Ch14 GRE

Question 1

How long has Greece been producing wine?

Answer 1

For at least 5000 yrs
Some claim even longer

Question 2

Is Greece the 1st wine producing country?
How is Greece important to wine?

Answer 2

Greece is NOT the 1st wine-producing country (web: Georgia is generally considered the cradle of wine production)
It greatly advanced grape-growing and wine production techniques

Question 3

What were the “symposium”?

Answer 3

In Greece, wine was an integral part of everyday life and a central feature in the “symposium” which brought together art, philosophy, food and wine

Question 4

What is considered to be the height of Greek wine culture?

Answer 4

During the “Golden Age” — around 500-300BCE
At this time, the Greek empire spread around much of the Mediterranean, taking its wines, considered the best in the world at the time, and wine culture came along w/ it

Question 5

When does some of the earliest-known wine writing come from? What does it cover?

Answer 5

Greece’s “Golden Age” ~500-300BCE
The writing shows an understanding of how and why wines from different locations can vary in quality

Question 6

What did some of the first wine laws, coming from Greece, entail?

Answer 6

Laws included
Protecting certain wines from particular locations
Preventing fraud
Raising taxes

Question 7

How was the wine of ancient Greece different than that we know today?
Why?

Answer 7

A wide variety of substances, including herbs, spices, flowers, honey, and oils was added
This was done to protect the wine from oxidation and to mask off flavors
One common additive was pine resin, and, although the use of other substances have long disappeared, it continues to be used today in production of “Retsina”

Question 8

When did Greece become part of the Roman Empire?
What effect did this have on wine?

Answer 8

In 2nd century BCE
This intro’d wines from elsewhere in the Empire and effectively prevented Greece from exporting its own produce

Question 9

What factors led to the decline of the Greek wine industry after its “Golden Age”?

Answer 9

First, becoming part of the Roman Empire in 2nd century BCE b/c they were no longer allowed to export their wine
Then under Byzantine Empire
And further during the Ottoman Empire
The decline was to the point that the only wine produced for consumption was in and around the village where the grapes were grown

Question 10

When was a the modern Greek state established? What effect did this have on winemaking?

Answer 10

The modern Greek state was established in 1830, following the revolution of 1821
The retreating Ottomans destroyed most of Greece’s agricultural land
Then 2 Balkan wars, the 2 World Wars, and a civil war prevented the recovery of the greek wine industry
In addition, many of the vineyards that survived at the end of the 19th century were destroyed by phylloxera, which appeared in Macedonia in 1898

Question 11

What was Greece’s wine industry known for during most of the 20th century?

Answer 11

Despite efforts to revitalize the wine industry, Greece was seen as a source of cheap, often poorly made wine, in particular Retsina
This wine was produced by co-ops and the handful of large companies which began to emerge

Question 12

When did Greece begin to see more small, quality-minded producers emerge?

Answer 12

By the 1970s, some smaller producers were bottling their wines and even selling them outside their local area
The 1980s saw a rapid rise in the # of small, quality-minded producers
Some had previously worked for the larger co’s
Many were people who had benefited from the growth of the Greek Econ and now wanted to make wine
This led to the creation of a modern Greek wine culture of estate-produced, higher quality wines

Question 13

How did the emergence of a modern Greek wine culture in the 1980s affect export markets?

Answer 13

Initially, wines only made a small impression on export markets
Most Greek wine is still consumed domestically
The financial crisis of 2008 led to a significant drop in consumption and forced producers to look to the export market
Exports have increased significantly, but from a very small base

Question 14

What latitudes are Greece’s vineyards?

Answer 14

between 34 and 42N

Question 15

Describe Greece’s climate
Temps
Hazards
Rainfall

Answer 15

Generally Mediterranean
Temps usually over 30C/86F and reaching 45C/ 113F some yr
Short, mild winters
Inland, the climate turns increasingly continental: summer temps are even hotter and winter temps can go below freezing
Spring frost can be a problem in areas of N Greece such as Amyndeon
There is a much wider variety of conditions than might 1st appear b/c Greece is very mountainous
Many vineyards on mountains are cool enough that grapes struggle to fully ripen
Strong winds on islands are a threat that can stop photosynthesis
Rainfall varies from 400-700mm, and generally little during the growing season except in mountains

Question 16

Where in Greece do grapes struggle to ripen?

Answer 16

In areas such as Amyndeon and Mantinia, it can be cool enough that grapes do not always reach full ripeness, depending on the variety

Question 17

What areas of Greece are known to be flatter? What are the implications?

Answer 17

Plains of E Macedonia and central Greece
These areas are hotter, although toward the coast the sea is a moderating factor

Question 18

What is a constant threat to vineyards on many Greek islands? What implications?

Answer 18

Strong, onshore winds, especially on the Cyclades islands, such as Santorini, are a constant threat
These can stop photosynthesis, interrupt flowering and berry-set, and delay ripening
They can be strong enough to destroy unprotected vines
They also are drying and can increase water stress

Question 19

Is irrigation allowed in Greece?
If so, where? Under what conditions?
What type?

Answer 19

Yes, and often essential, where water resources are available
Generally there is little rainfall during the growing season, except for the mountainous areas to the N & W
It is mostly used for international varieties such as Cab Sauv and Merlot as local varieties have developed drought tolerance
Water-holding capacity of the soil in the area is always a key influence
Where used, it is always drip irrigation

Question 20

Describe the soils of Greece

Answer 20

Wide range of soils
Vineyards planted on everything from limestone to volcanic
Apart from the fertile plains, soils tend to be low fertility
Greek farmers usually keep their more fertile soils for more lucrative or demanding crops, leaving less fertile for olives and vines
This means yields have been traditionally low

Question 21

How many ha of vines are in Greece (2018)?

Answer 21

Around 106K ha of vineyards
Only around 61.5K of those are for wine, w/ remainder for table grapes and drying grapes

Question 22

What is the average vineyard size in Greece?
Implications?

Answer 22

Tend to be very small - avg 0.5ha
Many sell grapes to larger producers and co-ops or simply produce small volumes to sell locally

Question 23

How are Greek vineyards generally harvested?

Answer 23

Small vineyards, often on tricky terrain
This means most are still worked by hand

Question 24

Is Greek viticulture more traditional or modern?

Answer 24

It is a mix
Larger co’s began modernizing in the 1960s-70s
They passed expertise on to smaller growers and producers who supplied them
However industry really began to move forward when GRE joined the EU in 1981, gaining access to funding
Many have learned from working abroad, but also recognize how retaining some of the more traditional methods can help create more distinctive wines

Question 25

Does Greece have many Organic or Biodynamic vineyards?

Answer 25

The hot, dry conditions make GRE suitable for organic and biodynamic viticulture Many have been using organic practices for centuries The use of chemicals is a relatively recent occurrence There are a growing # seeking organic certification and/or experimenting w/ biodynamic techniques

Question 26

How are Greek vineyards typically trained?

Answer 26

Majority are trellised Usually cordon-trained with VSP In some places, specific trellis and pruning systems have been developed over centuries to suit local conditions In particular, Santorini to cope w/ high winds and low rainfall

Question 27

What are the main grapes in Greece?

Answer 27

One of the most distinctive aspects of Greek viticulture is the large # of indigenous grape varieties, which account for around 90% of plantings The precise # is unknown; estimates suggest ~300 Most are round on a very small scale in limited areas Around 60 are currently grown in significant amounts, offering an important differentiator for Greek wines Savatiano (w) Roditis (w) Agiorgitiko (R) Xinomavro (R) Assyrtiko (W) Cab Sauv (R) Merlot (R) Syrah (R) Moschofilero (W)

Question 28

When did International Grape Varieties become popular in Greece? Why?

Answer 28

Only began to make their mark in the late 1980s Prompted by demand for these wines on the domestic market and by a concern that foreign consumers would be unwilling to buy wines make from grapes they struggle to pronounce

Question 29

Does Greece produce a lot of single-varietal wine from International Grapes?

Answer 29

Some producers have made successful single-varietal wines from the likes of Chard, SB, CS, Merlot, Syrah These varieties were often used in blends w/ local varieties to give consumers something they could recognize on the label A # of blends have been particularly successful — ex: SB w/ Assyrtiko, Merlot w/ Xinomavro

Question 30

What is the balance of white wine to red wine production in Greece?

Answer 30

- White wine makes up >70%

Question 31

Describe the Savatiano grape and wines (of GRE) Color Relative plantings Main uses Character

Answer 31

White grape Most-planted variety in GRE Workhorse of Central GRE due to drought resistance Mainly used to produce large volumes of inexpensive wine Most common ingredient in Retsina However, reputation is starting to rise w/ some VG examples from low-yielding, dry-farmed bush vines Subtle aromas of citrus, pear, and stone fruit Nutty character w/ age

Question 32

Describe Roditis Color Relative plantings Main uses Character

Answer 32

2nd most planted in GRE White(ish) grape. Similar to Moschofilero, is pink skinned, though it rarely has any effect on color of the wine unless macerated a few hours Able to produce high yields makes it popular Like Savatiano, mainly used for inexpensive wine and frequently used as a blending ingredient for Retsina Reputation is improving thanks to higher quality wines made at altitude from old vines, particularly in Peloponnese Best examples are M body, high acid, w/ ripe fruit such as melon

Question 33

Describe Assyrtiko Relative plantings Where planted Acidity and implications Style

Answer 33

Greece’s best-known and most-prized indigenous white grape (although plantings are around 1/5 that of those of either Savatiano or Roditis) Originally from Santorini, but now also planted on mainland Proven to be highly adaptable to different conditions High acidity even when ripe, even in hottest conditions High acidity balances the typically high alcohol; means can age High acidity also means it is good for making sweet wines, such as Vinsanto from Santorini Dry Assyrtiko has citrus, stone fruit, tropical fruit, and often a strong smoky or flint character Some make with at least part of blend aged in oak, leading to fuller body, different profile of flavors (more 2ndary vs primary)

Question 34

Describe Moschofilero Quality Color and style(s) Wine style Where planted

Answer 34

Prized for quality potential Pink-skinned and many wines have pink tinge; some producers make rosé using extended skin contact Produces aromatic wines w/ notes of citrus flowers (particularly rose petals) and spices, not dissimilar to Muscat High acid, light-body, relatively low alcohol (around 12%) Mainly planted in Mantinia in Peloponnese

Question 35

Describe Malagousia Quality Relative plantings and trend Style(s) of wine Where grown

Answer 35

Nearly extinct 20 yr ago Quickly est’d a reputation for producing high-quality wines Plantings still very small, but spreading rapidly Medium acidity, M body, complex aromas of stone fruit and flowers Grapes grown on cooler sites (or picked early) can have herbal or herbaceous note May be fermented in SS or old oak, or w/ a proportion of new oak Grown in most areas of Greece

Question 36

What style(s) of wine are made from Muscat in Greece?

Answer 36

There are significant plantings of various Muscat varieties Used for everything form dry to lusciously sweet wines

Question 37

Describe Agiorgitiko (in GRE) Relative plantings Style(s) of wine Wine characteristics Where found and main PDO

Answer 37

Most planted black variety (3rd overall) Versatile; can produce a wide range of wines from lighter, fruitier style for early drinking, to more complex, full-bodied age-worthy style, as well as high quality rosé and even sweet wines Deep color M acidity, M to H levels of soft tannins, M alcohol Aromas of ripe red fruit (can become jammy if extra ripe) and sweet spices Often aged in oak, usually a proportion of which is new Mainly found in Peloponnese Highly regarded from PDO Nemea

Question 38

Describe Xinomavro Quality Where grown Similar to ____? Why? Wine description and style(s)

Answer 38

Probably GRE’s most prized indigenous black grape Grown all over N GRE but most famous come from Naoussa in N Macedonia Often likened to Nebbiolo: in youth, wines can have unpleasantly high acidity and grippy tannins w/ aromas more vegetal than fruity Pale color wines that turn garnet rapidly Often benefits from long bottle aging Best wines produced from lower-yielding vines and aged in oak can age for decades, developing highly complex aromas of flowers, herbs, spices, leather, earthiness Producers have begun producing a more accessible-in-youth style (more fruity, softer tannins), using riper grapes and less extraction, aged in new oak Some blend w/ Merlot to soften edges

Question 39

How has the level of production of Greek wine changed from 1990 to 2017?

Answer 39

It has fallen In 1990, about 3.5m hL In 2017, 2.6m hL produced (note: book indicates “m” vs MM so not sure what it means)

Question 40

How was Greek wine traditionally produced?

Answer 40

Traditionally, grapes were crushed by foot Then fermented in old casks, made from oak or chestnut These were simply stopped up and the wine left to mature for a few months before being drawn off and consumed

Question 41

How are Greek wines produced today?

Answer 41

As w/ viticulture, there has been significant modernization, particularly since GRE’s accession to the EU in 1981 Virtually all wineries now use modern presses, temp control and SS vessels for fermentation From the late 1980s on, significant increase in use of new oak barriques first for red wines and then also for whites Barrels were mainly made from FRO, although AmO was also used Many producers are now looking for more restrained oak use Many returning to use of naturally-occurring yeast, shorter extraction and maturing in amphorae (like ancient GRE) Others experimenting w/ lees contact for Assyrtiko and Malagousia

Question 42

How are Greek sweet wines generally made?

Answer 42

Long tradition of sweet wines, often using sun-dried grapes Made from both white and black varieties Muscat is one of the most common

Question 43

Describe Retsina

Answer 43

Use of pine resin to preserve wine, dating back to Ancient Greece Originally used to seal amphorae, then used as an additive, probably for flavoring Modern-day popularity started in late 19th century Increased tourism after WW’s = ’60’s sales boom Unfortunately, many poorly made/ faulty, even though there have always been good ones Produced throughout GRE, but most comes from hot central plains Savatiano and Roditis are most common grapes used Amount of Resin has fallen over years Now a legally protected category

Question 44

What rules apply to the production of Retsina?

Answer 44

Now legally protected to ensure quality standards The amount of resin that can be added is control Parameters for the final product such as min acidity and permitted alcohol are specified Retsina does not (technically) comply w/ the EU standard definition of wine (b/c not made exclusively of grapes); however, has been granted special status as a “wine of appellation by tradition” (OKP in Greek) Premium bottling often made w/ Assyrtiko and are gradually helping to improve the reputation of this wine

Question 45

Describe the appellation system of Greece

Answer 45

It is inline w/ the rest of EU Greek PDO is POP (Prostatevmeni Onomasia Proelefsis) Currently 33 PDOs, accounting for ~20% of annual production Individual PDOs lay down rules on gap growing & winemaking, such as yields and which varieties can be grown PDO wines are usually restricted to native varieties (Muscat for sweet wines is a notable exception) Greek PGI = PGE (Prostatevmeni Geografiki Endiksi) Currently over 120 PGE, w/ several being added every year PGE produce ~62% of all GRE wine Grape growing and winemaking rules are less strict, in particular, int’l grapes can be used Wines w/o geo indication are labeled “Wines from Greece.” Mainly used for high volume brands, blended from grapes produced in more than 1 region “Wines from Greece” = ~18% of production OKP = special category for traditional products, most notably Retsina

Question 46

Describe Macedonia (GRE)

Answer 46

Situated along the N border of GRE Large region, so wide variety of conditions from mountains in N and W to plains in the E In mountains, climate is continental, however due to altitude, relatively cool. Rains throughout year (650-700mm) making supply less of an issue here than elsewhere 2 leading PDOs = Naoussa and Amynteao In Plains, climate is warm Mediterranean; in rain shadow of mountains, therefore drier. Fertile soils ideal for higher volume wines but also some good quality wines in PGI Drama and Kavala Traditionally a red wine producing region

Question 47

Describe Drama Valley

Answer 47

In E Macedonia, plains In rain shadow of mountains so relatively dry Fertile soils so produces some volume Has est’d a reputation for high quality, full-bodied, modern style Bordeaux blends There are also some whites of note: Chard and SB at altitude, and full-bodied wines from popular Greek varieties such as Assyrtiko and Malagousia in Drama and Kavala

Question 48

Describe Naoussa PDO Location Topography Vineyard location Climate & rainfall Wine style(s) Soil(s)

Answer 48

In mountains of Macedonia in NW of GRE; covers SE slopes of Mount Vermio Vineyards planted between 150-400m Best sites sheltered from strong, cold winds which can blow from the N and west Continental climate Rainfall throughout year (650-700) so drought less of an issue here Can only produce 100% Xinomavro Complex mixture of soils and microclimates based more on aspect and topography than altitude A # of producers now making village or single-vineyard wines which can highlight variations between diff areas

Question 49

Describe Naoussa PDO wines

Answer 49

Can only be 100% Xinomavro, red wine only Traditionally aged in large old wooden vessels, going wines w/ pronounced spicy and meaty, rather than fruity aromas In 1990s, some producers started using FRO barriques giving even firmer tannins, more body and oaky aromas, although many have reverted back Recently, a more modern style has emerged, using riper fruit and either cold soaking or whole-bunch fermentation to produce deeper color but less tannic wine

Question 50

What style(s) of wine are made in Naoussa outside of the PDO

Answer 50

Outside of the PDO system, a # of good quality rosés and red blends of Xinomavro with Merlot are being produced

Question 51

Describe PDO Amynteo
Location Topography Vineyard location Climate & rainfall Hazards Wine style(s) Soil(s)

Answer 51

In mountains of Macedonia in NW of GRE On opposite side of Mount Vermio from Naoussa, on NW side Northerly aspect means they are exposed to cold northerly winds, leading to cool summers and cold winters so site selection is critical Spring frost a risk Vineyards are higher than Naoussa’s — between 570-750m (vs 150-400) Continental climate Close to a # of lakes (unusual in GRE) which mitigate extreme but create more humidity, increasing rot risk Soil is more fertile so must control yields otherwise grapes fail to ripen Rainfall throughout year (650-700) so drought less of an issue here Can only produce 100% Xinomavro

Question 52

Describe Amynteo PDO wines

Answer 52

Must be 100% Xinomavro Unlike in Naoussa, rosé is permitted Due to cooler temps, wine is usually lighter body and lower tannins than from Naoussa Best have distinctive floral quality Generalizations are difficult b/c of different soils Areas w/ sandy soils have remained phylloxera-free so significant stocks of old vines giving more concentration As in Naoussa, some are producing a riper, more accessible style Wines tend to be mid-priced, G to VG quality w/ some O Some producers blend Xinomavro w/ Merlot, but can’t be PDO

Question 53

Describe the Peloponnese Location Relative # PDOs Terrain Soils General climate Grape(s) grown

Answer 53

A peninsula which forms the S part of Greek mainland Largest vineyard plantings of GRE, making up ~30% of nat’l total (although many vineyards are for drying grapes) Also the largest # of PDOs in GRE, the most significant being Nemea and Mantinia Very mountainous, Mainly poor, rocky soils Despite southerly latitude, temps moderated by altitude Only a small area of flatter land, including plains around Patra (hotter, more fertile) Mainly dominated by white grapes (Nemea = exception) — mostly Moschofilero and Roditis Outside of PDOs, large volumes of inexpensive wines produced, esp from Roditis and Agiorgitiko Some G to VG wines produced PGI wines from int’l varieties, sometimes blended w/ local

Question 54

Describe Nemea Location and geo features General climate Rainfall and implications Zones (generally)

Answer 54

Close to Corinth Canal which separates the peninsula from the mainland GRE Climate is Mediterranean Majority of rain falls in AU & WI but there can be sig diffs on amount YOY (as low as 400, as high as 900) which can impact yields and quality from certain areas (ex: in dry year, clay better than free-draining) or YOY AU rains can sometimes dictate harvest date 3 distinct zones by reference to altitude Lowest on valley floor, 230-400M Cooler middle zone: 450-650m Highest zone 650-1000

Question 55

Describe the 3 distinct zones of Nemea Altitude Relative climate Soils Implications

Answer 55

3 distinct zones by reference to altitude Lowest on valley floor, 230-400M, Hottest (up to 40C) W/ fertile soil. Grapes ripen easily, usually reserved for inexpensive, or high quality sweet wines Cooler middle zone: 450-650m, Considered to be best for quality; Poor, free-draining soils limit yields; Cooler days slow sugar accumulation while flavors & tannins ripen; Zone is not homogenous tho; Talk of a cru system to sort out microclimates and soil types Highest zone 650-1000; Agiogitiko can struggle to ripen fully in cooler temps and clay soils; Fresh red fruit flavors, high acidity, and potentially harsh tannins have meant grapes mainly used for rosé (outside PDO); Starting to explore potential for fresher style of red w/ higher acid

Question 56

Describe Nemea PDO wines

Answer 56

Made only from 100% Agiogitiko; red only (?) Both dry and sweet versions permitted (sweet is rare) In 1990s an increase in new FRO barriques, but more subtle use is returning A new style of wine had emerged, produced using semi-carbonic macerating to enhance fruity flavors and keep tannin levels relatively low Wines range from acceptable and good quality inexpensive wines to VG and Outstanding age-worthy, commanding premium/ super-premium $$

Question 57

Describe Mantinia Location Geo feature Climate and implications

Answer 57

To the S & W of Nemea Occupies a plateau w/ elevations starting at 600m Despite S latitude, altitude makes it one of the coolest grape-growing areas of GRE Also has one of longest growing seasons, w/ harvest usually starting in Oct and sometimes even NOV In coolest years, grapes fail to fully ripen

Question 58

Describe wines of PDO Mantinia

Answer 58

White wines only Moschofilero must be >=85%, although many highest quality are 100% High acidity (from low growing temps) Low to M alcohol M(-) to M body Floral and slightly spicy aromas Fermented in SS to retain freshness; drunk young Usually mid-priced; G to VG quality

Question 59

What makes growing grapes on Greece’s islands challenging?

Answer 59

Aegean Sea is known for strong winds Many of the islands have low rainfall and rocky soils w/ poor water retention Difficult conditions make it expensive to grow here

Question 60

Where are Greece’s best known islands?

Answer 60

The best known islands are in the Aegean Sea East of the mainland

Question 61

Why are grape growers leaving the Greek islands?

Answer 61

It’s relatively expensive to grow there due to strong winds, low rainfall, rocky soils and poor water retention There is a lucrative opportunity to sell land for tourist development

Question 62

What Greek island is perhaps most famous for wine production? Other islands of note? Location(s) Noteworthy wines

Answer 62

Santorini, in the Cyclades island group, in the S part of the Aegean Dry and Sweet PDO wines primarily from Assyrtiko Others of note include Paros (also in Cyclades) which has a # of PDOs for still and sweet wines Tinos (also Cyclades) Samos and Lemnos (both in N Aegean) famous for sweet Muscats Crete, gaining reputation for high-quality wines from both indigenous and int’l varieties

Question 63

Describe Santorini Location Geo feature(s) Climate and rainfall Vine density and why Soils

Answer 63

Greek Island in S Aegean, part of Cyclades Island group Especially known for dry and sweet PDO wines primarily of Assyrtiko Island lies on a volcano; last major eruption 1500 BCE; much of island collapsed leaving a central submerged crater (known as a caldera); Island today is only the eastern rim of original volcano; numerous small eruptions since (1950 most recent) Particularly strong winds —> vines basket trained Little rainfall thru yr and growing season can be completely dry; normally moisture comes mainly from fog that rises from the caldera every a.m. (basket helps trap moisture) Vine density low (<2500 vines/ ha) to help w/ lack of water Phylloxera not a problem —> some vines >400 yr old Volcanic soil is very infertile —> low vigor and low yield

Question 64

What is a caldera?

Answer 64

When a volcanic island collapses leaving a central submerged crater Web: A caldera is a large cauldron-like hollow that forms shortly after the emptying of a magma chamber in a volcano eruption. When large volumes of magma are erupted over a short time, structural support for the rock above the magma chamber is gone.

Question 65

How are vines on Santorini trained? Why?

Answer 65

The winds are particularly strong so the vines are basket-trained Basket is formed, usually in a hallow Each year, the vines are woven around the previous year’s growth When a basket gets too bulky (every 20 yr or so), it is cut off and a new basket is started from a shoot Specialized work requires 4x labor of conventional trellis There have therefore been experiments w/ VSP in more sheltered areas, although this is controversial

Question 66

Describe the yields in Santorini

Answer 66

Combo of low rainfall and low fertility of volcanic soil = relatively low yielding vines PDO Santorini has the lowest permitted max yields in GRE: 60 hL/ha, although in practice, they are considerably lower than than, as low as 15 hL/ha from oldest vines

Question 67

Describe PDO Santorini rules

Answer 67

PDO Santorini has the lowest permitted max yields in GRE: 60 hL/ha, although in practice, they are considerably lower than than, as low as 15 hL/ha from oldest vines For white wines only, both dry and sweet Dry must contain at least 75% Assyrtiko; Sweet must contain at least 51% Assyrtiko; Best are single varietals

Question 68

Describe dry PDO Santorini wine

Answer 68

High acidity M to H alcohol Distinctive smoky character alongside Assyrtiko’s fruity aromas Highest quality can age many yr, developing honey, toasty character Most is fermented at low temps in SS or other neutral vessels to retain fruit flavors Some are experimenting w/ oak aging and lees contact for more body and complexity Tend to be G to O, mid- to premium $$

Question 69

Describe Sweet PDO Santorini Wine

Answer 69

Vinsanto (note, different spelling than Vin Santo from Tuscany) Made from late-harvest grapes, dried in the sun for up to 2wk Must be aged for at least 2 yr in oak before release, but many age longer, often in larger casks which are not fully filled in order to encourage oxidation Flavors of raisin, coffee, chocolate Higher sugar levels (usually 200-300 g/L) are balanced by natural high acidity VG to O; super-premium price (due to small amounts produced and high production costs)

Question 70

What is the structure of the wine producing biz in Greece?

Answer 70

Around 7k grape growers many of whom own very small plots and sell grapes to larger producers (largest of which are Greek Wine Cellars and Boutaris Group) Currently >1000 wineries in GRE, but most are very small, selling their wine only locally or in bulk to co-ops or larger co’s In last 10 yr, rise in small wineries marketing & selling own wine In 1920s GRE gov’t est’d a # of co-ops to try to revitalize the industry. They were responsible for significant portion of production until 1980s, but mostly poor quality There were some more quality-minded co-ops which developed reputation for high-quality sweet wines Other co-ops have had to adapt and modernize to survive

Question 71

What % of Greek wine is exported? What markets?

Answer 71

About 13% of Greek wine is exported Traditional markets are GER (nearly 40%), Scandinavia, Benelux — usually buying large qty of cheep wines USA and CAN have emerged for higher-quality, as have AUS and UK Weak GRE Econ has made wines affordable

Question 72

What is a key challenge for Greek wine producers trying to export? How is this being addressed?

Answer 72

Introducing consumers to unfamiliar grape varieties However, these indigenous varieties also represent a point of differentiation Assyrtiko has proven particularly successful and others are making progress Some are labeling using Latin alphabet rather than Greek and use terms PDO & PGI rather than Greek equivalents (POP, PGE)

Question 73

What is the main promotional body for Greek wine?

Answer 73

Wines of Greece Active on export markets to promote and educate trade and consumers about Greece’s wines, regions and grape varieties