Pine resin-scented
Retsina has maybe left a rather bitter taste to some wine drinkers - even if
most of them really loved it under the shade of a Greek Taverna on a Cycladic
island accompanied by delicious Greek mezedes (tapas) - but Greek wine in
general has moved on, and it’s poised to become the next big thing, with more
Greek labels making their way into trendy restaurants beyond the Greek/Ethnic
Gastronomy around the world.
More than 300 indigenous grapes are grown in the
country’s 28 wine-growing appellations, which are home to more than 650
wineries. And the quality & value has only been getting better over the
last 15 years. The New Greek wines combine the firm acid and mineral structure
of many European wines with the ripe, bright fruitiness often found in hotter New World regions. The country’s core strength is
aromatic yet steely whites like Moschofilero and Assyrtiko that will appeal to
Riesling and Gewürztraminer fans. Lighter-weight, complex reds like Xinomavro
and Agiorgitiko are similar to Pinot Noir and Italian Nebbiolo.
If you have never tried a Greek wine so far, maybe it
is now the right time to do so at one of your next visits to either a super
market / liquor store, or at the closest restaurant either Greek or not...
I am sure you will love this trip to taste with
something beyond the good old Cabernets & Chardonnays....
After all, how long can Dionysus be denied?
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