Greece makes wine.
This is a shock to most people, because quite frankly, Chile and Argentina are still pretty exotic to the average consumer. Believe me, I’m just as sick of hearing about whatever new Malbec so and so tried as you are.
But as much as I’d like to pretend like I talk about strange and rare wines all the time, I don’t remember the last time I used a bottle of Malagousia that I just tried as an ice breaker–because it just doesn’t happen.
Perhaps it’s because the names don’t exactly roll of the tongue as easily as other international varieties, perhaps it’s because most people just aren’t aware of what Greece has to offer in great wine.
We can remedy both of these problems.
Here’s a look at four varieties, two whites and two reds, that are among the best that Greece has to offer.
Basket vine training in Santorini.
Moschofilero
[Mos ko fee' le ro]
This white wine is perfect as an apertif, or just to sip by itself out on the balcony with a few black and milds (just kidding, sorta.) Citrusy and floral, it has bright acidity that is often balanced with an off-dry sweetness to round out the palate. It’s low alcohol definitely makes this an easy drinking wine.
For people who love Muscat, Gewurtzraminer.
Assyrtiko
[A seer' tee ko]
An extremely crisp, clean wine. Full of tart citrus and loads of minerality, I really feel like this could be a red wine drinker’s white because of it’s quirky complexities.
The island of Santorini, which produces some of the best efforts, is an intriguing story in itself. A volcanic wasteland that phylloxera simply can’t live in,virtually no rainfall during the growing season, and some of the vines’ root systems are literally centuries old.
Pretty much a case study in what it takes to make great wine.
For people who love Sauvignon Blanc, Chablis (un-oaked Chardonnays.)
Agiorgitiko
[Ah yor yee' ti ko]
It seems impossible, but I promise you, you’ll still be mispronouncing Meritage long after you master this one.
This wine is full of sour cherry, spice, and even a little fungal earthiness to it. A well structured wine, but still carries a lightness that makes it easy to drink.
For people who love Pinot Noir, Zweigelt (if there are any of you.)
Xinomavro
[Ksee no' ma vro]
Full of gripping tannins, sour cherry, red fruits, and brooding spices, this really is Greece’s powerhouse wine. The name means “acid black,” and draws comparisons to pretty much everything from Bordeaux to Barolo to Pinot Noir.
I don’t necessarily try to pair wines with food, but this wine seems to demand it. Maybe that’s why I feel it’s strongest connection is to Italy.
For people who love Nebbiolo, Sangiovese.
