After one of our tastings you will know more about Greek wines and we believe that you will also feel both more comfortable and confident in choosing them whether it is in a restaurant or a bottle store. You will also see how much more enjoyable it is to drink wine when you know your Xinomavro from your Assyrtiko.
After a brief overview of the basic Greek varietals, we will introduce some basic rules about wine tasting after which you will be ready to begin your adventure. You will get to taste approximately 5-6 wines, all from different regions with different characteristics that will give you an overview of Greek wines. Each glass will be paired with a different “meze” that will both enhance the wine and also let you experience our cuisine.
After one of our tastings you will no more about Greek wine and we believe that you will also feel more comfortable and confident in choosing them whether it is in a restaurant or wine store. You will also see how much more enjoyable it is to drink wine when you know your Xinomavro from your Assyrtiko.
one of the top two red varieties, it dominates northern Greece. It is the predominant grape variety in Macedonia, centered around the town of Naoussa. The grape matures in late September and early October and the name refers to its high acidity and color. It is versatile and is responsible for a wide variety of styles and will age from five to twelve years and it reveals a bouquet reminiscent to great Burgundy reds. This variety has great aging potential with a palate reminiscent of tomatoes and olives, and a rich tannic character. To reach its full potential it needs cask and bottle ageing and thus vintages here are important. It is often compared to Nebbiolo.
a grape found in the Aegean, and cultivated in Crete, Rhodes and the Cyclades. It is also called Amorghiano, Mandelari, and Kountoura Mavri. It is semi aromatic, astringent and rich in tannins. Its color is so dark that it is sometimes considered as a coloring agent and it is frequently blended with other grapes to soften the mouth feel.
Peloponnese and the Ionian Islands. It is blended with the Black Corinth currant grape to produce a prized fortified dessert wine made in the Solera style.
(St. George’s grape) is one of the top two red varieties. It is native to Nemea and grows mainly in the Peloponnese, producing a soft, fruity red in many styles. Its sensory attributes are similar to Beaujolais Nouveau but, unlike its French counterpart, it ages well for about 5 years.
meaning "blackish" is the nickname of Agiorgitiko, but there is a varietal named Mavroudi. The clones, Mavroudi Kalavriton, Mavroudi Syriano, Mavroudi Arachovas, and Mavroudi Bulgariko are so named after the regions in which they grow and they mature in late September.
is an important red grape variety that is indigenous to the Aegean island of Limnos and has been used in red wine production for more than 2000 years. Limnio is full-bodied, high in alcohol and very herbaceous, with a distinctive taste of bay leaves.
is a variety mainly grown on Crete. It is blended with Mandilaria or Syrah to enhance its color.
is a multi-purpose variety which maintains its acidity as it ripens. It is similar in character to Riesling, and is mostly island-based, being a native variety of the island of Santorini, whose old vines have been resistant to phylloxera.
is a Blanc de Gris variety from the AOC region of Mantinia, in Arcadia in the Peloponnese. Its wines offer a crisp and floral character in both still and sparkling styles.
is a grape growing mainly in Macedonia, with a special aroma leading to elegant full bodied wines, with medium-plus acidity and exciting perfumed aromas.
is grown in Patras, and the islands of Cephalonia and Samos. There exist numerous clones of this pungent aromatic species, the best being aspro (white) or Samos. They cover the full spectrum from bone dry to sweet sundried dessert wines, in both natural and fortified versions. Of all of these the old vines and low yields make the Muscat’s from Samos the leader.
(the “pink” or “rose” grape) is a grape that is very popular in Attica, Macedonia, Thessaly, and the Peloponnese. This variety produces elegant, light white wines with citrus flavors.
is a lower acid variety and one of the most ancient. Originally from Santorini, it is now planted in Macedonia, Attica, and Rhodes.
is mostly grown in the mountainous vineyards of the Ionian Island of Cephalonia. It has a smoky mineral and lemony character, excellently complementing seafood.
(the “Saturday” grape) is the predominant white grape in the region of Attica, where it displays excellent heat resistance and shows a distinct floral and fruity aroma when cold fermentation is practiced. When fermented without cooling, it makes retsina or rustic unresinated wines that complement Mediterranean dishes well.