year of aging for white wines, with at least 6 months in barrel and 3 months in bottle.

Minimum 2 years of aging for red wines, with at least 1 year in barrel and 6 months in bottle. Grand Reserve Ειδικά Επιλεγμένος Minimum 2 year aging period for white wines, including at least 1 year in barrel and 6 months in bottle, and a minimum 4 year aging period for red wines, including at least 18 months in barrel and 18 months in bottle. The PGI zones are divided into regional, district, and area levels: PGI regions are equivalent to the major regions of Greece, such as Peloponnese and Crete, whereas PGI areas are so small they may only include a single estate. PGI districts correspond to the peripheral units of Greece, a form of political state that replaced prefectures during administrative reform in 2010. Greece also has a wine designated as “Cava” which is a table wine and should not be confused with the sparkling wine of Spain. “Cava” is a Greek term that was used to refer to “high end” table wine.

The requirements are as follows: Cava Designations Indicates Cava, Reserve, or Grand Reserve oak aging beyond the required minimums. Greek Wine Regions The Greek wine producing regions are scattered throughout the Mediterranean between the mainland regions and shores of Turkey on the seemingly countless islands. In general, Greece experiences a Mediterranean climate. The mainland includes the regions of Macedonia, Epirus, Peloponnese, Thessalia, Thrace, and Central Greece (Sterea Ellada). Macedonia (sometimes spelled Makedonia) is warmer as it experiences a continental climate and it is one of the oldest which makes up the northern Greek mainland while central Greece covers the southern portion. Peloponnese is a large peninsula that extends out form the mainland into the Mediterranean and it includes the important wine regions of Nemea PDO (red wines from Agiortiko), Mantinia PDO (dry white wines from Moschofilero), Patras PDO (dry white wines from Roditis) and Mavodaphne PDO (sweet red Vin Doux Naturel from Mavrodaphne and Korinthiaki grapes).

The Greek islands are broadly categorized into the Aegean and Ionian Islands and include important regions such as Rhodes (whites wines from Athiri and red wines from Mandilaria), Santorini (white wines from Assyrtiko, plus Aidani and Athiri ) and Muscat of Samos PDO (sweet whites from Moschato Aspro also known as Muscat Blanc à Petits Grains). Crete is the largest Greek island and accounts for roughly 20% of Greece’s wine production. It includes important appellations as the Dafnes PDO (Red wines from Liatiko), the Archanes PDO (dry reds from Kotsifali and Mandilaria) the Peza PDO (dry white wines from Vilana and red wines from Kotsifali and Mandilaria) and the Sitia PDO (red wines from Liatiko and white wines from Vilana). Eastern Europe The major focus of Day 4 of Unit 6 was on Greece and we more-or-less did a “fly over” of Eastern Europe but we skipped some countries that are discussed in our text books such as Russia, Cyprus, and Croatia.

Currently, the following nations are not major players in the Word of Wine so I won’t go into great detail on any of them. Slovenia Slovenia is the wealthiest part of former Yugoslavia. It joined EU in 2004 and although not widely known around the world it is among the top in quality of wine producing Balkan countries. It borders Friuli in Italy to the west, Austria to the north, and Croatia to the south. There are three wine regions located in the country, the best is Primorska, followed by Podravje and Posavje. Slovenia is mostly known for dessert wines similar to those found in Austria. Bulgaria Bulgaria has a history of winemaking that dates back more than 3,000 years. However, wine production went into decline due Turkish control and implementation of Muslim law until the late 19th century. Beginning in the 1970’s, a strong export market was established and for a period of time they became 4th largest exporter of wine. However, in 1985 anti-alcohol reforms were launched. Then in 1990 the Communist regime fell and wine production began to change faced with new challenges.

Bulgaria is located between Romania to the north and Greece and Turkey to the south. The climate of the region is warm and dry influenced by the Black Sea to the east and the Aegean to the south. This provides long ripening periods for creating full bodied fruity red wines throughout the country. There are 5 wine regions in Bulgaria - Danubian Plain, Thracian Lowlands (which are recognized by the EU), Black Sea Region, and Struma River Valley. Bulgaria has 2 quality Levels of wine: The DGO (Declared Geographic Origin / Vino ot Deklariran Geografski) and Controliran, a Controlled appellation within a DGO area, considered superior quality level. Much of the wine production in Bulgaria is focused on international varieties such as Cabernet Sauvignon, Merlot and Chardonnay. Native red grapes include Gamza (Kadarka), Mavrud and Melnik. Indigenous white grapes such as Rkatsiteli and Dimiat, but they have been steadily losing plantings in favor of more marketable varieties. Romania Romania is the 5th largest wine producing European country.

It had a significant planting program in the 1960’s under communist rule then after the fall of communism in 1989 it saw a rise in hybrid plantings in the early 1990’s. But with minimal foreign investment it has struggled to find success in the export market. Romania has a Continental Climate with the Carpathian Mountains in center of country, the Black Sea to the south-east and the Danube River to the south. It has 7 wine regions: Moldova, Muntenia-Oltenia, Banat, Crişana-Maramureş, Dobrogea, Danube Terraces, and Transylvania. There are 4 DOC regions of note: Murfatlar DOC – Located within Dobrogea. Cotnari DOC – Known for its sweet wines, located within Moldova. Dealu Mare DOC – This region has potential for Pinot Noir within Muntenia-Oltenia. Tarnave DOC – Located within Transylvania, it is one of the coolest regions. Romania has a high number of indigenous grape varieties. The red grapes include Feteascâ Neagrâ, Cabernet Sauvignon, Merlot and Pinot Noir.

But plantings of white grape varieties exceed red grapes; the leading are Feteascâ Albâ, Feteascâ Regalâ, Riesling Italico (Welschriesling) and Chardonnay. Lebanon Lebanon has a history of over 6,000 years of grape cultivation. In fact, some theorize that it was the source of the vitis vinifera for Egypt, Italy and Greece. After the departure from Turkish Ottoman Empire (which lasted from the late 13th century to 1923) wine production was revived and France had a major influence on its wine industry. They then suffered a 15-year Civil War that ended in 1990. Today there are 2 wine producers of note, Gaston Hochar and Chateau Musar, and over 37,000 acres (15,000 hectares) under vine all located within one wine district: the Bekaa Valley. The vineyards are planted to both French and indigenous varieties. The red grapes varieties include Cabernet Sauvignon, Merlot, Cinsault, and Carignan. White grapes include Obaideh, Merwah and Chardonnay.

Israel Israel has an ancient history of winemaking that dates back at least to around 1400 BC. Although it’s a relatively small country (about 5% of the size of California), its north-to-south configuration offers a variety of altitudes and topographic changes, resulting in numerous microclimates and subzones. Although winemaking and viticultural practices were modernized in the late 19th century, with Carmel Winery pioneering dry table wine style in the 1960s, Kosher wines dominated the market until the 1980s. Then in the 1990s Israeli winemakers were winners in an International wine competition that brought recognition to the potential of the Israeli wine industry. Today there are over 140 wineries in operation. The majority of them are kosher, but there are numerous non-kosher selections, produced primarily by smaller boutique, or garagiste, wineries. However, most of these non-kosher selections have limited availability or are not currently imported into the United States. Israel has a Mediterranean climate with hot, humid summers and cold rainy winters. Most of the vineyards have limestone and marl based soils.

There are 5 major wine regions - Galilee (north), the Judean Hills (which surrounds Jerusalem), and the Negev (southern area, desert), Shimshon (or Samson) and Shomron (Samaria). Sadly most if not all of the indigenous varieties were removed during Islamist rule prior to 1948, so today French and other international varieties dominate plantings. What Makes a Wine Kosher? There are few differences between a kosher and non-kosher wine. The techniques used during production are almost identical but there are just some guidelines to be observed in order to achieve kosher status. The most significant difference is that a kosher wine can only be handled by Sabbath observant Jews at all points of the winemaking process, from harvesting the grapes through fermentation and bottling. However, it’s not necessary for a head winemaker at a kosher winery to be Jewish. Many are not, and they rely on their staff to handle the materials and equipment. All ingredients must be certified kosher. Most wine ingredients are already kosher, but certain items, like unauthorized yeasts and animal-based fining additives such as gelatin or isinglass are prohibited.

Kosher tools and storage facilities must be observed, meaning that no designated kosher equipment may be used for the production of non-kosher wine. All production must also be overseen by a mashgiach, who supervises the kosher status of the winery. If a kosher wine is handled by a non-Jew, the wine will lose its kosher status unless it is also mevushal. The term, literally translated as “cooked” or “boiled,” refers to a kosher wine that has been heated to a high temperature to preserve its kosher status, even if handled by a nonobservant Jew. But even for these “cooked” wines, recent innovations in flash pasteurization have greatly reduced the damage that the heating process traditionally inflicted on the sensory profile of these wines. This means that the raisiny, rubbery or stewed fruit flavors that may have been previously encountered in mevushal selections are far less common today. [1] Learning Objectives of Unit 6 – Day 4: Greece and Eastern Europe At the beginning of class lectures a list of learning objectives is provided to the students.

By the end of the class, the students should have a certain degree of understanding from their own reading and the lectures and be able to provide the answers to a list of questions. The Learning Objectives for Unit 6 - Day 4 along with the answers are as follows. By the end of class, students should be able to answer the following questions: (1) Name 2 important red PDOs, the grapes of that region and location in Greece Answer: Xinomavro, Agiortkio (2) Name 1 important white PDO, the grapes of that region and location in Greece Answer: Assyrtkio (3) Which Italian region borders Primorska in Slovenia Answer: Fruili (4) Identify the country of origin for wines produced from the Danubian Plain region Answer: Bulgaria (5) Name the indigenous red grape of Romania showing potential in the world market Answer: Fetească (6) Name the country where Chateau Musar is producing wines Answer: Lebanon (7) Describe the attributes of any wines tasted today Answer: See below The Wines On the 4th day of Unit 6, we tasted the following wine from Greece and Lebanon: 1.

2012 Domaine Skouras, Moscofilero, Greece This is a clear white wine, pale straw in color with moderate rim variation and low viscosity. On the nose it is clean with moderate and youthful aromas of mandarin orange, ripe white grapefruit, melon rind, Myer lemon, lime and a floral bouquet of rose water. On the palate it has flavors of grapefruit, very sharp and tart lemon and a salty minerality. It is dry with crisp medium+ acidity, it has medium alcohol and body and a medium + length finish. This wine sells for about $16 per bottle. 2. 2011 Boutari, Assyrtiko, Santorini, Greece This is a clear white wine, star-bright, brass in color at the core with low concentration to a watery rim with medium+ viscosity. On the nose it is clean with subtle and youthful but somewhat oxidative with aromas of bruised apple, apple cider, apricot preserves, caramelized pear and a hint of honey. On the palate it has additional flavors of bitter almonds, chalk and a lingering nuttiness. It is dry with crisp medium+ acidity, it has medium alcohol and body and a medium length finish.

This wine sells for about $22 per bottle. 3. 2011 Tselepos, Moscofilero, Mantinia, Greece This is a clear white wine, star-bright, straw in color at the core with low concentration to a watery rim with low viscosity. On the nose it is clean with subtle aromas of lemons, peach, dried apricots, lemon blossoms and a hint of tarragon. On the palate it is tart and very sharp with flavors of apricots and peach with a chalky minerality and a touch of sea salt. It is dry with HIGH acidity, it has medium alcohol and body and a medium+ length finish. This wine sells for about $17 per bottle. 4. 2004 Chateau Musar Blanc, Bekka Valley, Lebanon This is a clear white wine, day-bright, brass-gold in color at the core with low concentration to a watery rim with medium+ viscosity. On the nose it is clean with moderate aromas of bubble gum from a pack of baseball trading cards, brown bananas, hints of tropical fruit, custard and just a touch of rose bush.

It has flavors of cotton candy, cinnamon and all spice with a touch of cinnamon and clove. It is dry with medium+ acidity, it has medium alcohol and body and a long finish. This wine sells for about $21 per bottle. 5. 2009 Tselepos, Agiorgitiko, Nemea, Greece This is an opaque red wine, day-bright, ruby in color at the core to pink with moderate concentration to a touch of orange at rim with medium+ viscosity. On the nose it is clean with subtle aromas of dried cherries, cranberry, roses, a hint of black pepper, mushrooms and decaying soil. It has flavors of dried blackberries, cranberries, and black pepper. It is dry with medium+ tannins, medium+ acidity, it has medium+ alcohol and body and a moderately complex, medium length finish. This wine sells for about $22 per bottle. 6.

2010 Domaine Karydas Xinomavro, Naoussa, Greece (This label is from the 2007, not the 2010) This is a clear red wine, day-bright, ruby in color at the core to garnet at rim with medium+ viscosity. On the nose it is clean with subtle aromas of medicinal cherries, dried cherries, violets, green stems, sage, tarragon, dried red flowers, dense tart and mushrooms. It has flavors of sour cherries, tar, hints of black pepper and chalk. It is dry with HIGH tannins, medium+ acidity, it has medium+ alcohol and body and a moderately complex, medium length finish. This wine is very Nebbiolo-like. This wine sells for about $26 per bottle. 7. 2009 Kir-Yianni, Xinomavro, Ramnista, Naoussa, Greece This is a clear red wine, day-bright, ruby in color at the core to garnet at rim with medium+ viscosity. On the nose it is clean with subtle aromas of cherries, stewed and dried plums, cola, dense tar and mushrooms.

It has flavors of dried cherries, tar, hints of black pepper and chalk. It is dry with HIGH tannins, medium+ acidity, it has medium+ alcohol and body and a moderately complex, medium length finish. This wine is also very Nebbiolo-like but with more ripe fruit. This wine sells for about $22 per bottle. 8. 2004 Chateau Musar, Bekka Valley, Lebanon This is a clear red wine, day-bright, ruby in color at the core to garnet at rim with a touch of orange and medium+ viscosity. On the nose it is clean with subtle aromas of cassis, cherry liqueur, dark chocolate, blackberries and a hint of raisins. It has flavors of dried cherries, leather, tobacco, dried leaves, and a hint of chalk. It is dry with medium+ tannins, medium acidity, it has medium+ alcohol and medium body, it is moderately complex with medium length finish. This wine sells for about $37 per bottle. 9.

2001 Chateau Musar, Bekka Valley, Lebanon This is a clear red wine, day-bright, garnet in color at the core to orange and brown at rim, day bright, with medium+ viscosity. On the nose it is “clean” with moderate aromas of poopy-diapers (Brettanomyces), stewed plums, tobacco, burnt toffee, black licorice, roasted peppers, leather, roasted nuts, dried leaves, dried meat and paprika. It has flavors of dried cherries, leather, tobacco, dried leaves, and a hint of chalk. It is dry with medium+ tannins, medium acidity, it has medium+ alcohol and medium body, it is highly complex with medium length finish. This wine sells for about $38 per bottle.

Question: The wine Retsina is native to which European country?
Answer: Greece