| Wine Trivia...
In the year 121 B.C. Italy had such a great vintage for wine it signaled the end to Greek dominance of the wine industry.
The Ancient Greeks grew grapes and olives as their main source of wealth. Vines were grown on terraces cut into the hillside to get the maximum sunlight. Ripe grapes were harvested in September and taken to a treading floor made of wood or mortar which sloped down to an outlet. As workers trod the grapes, juice ran into a vat sunk into the ground. It was left to ferment in clay vats lined with pitch or resin. The vats were stored in cool cellars for six months, and then the wine was poured into large amphorae for ease of transport. Proof of large scale export of wine was found in sunken wrecks of merchant ships laden with amphorae for Greek colonies in southern Italy or off the Black Sea |
| Wine Facts.... Italy is the world's largest wine producer, but its natives are such aficionados that the country exports only a quarter of what it produces. Over the past 10 years, many Italian wine producers have concentrated on producing a higher quality of wine, resulting in a lower quantity, the result being an increase in the value of the wine exported. |
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About Greek Wines 
A Brief Note on the History, Perceptions, and Evolution of Greek Wine....
For most, navigating through a list of Greek wines can be as daunting as trying to read the Greek alphabet: Some of the items may look the same, but it's anyone's guess as to what the rest mean. Greek wines traditionally do not fit into standard French wine categories, like Chardonnay, Merlot, or Cabernet. Most varieties (varietals) of grapes cultivated in Greece trace their lineage to ancestral lines cultivated since antiquity. Like the Greek alphabet, Greek wines are unique. They are the product of millennia of uninterrupted cultivation and evolution on the varied soils and climates of continental Greece and its islands.
"The Greeks Invented Wine!"
Much to the dismay of George Portokalos (the slightly 'hellenocentric' father in My Big Fat Greek Wedding), it is unclear whether winemaking originated in Greece. Many archaeologists and classicists believe that wine was first brought to Crete by Phoenician traders and also through the North via a land route from Asia Minor. Wine played a major role in the cult worship of Dionysus, the symposia, and the Mediterranean economy. Wine cultivation in classical Greece reached a high level of sophistication and a system of naming was established. Greek colonists brought the art of winemaking to settlements in Asia Minor, the Black Sea, Marsala (Marseille), Southern Italy, and the Iberian Peninsula. Genetic analysis of grapes cultivated in Spain and Southern Italy can be traced to ancient Greek strains, although it is debatable whether they were the result of ancient cultivation or, rather, later migrations. Modern Greek varieties such as Limnio, Athiri, Aïdani, and Muscat are surviving examples of ancient grape varieties. Despite the rich diversity of Greek wines, the dry, resinated white Retsina has risen to the famous, or infamous, position as the most recognizably "Greek" wine. Most visitors to Greece in the 70's, 80's and early 90's returned with fond or traumatic memories of sipping the turpentine-laced beverage with a 'Meze,' in a beach Taverna. Retsina originated in antiquity, the result of sealing clay amphorae (jugs) with pine resin during transport. The resin protected the wine from oxidation and acted as a mask for wine that may have spoiled. Until the 1960's, Retsina represented only a small share of the wine market in Greece. With the rural population of Greece migrating in droves to the cities at the end of the 1950s, and the demise of small wine producers, large wine producers came to dominate the market. In an effort to produce 'something uniquely Greek,' they marketed Retsina. Suddenly Retsina became the national beverage and could barely keep up with the demand of the bourgeoning tourist industry. To many in the business of Greek wine promotion, the fate of Greek wine was sealed by Retsina. Non-Greeks began to inextricably identify all Greek wines with the pine-flavored product.
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The Present and Future
With Greece's accession to the European Union, winemaking in Greece is currently in an exciting period of transition. Wine producers, whose goal previously was to produce a decent table wine to accompany a meal in a Taverna, have raised the bar, to produce and export a world-class portfolio of wines able to compete with their French and Italian counterparts. In an effort to catch the eyes and palates of cognoscenti who would probably not even deem an indigenous Greek variety as worthy of consideration, many of the wines emerging today in Greece are blends of traditional Greek varieties, such as Ximomavro and Agiorgitiko, with Cabernets and Merlots. These hybrids, although delightful in themselves, are intended to be a 'passport' for Greek wines to enter the world market and raise awareness of the quality of indigenous Greek varieties. Perhaps, in the near future, asking where to find a bottle of Moschofilero will not be greeted by a look of utter confusion at your corner wine store.
A Glossary of Greek Grape Varieties
White Wines
Some people are put off white wines in Greece because of an unexpected experience with resiny Retsina, which is a category in itself. Greece produces many fine white wines, with several from the volcanic soils of Santorini particularly well suited to the beginning connoisseur of Greek wines. The Agiorgitiko variety of grape is showing up in the exports and is worth sampling.
Red Wines
Rich, dry, and bold, the red wines of Greece perfectly accompany the many casseroles and northern meat-heavy dishes, but they are also perfect for drinking with a plate of appetizers while watching the sun set over the Aegean sea. Boutari's Grand Reserve red is the most exported wine of Greece, and is a good example of its kind.
Dessert Wines
Greece shines in the production of dessert wines, from my personal favorite, Mavrodaphne, through light and sweet Samos and the rich red Vin Santo, used as a communion wine in Greek churches. Fortified sweet wines such as Commandaria, once a favorite of the Knights Templar posted in Rhodes, are also excellent. So slice off a bit of baklava or some galactobouriko, and raise a glass of any of these.
Retsinas
Usually found as a white wine but occasionally as a rose, the piney tang and aroma of retsina is an acquired taste for many. For the uninitiated, and for wine purists, take that first sip as you would an unusual herbal liqueur. But like ouzo, retsina is an ideal accompaniment for the salty and spicy Greek appetizers called mezes, and it goes well with most Greek dishes. |
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Hot New Year Specials
RODNEY STRONG ZINFANDEL '03 $8.99
GNARLY HEAD ZINFANDEL '06 $8.99
7 DEADY ZINS '05 $12.99
TIN ROOF CHARDONNAY '04 $5.99
COLUMBIA CREST MERLOT - CABERNET '03 $5.99
TEN MILE RED '05 $9.99
MARTIN RAY CABERNET SAUVIGNON $12.99
CHATEAU ST. JEAN CHARDONNAY '06 $9.99
KENDAL JACKSON CHARDONNAY '06 $9.99
CARTLIDGE & BROWN SAUVIGNON BLANC $8.99 |
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A Closer Look at Some of this Months "Specials" 
Tin Roof Chardonnay
vineyards
Tin Roof 2006 Chardonnay was produced primarily from grapes grown in California's cool North Coast appellation, with a significant portion of the fruit coming from Mendocino County. Chardonnay does best in cool-climate regions where it can ripen slowly and evenly, developing rich flavors while retaining healthy levels of acidity.
Boldly flavored, smoothly textured and unusually complex, Tin Roof wines are designed to please wine lovers seeking distinctive varietal character. Our 2006 Chardonnay was fermented in stainless steel tanks at cool temperatures to preserve its bright fruit flavors, with a small portion undergoing malolactic fermentation and sur lie aging to foster a creamier texture and richer flavors.
"Our 2006 Chardonnay displays fresh apple and ripe peach aromas with subtle creme brulee and toasted almond tones. The wine's bright, creamy mid-palate flavors segue into a long, elegant finish that makes this Chardonnay a marvelous accompaniment to fish and chicken dishes, game birds, pork and cream-sauce pastas."
Available at Champane's Wine Cellar for $5.99 |
Gnarly Head Old Vine Zinfandel 2006
Lodi California
"Gnarly Head Old Vine Zinfandel is crafted from grapes from 35 to 80 year old vines. Rich, dark berry flavors from the small grape clusters are balanced with French, American and Hungarian oak, which creates layers of plum, pepper, cola and chocolate. This luscious combination provides a lingering and spicy finish. " ~Gnarly Head Old Vine Zinfandel is crafted from grapes from 35 to 80 year old vines. Rich, dark berry flavors from the small grape clusters are balanced with French, American and Hungarian oak, which creates layers of plum, pepper, cola and chocolate. This luscious combination provides a lingering and spicy finish." ~Winery Notes
Available at Champane's Wine Cellar for $8.99 |
2005 Ten Mile Wines 2005 "California" Proprietary Red Blend 'The Broken Road'
Inhale notes of white pepper, black fruits and cedar before you dive into this bowl of black cherries and blackberries. Tannins are gentle, mouth feel is full, drinking is easy!
A careful blend of Petite Sirah, Barbera, Zinfandel and Carignane. The Petite Sirah brings the intensity, the Barbera delivers great acidity, Zinfandel serves up spice and berry flavors and finally Carignane provides deep color and added complexity.
Wonderful with pepperoni pizza, beef stew, venison and lasagna. Can be held up to 7 years. Available at Champane's Wine Cellar for $9.99 | |
