Greek wine: Sidestepping monotony

Nowadays, there is so much diversity in the world of wine. Just a few decades ago everyone talked solely of Bordeaux, Burgundy or the Rhone, whereas, in the recent years, regions or countries such as Ribeira Sacra, Jura, Etna and Greece, have risen impressively. One could think of many reasons to explain this, but one thing is definite; as the level of education rises, consumers will be actively seeking for new tastes and flavours.

The notion of terroir, a singular sense of place, seems to have found its ultimate expression and vigour in the hugely varied landscape of mainland Greece and its islands. Fascinating terroirs, with phenomenal heterogeneity in the soils, which ranges from limestone in Nemea and Cephalonia, schist in Naoussa and Rapsani, gravel in Mantinia to granitic and volcanic soils in the Aegean islands. Altitudes that go up to 1000 meters in Siatista and Metsovo rival the rugged landscape of the vineyards of Aigialia in the Peloponnese. Old vines – in Santorini the age of some vines is not exactly known, but well exceeds the century – and an abundance of characterful indigenous varieties synthesize an authentic harmonious melody.