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Old_Full > Ch. 14 – Greece > Flashcards

Ch. 14 – Greece Flashcards

1
Q

Climate in Greece

A

Mediterranean climate with continental climate inland

Spring frost can be problem in nothern Greece

Moderating factors from the sea and altitude

Onshore winds on islands
- can stop photosynthesis
- interrupt flowering
- delaying ripening
- Dry winds, increase water stress

Generally very little rainfall during growing season
- irrigation often essential

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2
Q

Soil in Greece

A

Wide range
- Limestone to volcanic

Low in fertility
- low yields

High fertility soils were traditionally used for other crops, resulting in vines being planted on less fertile sites

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3
Q

Vineyard management in Greece

A

Average vineyard is very small
- Sell to large producers or co-ops
- Many worked by hand

Suitable for organic viticulture

Majority are trellised (usually cordon with VSP)

Irrigation is permitted (mostly used for international varieties, since local grapes are more drought-tolerant)
- Drip irrigation

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4
Q

Grape varieties in Greece

A

Large number of indigenous grape varieties (90% of production)

International varieties usually used for blends with local grapes to show something recognizable
- e.g. Xinomavro/Merlot

White 70%
- Savatiano
- Roditis
- Assyrtiko
- Moschofilero
- Malagousia
- Muscats

Red
- Agiorgitiko
- Xinomavro

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5
Q

Savatiano

A

Drought resistant

Large volumes of inexpensive wine
- Retsina

Raising quality now

Citrus, Pear, stone fruit, nutty

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6
Q

Roditis

A

Pink skinned (rarely affecting wine’s colour)

High yields

Inexpensive wines
- Retsina

Raising quality now

High acidity, ripe fruit such as melon

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7
Q

Assyrtiko

A

Most prized white

Originally from Santorini, now widely planted
- Highly adaptable to different conditions

High acidity even when ripe, high alcohol level
- Can age very well

Ideal for producing sweet wines (Vinsanto)

Dry - citrus, stone and tropical fruit, smoky, flint

sometimes partialy aged in oak

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8
Q

Moschofilero

A

Quality potential

aromatic (citrus, flowers, rose petals, spices similar to Muscat)

High acidity, light bodied, relatively low alcohol.

Pink skinned (gives pink tinge) also used for rose

Mantinia (Peloponnese)

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9
Q

Malagousia

A

High quality wines
- plantings spreading rapidly

Medium levels of acidity and medium body wth complex aromas of stone fruit and flowers.

On cooler sites gives herbal notes.

May be fermented in steel or old oak (or proportion of new oak)

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10
Q

Agiorgitiko

A

Wide variety of styles (light to full bodied, rose, sweet)

Deep colour, med acidity, med to high soft tannins, med alcohol

Ripe red fruit (can become jammy) and sweet spices

Often aged in oak (usually a proportion new)

PDO Nemea (highly regarded)

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11
Q

Xinomavro

A

Prized in Naoussa

Young wines can have unpleasantly high acidity and tannins, with vegetal aromas.

Pale and turn garnet quickly

Benefit from long bottle ageing

Aged in oak, develops aroma of flowers, herbs, spices, leather and earthiness

More approachable styles are recently made with less extraction, riper grapes, fruitier.

Sometimes blended with Merlot to soften edges

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12
Q

Winemaking in Greece

A

Significant modernization after Greece joined EU in 1981
- modern presses, stainless steel, temperature control

Beginning in the 1980s, significant increase of use of new oak barriques (for both red and white)
- some producers now looking for more restrained oak character

Returning to more traditional winemaking using natural yeast, shorter extraction and amphorae

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13
Q

Retsina

A

Ancient use of pine resin to preserve wine
- Originally used to seal amphorae and then used as additive

Sales boom in the 1960s, due to tourism
- Resin used to mask poorly made wines

Savatiano and Roditis mainly

Lagally protected category with regulation

Does not meet standard EU definition of “wine”, but was granted special status as a “wine of appellation by tradition (OKP)”

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14
Q

Wine regions in Greece

A

Macedonia
- Naoussa
- Amynteo

Peloponnese
- Nemea
- Mantinia

Islands
- Santorini

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15
Q

Wine law and regulations in Greece

A

Equivalent to PDO is POP (20% of production)

PDOs are usually restricted to native varieties (exception of Muscat for sweet wines)

PGE is the equivalent of PGI (62% of production)
- international varieties can be used

“Wines from Greece” (18%)

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16
Q

Macedonia

A

Wide range of conditions
- mountains and plains

Mountains
- continental climate
- relatively cool temperatures, due to altitude
- more rainfall than other parts of Greece
- two best PDOs: Naoussa and Amynteo

Plains
- warm mediterranean climate
- in the rain shadow of the mountains
- fertile soils ideal for high volumes
- good quality wines come from PGI Drama

Traditionally a red wine producing region.

Drama Valley - high quality Bordeaux blends

17
Q

Naoussa

A

South-eastern slopes of Mount Vermio
- Vineyards at 150-400m.
- Sheltered from cold northerly winds

Relatively cool temperatures

Must be 100% Xinomavro.

High acidity and tannin, complex aroma and potential to age.

Traditionally aged in large wooden vessels, then new barriques came
- modern style is riper fruit or cold soaking or whole bunch to produce a fruitier style

Producer: Thymiopoulos

18
Q

Amynteo

A

North-western side of Mount Vermio
- high altitude of 570-750m
- exposed to cold wind from north
- cool summers

Lakes help to moderate temperature, but also have more fertile soil and higher humidity.

PDO must be 100% Xinomavro but rose is permitted

Lighter in body than Naoussa with distinctive floral quality

Some producers blend Xinomavro with Merlot (cannot be labeled Amynteo PDO)

Producer: Apha Estate

19
Q

Peloponnese

A

Very mountainous with poor rocky soils

Temperatures moderated by altitude.

Dominated by white wines (exception of Nemea)

20
Q

Nemea

A

Only 100% Agiorgitiko (dry and sweet)

Increased use of new barriques (more subtle oak is now returning)

New wave of semi-carbonic maceration to keep tannins low.

Mediterranean climate with majority of rainfall in autumn and winter

3 zones by altitude:

  • Valley floor (230-400m):
    - hottest, most fertile, inexpensive wine
  • Middle (450-650m):
    - best for quality wines.
    - poor, free-draining soils.
    - cool days slow sugar accumulation while flavor and tannins ripen
    - range of microclimates (talk of creating a cru system)
  • Highest (650-1000m)
    - can struggle to ripen fully
    - cool temps
    - cool clay soil
    - fresh red fruit flavours, high acidity, but potentially harsh tannins.
    - mainly used for rose

Producer: Gaia Wines

21
Q

Mantinia

A

Plateau at 600m
- one of coolest growing areas in Greece
- very long growing season
- in cold years, grapes do not reach full ripeness

PDO for whites only
- At least 85% Moschofilero (many are 100%)

High acidity, low to med alcohol and body, floral and spicy notes. Fermented in steel.

Producer: Boutari

22
Q

The Islands in Greece

A

in Aegean Sea

Strong winds. Very low rainfall. Rocky soils with poor water retention.

Relatively expensive to produce wine

Santorini
Paros
Crete

23
Q

Santorini

A

Assyrtiko (dry and sweet)

Basket training
- vines woven around last year’s growth
- protects against winds
- helps to trap moisture from fog
- every 20 years or so, a new basket is started
- requires 4x labor of conventional trellis
- some experimenting with VSP

Very dry (usually only moisture comes from fog from caldera)
- low density planting (2500 vines per ha)

Phylloxera free (some vines are over 400years old)

Infertile soil, low vigour, low yields.

PDO max yield of 60hl/ha but average is 15hl/ha

PDO whites only - 75% of Assyrtiko (sweet wine 51% Assyrtiko)

High levels of acidity, med-high alcohol, smoky fruity aromas. Developing honey, toasty tones with age.

Ferment in steel at low temperatures.

24
Q

Vinsanto (Greece)

A

Late harvested grapes, dried in the sun for up to two weeks.

Must be aged for at least two years in oak (encouraging oxidation by not filling the casks)

Raisin, coffee, chocolate

200-300g/L RS with high acidity

Producer: Estate Argyros

25
Q

Wine business in Greece

A

Many very small growers who sell their grapes.

1920s government established number of co-operatives to revitalize industry (resulted in poor quality)

13% exported
- Germany, Scandinavia (cheap wines)
- US, Canada (higher quality)

Challenge of introducing native varieties, but also important selling point. Unfamiliar language and alphabet.

Domestic market is the most important but also prefers international varieties and not native ones.

Promotional body: Wines of Greece

Large producers: Greek Wine Cellars, Boutari Group

Old_Full (26 decks)

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