It seems strange to say that a country where wine has been produced for perhaps more than 5000 years can be thought of as an “emerging” region, but that is the exact position that Greece holds in today’s market. A new generation of winemakers has come to the forefront in Greece, directing their attention away from “international” varieties like Cabernet Sauvignon and Chardonnay, and completely leaving behind the retsina which once began and ended the conversation about wine in nearly every Greek restaurant, focusing instead on the country’s numerous traditional, indigenous varieties. Wednesday, April 18th, we’ll be tasting two such wines from 5:00 to 8:00 p.m.
Domaine Spiropoulos
Red Stag Agiorgitiko 2009
Made from 100% Agiorgitiko (don’t worry about the pronunciation for now), one of Greece’s two main indigenous red-skinned varieties, this accessible and great-value red from Domaine Spiropoulos’ vineyards in Nemea in the Peloponnese is one of the top-selling Greek wines in the U.S. Buy for $14.99
Gaia Estate
Thalassitis Assyrtiko 2010
The sheer cliffs which make up the rugged coastline of Santorini rises up out of the Agean sea, the remnants of an ancient volcano. The Thalassitis is composed of 100% Assyrtiko, the primary white grape of Santorini, is bone-dry and citrusy, with a subtle smokiness. In the World Atlas of Wine by Hugh Johnson and Jancice Robinson, the Gaia Estate Thalassitis is cited as “an inspiring example” of Santorini wine.
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