Greece Flashcards
(73 cards)
1
Q
For how long has Greece been producing wine?
A
> 5,000 years
2
Q
How did the Greeks historically protect their wines from oxidation or mask off-flavors?
A
- Through the addition of substances like herbs, spices, flowers, honey, oil
- Very common: Pine Resin which is still used today (-> Retsina)
3
Q
What caused the Greek wine production to suffer and not recover until the 1980s?
A
- Different empires (e.g., Roman Empire)
- Wars (e.g., WWII)
- Phylloxera
4
Q
What happened in the last 40 years with respect to production, quality, and export?
A
- Rapid rise in small quality-minded producers
- Mostly consumed domestically until the financial crisis
- Significant increase in exports in the last decade
5
Q
What are the two climate conditions in Greece?
A
- Mostly Mediterranean (long, hot summers and mild winters)
- Increasingly continental inland, esp. in nothern Greece
6
Q
What are the two most important factors that moderate temperatures?
A
- Mountains (best vineyards are planted at higher altitudes)
- Sea
7
Q
What is a hazard for vineyards on Greek islands?
A
Strong onshore winds
8
Q
What can hazardous onshore winds cause vineyards on Greek islands?
A
- Stop photosynthesis
- Interrupt flowering and berry-set
- Delay ripening
- Destroy unprotected vineyards
- Increase water stress
9
Q
What is the annual rainfall and what region is an exception?
A
- 400-700mm (irrigation common)
- Santorini is much drier
10
Q
Describe the soil types. Are they mostly low or high in fertility?
A
- Numerous soil types from limestone to volcanic
- Mostly low fertility
11
Q
What is Greek’s total size of vineyards and how much is used for wine production?
A
- 106,000 ha
- Only 61,500 ha used for wine
12
Q
How large is an avg. vineyard and what business are engaged in the production of wine?
A
- 0.5 ha
- Smaller producers sell their grapes to larger companies or co-operatives
13
Q
Is the vineyard work mechanized or by hand?
A
Mostly by hand because of the tricky terrain
14
Q
How was the Greek wine culture shaped by joining the EU?
A
- Access to funding and wine education
- However, traditional methods to create distinctive wines are still recognized
15
Q
What is the status quo regarding organic and biodynamic viticulture?
A
Very suitable for organic and biodynamic viticulture because of the dry and hot climate
16
Q
What is the typical trellising system? What is the exception?
A
- Cordon-trained with VSP
- Different systems for areas with high winds and low rainfall
17
Q
For what varieties is irrigation mostly used, why, and what system is used?
A
- International varieties (Cabernet Sauvignon, Merlot)
- Local varieties developed higher tolerance of drought
- Drip irrigation
18
Q
How much of plantings are with local varieties?
A
90%
19
Q
What are the 5 most important white varieties in descending order?
A
- Savatiano
- Roditis
- Assyrtiko
- Moschofilero
- Malagousia
20
Q
What are the 5 most important black varieties in descending order?
A
- Agiorgitiko
- Xinomavro
- Cabernet Sauvignon
- Merlot
- Syrah
21
Q
How are international varieties mostly used?
A
In blends with local varieties
22
Q
How many local varieties do roughly exist? How many have significant plantings?
A
- 300
- 60
23
Q
What is an advantage in wine business of having strong local varieties?
A
Differentiating factor on the export market
24
Q
What blends with local and international varieties have been particularly successful?
A
- Sauvignon Blanc with Assyrtiko
- Merlot with Xinomavro
25
When and why did international varieties appear?
* Late 1980s
* Demand in domestic market
* Concent that foreign consumers would only buy wines from those varieties
26
How much of production comes from white grapes?
70%
27
**Savatiano**
How much is it planted and why?
* Most planted
* Resistance to drought
28
**Savatiano**
What style of wine does it mostly produce?
* Used to produce large volumes of inexpensive wine
* Most common ingredient in Retsina
29
**Savatiano**
What style of wines can it produce besides large volume inexpensive wine? (quality, trellising, aromas, ageing)
* Very good quality from low-yielding, dry-farmed bush vines
* Subtle aromas of citrus, pear and stone fruit
* Nutty character with age
30
**Roditis**
Is it high or low yielding and for what style of wine is it used?
* High yielding
* Mainly used for inexpensive wine and as a blending ingredient for Retsina
31
**Roditis**
Higher quality possible? If yes, how?
* Yes
* Altitude and from old vines
32
**Roditis**
What is the higher quality wine like? (body, acidity, flavors)
* Medium body
* High acidity
* Ripe fruit (e.g., melon)
33
**Assyrtiko**
What is its reputation?
Greece’s best-known and most prized indigenous white grape
34
**Assyrtiko**
What charcteristics make this variety popular? (acidity, alcohol, ageing)
* Highly adaptable to different conditions
* High acidity (even when ripe)
* High alcohol
* Can age well
35
**Assyrtiko**
What two styles are produced?
* Luscious sweet wines (e.g., Vinsanto from Santorini)
* Dry wine with citrus, stone, tropical fruit (sometimes with oak)
36
**Moschofilero**
What quality level can it reach and what variety is it similar to?
* High quality
* Similar to Muscat
37
**Moschofilero**
What style is it made in? (aromas, acidity, body, alcohol)
* Flowers (particularly rose petals) and spices
* High acidity
* Light body
* Relatively low in alcohol (12% abv)
38
**Moschofilero**
Where is it mostly planted?
Mantinia in the Peloponnese
39
**Malagousia**
What is its reputation and plantings?
* Reputation for high quality
* Very small plantings (almost extinct 20 years ago)
40
**Malagousia**
What is the typical style? (acidity, body, aromas)
* Medium acidity
* Medium body
* Complex and intense aromas of stone fruit and flowers (herbaceous note is picked early)
41
**Malagousia**
What vessels are used for winemaking?
* Stainless steel
* Old oak
* Proportion of new oak
42
What other white varieties are grown in Greece and what type of wine is produced with them?
* Various Muscat varieties
* Everything form dry to sweet
43
**Agiorgitiko**
What are the plantings and color?
Most planted black variety (3rd place overall)
44
**Agiorgitiko**
What four types of wines are produced from this grape?
* Lighter, fruity style for early drinking
* More complex, full-bodied age worthy style
* High quality rosés
* Sweet wines
45
**Agiorgitiko**
What is the typical style of this red wine? (color, acidity, tannin, alcohol, aromas)
* Deeply color
* Medium acidity
* Medium to high tannins
* Medium alcohol
* Red fruit and spices
46
**Agiorgitiko**
What vessels are used for winemaking?
Often aged in oak
47
**Agiorgitiko**
Where is the variety mainly found?
Peloponnese, esp. PDO Nemea
48
**Xinomavro**
What is its reputation and where is it grown?
* Greece’s most prized indigenous black grape variety
* Grown all over northern Greece
* Most famous wines from Naoussa
49
**Xinomavro**
With which other varietiy is it often compared? Why?
* Nebbiolo
* In youth: unpleasantly high levels of acidity and grippy tannins with aromas that are more vegetal than fruity
* Pale colored
50
**Xinomavro**
What is the typical style? (oak, aromas, ageing)
* Best wines, produced from lower-yielding vines and aged in oak
* Highly complex aromas of flowers, herbs, spices, leather, and earthiness
* Can age for decades
51
**Xinomavro**
What is a recent trend with this variety?
A number of producers have started producing wines that are more accessible in their youth
52
**Xinomavro**
With what is it sometimes blended and why?
* Merlot
* To soften rough edges
53
How did the winemaking since the 1980s evolve?
* Usage of modern presses, temperature control and stainless-steel vessels
* Sometimes new oak
* Experiments with natural yeast and amphorae
54
**Retsina**
What was pine resin (Fichtenharz) used for in Ancient Greece?
* Used to seal amphorae
* Used as an additive
55
**Retsina**
When did sales boom?
1960s
56
**Retsina**
How was resin often used?
Mask poor quality
or even faulty wines
57
**Retsina**
Are Retsina wines always low quality?
No, there have always been high-quality examples
58
**Retsina**
Where and with what varieties is it mostly produced?
* Hot central plains
* Made mostly from Savatiano and Roditis
59
**Retsina**
How is pine resin used during winemaking?
Added to the must and then left on lees for a week after fermentation
60
**Retsina**
What EU definition does Retsina follow?
* Does not comply with EU definition for wine
* Special status as a "wine of appellation by tradition" (OKP in Greek)
61
**Retsina**
What grape variety is used for premium bottlings?
Assyrtiko
62
What are the three categories within Greek's appellation system and how is production distributed?
* PDO (20%) (Greek: POP)
* IGP (62%) (Greek: PGE)
* Wines from Greece (18%)
63
Within the PDO category, what grapes are allowed to be used?
* Usually restricted to native varieties
* Exception: Muscat for sweet wines
64
What are the two largest producers?
* Greek Wine Cellars
* Boutaris Group
65
What businesses are involved in the production of wine?
* 7,000 growers (mostly small)
* 1,000 wineries (mostly small)
* Mostly seeling to co-operatives or larger companies
66
What is recent trend for smaller wineries?
Selling their wine themselves
67
What role did and do co-ops play in wine business?
* Were reponsible for significant production, but mostly lower quality
* Today often higher quality
68
How much of the wine is exported?
13%
69
What are the main export markets for lower quality wines?
* Germany (40%)
* Scandinavia
* Benelux
70
What are the four emerging export markets for higher quality wines?
* USA
* Canada
* Australia
* UK
71
What influence did Greece's weak economy have on wine business?
Even the highest quality wines do not reach premium prices
72
What is a challenge for exporting Greek wines?
* Local varieties
* Different language and alphabet -> changed to Latin alphabet
73
How important is the domestic market and what is awkward about it?
* Still highly important
* Domestic market wants international varieties
