Top rated Greek wines. Notable manufacturers of retsina

Greece rightfully bears the title of the birthplace of European winemaking. Some indigenous grape varieties are over four thousand years old. In addition to resistant and unusual varieties, Greece has its own well-established rules and technologies for the production of alcohol, unlike any other. Thanks to them, Greek wines continue to hold their positions in the world.

1 White blood of Greece

White wines from Greece deserve the closest attention. Most of White grape varieties have been around for over 4,000 years. Old age is one of the success factors of these drinks. Let's talk about the brightest representatives of white grape varieties and wines from them.

• Assyrtiko or King of Santorini is recognized as one of the most refined grape varieties in the country. Grapes are grown on volcanic soils, which give alcohol from it a special mineral taste, the necessary level of acidity and high strength.
• Robola - the best drinks from the Ionian Islands are made from the Robola variety. This grape produces strong, full-bodied, still and sparkling wines with a touch of lemon. To get strong drinks, this grape variety is allowed to rest a little on the vines. To get the basis for a sparkling and young still drink, the berry is picked a little unripe.
• Vilana is a grape variety grown on the island of Crete. Wine made from Vilana grapes has a pronounced citrus flavor. Dry wine from this variety are distinguished by a balanced content of acid and sugar.

In addition to the three presented above, a couple of dozen more are grown in the country. different varieties white grapes. Greek white wines can be made from a single grape variety or mixed with different bases. A distinctive feature of all white Greek wines can be considered a balanced acidity and an unusual mineral flavor background.

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2 Retsina - folk wine

The Greek wine Retsina deserves special attention. The word retsina is translated from Greek as "resin". Sounds unusual, doesn't it? The point here is that in ancient times, wine materials were aged in clay amphoras. The material of the amphora was porous and contributed to the strong oxidation of the drink, which they tried to avoid in every possible way. Treating amphoras with resin helped to increase their tightness. When barrels replaced amphora, winemakers were surprised to find that their favorite technology began to give very different results. The explanation was found quickly - resin was excluded from the cooking process.

In order to prepare authentic Retsina wine, tree resin was added to it at the fermentation stage - its quantity and type are strictly regulated.

The production technology of this drink is legally assigned to Greece. It is made from Savatiano grapes. Savatiano is almost the most widespread technical grape variety in the country. His homeland is Attica. Retsina may be.

Retsina is sold at an affordable price, in Greece this wine was nicknamed "wine of students". For a long time, the drink was exclusively a Greek attraction, it was not exported to other countries. However, some time ago this miscalculation was corrected. Now Retsina is also found in Russian-speaking countries. Its quality is on average slightly lower than in Greece. Although in the country itself you can find this wine in the most variety of options performance - both as an elite drink and as a cheap wine for students.

3 What to choose red wine lovers?

Red grapes in the vastness of Greece are grown a little more than white ones. Their variety is great, as well as the variety of wines made from them.

• Agiorgitiko is the most widespread technical grape variety. It is used to make red sweet, semi-sweet, semi-dry and dry wines. It is also used in the production of rosé wine. The wines from this grape are characterized by low acidity, red fruits and plums are well heard in the taste.
• Limnio is considered the best variety technical grapes for the production of strong red wines. Drinks from this grape variety are rich and aromatic. Wine materials are often mixed with Bordeaux varieties.
• Mavrodafni are grown in the Peloponnese and the Ionian Islands. The wine from this grape is almost black, the natural enzyme in the skin of the berry is so strong. The taste is rich, but not as dense as it seems at first glance.

What Greek wines would I like to see on the shelves in Russia August 3rd, 2014

During the high tourist season, I am often asked the same question - "What wines to drink in Greece?" I even prepared two mini-articles about Santorini and Crete, but due to a number of reasons I decided to change the subject and talk about Greek wines that, in my opinion, would decorate the shelves of Russian enoteca. The wines of Greece are very diverse and a lot depends on which region or island you are visiting. And in the end, I also want Greek wine, and I don’t think I will visit Hellas soon.

And I will start with a few introductory: I will list the main Greek varieties grapes, as well as give information about those wines that can already be purchased in Russia.

The Greeks have identified four grape varieties to promote their wines, which they position as "ambassadors": assyrtiko from the island of Santorini ayorgitiko from Nemea (Peloponnese), moschofilero from Mantinia (Peloponnese) and xinomavro from Naousa and Amindeon (Macedonia, which is Greek). The wines from these regions are considered to be the top ones, but there are quite a few other regions that produce excellent wines that have already become famous in the US and Europe.

The following distributors bring Greek wines to Russia:

KIN group:
Estate Argyros - good producer from the island of Santorini (white wine from assyrtiko with the addition of aidani and atiri, has a very good aging potential), mavrotragano (a promising and expensive red variety from Santorini) and of course vinsanto (dessert wine from assyrtiko with the addition of aidani and atiri with long aging in a barrel )

Sitia Wines- an unattractive cooperative with the same wines from Crete. In my opinion, an uninteresting manufacturer.

Vaeni Naoussa- cooperative from Naoussa. Mostly Xinomauro. The quality fluctuates from year to year. However, there are samples that fully meet the definition of "quality-money".

Amyntaion- a cooperative from Amindeon. Similar to the co-op from Naousa, they focus on xinomavro, including “in white”. Amateur quality.

Kir-Yianni- top producer from Naoussa and Amyndeon. For some reason, they only bring two wines from Amindeon: a blend of international reds + xinomavro and white from rodites (a mineral white variety). It's strange because this producer has a lot of good stuff, including xinomavro from selected Naoussa vineyards. The former chief winemaker and owner of Kir-Yianni is now the mayor of Thessaloniki (well, that's right, by the way).

Alpha Estate- top manufacturer from Amindeon. They carry an extensive line, blini with xinomavro and white from sauvignon and malagousia. The quality is at a very high level.

Aliantha:
Tsantali - large enterprise presented in many parts of Greece. There is their megafactory in Macedonia. From there they bring cheap white wine Halkidiki (in Greece this wine has a different name). They also carry expensive wine - Cahors Nurse from Mount Athos, which is bought up at Christmas and Easter by our deeply believing compatriots. Those who believe that a holy holiday without this wine is not quite holy.

RosAgroImport specially for Azbuka Vkusa:
Thalassitis- brand Gaia Wines from their winery in Santorini. Very interesting santorini (asyrtiko + aidani and atiri). It is strange that there is not a word about this wine on the AB website, and there are no other Gaia wines from mainland Greece.

Marine Express:
Cavino is a large Greek manufacturer. Previously, decent wines were also brought from them, for example, under the Mega Spielo brand. Now in the range of some kind of semi-sweet shmurdyak.

Also, someone used to carry Boutari wines, but now they are not in Russia.

Who do you want to see in Russia from the producers of Greek wines.

If for the importer the main issue is mass character and filling the maximum number of Greek regions with one manufacturer, then this is of course Boutari. They themselves are from Naoussa (Northern Greece), but currently they also have wineries in Santorini, Crete, Mantinia, Attica, Peloponnese and Goumenissa. Those. in all promising regions of Greece. The quality is very, very solid, but in my opinion not a masterpiece.

Let's go by region:

North of Greece, Naoussa and Amindeon:

Number one in my rating, and in the ratings of many fans of the Greek Xinomavro - foundis estate. More than one Greek tasting in Moscow does not pass without the question: “Will grandfather Fundis be?”. A small producer with very high quality wines, or as it was called at one of the tastings "Greek Soldera".

You can also pay attention to these small wine houses: Dalamara Winery- very interesting xinomavro, as well as 100% non-gossip, Diamantakos- they really liked their xino at the tasting last year in Moscow, which, like everyone else, was organized by Sergey Antonov, and also Karyda- very rich xinomavro. All basically produce one or two items. More critics point out Thimiopoulos but I haven't tried them. Their wines are hard to find in Greece as almost everything is exported. From Amyndeon worth noting Domaine Karanika and their wines Terra Levea

IGP Drama:

This region mainly produces bordoblends and interesting wines based on syrah.
There is a leader Niko Lazaridi world-famous and with its “mouton rodschild” look. In fact, he has three wineries, in Drama, Kavala and on the island of Mykonos. Also very interesting Costa Lazaridi(sira), also sira from Pavlidis Estate.

And in neighboring regions - Bible Chlora and maybe Porto Karras from the middle "finger" of Halkidiki, Sithonia.

It is necessary to pay attention to Gerovassiliou. He has excellent white wines, both international: Chardonnay, Viognier, etc., and Malagousia, which he actually revived. A month ago, a company unknown to me, Novaserd, organized a closed tasting of his wines in Moscow, so they probably plan to release it in Russia. Although, as people in the know say, if "Igor Vasilievich" wanted to appear in Russia, he would have appeared long ago.

Central Greece:

Nemea and Mandinia:

It's two different regions, the first for reds from Ayorgitiko, the second for whites from Moschofilero. But they are located close to each other, so many winemakers make both wines.

Here is the main star - Domaine Skouras. Simple mandinia, great nemea! And the mega-popular wine Megas Oenos (ayorgitiko + cabernet). Russian importers had substantive discussions with them, but judging by the absence of their wines in Russia, they did not agree. According to rumors, because of the high selling price. Yorgos Skouras is a star, he knows his worth.

Also, in my opinion, an excellent nemea is obtained from Driopi(I think even more interesting than Skouras). Need close attention Gai"A And Semeli Wines. Well Palivou Estate who, like Skouras, in addition to the usual nemea, makes blends of ayorgitiko with cabernet.

Special attention from Mandinia wine house Tselepos. A large line, Janis Tselepos from Moschofilero makes even sparkling classics. Also interesting mosho is obtained from Spiropoulos.

If you look at other regions of Central Greece, then I would focus on Merkouri Estate and their Maurodaphne wines.

Santorini island:
It has its own icon of winemaking - Sigalas. The perfect santorini, both in barrel and steel, from separate sections. Excellent vinsanto. If I'm not mistaken, the wines of Paros Sigalas were already sold in Russia in 2010, but something didn't work out.

Hatzidakis- he has an excellent Santarini Oak Fermentation, as well as santorini from separate sites. And almost everyone celebrates his vinsanto as excellent.

If you need mass Santo Wines. cooperative with good quality, but in my opinion loses to the first two manufacturers.

It is interesting to know how Thalassitis(which Gai'A) is exclusive to Azbuka Vkusa. They have a large lineup and it seems to me that they are far from being fully represented in Russia.

Crete:
Here are excellent white wines from the mineral vidyano and fragrant vilana. Blends with red cotsifali and mandilari. And a wide variety of Ljatico wines.

West of Crete

Dourakis Winery
Gorgeous vidiano, rare wine from the local romeiko variety, which is not so easy to find. Also Rhone-style wines made from Syrah, etc. Now Antonis Durakis is actively entering China.

Manousakis Winery - Nostos Wines
Syrah, Rhone blends are of very high quality. A very popular winery in Greece and beyond.
Center of Crete

Silva Daskalakis Winery
Good video, great sweet wine from lyatiko.

Lyrarakis- makes wines from ALL indigenous Cretans. Also interesting wines from Cabernet and Merlot. And many, many things. They are trying to enter the Russian market. Bart Lirarakis came to Moscow last year and spoke with representatives of importers, but apparently to no avail.

Douloufakis Winery
Vidiano again, both in a barrel and in steel (I prefer the non-barrel version). Excellent wines

Meditera Winery
Good clean wines. Masovost and value for money. I liked the red blends of autochthons (cotsifali and mandilari) from the syrah.

East of Crete

Janis Economou lives and works here ( Domaine Economou) - wine sorcerer))
Makes barolo-style llatico wines. Approximately so much and withstands in barrels. Perfect! The only thing that is embarrassing is that it does not use sulfur, so transportation is risky.

If you look at other islands, then attention to Kefalonia, namely Slavos Winery. Vladis Sklavos is not just a bidynamist, but a homeodynamist (some kind of offshoot). But the guilt shakes him. Bisso Atanasov recently gave him a 20 out of 20 score.

Well, as a summary, not so long ago one of the best restaurants in the world "Celler de Can Roca" (Barcelona) has chosen four Greek producers for its wine list - Sclavos(from Kefalonia) Hatzidakis(from Santorini) Economou(from Crete) and Thymiopoulos(from Naoussa).

Perhaps you were impressed by completely different wines from Greece, so do not take the trouble to unsubscribe in the comments. And a huge request to respected importers, please take a closer look at Greek wines.

Ancient Greece is famous not only for its philosophers, myths, architecture. This country is also famous for its wine culture. The secrets of making wine were brought to Ancient Greece by the Phoenicians. And later, when the Greeks mastered this complex matter, their wines began to be considered the best at that time. The vineyards were located in areas open to the light, where there was a lot of moisture and heat. It is also known that the Greeks were engaged in the selection of certain varieties of grapes, constantly choosing the best views grape crops, which had incredibly wonderful taste.
Despite the fact that winemaking has become an integral part of Greek culture, still for a long time wine was the drink of the elect. It was served only on holidays and celebrations. The preparation of the drink was very difficult, because in order to get a certain type of wine, it was necessary not only to grow a certain type of grapes, but also to harvest them correctly. The ripest berries had to be processed. And most importantly, be able to save the resulting product.
Soon, even the slaves drank wine, who got the drink of the secondary distillation. This noble drink was always in great demand among all segments of the population, because as soon as they quenched their thirst.

Winemaking, of course, could not bypass the art. Numerous paintings of dishes brought to us valuable information about how exactly the process of making wine in Greece proceeded. So far, modern archaeologists have found Greek drinks, but, unfortunately, they can no longer be used.

Myths and realities of ancient winemaking

Since ancient times, wine and vines with clusters of fragrant grapes, a source of grape juice, have occupied an important place in human life. Wine was not only the usual, but also the most necessary drink after water for the population of the Mediterranean and Black Sea regions. It was here that many myths and legends arose about the origin of the vine, wine and winemaking and amazing stories about the first wineries and winemakers.

Every people familiar with viticulture and winemaking tried to present their own version of the appearance of grapes and the invention of wine in a poetic and often entertaining way. Such interpretations are especially diverse in the mythological heritage of the peoples of the East and the Mediterranean.

The Old Testament says that the first person who planted a vineyard after the Great Flood and discovered wine was the venerable Noah, who came out of the ark in the mountains of Ararat and began “... to cultivate the land and planted a vineyard. And he drank the wine and became drunk” (Genesis, IX, 20-21). Wine was a reward to Noah and his companions for the suffering they endured during the flood. In the "Song of Songs" of the King of Israel and Judea Solomon, which included ancient and wedding songs that glorified nature, human beauty, love, grapes and wine, are mentioned more than twenty times.

According to the plot of a later Illyrian legend that connected the biblical Noah and Dionysus, the secret of making wine was “revealed” to Noah by a goat who ate wild grapes and, getting drunk, began to butt other animals. After that, Noah planted grapes, and extracted wine from the juice of the fruits.

The Egyptians were taught to plant grapes and make wine by Osiris himself, the god of the entire plant world, resurrecting and dying. In ancient Cretan legend, the preparation of wine was attributed to the oldest of the gods of the Greek pantheon - Saturn.

The famous ancient Greek historian Pausanias (Paus., X.38,1), describing a journey in the lands of the Locrians in Phocis, probably conveyed a local myth, according to which the dog of King Orestheus gave birth to a piece of wood, and when Orestheus buried it in the ground, from it grapes grew. Here parallels can be traced with the images of a deity growing in the form of a plant - Adonis, Osiris, Dionysus. Often in myths, the plant comes from the blood or body of Ampelos, Narcissus, Hyakinthus, Attis.

According to another Greek legend, reported by the philosopher Hecateus of Miletus, the culture of grapes began with the fact that the dog Oinos, belonging to Orystheus, the son of Deucalion, "whelped a vine bush", which Oristheus immediately planted in the ground, and since then grapes began to grow (Athen., II, 35a; Paus., X, 38.1). The Russian philosopher Vyacheslav Ivanov interpreted this mysterious myth simply: the vine is a gift from the summer heat.

Another Greek myth says that the grapes were found by a sheep that constantly ran away from the herd that belonged to Oinos and returned later than the others to the barn. The shepherd Stafilos began to follow the sheep and saw that she was eating the fruits of an unprecedented plant. Having collected berries unknown to him, the shepherd took them to his master Oinos, who, noticing that the juice squeezed from the berries after a while acquired a different taste and hoppy properties, brought it as a gift to Dionysus. The latter, as a reward for the offering, taught Oinos how to make wine and named the resulting drink after him, and the found plant after the shepherd.

In the Acts of Dionysus, a great work by a Greek writer of the 4th c. Nonna of Panopolitan, in the choirs that glorified Dionysus, a brief, but probably the most ancient tradition about the origin of the vine has been preserved. From Olympus, through the heavenly roofs, fruitful ichor1 leaked to the earth and “... the drink of the Bacchiadic vine was born, and in the rocks a grape stem grew by itself from it, it was wild, not used to, in the thicket huddled unknown” (XII, 293-298 ).

The first person to make wine by squeezing grapes with his hands was Dionysus:

Self-knowing God without a wine press,
Having accepted the bunch in the hand, the berries begin to reap
Tightly and firmly with fingers, an abundant burden into the world
Brings out bunches of wine, vines of emerald red
Sweet drink! And white fingers
The pouring hops of Dionysus turn red from the blood of the crimson.
The horn of the bull he grabs and the sweet-strong extract
Bacchus spills in his mouth, having tasted the first wine,
After tasting the berries... (XII, 198-206).

In fact, the myth conveys the earliest and most primitive way of processing grapes to make wine, and today exists in some places in domestic use. It is interesting that Dionysus tasted wine before grapes, and that the first vessel for wine was the horn of a bull. Plato believed that it was Dionysus who gave people wine and inspired frenzied worship and dances (Legg. II, p. 672). Diodorus Siculus, Plutarch, Bacchilids, Virgil and other ancient authors fully agreed with this.

The first of the Athenians, Dionysus taught viticulture to a shepherd, the elder Icarius2, who lived in the reign of Pandion, and then introduced him to wine and winemaking (XLVII, 60-70). Having tasted wine for the first time, he started to dance and sang praises in honor of Evius and Zagreus. He liked the drink so much that he began to teach other shepherds how to cultivate the vine. Once an attempt to treat his village neighbors with wine ended in failure for him. Having tasted the drink of Dionysus, they considered themselves poisoned and torn to pieces in madness Icarius, and his blood was mixed with wine moisture (XLVII, 110-129). The faithful dog guarded the body from wild animals until wanderers found it and buried it. According to the Achaean legend, Zeus raised their souls to heaven and turned them into constellations.

There is a legend that connected the vine with the name of Bacchus, who, traveling to Naxos, saw an amazing plant and wanted to transfer it to his homeland. In the hands of the divine youth, the plant began to grow rapidly. Wanting to save him from the heat, he put the sprout first into a bird's bone, then into a lion's bone, and then into an ass. The roots of the plant wrapped around all the bones, and Bacchus had to land him along with them. The vine grew and gave fruit, Bacchus gathered the first harvest, squeezed out the juice and got wine, with which he began to delight people. On drinkers drink acted in an extraordinary way: at first they sang like birds, then became strong like lions, and then lowered their heads like donkeys.

Viticulture as a branch of the economy dates back at least to the Eneolithic and bronze age. The first viticultural knives found in various wine-growing regions of the Black Sea and the Mediterranean were made of copper or bronze. It is characteristic that Dionysus in myths cut grapes with a thyrsus with a “copper-created and copper-stinging” point.

Ancient cult of wine and grapes

Ancient religious beliefs associated with winemaking and viticulture bear clear traces of paganism. A large number of legends and myths, beliefs and rituals associated with wine and the vine testifies to the traditions of viticulture and winemaking that have developed and deeply penetrated into the life of ancient peoples. To a certain extent, religious cults contributed to the spread of the vine and winemaking.

A complex system of viticulture and winemaking, which required the farmer to strictly adhere to the sequence and timing of agricultural practices, all stages technological process the production of wine and the measures for its preservation, the mystery of the preparation of the drink, as well as the impotence and fear of the ancients before the phenomena of nature - all this found expression in the emergence of rites and rituals. The most ancient religion deified the forces of nature, attached great importance to the change of seasons and the movement of the heavenly bodies, especially the moon and the sun, so sacrifices and other religious rites in honor of the deities were performed on certain days. Some merged with the folk agricultural calendar, others had independent significance, and some subsequently began to correspond to the days of Christian saints or other holidays.

Such religious rites sometimes persisted for long periods of time, going far beyond the history of individual peoples and states. Their external form could remain unchanged for centuries, while the internal meaning was subjected to frequent transformations, so that sometimes it is far from easy to understand its essence, secrets and laws.

The worship of various deities - the patrons of the plant and animal world, the harvest, dying and resurrecting, giving life and taking it away, can be traced in the Pontic-Mediterranean region from the deepest antiquity. In many local cults, already from the 2nd millennium BC, or even earlier, there are quite clear tendencies to venerate the vine and wine as a sacred drink. Over time, with the migration of peoples and the development of trade relations, these local beliefs were mixed and combined until they were absorbed and partly supplanted by the cult of the god of wine and the vine of Dionysus. The surviving myths about the deeds of Dionysus allow us to talk about its rather slow and relatively late spread (the cult of Dionysus appeared in Greece shortly before the beginning of the historical period), as well as the resistance of local residents who worshiped native gods who patronized wine and grapes, winemakers and winegrowers who were much older than Dionysianism.

The wanderings of Dionysus, covering, according to various myths and legends, many wine-growing regions of Europe and Asia, outline within Thrace, the Caucasus, Lydia, India, Assyria, Arabia, Phrygia, Europe (Greece) the main boundaries of the formation of religious ideas associated with the deification of the vine and wine. The grape harvest and the different phases of winemaking were accompanied by feasts in honor of Dionysus, which were devoted mainly to late autumn and winter. This god taught all peoples the collection of intoxicating bunches and midnight festivities (Non., XIII, 6-7). He reigned wherever grapes were grown, but each nation called him in his own way, without changing the inner essence of the deity:

They call you Bacchus, and Liei, and Bromius, god, they call you;
They call it otzerozhennym, two-mother, twice-born.
You are also Leney, the planter of the native vine;
You are Iacchus, and Evan, and the father of Eleles, and Nyktelius.
But do not count the names, what kind of Hellenic genera,
Liber, they magnify you (Ovid. Met. IV, 11).

Dionysus and the magic of winemaking.
Divine essence of wine

Since ancient times, people have used ecstasy-inducing medicinal, narcotic and psychoactive drugs, to which wine can well be counted. It is true that wine does not appear to have acted as visibly as the infusions described by Pliny as drinks that induce delirium and visions, or as medicines mentioned by Hesichius, by which Hecate was invoked. However, blood could also cause similar conditions. In Argos, in the temple of Apollo Diradiotes, once a month a chaste prophetess made predictions, who went into ecstasy as a result of eating the blood of a sacrificed ram.

Ancient people could not understand and explain the mystery of the extraordinary transformation of sweet juice from grapes into a drink, which, although it resembled juice, clearly and miraculously changed its properties and could keep them for a long period. But this drink made the most stunning impression on people after its first tasting. The incomprehensibility of the mystery of the transformation of grape juice into wine was reflected in the myth, in which Orontes, defeated by Dionysus, asked Phaeton: “... How could moisture turn into wine that carries fear?” (Non., XVII, 277). The ancients believed that Dionysus possessed Thessalian witchcraft and the poisons of Kirk and was able to poison even the course of the river, after drinking the water of which one could go crazy (Non., XXII, 74-79). The incomprehensible and frightening effect that harmless juice had on the drinker until recently (before fermentation) was remembered for a long time, if not forever. It is no coincidence that in some myths there is an echo of the taboo in effect in a number of places on the consumption of fermented juice, the violation of which could lead to death. It was directly called "poison", and it was a defensive reaction of people to everything mysterious and demonic that happened at the behest of mysterious, invisible, but very powerful forces.

The state of severe intoxication and the subsequent severe hangover could seem like poisoning (and was such in fact), and irresistible, not knowing the measures of nature could die3. Apparently, at the first stage, only certain people could consume wine - priests, shamans, sorcerers, etc., whom it could not harm, since they knew how to put themselves into a state close to a trance, and wine was a good help for a quick exit into the world ancestors and communication with otherworldly forces. An unusual state after tasting wine was considered the result of divine or demonic intervention. As a result, wine, like grapes, and everything that was associated with them, very early becomes a sacred deified remedy, similar to the ancient Aryan narcotic drink, which served as the original of the divine Hindu soma and haoma of the Persians.

As viticulture spread, the primitive taboo on drinking wine outlived itself and was abolished, and almost everyone began to join wine drinking, especially during holidays dedicated to the deity who controls the forces of nature, who turned grapes into a sacred drink - wine. From that moment on, wine becomes one of the main psychoactive substances. From the very beginning of Greek civilization, a “cultural area” has been formed around it, models of uninhibited behavior, specific forms of recreation, and relationships between the sexes are being formed. Wine allowed those who drank it to achieve visions and an ecstatic state and turned in the wine-growing regions (and after the development of the wine trade and far beyond their borders) into a generally accessible and relatively cheap means that allowed one to plunge into the world of dreams and fantasies, spirits and visions, divine revelations and prophecies. Uninhibited behavior and a sense of freedom during the Dionysian sacraments and feasts became no longer madness, but the norm, which was encouraged by God himself, who was awarded the epithets “free” and “free”.

It is also important that wine also brought practical benefits, freeing people from problems and worries for a while. Wine and must were given magical powers that could stop blood and heal wounds. Wine not only nourished, but strengthened and healed. Dionysus healed the wounds of his militant companions, the bassarides, with the sweet must of the wine press and wine, and the honey-flavored wine with herbs calmed the sorrows of the sick Cadmus. In one of the myths, during the Indian campaign, Dionysus miraculously turned the waters of the Hydaspes into a dark purple all-healing moisture, thanks to which it was possible to restore the sight of the blind old man, and suddenly, with joy, he erected an altar to Bacchus. From such miraculous properties wine, the veneration of this divine drink only increased.

The ancients considered wine to be the blood of Dionysus, because from the entrails of the god torn apart by the titans, wine splashed onto the ground. Therefore, drinking was meant to be the consumption of the blood of Dionysus. True, Plutarch did not agree with this, emphasizing that one should not spray the divine principle in the wind, river, seed, harvest, the state of the earth and the change of seasons, as do those who identify Dionysus with wine, and Hephaestus with fire ( Plut., De Iside. 66).

During ecstatic affects after drinking wine, people who were subject to them were looked upon as being possessed by a god, their inadequate behavior was not evaluated from ordinary positions, but was considered as a manifestation of divine will. Therefore, drunken orgies of worshipers of Dionysus in ancient Greece were considered a manifestation of the divine essence of the god of wine. Its effect on people remained a mystery, which was revealed only to the initiates and precisely through the consumption of the divine drink. The barbarians, who learned the taste, benefits and magical effect of wine, borrowed from the “civilized” peoples not only the customs and religious rites associated with wine drinking, but also changed their way of life, which was reflected in the mentality and behavioral model. In the barbarian elite, who quickly got used to the traditions of wine drinking, wine was considered not only an attribute of luxury, but also an incentive for valor and military courage. The barbarians also accepted some of the ritual aspects of worshiping the god of wine, hardly penetrating into the essence and mystical depth of the cult, but the participation of some of them - especially enlightened and dedicated - in the sacraments and mysteries already speaks volumes.

The impact of the cult of Dionysus on the spiritual world and the religious ideas of the barbarians as a whole did not go beyond the widespread use of wine in funeral and memorial ceremonies, sacrifices, as well as household consumption. Here the influence of the ancient practice of wine drinking was especially strong. Suffice it to mention the types and assortment of tableware and ceremonial utensils for wine, which were borrowed almost unchanged from the Greeks. The area of ​​their distribution in the regions inhabited by barbarian peoples naturally coincided with the distribution of transport amphorae for wine - two-handled pointed-bottomed vessels made in ancient centers. It is difficult to say whether the barbarians considered the samples borrowed from the Greeks to be just convenient vessels for wine, or whether they also recognized them as an integral part of the divine nature of the god of wine, but there was undoubtedly some sacred connotation in their use. Clay and metal vessels are present not only in the tombs of the Scythian kings and the aristocracy of various ranks, but also in the burials of representatives of the middle class, mainly of the 4th century BC. BC. Craters are found in single copies, and elegant metal bowls on high legs - kylixes were used more widely. They were a sign of special merit, military prowess, a certain symbol and insignia. The finds of Greek vessels for feasts - craters in mounds are evidence of the burial of Scythian military leaders - heads of districts, because it was from this type of vessels that the nomarch poured wine around the circle to distinguished soldiers4. Of particular note is a gilded silver amphora from a royal burial of the Scythians of the late 5th - early 4th centuries BC, discovered during excavations at the Chertomlytsky kurgan. A strainer for filtering wine is inserted into the neck of the amphora, and in the lower part there are taps in the form of a horse and a lion's head for pouring wine.

Rampant drinking during the Dionysian holidays should be considered an integral part of the cult of the god of wine. Getting drunk, believers completely gave themselves, their will, and even life itself to the power of divine forces, in order to become absolutely like God in fun, riot, carnal pleasures, madness and fury. The further a person moved away from himself, from the usual norms and rules of behavior, the more he fell under divine protection. Freed under the influence of Dionysian moisture from the fetters of everyday life, a person “died” for earthly life and joined the “eternal” life, while wine acted as a means of moving from the real world to unreal space, closer to the divine center of the universe. It was believed that wine could also carry the dead to the world of shadows and spirits, serving as a guarantee of a new life. Therefore, the Greeks, like many other peoples with a high culture of winemaking, considered the use of wine as a special ritual action with deep mystical overtones.

Greek wines

Greece, as you know, since ancient times is the birthplace of Dionysus - the patron saint of winemaking, plants and fun! And also it is Greece that is the “historical primary source” of O.P.A.P wines.
This system includes wines from the islands of Chios and Thassos, known since ancient times.

In a number of different historical and social events and natural disasters, the world of the art of winemaking underwent a kind of “turning point” from the mid-19th century to the early 1960s.
It was during these times that the revival of the ancient traditions of winemaking began. Today you can find and taste a great variety of excellent Greek wines that are produced all over Greece!

Famous winemakers of the country are trying in every possible way to diversify and embellish the aromas of Greek wines using as a basis the best grape varieties grown in the vineyards of Great Hellas with the addition of unknown (and known) grape varieties from the friendly West.

Greek wines have 4 categories:

1. Οίνος με ονομασία προελεύσεως ελεγχόμενη

2. Οίνος με ονομασία προελεύσεως ανωτέρας ποιότητας - wine nai highest quality and known origin

3. Οίνος τοπικός - local wines

4. Οίνος επιτραπέζιος - table wines

Category Οίνοι με ονομασία προελεύσεως ελεγχόμενη
This category includes only sweet wines, such as Mavrodafni (Kefalonia and Patras), Moschato (Patras, Limnos, Kefalonia, Rhodes) and Glyko (Samos).

Famous brands of O.P.A.P. Northern Greece:
Ζίτσα (Zitsa), Αμυνταίο (Amynteo), Γουμένισα (Goumenisa) and Νάουσα (Naousa)

Famous brands of O.P.A.P. peninsula of Chalkidiki:
This category includes wines that bear the names of the valleys and hills of Chalkidiki.

Ραψάνη (Rapsani)

Famous brands of O.P.A.P. regions near Athens:
Κάντζας (Kantzas)

Famous brands of O.P.A.P. Peloponnese (Patra region):
Μαντινεία (Mantinia) and Νεμέα (Nemea)

Famous brands of O.P.A.P. Ionian Islands:
Ρόμπολα (Rombola) - about. Kefalonia

Πάρος (Paros) - about. Paros
Λήμνος (Limnos) - about. Limnos
Ρόδος (Rodos) - about. Rhodes
Σαντορίνη (Santorini) - about. Santorini
Cretan wine brands:
Αρχάνες (Arkhanes), Πεζά (Peza), Σητεία (Sitia) and Δάφνες (Dafnes)

Wines and their production have always attracted the attention and interest of the Greeks. as they did not require any specific conditions. Grape vines can be grown in arid and mineral-poor soils, as well as along with other fruit and vegetable crops. In addition, the climate of Greece only contributes to its formation at all stages. Winemaking has been a craft replenishing the treasury of the state since ancient times, and in some regions its production is the main source of income!
It would not be an exaggeration to say that in the past, almost every Greek family had its own vineyard.

Peloponnese Peninsula
Vineyard area: 60,419 hectares (ha)
Wine production: 1.525.590 hectoliters (hl)
Αγιωργίτικο (Agiorgitiko), Κορινθιακή (Korinthiaki, raisins), Μοσχάτο λευκό (Mosxato lefko), Μοσχοφίλερο (Moschofilero), Ρεφό σκο (Refosko), Ροδίτης (Roditis), Σουλτανίνα (Sultanina, raisins).x

Crete
Vineyard area: 50.581 hectares (ha)
Wine production: 959,480 hectoliters (hl)
Varieties: Βηλάνα (Vilana), Κοτσιφάλι (Kotsifali), Λιάτικο (Liatiko), Μαντηλαριά (Mantilaria), Ρωμέϊκο (Romeiko).

Central Greece and the island of Evia
Vineyard area: 28,849 hectares (ha)
Wine production: 1.988.790 hectoliters (hl)
Varieties: Σαββατιανό (Savatiano).

Macedonia and Thrace
Vineyard area: 15,500 hectares (ha)
Wine production: 514,760 hectoliters (hl)
Varieties: Ασύρτικο (Assyrtiko), Αθήρι (Athiri), Ροδίτης (Roditis), Λημνιό (Limnio), Ξινόμαυρο (Xinomavro), Νεγκόσκα (Negkoska), Cabernet Sau vignon, Cabernet Franc.

Thessaly
Vineyard area: 8,696 hectares (ha)
Wine production: 423,910 hectoliters (hl)
Varieties: Κρασάτο (Krassato), Μαύρο Μεσενικόλα (Mavro Mesenikola), Μοσχάτο Αμβούργου (Mosxato Amvourgou), Μπατίκι (Batiki), Ξινόμα υρο (Xinomavro), Σταυρωτό (Stavroto).

ionian islands
Vineyard area: 8,716 hectares (ha)
Wine production: 215,840 hectoliters (hl)
Varieties: Βερτζαμί (Vertzami), Μαυροδάφνη (Mavrodafni), Μοσχάτο λευκό (Mosxato lefko), Ρομπόλλα (Rompolla).

Aegean islands
Vineyard area: 9.131 hectares (ha)
Wine production: 151,300 hectoliters (hl)
Varieties: Αϊδάνι (Aidani), Ασύρτικο (Assyrtiko), Λιμνιό (Limnio), Μαντηλαριά (Mantilaria), Μονεμβασία (Monemvasia), Μοσχάτο Αλεξα νδρείας (Mosxato Alexandrias).

Dodecanese Islands
Vineyard area: 3,438 hectares (ha)
Wine production: 128,850 hectoliters (hl)
Varieties: Αθήρι (Athiri), Μαντηλαριά (Mantilaria), Μοσχάτο λευκό (Mosxato lefko).

Epirus
Vineyard area: 1,022 hectares (ha)
Wine production: 30,620 hectoliters (hl)
Varieties: Ντεμπίνα (Debina), Cabernet Sauvignon.

Varieties of Greek wines

Αθήρι
Αϊδάνι
Ασύρτικο
Βηλάνα
Μονεμβασιά
Μοσχάτο Λευκό
Μοσχάτο Αλεξανδρείας
Μπατίκι
Ντεμπίνα
Ροδίτης
Ρομπόλα
Σαββατιανό
Ζουμιάτικο
Μαλαγουζιά
Πρικνάδι

Αγιωργίτικο
Βερτζαμί
Κοτσιφάλι
Κρασάτο
Λιάτικο
Λημνιό
Μαντηλαριά
Μαυροδάφνη
Μοσχοφίλερο
Νεγκόσκα
Ξινόμαυρο
Σταυρωτό
Μοσχόμαυρο
Παμίδι
Σέφκα
Τσαπουρνάκος
Μαύρο Μεσενικόλα
Μοσχάτο Αμβούργου

FOREIGN WHITE VARIETY
Chardonay, Sauvignon Blanc, Ugni Blanc

FOREIGN RED WINES
Cabernet Franc, Cabernet Sauvignon, Grenache, Merlot, Syrah, Cinsault

By color:
Λευκό - white wine
Ερυθρωπό (ροζέ) - rosé wine
Ερυθρό - red wine

By "sparkling":
Ησυχο - "calm", non-carbonated
Ημιαφρώδη - semi-foamy
Αφρώδη - foamy
Ημιαεριούχο - semi-carbonated
Αεριούχο - carbonated

One of a kind wine Vault IDEA at the Potidea Palace 4*+ hotel on the Kassandra peninsula.
More than 3000 wines are at your disposal:

WINES FROM WHITE GRAPE VARIETIES

RETSINA
The most famous and ancient Greek wine. To date, this is the only wine that has a strong aroma and taste of resin (retsina in Greek means resin). The name is associated with ancient tradition hermetically cork amphorae with wine with a mixture of gypsum and resin. So the wine was stored longer and absorbed the smell of resin. Nowadays, resin is specially added to this wine at the fermentation stage. It would be more correct to say that Retsina does not belong to the category of wines. This is a white or pink drink with a strength of 11.5 for everyday use. Drink chilled, served with appetizers.

ASYRTICO
Undoubtedly, this is the most refined Greek white grape variety, perhaps one of the best in the entire Mediterranean. This variety is the "king of Santorini". On the island's volcanic rocks, grapes grow, from which wines of a rare composition of mineral elements, wine mass and acidity are produced. In other areas of Greece, this wine is more aromatic, but less strong.

MUSCAT
The question of the origin of Muscat wines from Greece remains open. Muscat varieties are traditionally used to make sweet white wines, both natural and deliberately accentuated. Made in oak barrels Muscat wine from the island of Samos can be bottle-aged for decades. This is one of the finest wines in the world. Dry muscat wine - exclusively nice drink in summer time.

ROBOLA
In terms of quality, it is the most remarkable grape variety of the Ionian Islands, despite the fact that this grape is cultivated in the Peloponnese and Central Greece (the similarity of the name with Ribolla Gialla of southeastern Italy is accidental). After a late harvest, the Robola variety produces strong, high-alcohol wines. From less mature grapes, a wine of more sparkling quality and a pleasant aroma and taste of lemon is obtained.

SAVATIANO
The most widespread cultivated grape variety in Greece. For decades, this variety has been used to produce retsina. Although tree resin has been used in the past to add color to the often acidic Savatiano wines, carefully grown grapes can produce wines that are bright, full-bodied, aromatic.

WINES FROM ROSE GRAPE VARIETIES

MOSCHOFILERO
This variety is a cross between Muscat and Gew?rztraminer. Moschofilero wines are distinguished by their round, light body, pronounced acidity, floral aroma, and lightness, which makes it hard to believe that the wine is made in one of the Mediterranean countries. Some varieties of foamy wine are highly promising. The most significant brand of moschofilero is Mantinea (a city located in the very center of the Peloponnese).

WINES FROM RED GRAPE VARIETIES

AGIORGITIKO
This is the most significant of the grape varieties grown in Nemea. It produces wine of various varieties - from light, without a pronounced character, to dark red, complex composition in oak barrels, amazing taste. This grape variety has bright taste, aroma, gentle softness and light remarkable acidity.

LIMNO
Limno grapes are mentioned by the ancient Greek poet Hesiod, although to say whether we are really talking about a variety that is now in Greece. This grape is grown in northern Greece and on the island of Lemnos. It has a dense mass and a high alcohol content. It makes a wonderful bouquet with Bordeaux varieties, especially from the Kavala and Drama regions.

MANDILARY
This very important red grape variety is cultivated widely throughout Greece due to its specificity to produce wines exclusively rich color, and also as an integral part of the bouquet. Wines made exclusively from this variety are characterized by low alcohol content, significant acidity and low levels of fruit.

MAVRODAPHNI
Cultivated in the northwestern part of the Peloponnese and the Ionian Islands. Traditionally used in the manufacture of sweet red fortified wines, mainly the Patras and Rio brands. rich color and aroma. Dry wine from this variety is an excellent component to other varieties of wine - Cabernet, Sauvignon and Agiorgitiko.

Other common Greek wines
Naoussa (red)
Rapsani (red)
Tsantali (red and white)
Nemea (red dry)
Mantinia (dry white with fruity aroma)

If you meet a bottle of Greek wine in Russian stores, consider yourself very lucky, as they are practically not supplied.

rich in many varieties and a limitless range to choose from.

As an aperitif

Sun-dried grapes form the basis of sweet wines produced throughout Greece. Try worldwide famous wine Santorini Vinsanto, made by mixing Assyrtiko and Edani varieties. The famous vinsanto, juicy sweet wine, made from sun-dried grapes and aged for at least three years. A good vinsanto, however, may be over a century old. Vinsanto wines (the name means "wine from Santorini" and not "holy wine", as in the case of the eponymous "Vinsanto" from Italy) have a hint of caramel and toffee with dried fruits, which allows them to accompany them with all sorts of sweets, especially chocolate. But the uniqueness of the wine "Vinsanto" lies in connection with individual characteristics Assyrtiko grapes. Unlike other sweet Greek wines, the Vinsantos from Santorini have a characteristic freshness due to the natural acidity of Assyrtiko.

Along with the main course

Let flirtatious Greek wine help create the perfect atmosphere for you and your couple.

. "Xinomavro": the finest red grape variety of Northern Greece. Depending on the ripening time, it covers a wide range of flavors and shades of red. Xinomavro is one of the stars of Greek vineyards. This is a capricious, demanding and difficult variety to grow and make wine. The grape is capable of producing wines of stunning character and personality and extreme complexity, with a smooth blend of intense extract and simple finesse.

. "Agioritiko" or "Mavro Nemeas": originally from the Peloponnese peninsula, this red wine must have been the favorite wine of the mythical king Agamemnon. With its dark red color, rich aroma and velvety taste, it is ideal for red meats and sauces. With a pronounced aroma of blackcurrant and blackberry, a rich, ripe, velvety and juicy texture, soft young Agioritiko wines have a fruity bouquet and pleasant taste without long exposure. Nevertheless, the infrastructure is also developed for long-term storage in cellars (5-10 years).

. "Mavrotragano": an old red variety "Santorini", which was brought back to life relatively recently. With a fruity taste, deep color and medium sharpness, it is distinguished by its high strength.

. "Athiri": the white charm of the Aegean. Its yellowish color with greenish sparks and thin fruity taste make the wine suitable for drinking with a variety of dishes. Lovely floral and tantalizing aromas whet your appetite. Produced on the islands of the southern Aegean and on Chalkidiki , in eastern Macedonia.

. "Assyrtiko": Despite the fact that Assyrtiko is cultivated on many islands, it reaches the pinnacle of its originality on. Quite successfully, he migrated to Chalkidiki, Epanomi, Drama and Mount Pangeo in Northern Greece, as well as to the Peloponnese. The island's volcanic nature has endowed it with aromas ranging from citrus fruits and apples to honey, raisins and incense. The variety has high acidity even at full ripeness. Wines made from it are rich in taste and refreshing. The palette of aromas consists of citrus fruits, lemon blossom, orange peel and grapefruit.

. "Moschofilero": archaeological finds prove its age-old connection with the region of Arcadia. It is a versatile variety used to make a range of wines from dry to fruity sparkling, also known as Blanc de Gris, meaning that its skin color can range from light pink to deep purple. Dry white wine "Mantinia" is the most famous of all the wines of this grape variety.

. "Robola": One of the most elegant Greek varieties. Produces a fairly strong and tangy white wine with citrus aromas, best suited for serving young. Combine it with seafood, preferably in the homeland of grapes - the island.

. "Savvatiano": Probably the most common Greek grape variety for wine production, with a history of more than 2,500 years. The yellow-green flesh leaves a peach, lemon, kiwi, banana, melon and strawberry flavor with very low acidity. It is the basis for the famous Retsina wine.

Dessert wines

. « Muscat": Although "muscat" ("moschato" in Greek) is grown in several places, the grape has historically been associated with the sweet, straw-colored wines of Samos. The Muscats of Samos are rich, dense and concentrated wines with aromas of apples and pears.

. "Mavrodafni": After 2-8 years of maturation, this red wine is brought from and. Vanilla, cherry, dried fruits and chocolate make up the spirit of this widely exported variety.
One of the Greek wines that, combined with your charm, will turn any dinner into an unforgettable evening. It's good that such an experience can always be repeated!

If you ask a question about the most popular drink of a festive feast, most will probably answer - it's wine. However, a wide variety of varieties makes the choice of wine difficult for the owner who wants to please his guests.

Everyone has some idea about wines. In the first place, many put French wines. Italian, Portuguese wines are famous, many like Argentinean or Californian. But a special place among the wine-growing regions is occupied by one of the oldest centers of winemaking on Earth - Greece.

The first evidence of winemaking in Greece dates back to the 5th millennium BC. e. This is the age of the discovered remains of berries crushed by the press.

The ancient Greeks considered wine a gift from the gods. Grow a vine and make wine taught a man Dionysus, son of Zeus, patron of winemaking. The cult of Dionysus is one of the oldest, much older than the Trojan War. Festivities in honor of Dionysus - Bacchanalia, were extremely popular in Ancient Greece.

Wine accompanied the Hellenic all his life. Sometimes it even became the last life impression. The following act was considered very noble - a person, not wanting to burden his relatives with his old age, gathered friends, drank wine with them during a cheerful conversation, and at the end of the feast drank a goblet of poisoned wine and died with a smile on his lips. Both adults and children drank wine. Before drinking, the wine was diluted with water, drink it in pure form considered barbaric.

Hellenic colonization introduced Greek wines to many peoples of the then known world. They decorated the tables of the Egyptian and Babylonian kings, the Roman nobility. Many varieties of wines are sung in ancient literature.

Greek wines included the most various additives- honey, cinnamon, mint, dill, crushed almonds, olive oil, even salt and chalk. The most ancient variety of wine stands apart Retsina with a resinous taste. The amphorae were sealed with resin and gypsum plugs. Resin dripped into the wine, thanks to which it acquired its original bouquet.

The warm climate of Greece, with a lot of sunny days, the air, clean, transparent and humid due to the proximity of the sea, favor viticulture. The rugged relief plays a special role. Hills and mountains of different heights, the angle of incidence of sunlight on the slopes, the diversity of soils contributed to the emergence of a large number of grape varieties (up to 150 species). Centuries-old selection also played a huge role.

The ancient Greeks used many agricultural practices. The vines were bent and tied, the bushes were given a special shape, the leaves and shoots were selectively cut, the berries were often picked deliberately late and dried in the sun. The wine made from such berries was thick, the sugar content reached 50%, the strength was 15-16 degrees. This could also explain the custom of diluting wine with water - it was difficult to consume it in its pure form.

In the Middle Ages, due to wars and pirate raids, Greek winemaking fell into decline. But Greek wines have not completely disappeared - remember the most famous wine of the era, the Greek malvasia.

A serious blow to winemaking in Greece was dealt by Turkish rule - after all, Islam prohibits the consumption of wine. After gaining independence, new troubles came - the invasion of the phylloxera fungus, the Balkan, world wars, civil war. Many vineyards have died.

Renaissance begins in the 1960s Greek winemaking. State-of-the-art technologies for the production of Greek wines are combined with traditional methods of cultivating grapes. The relief in Greece is complex and few places allow the use of mechanization. But the predominance of manual labor only means that each vine of Greek grapes will receive its fair share of attention and love.

Greece has the following wine regions:

Northern Greece. The milder and more humid climate in comparison with other areas allows, along with local varieties, to grow international ones (Sauvignon, Chardonnay). Of the local varieties, Xinomavro is the most famous.

Central Greece. Grapes are grown here mainly on the plains, with extensive use of traditional manual techniques. Most popular variety— Savatiano. Plantings of Assyrtiko, one of the best white varieties in the Mediterranean, are increasing. Large areas are occupied by the cultivation of the autochthonous Batiki, from which the famous Retsina is produced.

Peloponnese and Ionian Islands. It has a mild Mediterranean climate. Preference is given to late-ripening red varieties Agiorgitiko, Moschofilero, Mavrodafni, which produce the thickest and sweetest wines. Of the white varieties, Roditis and Robola feel best here.

Aegean islands. The region is characterized by severe natural conditions - strong winds, difficult terrain, poor dry soils. Only native Greek varieties are able to survive here. In the north, white nutmeg varieties are preferred, like Moschato aspro. In the south, Athiri, the ancient Aidanya grape, and the red Mandilaria grape are grown.

Crete. The climate here is hot and arid, with many sunny days. Therefore, wines made from Cretan grapes are different from those made from similar grape varieties in other areas. Preference is given to the autochthonous Mandilaria, Liatico, Vilane.

The official classification divides Greek wines into two categories.

Wines with appellation of origin(subcategories VQPRD, DOC and DOP) - wines of the highest quality, made according to precisely observed technologies, from grapes of specified varieties, in a strictly defined region. Unique bouquet of wine upper class guaranteed by a combination of the following factors:

Natural conditions (climate, altitude, soil composition, etc.)

Cultivated grape varieties

Traditions of growing grapes, wine production, and their carriers

All of the above forms the authenticity of the wine variety. Only sweet wines of about 30 varieties are included in this category. By the way, the famous Retsina is not among the elite wines.

Table wines(Greek IGP wines, table wines, wines of traditional appellations) - for this category, the requirements for the varietal composition of raw materials and the place of production are not so strict. However, this does not affect the level of quality control.

There are also traditional division by color (red, pink, white), presence of gas (non-carbonated, semi-foamy, foamy, semi-carbonated, carbonated), sugar content (dry, semi-dry, semi-sweet, sweet).

White wines.

The most ancient and famous Greek white wine – Retsina, the only wine that has a hint of resin. In ancient times, the taste of the drink received this nuance due to the resin cork, but today Aleppo pine resin is specially added to Retsina at the fermentation stage. It is a white or rosé wine with an alcohol content of 11.5%. They drink it chilled, with light snacks (poultry, fish or shrimp, vegetables, cheese). It is also good to serve it with traditional dishes, which are distinguished by a large number of spices - the strong original taste of Retsina harmonizes perfectly with the rich taste and aroma of Greek dishes.

One of the best Greek wines counts Assyrtiko. The most famous wine from Santorini, due to the rare composition of minerals in the volcanic soil. Assyrtiko is also produced in other areas of Greece, however, there it is not so strong and thick.

Robola- a wonderful white grape from the Ionian Islands. Robola wine comes in two varieties. A sparkling, light wine with a lemon flavor is made from unripe grapes. Late-harvested berries make Robola stronger and more viscous.

Pink wine.

Moschofilero - lung a sparkling wine with a unique aroma, reminiscent of the best varieties of champagnes. The best Moschofilero comes from Mantinea in the Peloponnese.

Xinomavro- one of the most famous Greek wines . It has a rich taste, high acidity, violent, slightly tart aroma, from the first sip it gives indescribable vivacity. Produced mainly in Northern Greece. There are also red wines of this variety.

Red wines.

Agiorgitiko- a wonderful Peloponnesian wine, previously produced only in Nemea. Young red wine has mild taste and rich fruity aroma. Mature wine, aged in oak barrels, has a complex aroma, slightly tart tannin flavor and can be stored in bottles for many years, age only adds to its merits.

Limnio- one of the historical varieties of wine, mentioned by ancient Greek authors. Tart red wine with aromas of fragrant herbs, quite strong, especially if it is aged in oak barrels. The taste of limnio whets the appetite and improves digestion, so it is ideal for meat or fish dishes, pasta, soft cheeses.

Mandilaria- a descendant of the famous Chios wine. It is a drink of deep red color with intense taste, smell of overripe fruit and many other aromatic nuances. To soften the pungency of the taste and smell of exported mandilaria, it is aged in bottles for several years. But a true connoisseur will drink it only in Greece, without waiting until the wine as a result long storage will lose its unique properties.

Diversity Greek wines is striking. At the top of the hierarchy are thick sweet wines of the highest quality. But great amount The grape varieties cultivated in Greece make it possible to produce wines of any color, consistency, strength, sweetness or tartness. It's almost impossible to try them all. But, if you are a connoisseur of wine - go to Greece, and you will surely find a wine there that will become your favorite.

For those who are not yet planning a trip to Greece, there is always the opportunity to taste and appreciate Greek wines houses in Russia. For example, such a selection of Greek wines was offered in two stores.

Red Greek wines, bottle capacity 0.75 L.

Cavino Imiglykos - 11% AL, semi-sweet, 340 rubles

Cahors from Mount Athos /Tsantali/ - 16% AL, sweet, 870 rubles

Kormilitsa Kagor - 16% AL, sweet, 890 rubles

Kormilitsa 2006 Tsantali -14% AL, dry, 990 rubles

Kormilitsa Kagor - 16% AL, liqueur, 1060 rubles

Kormilitsa Reserve Tsantali - 14.5% AL, dry, 2290 rubles.

Kormilitsa Gold Collection Tsantali - 14% AL, dry, 15760 rubles.

White Greek wines, bottle capacity 0.75 L.

Cavino Retsina - 11% AL, dry, 320 rubles.

Cavino Imiglykos - 11% AL, semi-sweet, 330 rubles

Cavino Deus Muscat Patras - 15% AL, sweet, 420 rubles

Halkidiki Tsantali - 12% AL, dry, 430 rubles

Cavino Deus - 9.5% AL, sweet, 870 rubles

Kormilitsa 2007 Tsantali - 12.5% ​​AL, dry, 900 rubles.

And this is not the whole range. Greek wines . You can choose according to your taste. Have a nice time.