| Greeks have been making wine for thousands of years, they taught the Romans how to make wine, who in turn showed the French. Unfortunately those that were the teachers of great wine making are struggling with a less than superb wine making industry. Greek wines over the last couple of decades have been known for being heavy and over oxidized. In the last few years though, Greece has begun to change its winemaking attitude. With the influence of new, up and coming wine makers combined with the renewed commitment to quality from the older established wine makers, the wine being produced is getting better and better. Through this change in wine making it is worth noting that Greece did not abandon its native grape varietals, the use of these native varietals, plus blending with world renowned grapes such as Cabernet Sauvignon gives Greek wines a unique and interesting perspective.
Xynomavro is the most common native red grape produced in northern Greece. It produces an inky, dark colored wine that is soft and spicy. It is commonly blended with Cabernet. The most common native white grape is the Savatiano. This grape is most commonly used to make the unique, “you either love it or hate it”, Retsina. Retsina is a wine that has had pine resin added during fermentation. When produced well it is a refreshing wine, with a light pine aroma and taste (when not done well, you have pine disinfectant). Robola is Greece’s other popular white, it produces wines that are light, crisp and lemony. |
Boutari WineryBoutari’s Grand Reserva Naoussa is produced using 100 % Xynomavro. This classic dry red merits its Grand Reserve status. Careful aging is mandated by law and yields the violet tints and intense, complex bouquet. Its well-balanced structure and smooth tannins are the mark of a classic wine, one improving with cellaring for up to 12 years. | Producer | Varietal | Vintage | Price | Buy Now | | Boutari | Other Reds | 1994 | 16.99 | Details | | Boutari | Other Whites | | 6.99 | Details |
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