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D3 Wines of the World Stage 2 > 14 - Greece > Flashcards

14 - Greece Flashcards

1
Q

Describe the climate and topography of Greece

A

Climate

Mediterranean with long, hot summer (>30c) and short, mild winters

Inland is more continental with extreme temps - 45c in summer

Spring frost an issue in northern Greece

Sea breezes are a crucial moderating factor

Rainfall varies - Santorini is very dry, other regions 400-700mm with little/no rain during the growing season

Topography

Altitude due to mountainous e.g. Amyndeon and Mantinia

Flat plains e.g. eastern Macedonia and central Greece

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2
Q

Where is there more rainfall in Greece? Is irrigation allowed?

A

Mountainous areas in north and west

Irrigation is often essential

Although increased water shortages

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3
Q

To what extent can you generalise about Greek soil?

A

Wide variety of soil but generally poor apart from fertile plains

Vines and olives tend to be planted on the poorest soils –> low yields / high quality

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4
Q

What size is the typical producer in Greece? Why?

A

Very small - 0.5ha –> grapes sold to larger producers/co-ops or produce wine for local consumption

The mountainous terrain that requires handwork

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5
Q

Outline trends in vineyard management (5)

A

Modernisation lend by large companies in 60/70s

Expertise passed onto small growers who supplied them

Accession to EU in 1981 improved investment e.g. machine harvesters

Traditional methods remain especially on smaller vineyards e.g. hand harvesting, bush vines

Irrigation important esp for int’l varieties

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6
Q

How are most vineyards in Greece trained?

A

Trellised - cordon-trained with VSP

Special bush-vines used in places like Santorini

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7
Q

To what extent is organic viticulture practised?

A

Fairly widespread given hot, dry conditions limited the need for sprays

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8
Q

Which varieties are most in need of irrigation?

A

Int’l varieties that are not adapted to the dry climate e.g. Cab Sauv or Merlot

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9
Q

What % of plantings are indigenous?

A

90% - 60 of which are grown in significant amounts

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10
Q

How are many int’l varieties used in Greece?

A

Blended in small amounts with larger quantities of Greek varieties e.g. Sauvignon Blanc + Assyrtiko

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11
Q

What are the nine most widely planted grape varieties in Greece?

A
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12
Q

Outline the differences and similarities between Savatiano, Roditis, and Assyrtiko. (3)

A

Similarities

  • Best examples of all three from old-vines / bush-vines
  • All three are planted across Greece
  • Savatiano and Roditis produce high yields
  • Savatiano and Roditis are both used for high vol wines and Retsina
  • Assyrtiko and Savatiano have high acid

Differences

  • Savatiano is especially known for its drought resistance
  • Assyrtiko has best reputation for HQ
  • Assyrtiko retains acidity even at very high levels of ripeness and often has high ABV
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13
Q

Describe the characteristics of Savatiano

A
  • Drought resistant
  • Capable of high volumes
  • Mainly for Retsina
  • HQ from dry-farmed / bush vines - citrus, pear, stone fruit, nutty
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14
Q

Describe the characteristics of Roditis (4)

A
  • Widely planted
  • Pink skinned
  • High yields –> cheap wine, retsina
  • HQ from Pelo -> high acid, med body, melon
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15
Q

Describe the characteristics of Assyrtiko (4)

A
  • Widely planted
  • High acid / alcohol –> ageability
  • Citrus, stone, tropical, flint + oak for Nykteri styles
  • Sweet wines from dried grapes
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16
Q

Describe the characteristics of Moschofilero (4)

A
  • Mainly from Mantinia in Pelo
  • Pink skinned –> rose from skin-contact
  • Aromatic - citrus, floral, spice (like Muscat)
  • High acid, light-bodied, 12%
17
Q

Describe the characteristics of Malagousia (4)

A
  • Modest plantings across Greece
  • HQ in various vessels
  • Med acid, med body
  • Stone fruit, floral, herbal/herbaceous (cooler sites)
18
Q

Describe the characteristics of Agiorgitiko (4)

A
  • Mainly Pelo esp. Nemea PDO
  • Range of styles from light to full reds, rose, sweet
  • Med acid, med-high tannin, med alcohol
  • Red fruit, can be jammy, sweet spice
  • Oak often used, sometimes new
19
Q

Describe the characteristics of Xinomavro (3)

A
  • Grown throughout Greece, best in Macedonia (Naoussa)
  • Pale-coloured –> bricks rapidly
  • High acid, grippy tannin and vegetal in youth –> benefits from oak and bottle ageing –> flower, herb, spice, leather, earth
20
Q

How can growers produce styles of Nebbiolo that are more approachable in youth? (4)

A
  1. Riper grapes
  2. Less extraction
  3. Oak ageing
  4. Blend with grapes like Merlot
21
Q

What have been the main changes in Greek winemaking since the 1980s? (6)

A
  1. Decline in volume - down 25% since 1990
  2. New tech - modern press, temp control, SST
  3. Use of oak esp. new oak for both red and whites
  4. Use of more old oak - more recently
  5. Use of wild yeast, less extraction, amphorae - more natural winemaking e.g. Gaia
  6. Lees contact on whites
22
Q

How are Greek sweet wines made?

A

Sun-drying black or white grapes esp. Muscat

23
Q

How is Retsina typically made? (3)

A
  • Grapes from hot central planes made with Savatiano or Roditis, HQ examples may use Assyrtiko
  • Resin added to must and left on lees for <1 week –> subtle resin character
  • “Wine of Appellation by tradition” with min acid, alcohol and controlled amount of resin
24
Q

Greek PDO’s account for what % of production?

Greek PGI account for what % of production?

A

PDOs - 20% with rules of grapes, winemaking and yields. Naoussa has an ageing requirement.

PGIs - 62% of Greek wine - allow int’l varieties

25
Q

Describe the growing environment and wines of Macedonia

A

A large region with a range of climates

  • Mountains: continental, relatively cool, some rain around 680mm, home to leading PDOs Naoussa and Amynteo –> HQ Xinomavro, Chard + Sauvignon
  • Plains: warm, Mediterranean, drier due to rainshadow of mountains, fertile soils –> higher vol production from PGIs –> HQ BDX blends, Assyrtiko and Mala
26
Q

Describe the growing environment and winemaking of Naoussa PDO

A

Growing environment

  • SE slopes of Mount Vermio, 150-400m –> temp
  • Best sites sheltered from strong and cold winds from the north
  • Many winemakers exploit the diversity of terroir to make single-vineyard wines

Winemaking

  • 100% Xinomavro: high acid + tannin, complex, ageable
  • Large, old vats –> smaller oak barrels which give more tannin
  • Riper fruit + cold-soaking + whole-bunch gives more colour and less tannin
  • Some rose and Xino/Merlot outside PDO
27
Q

Describe the growing environment and winemaking of Amynteo PDO

A

Growing environment

  • Opposite side of Mount Vermio to Naoussa facing north –> exposed to cool winds
  • Higher altitude 570-750m
  • Lakes moderate temp but cause humidity
  • Soil is relatively fertile –> yields need to be controlled
  • Sprint frost

Winemaking

100% Xino - lighter body, less tannin and more floral but varies

  • Many old vines due to phylloxera-free soil
  • Riper styles being made too
  • Xino/Merlot blends outside PDO
28
Q

Describe the growing conditions of the Peloponnese including any notable PDOs. Relate these conditions to the wine produced. (5)

A

Mediterranean with variable rainfall of between 400-900mm –> wet or dry years can impact yield and quality

Mountainous high-altitude sites provide moderation e.g. Mantinia PDO occupies 600m plateau, one of coolest regions in Greece –> high acid, aromatic Moschofilero

Sea breezes provide cooling e.g. Nemea PDO which is close to Corinth Canal –> slow ripening of Agiorgitiko

Poor, rocky soils e.g. Nemea limit yield –> ripeness

Lower altitude + flatter sites on plains near Patra suitable for volume production outside PDOs from Roditis and Agiorgitiko and dry grapes for sweet wine

29
Q

How does the range of altitudes in Nemea impact the style of wine produced?

A

Valley floor (230-400m) hot summer days mean rapid ripening –> limited phenolic ripeness –> inexpensive wines

Middle zone (450-650m) slows sugar ripening –> greater phenolic ripeness –> best quality

Upper zone (650-1000m) very cool –> Agioritiko can struggle to reach phenolic ripeness –> high acid and unripe tannins encourage rosé production or fresher styles of red with limited maceration

30
Q

Why region of Greece is known for an especially long growing season? Why and how does this impact grape growing?

A

Mantinia PDO in Peloponnese

Especially cold due to 600m altitude

Harvest from October - November

PDO for whites only based on Moschofilero –> high acid, low-med alcohol, med(-)-med body, flora + spicy

31
Q

Describe the growing environment of Santorini and how it impacts grape growing? (5)

A

Mediterranean climate warm and sunny –> rapid sugar ripening, low disease pressure –> Assyrtiko grapes retain acid well

Strong winds –> vines trained low in a basket shape –> x4 labour of trellising systems

Very low rainfall –> basket systems help trap moisture from morning fog, low-density planting (2500 VPH)

Low nutrient volcanic soils –> low vigour and yield (15hL/ha in practice)

No phylloxera –> some vines and root systems are up to 400yrs old

32
Q

Describe the wines produced in Santorini and any notable winemaking methods.

A

Dry Assyrtiko at least 75% of blend, single varietal common. Citrus, stone fruit, tropical fruit with smoky –> honey and toast with age. High acid, med-high alc. Good-outstanding, mid-premium

Mainly cool SST ferment but producers experimenting with oak and lees

Vinsanto mainly from Assyrtiko. Raisins, coffee, chocolate. Sweet (200-300 g/L) with high acid. VG-outstanding with super-premium prices.

Late-harvested, sun dried for 2 weeks and then cask aged for min of 2yrs with headspace, often longer

33
Q

Describe the production structure in Greece.

A

Dominated by small growers and winemakers with a small number of larger co-ops and companies e.g. Boutaris Group

Co-ops were promoted by Greek gov’t but best known for high vol, poor quality wine

Some qual focussed co-ops e.g. co-ops on Samos island known for good qual sweet

Small, quality focussed producers have grown in last 10 yrs

34
Q

To where has Greece traditionally exported and why has that been changing?

What factors have been supporting these changes? (4)

A

13% of production exported esp. to Germany, Scandi and Benelux –> but mainly inexpensive

New, quality focussed export markets include the US, Canada, Australia and the UK

  1. Improved quality driven by small producers
  2. Weak currency
  3. Export body Wines of Greece - educating trade and consumers
  4. Movement to Latin alphabet on labels

D3 Wines of the World Stage 2 (49 decks)

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