Greece

Greek wine has been produced for at least 5,000 years, some say even longer. Although Greece was not the first country to produce wine, it made considerable progress in grape growing and production techniques. Wine was an integral part of everyday life in ancient Greece and a central element of the symposium, which brought together art, philosophy, food and wine.

The wine produced was not as we know it today. A wide variety of substances including herbs, spices, flowers, honey and oils were added to protect the wine from oxidation and mask odors. One of the common additives was pine resin, and although the use of other substances has long since disappeared, it continues to be used in the production of Retsina.

One of the most characteristic aspects of Greek viticulture is the large number of indigenous grape varieties, which account for approximately 90 percent of all plantings. The exact number of these varieties is not known, as new ones appear all the time: estimates put about 300. Many of them are found on a very small scale in very limited areas, but there are currently about 60 in significant numbers.

Which varieties should you definitely try? White Assyrtiko will amaze you with its irresistible combination of higher alcohol, fresh acid and minerality, Moschofilero and Malagousia will charm you with their beautiful aromas and ability to age. From the blue varieties Agiorgitiko and Xinomavro, which is often compared to the Italian variety Nebbiolo, which is the basis for the famous Barolo and Barbaresco wines.