Greece Flashcards
(36 cards)
1
Q
Greece up to the Modern Greek State (1830)
A
- at least 5000 yrs (not first, but greatly advanced growing and production)
- part of the symposium (art, philosophy, food and wine)
- “Golden Age” (500-300 BGE) height of Greek wine culture, spread around Med, best world’s best
- earliest wine writing (effect of vineyard location)
- first laws to protect locations, prevent fraud, raise taxes
- wine additives then included herbs, spices, flowers, honey, oils to mask off flavours/ anti oxidisation
- eg pine resin (still used in Retsina)
- 2BCE part of Roman Empire halted Greek exports, declined futher under Byzantine Empire, the Ottoman Empire to point where wine only made locally for village consumption
- Greek revolution 1821 (retreating Ottomans destroyed most of Greece’s agricultural land)
2
Q
Wine from Modern Greece (1830) to date
A
- Modern Greek state established 1830
- Retreating Ottomans, two Balkan wars, two world wars and civil war inhibited recovery
- end 19thC phylloxera (Macedonia 1898)
- most of 20th C seen as cheap, poorly made (esp Retsina made co-ops + few large cos)
- by 1970s small producers bottling wines/ selling outside local area
- by 1980s rapid rise of estate produced, better quality (improved economy, people leaving the big cos and others wanting to make wine)
- most Greek wine still consumed domestcially but 2009 financial crisis forced look at export market
- exports esp indigenous grapes growing (off a low base)
3
Q
Why did international grape varieties become more prevalent in Greece in the 1980s?
A
- Improving Greek economy = a rise in small estate produced higher quality wines.
- International varieties were grown,
- because the domestic market was keen to drink them
- because Greek wine had poor reputation abroad, so producers looking to export wanted to make wine from grapes people had heard of and could pronounce.
- Successful single varietal wines from Chardonnay, Sauvignon Blanc, Cabernet-Sauvignon, Merlot and Syrah, but mostly blends with local varieties to give consumers something they could recognise on the label.
- Successful examples are Sauvignon Blanc with Assyrtiko and Merlot with Xinomavro.
4
Q
Which two principal Greek grape varieties have pink skins?
A
- Roditis
- Moschofilero
5
Q
Climate in Greece
A
- Generally Mediterranean: long, hot summers (generally 30+, reaching 45oC), short mild winters
- Inland increasingly continental (even hotter summer, cold winter - spring frost in north eg Amyndeon)
- Very varied: mountainous (many of best vineyards at altitude to moderate temperatures)
- Some areas (Amyndeon and Mantinia) occasionally too cool to ripen
- Flatter plains eastern Macedonia, central Greece hotter (near coast sea moderates)
- On islands strong onshore winds (esp on Cyclades islands like Santorini) constant threat
- can stop photosynthesis, interrupt flowering and berry-set and delay ripening
- can destroy unprotected vines, very dry, so increase water stress
- Rainfalls average 400-700mm (but Santorini exceptionally dry)
- Little/no rain in growing season (except in mountains to north and west
- water stress common, irrigation oten essential (where water resources available)
6
Q
latitude of Greek vineyards
A
34o to 42o north
7
Q
Soils in Greece
A
- Very varied, even within small areas
- limestone to volcanic
- usually low in fertility (apart from more fertile plains)
- farmers kept fertile soils for more lucrative, demanding crops
- by default vineyards of grapes (and olives) have ended up on ideal soils
- low yields, low fertility = high quality, characterful wines
8
Q
Average size of a Greek vineyard
A
0.5 ha
9
Q
Explain why Greece is particularly well suited to organic and biodynamic production.
A
- There is very low disease pressure, due to Greece’s hot, dry and windy conditions.
- Historically, viticulture in Greece has been farming organically and these practices have carried through generations.
10
Q
Vineyard management in Greece
A
- 2017 61,500 ha vineyards growing grapes for wine (another 45,000 ha table grapes, raisins)
- av vineyard v small (0.5 ha), so often worked by hand (also rocky terrain)
- grapes often sold to larger producers, co-ops or sell locally
- mix of traditional (eg naturally organic as climate hot, dry, windy)
- and modern (esp since 1981 when joined EU, eg studied viticulture/ experience in other countries, some biodynamique)
- usually trellised, cordon trained with VSP ; some adapted to suit conditions (eg Santorini baskets)
- irrigation is permitted (always drip irrigation)
- mostly for international (eg Cab-Sav, Merlot) as local varieties higher drought tolerance
- water holding capacity of soil in an area is key influence
11
Q
Percentage of indigenous grapes grown in Greece and number grown in significant amounts
A
90% are indigenous
60 are grown in significant amounts
(out of over 200 varieties)
12
Q
Top* 9 grapes in Greece in 2016
and approximate hectares grown
(“selected leading grape varieties”)
A
- Savatiano (white, 10,000+ha)
- Roditis (white - pink skinned, 9,000ha)
- Agiorgitiko (black, 3,500ha)
- Xinomavro (black, 2000+ha)
- Assyrtiko (white, 2000ha)
- Cabernet Sauvignon (2000ha)
- Merlot (1800ha)
- Syrah (600ha)
- Moschofilero (white - pink skinned, 500h)
13
Q
what proportion of wine made in Greece is white?
A
70%
14
Q
one slide on Savatiano
A
- white grape variety
- most planted grape in Greece
- workhorse, as drought resistant
- large volume, inexpensive + main in Retsina
- some v good low yield dry-farmed bush vines
- subtle citrus pear and stone fruit,
- with age nutty character
15
Q
one slide on Roditis
A
- second most planted grape in Greece
- white (but pink skinned, tho’ little effect on colour unless macerated for few hours)
- high yielding, mainly inexpensive + Retsina
- but, like Savatiano, reputation improving with old vines at altitude in Peloponnese
- best are medium bodied, high acidity and flavours of ripe fruit like melon
16
Q
one slide on Assyrtiko without flavour profile
A
- only 1/5 planting of Savatiano or Roditis, but Greece’s best known, prized indigenous white
- orig Santorini, but mainland too as v adaptable
- dry and sweet wine
- high acidity when ripe, however hot
- balancing high alcohol
- high acidity means
- age well
- great for luscious sweet wine eg Vinsanto from Santorini
17
Q
flavour profile of dry Assyrtiko
A
- typically citrus, stone and tropical fruit, with strong smoky or flint characteristic
- some producers age part of blend in oak = fuller body, less intense primary, more secondary
18
Q
One slide on Moschofilero
A
- indigenous white Greek variety prized for potential quality
- bit like Muscat - aromatic, floral (rose petals), citrus and spice
- high acid, light bodied, about 12% alcohol
- pink skinned, so some wines pink tinged, and rosé made with extended skin contact
- mainly planted in Mantinia in the Peloponnese
19
Q
One slide on Malagousia
A
- Greek white grape almost extinct 20 yrs ago
- still small, but rapid growth throughout Greece as high quality
- medium acidity, medium body
- complex and intense aromas of stone fruits and flowers
- if cooler site/ picked early, herbal/ herbaceous note
- fermented in stainless steel, old oak or part new oak
20
Q
One slide on Agiorgitiko
A
- most planted black in Greece (3rd overall)
- versatile: light, fruity, early to complex full body ageworthy, red, rosé even sweet wines
- deeply coloured, med acidity, med to high soft tannins, med alcohol
- ripe red fruit (can get jammy if extra ripe), sweet spices
- often oaked (proportion new)
- mainly the Polopennese, best PDO Nemea
21
Q
One slide on Xinomavro
A
- Greece’s most prized indigenous black grape
- all over north, but best in Naoussa, Macedonia
- bit like Nebbiolo - when young, unpleasant, high acidity, grippy tannins, vegetal aromas
- pale, turn to garnet rapidly
- benefits from long ageing
- best wines low yielding vines, oak aged, develop highly complex flowers, herbs, spices, leather and earthiness
- more accessible versions being made
22
Q
How are some producers now making Xinomavro more accessible younger?
A
- using riper grapes, and less extraction to produce fruitier, lower acidity
- often aged in new oak (adds complexity, but also can soften tannins)
- some blend with Merlot to soften rough edges
23
Q
Production levels in Greece 1990 to 2017
A
- down 35% from 3.5m hL in 1990 to 2.6m hL in (approx) 30 yrs
24
Q
Traditional Greek wine-making v modern Greek wine making
A
- foot crushed, fermentation in old oak or chestnut cask, stopped up and matured for few months before drawn off and consumed
- since EU in 1981, modern presses, temp control, stainless steel for fermentation
- increase in new oak barriques (French then US), though more restrained now
- but return to some trad eg ambient yeasts, shorter extraction, maturation in amphorae
- experimenting with lees ageing for Assyrtiko and Malagousia
25
one slide on Retsina
* Retsina is a legally-protected category with regulations that stipulate the parameters for acidity, alcohol and quantity of resin permitted.
* Ripe grapes (Assyrtiko for the highest quality, but Savatiano/ Roditis most common) are de-stemmed, crushed and pressed into must.
* Pine resin is now added to the must (used to be to the wine) then wine is left on its lees for max of 1 week (trad longer) after fermentation.
* This results in a more subtle and integrated pine resin character.
26
Explain why specific choices are made in Santorini's viticultural practices that are unique to the region
* Santorini lies on active volcano, big eruption 1500BCE left a caldera (submerged crater)
* growing season is completely dry; only moisture morning fog arising from the caldera
* V strong winds so vines trained very low in a basket shape, usually in a hollow to protect shelter them. Each yr vine is woven round previous year's growth. When too bulky (@ 20 years) cut off, new one started from a shoot.
* (Four times the labour of trellis systems, so VSP trialling in sheltered areas to the disapproval of traditionalists)
* Basket shape traps fog, moisture drips down and accumulates in hollow for plant to use.
* Vine densities kept very low (\<2500 ph) to cope with water shortage.
27
WSET's islands of Greece
* in Aegean Sea east of mainland
* strong winds, v low rainfall, rocky soils poor water retention: viticulture expensive, growers sell land for development
* Santorini (most famous) in the Cyclades island group, sourther Aegean - dry & sweet
* Paros & Tinos (Cyclades) PDOs dry & sweet
* Sarnos & Lemnos n Aegean (sweet Muscats)
* Crete improving indigenous/international
28
Oldest vines in Santorini and why?
400 yrs + because no phylloxera
29
Wine laws in Santorini
* PDO white wines only, dry and sweet
* max 60hL/ha (lowest in Greece)
* in practice as low as 15hL/ha (infertile soil, low rainfall, v old vines = low vigour)
* dry whites must be min 75% Assyrtiko
* sweet whites must be min 51% Assyrtiko
* in practice dry & sweet 100% single vineyard
30
Flavour profile dry Assyrtiko in Santorini
* high acidity, medium to high alcohol,
* typically citrus, stone and tropical fruit
* distinctive smoky characteristic
* best quality, decade in bottle = honey, toast
* some producers lees age and/or age part of blend in oak for more body and complexity
* good to outstanding, mid to premium priced
31
wine making of dry Assyrtiko
* usually fermented at low temperatures in stainless steel or neutral vessels to retain fruit flavours
* some oak ageing and lees contact to give more body and complexity
32
What is Santorini's famous sweet wine called?
Vinsanto
| (NOT Vin Santo of Tuscany)
33
Wine making of Vinsanto PDO in Santorini
* late harvest (min 51% Assyrtiko, usually 100%) dried 2 weeks in sun
* at least 2 ys in oak, many longer, some in large casks not fully filled for oxidation
* raisins, coffee and chocolate
* sugar level 200-300g/L balanced by Assyrtiko's high acidity
* v good to outstanding, can be super-premium as v small volume
34
Identify the common winemaking techniques used in Naoussa to produce premium PDO wines
* Must be 100% Xinomavro, a black grape, to produce red wines with high acidity, high tannins, complex aromas and ageing potential. Good to outstanding quality.
* Traditionally aged large old wood vessels, for spicy, earthy, rather than fruity, but in 1990s French oak barriques for more body and oak aromas.
* This decade has seen a more restrained style, using a balance of oak ages/ sizes to mature the wine.
* Now a more modern style has emerged - grapes of optimum ripeness, cold-soaked or whole-bunch fermented for deeper-colour with medium tannins.
35
The Peloponnese is dominated by white grapes apart from one PDO. Which PDO is solely for black grapes and what black grape variety is permitted here?
* Nemea PDO
* Agiorgitiko
36
Benelux, Scandinavia and Germany are traditional export markets interested in cheap Greek wines. Which countries are interested in higher priced wines?
* Japan, Korea,
* USA, Canada
* UK, Australia,
