Greek Wine Labels

Metochi Chromotsas Red (Μετόχι Χρώμιτσας Ερυθρός)

2009-11-12T16:47:00.007+02:00

Local Wine from Agion Oros from Tsantalis

Varietal Composition: Limnio and Cabernet Sauvignon.

From vines grown in Farmhouse Chromitsa of the Monastery of St. Panteleimon on Mount Athos. Dark red and aromas of spices, blackcurrant and dried berries.

Quite rich and generous taste.

Fits well with red meat and mature cheeses Packs of 0,75 L and 1,5 L

Price: About 9 Euros

International awards for Greek wines

2009-05-05T10:16:00.014+03:00

Gold medal won in the German competition Mundus Vini with an overall grade 91/100 Lenga 2007 Avantis by Apostolos Mountricha. The label has been named Lenga after Apostolos Mountricha’s wife. Consider the fact that a “north” variety is used in this label (Gewurztraminer). Year 2007 produced 4500 bottles.

The same applies also for the «North» (as variety) Riesling 2007 of Angelos Rouvali which was awarded by the German magazine «Weinwelt» and was the only (in variety) from South Europe.

With Regional Trophy (best white wine of Greece) was awarded in 2008 the «Ovilos» vintage 2007, the competition of the magazine «Decanter Wine Magazine», which involved 9,219 wines from around the world. Wine «Ovilos» produced by the varieties Assyrtiko and Semillon, the slopes of Mt Paggeo Kokkinohori in Kavala, from Vivlia Chora.

The Red Ktima Pavlidis Thema honored with Trophe "Citadelles" in the homonymous contest, and has already won awards in competitions International Wine Challenge and International Wine and Spirit Competition.

Limnia Gi (Λημνία Γη)

2009-04-23T13:14:00.005+03:00

AOC dry white wine, selected from Alexandria Muscat in mountain vineyards of N.E. Lemnos. It is balanced and endowed with the wealth of aromatic treasures of Limnos land. Limnia gi is an ideal wine is distinguished for its fruity aroma of a floral background.

Served at 10 ° C and αccompanies aromatic dishes, fish, seafood, cheeses, white meats, light cuisine dishes, exotic fruits.

Price: approximately 9 euro.

Katsaros Estate (Κτήμα Κατσαρού)

2009-04-23T13:06:00.004+03:00

Local wine from Krania area (Olympos Thessalias).
Varietal composition: Cabernet Sauvignon, Merlot.
Maturation in new oak new barrels for 12 months and additional two year maturation in the bootle.

Sorrel color. Explosive aromas of currant jam, black cherry, apple burned and chocolate. Mouth thick and velvety, with a sweetness given by then alcohol. Excellent Quality and tannins, which become stronger at the finish.

It is suggested to be transfused in a jar half an hour before serving.

Accompanies meat.

Savatiano (Σαββατιανό)

2009-04-23T11:43:00.004+03:00

Synonyms: Stamatiano, Perachoritis, Perachoritiko, Kountoura white, white Domprena, Ntomprena, Kontoura

Areas of Cultivation: Attica, Euboea, Viotia, and to a lesser extent Cyclades, western Crete, Macedonia

Plant: Variety of moderate power and big production, resistant to disease and drought. Grapes medium or large bark white-yellow. Harvest from mid to late September

Wine: White wine quite differently depending on the crop area (e,g. Attica, Viotia). Very good quality and a pleasant refreshing taste fruity flavor when harvested before maturity and vinified with modern methods. Participates in wine OPAP (Anchialos), many local and traditional name (Retsina)

For additional information click here.

Sweet wine Giorga (Γλυκός Οίνος Γεώργα)

2009-04-23T11:35:00.003+03:00

A wine by Dimitris Georgas, from owned vines in Spata Attica. The variety used is Savatiano. Organing farming methods are used. The wine was aged for eighteen months in oak barrel. Production in 2004 was 1,000 bottles.

Caramel color and the corresponding aroma of caramel and honey with raisins, and fresh plum. Light on the mouth with sweetness and strong sense of vanilla.

System Bolaget tech components - business needs - strategic importance

2009-04-19T23:37:00.006+03:00

About systembolaget.se
Systembolaget, the Swedish Alcohol Retail Monopoly, exists for one reason: To minimize alcohol-related problems by selling alcohol in a responsible way, without profit motive. SystemBolaget.se, which was launched late 2003, is a free site mainly for Sweden resident customers.
Systembolaget's product range is actually one of the most comprehensive in the world. It is being developed continuously to match changes in trends and in the consumers' tastes.

Business/Social Needs
Systembolaget's mandate from the Swedish state is to help limit the medical and social harm caused by alcohol and thereby improve public health. For Systembolaget this means:
• Restricting availability through the number of stores, opening hours and retail rules
• Not attempting to maximise their profit
• Being brand-neutral
• Providing a high standard of customer service
• Being financially efficient
Systembolaget business concept is to sell alcoholic beverages responsibly and to exceed customers’ expectations by constantly developing our product range, expertise
and service.

Adopted Technological Components
Category Component Description

Back-End
e-SCM
Suppliers would receive orders and submit their deliveries data electronically. An e-SCM downstream supply chain component has been adopted through supplier’s sub-portal.
e-CRM
SystemBolaget implements an online networking application of e-CRM, by the automatic generation and submission of e-newsletter to its members.
This month(Apr09) the development of a new improved ordering web service for higher availability is initiated.
It will be offered in connection with new site launch.
The client will be able to collect and pay the ordered goods in any system store.
E-auctions are going also to be supported.
In order mortality risk to be reduced age verification and other sales rules will be finally controlled in the usual way when the customer get their goods in the shop.
E-ordering with delivery to systembolaget agent will be possible also.

Front-End
Electronic Catalog
SystemBolaget has adopted electronically its catalog providing to its customers a list of the offered products (wines and spirits), along with bundle information such as by matching food recipes and drinks.
Search Engine
Through a Search Engine; System Bolaget customers can find the availability of products and stores by applying one or more criteria.
shopping card
SystemBolaget customers can make a shopping list, collect their favorite recipe or print their own wine-tasting protocol.
Setting are saved on their computer through
m-Commerce
SystemBolaget provide free of charge to its customers to search stock balance and any shelf for goods and the store that is available to. Customers can order or book through website but e-payment transaction is not possible yet.
a shopping card and they do not remember a password.
e-vote
By examining the voting results through systembolaget website; its management board in collaboration with public health ministry apply moderate alcohol use and reduced mortality risk policies.
e-auctions
SystemBolaget auction procedures “How to reach the auction” are being adopted electronically and will be launched together with new SystemBolaget website (Jan2010)

Issues of Strategic Importance Addressed by adopted Technological Needs
SystemBolaget main goal is to promote public health by minimizing medical and social harms caused by alcohol.

Though its webside aims citizens of Sweden to have good drinking culture i.e. less alcohol-related problems by

* careful age verification / identification validation

* having wide range of high quality that is available throughout the country / web supported wide sales network

* being brand neutral. No supplier or any brand either favored or discriminated against / specific brands of drinks naming avoidance

* not profit maximizing, not incremental / non profitable organization
* attractive wine and spirits consumer / Web Content

Mapping of Adopted Technological Components and Business Needs

Business Need Technological Component(s)

Ease-of-use
Electronic Catalog
Search Engine
Shopping Cart
Front-end e-CRM

Effectiveness
e-SCM
m-Commerce
Back-end e-CRM

Security
SSL 256 bit encryption

Trustworthiness
Age Verification

Growth / Reduced Mortality Risk
Voting / Questionnaires

Website Content
Web 2.0 (Social Media Sharing)

e-commerce Technological Components in wine industry

2009-04-14T17:19:00.002+03:00

A great example of how e-commerce Technological Components can benefit a firm's effectiveness is provided by the americanwinery.com case

Click here to view the e-commerce Technological Components americanwinery.com has adopted in order to serve its Business Needs

snooth.com - Tecnological Components used and Business needs fullfilled

2009-04-13T10:06:00.006+03:00

Basic Wine Classification

2009-04-09T10:35:00.003+03:00

According to color:

White: produced from white or red grapes with white vinification
Rosé: Produced by red vines, grape stays with marc
Red: From red grapes, grape stays with marc during fermentation

According to concision in sugars

Dry: without sugars
Semi-sweet: Contains sugars less than 45 grams per litre
Sweet: Contains sugars more than 45 grams per litre

According to category

Table wines: Common wines that do not deserve according to legislation some specific identity
Local wines: Table wines that deserve to have an identity according to their geographical descent.
AOC: Wines of known quality that are produced and vinified in specific wine area from specific vine varieties in controlled production per 1000 m2.

Domaine Evharis Red (Κτήμα Εύχαρις Ερυθρός)

2009-04-08T22:14:00.004+03:00

Varietal Composition: Grenache Rouge 10%, Syrah 60%, Merlot 30%

A complex bouquet with underlying hints of vanilla, soft tannins, a velvety texture and an enchanting finish.

Ideal after being aged 4 years in the bottle, for special events.

Best served with roast or stewed meat and yellow cheeses

Produced by: Domaine Evharis

Price: Approx. 15.00€

Paraga (Παράγκα)

2009-04-07T00:41:00.001+03:00

Varietal Composition: Xinomavro, Agiorgitiko, Merlot, Syrah

Its color is deep red and its bouquet is rich and reminiscent of cinnamon, clove, fruit Burned and green pepper. The flavor is full, fine, with aromas of earth, spice and oak wood notes and impressive length.

Price: Approx. 9.00€

Xinomavro (Ξυνόμαυρο)

2009-04-07T00:31:00.004+03:00

Cultivation Areas: Western. Macedonia, Thessaloniki, Chalkidiki, N. Larissis (Rapsani)

Plant: The plant is strong, robust, productive, with susceptibility to drought. It is also sensitive to various diseases and infectious degeneration. The vegetation begins in mid-April and matures after 20 September depending on the cultivation area.

Wine: General-variety red wine with high acidity, aromatic potential and vivd color. It also gives rose and sparkling wines. Participates in OPAP wines (Naoussa, Amyntaio, Goumenissa) and local wines

Some Labels: Paraga (Παράγκα)

Adoli Gis (Αδολη Γης)

2009-03-29T20:32:00.002+03:00

GRAPES/VARIETIES: 45% Lagorthi, 30% Asproudes, 15% Roditis Alepou, 10% Chardonnay.
VINEYARD: Grapes come from selected vineyards in the region of Ziria, in the department of Achaia, in Peloponnese and are cultivated at various altitudes, from 500 to 900m. The soil is a mixture of clay and lime and the production about 700Kg per strema.
VINTAGE: Late September to early October with a sugar concentration of 195g/L.
WINE: Yellow-green colour, aromas of melon, mango, kiwi and pineapple on the nose. Fruity and refreshing in the mouth with a thirst-quenching acidity which makes it extremely alive and offers a metallic character.
Serve at 10 °C with shellfish (mussels, oysters, combs, clams), barbecued fish and exotic fruits.
With an excellent storage it can be enjoyed for two more years from the vintage.

Santorini Vinsanto Vin De Liqueur

2009-03-26T09:53:00.007+02:00

Appellation Of Origin Santorini Of High Quality

Varietal composition: Assyrtiko, Aidani

Vinification: The traditional technique of vinsanto wine making is followed. The natural fermentation follows and before aging the alcoholic title is being fortified and reaches up to 15 degrees

Characteristics: The sweet taste balanced by alcohol and acidity. Robust and sturdy character with aromas of honey and sweets are dominating.

Enjoy it alone or as an aperitif accompanied sweets, ice cream and with cheeses or dishes on the foie gras. Need to be served at 6-8 C.

Awards Vinsanto 99 - Silver Medal - Concours Mondial De Bruxelles 2003 Vinsanto 99 Bronze Medal - Int. Wine And Spirit Competition 2003

Moschato Alexandreias (Μοσχάτο Αλεξανδρείας)

2009-03-18T10:34:00.002+02:00

Synonyms: Coarse Muscat, English, Apostoliatiko

Cultivation Areas: Mainly in Lemnos, Aegean islands and in the prefectures of Thessaloniki, Drama, Kavala.

Plant: Variety moderately vigorous, resistant to drought. Big grapes with yellow-white bark. Harvest early to mid-September

Wine: The dry white wines, produced by this variety are high alcohol and good acidity. They are characterized by fruity aroma, along with flowers aroma in the background. The natural sweet wines have brilliant color with golden reflections, intense fruity aroma with citrus and rich colors, rich flavor with a velvet aftertaste. Moschato Alexanreias participates in AOC wine (Lemnos) and local wines.

Mavrodafni (Μαυροδάφνη)

2009-03-10T18:01:00.005+02:00

It is a black Greek wine variety grown in the northwestern Peloponnese (especially around the area of Patras) and in some Ionian Islands (Cephalonia in particular). From this variety, alone or along with the variety Korinthiaki black, the sweet red wine wine Appellation of Origin Controlled Mavrodafni Patron and Mavrodafni Cephalonia is produced. The grapes are usually modest, moderate in size and spherical shape. The bark is blue-dark red colored, thick and rigid skin and the flesh is juicy and colorless.

Characteristics of wine produced
The variety is one of the best Greek varieties for production of natural sweet red wines suitable for aging. The resulting wines are deep ruby color and matured in oak barrels at least two years. But may remain for maturing in oak barrels until eight years, when marvelous aromas are developed. In these wines detected aromas are cherry, vanilla and dried fruit (especially raisins and chocolate) and is an ideal dessert wine.

Bitter chocolate mousse with Mavrodafni

2009-03-09T22:17:00.005+02:00

Ingredients (for 8 to 10 people)
8 eggs (separate the white)
5-6 large spoonfuls of sugar
1 teaspoon liquid vanilla
400 gr couverture chocolate (70% cocoa)
1 / 2 liter fresh cream
1 / 2 cup Mavrodafni

Melt the chocolate in ben marie. Hit the cream with sugar and vanilla to make whipped cream. Hit in the blender with the white sugar until becoming thick. Lower the speed and add one by one the yolks and then Mavrodafni. Hit lightly for another 2-3 minutes. Mix with slight movements the chocolate mixture, the eggs and the fresh cream. Empty the mousse into individual bowls and cold in the refrigerator.

For a bitter taste, you may reduce or completely remove the sugar.

Enjoy it with a glass of Mavrodafni!

Paros Reserve Moraitis

2009-03-04T10:10:00.003+02:00

Appellation Of Origin Paros Of High Quality (V.Q.P.R.D.) Created from the combination of two ancient varieties, the white Monemvasia and the deep red Mantilaria.

Made of selected mountainous low yield (5000 kg/ hectare) Paros vines.

Vintage mid September

Tanking for more than one year.

Aging for at least two years in new oak French barrels.

Aging in the bottle for one year.

Bright ruby colour with vivid garnet reflections.

Complex vanilla, cinnamon and ripe fruit bouquet.

Excellently structured, complex with a rich body and a long pleasant tannic aftertaste.

Ideal for long aging in the bottle (horizontal position).

Served at 16 - 18 °C (it is suggested to remain in a decanter for 30' after opening in order to release its aromas)

Accompanies red meats.

Mantilaria (Μαντηλαριά)

2009-03-04T10:06:00.007+02:00

Synonyms: Amorgiano, Pariano, Vaftra

History: Has been reported in ancient texts, primarily from Pausanias on the relationship with the Arousio wines produced in the island today - the Arusha region was famous in antiquity for its wines.

Cultivation Areas: Aegean Islands, mainly Paros, Crete, Evoia, Chios.

Plant: Vibrant variety, sensitive in diseases but resistant to drought. Grapes are moderate in size. Harvest in mid-September. Wine: Red wine, rich color and high tannins worth aging. Participates in wine OPAP (Paros, Rhodes) and local wines

Labels: Paros Reserve Moraitis, Visanto Kamaritis by Koutsogiannopoulos

Nemea from Ktima Palivou

2009-03-01T22:50:00.006+02:00

From Nemea the historic place of North Peloponissos is the red wine with homonym area name.

The wine is being matured in two phases, the first is done in French oak barrels for 12 months and the second one in laying down bottles for 6 months.

Its deep red color and rich taste become full mature after 4 years. It is harmonised with mediteranean cuisine but it is ideal to accompany sweet Gruyeres.

Evangelo from Ktima Gerovasiliou

2009-03-01T22:36:00.007+02:00

The Evangelo produced to Gerovasiliou farm (ktima in greek).
It is a distictive wine that become from red grapes of Syrah variety (92%) and white ones of Viognier variety(8%). The wine is being matured in new french oak barrels for 24 months.

Mr Vagelis Gerovasiliou made a balanced wine with strong after-taste.
Its really worth to be tasted by wine lovers.

SystemBolaget_Survey

2009-03-01T22:25:00.005+02:00

Moschofiler (Μοσχοφίλερο)

2009-02-27T17:41:00.003+02:00

Moschofilero also known as Asprofilero or Mavrfilero is mainly cultivated in the regions of Arcadia (Mantinea and Tegea areas), Messinia, Laconia and Achaia. However, small vineyards in other parts of Greece also cultivate Moschofilero.

The Plant is relatively sensitive in diseases and its grapes are of moderate size and rosy-red bark.

Its harvest period is end of September to mid October.

It gives wine low in alcohol, of high acidity and strong aroma.

Moraitis Collection (Συλλογή Μωραίτη)

2009-02-27T10:01:00.008+02:00

Produced by Moraitis winery (Paros).

Derived from the Aidani and Cabernet Sauvignon grapes, grown in the winery in Paros.

Embedded in organic farming program 1997 and controlled by the license agency of organically farmed products in Greece.

Harvested from September 10-20. Stays in the tanks for a year. Maturation of at least 18 months in new French oak barrels.

Purple color with reddish tinges. Well complex bouquet of fruit, plum and cinnamon. Mouth with complex fruity taste, perfectly structured with rich body, rich velvet tannins and long aftertaste.

Recommended for aged 3-4 years in the bottle.

Served at 16-18 ° C.

Accompanies poultry, sausages, grilled meats and soft cheeses

snooth.com: An example of how information and commerce can successfully and profitably intersect

2009-02-26T10:32:00.013+02:00

e-commerce in wine industry

2009-02-26T01:09:00.004+02:00

A great example of the e-commerce benefits and its potentiality in the wine industry is provided by the Americanwinery.com case

Click here to view the ECommerce Aspects of AmericanWinery.com

Ktima Tslepou (Κτήμα Τσέλεπου)

2009-02-23T09:52:00.017+02:00

Type: Aged red local wine from Tegea region

Producer: Giannis Tselepos (taste test on March 8th - in greek)

Varieties: Cabernet Sauvignon 80% and Merlot 20%

Features: Deep purple and bright color. Dominating aromas of tobacco and spices. A pleasant tannin structure can be distinguished. Wood balance is remarkable. Rich and long finish.

Accompanies: all kinds of meat mainly hunting and cheese. Drunk at 18-22°C.

Worth aging for 4-6 years.

Price: 14 Euro

Katogi Averof (Κατώγι Αβέρωφ)

2009-02-21T13:46:00.003+02:00

Characteristics
A complex red with deep, attractive highlights. A distinctive bouquet arises from a balanced blend of the various fragrances with that of the oak. In the mouth, a soft fullness accompanies the rich aromatic qualities provided by the varieties and a long maturation in barrels at low, stable temperatures

Varietal Composition
Cabernet Sauvignon 60%, Aghiorgitiko 40%

Vinification
Classical red vinification in stainless tanks with a 20-25 days maceration and then drainage and pressing until 0,6 bar pressing level. Ageing for 12 months in oak barrels and 6 months in bottles

Analysis
Alcohol: 12,3 % Vol
Total Acidity: 5 gr/lt
pH: 3,6

Serving Suggestions
Enjoy it with red meat dishes, grilled lamb, sausages and ham

Produced by: Katogi & Strofilia S.A.

Price: Approx. 13.00€

Agiorgitiko (Αγιωργίτικο)

2009-02-21T13:28:00.005+02:00

Also known as: Mavro Nemeas, Mavroudi Nemeas.

Agiorgitiko is one of the most noble Greek red varieties. It is cultivated in the Prefecture of Corinthia, chiefly in the OPAP (Appellation of Origin of Superior Quality) zone of Nemea at an altitude which ranges from 300 to 800 metres. It is also encountered sporadically in the Prefectures of the Argolis, Arcadia, and Attica, and in Macedonia.

Its grape is spherical, of medium size with a thick skin and a deep red colour. Its flesh is colourless and has 2 to 3 seeds.

The Appellation of Origin of Superior Quality (OPAP) Nemea wine, a number of Local Wines (Peloponnisiakos, Plagies Oreinis Korinthias, etc.), and Table Wines are produced from Agiorgitiko.

It is considered a variety of considerable potential and is capable of producing different wines, depending upon the environment in which it is cultivated. Thus it can give noteworthy sweet wines, fresh-tasting reds, capable of ageing, and very high-quality rose’s in high-altitude areas. Its harvest starts in the first half of September and its completed in the first 15 days of October in the more mountainous areas. In the Nemea zone in particular, the many individual features of the relief of the area give rise to differing micro-climates in the region, with the result that the wines produced retain the individual characteristics of their sub-region of origin. The wines of the plains and semi-mountainous areas are distinguished by a marked fruity character, reminiscent of strawberries, cherries, and blackberries, and have rich and sturdy body. The mountainous areas produce wines which are characterized by their freshness and their individual wealth of aroma, with notes of fruit, herbs, and spices.

Some labels: Katogi Averof (Κατώγι Αβέρωφ), Paraga (Παράγκα)

Cabernet Sauvignon

2009-02-21T13:22:00.003+02:00

Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet franc. From France, the grape spread across Europe and to the New World where it found new homes in places like California's Napa Valley, Australia's Coonawarra region and Chile's Maipo Valley. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s.

Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation - the grapes have thick skins and the vines are hardy and resistant to rot and frost - and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of native grape varieties.

Some labels: Katogi Averof (Κατώγι Αβέρωφ)

Tiramisou with visanto Santorini

2009-02-19T09:54:00.012+02:00

Ingredients for 4 people

12 ladyfingers (savoiardi) biscuits
3/4 cup of maskarpone
3 eggs
2 tablespoon sugar
1 cup cold espresso coffee
1 cup of visanto
1/2 cup chocolate couverture
Cocoa

Separate the eggs and hit egg's white until meringue. Let aside. Hit egg yolks with sugar, add maskarpone and stir for 3 minutes. Mix two mixtures with light movements. Add the espresso and the wine in an open and deep bowl. Sprinkle the ladyfingers and put them in a a platter. Dregde with cocoa, cover with cream, garnish with the chocolate and serve.

Samaropetra (Σαμαρόπετρα)

2009-02-18T22:48:00.003+02:00

Having used the technique of skin contact while producing it, Samaropetra manages to retain all the aromatic potential of the varieties used. What reaches the nose is complex, with intense aromas of exotic fruits, grapefruit, white peach, melon and dried herbs. The mouth is full and wiriness.

Produced by: Ktima Kir-Yianni

Varietal Composition: Gewurtztraminer, Sauvignon Blanc, Roditis

Price: Approx. 10.00€

Asprolithi (Ασπρολίθι)

2009-02-18T22:44:00.010+02:00

100% roditis, produced by Aggelos Rouvalis at North-Eastern Aigialia at 600m altitude. AOC. Yellow-green color, fruity and refreshing acidity. A really stable wine. Served at 10oC, accompanying appetizers, seafood and fatty fish.

Price: Approx. 10.00 Euro.

Gewürztraminer

2009-02-18T22:29:00.004+02:00

Gewürztraminer is an aromatic wine grape variety that performs best in cooler climates. It is sometimes referred to colloquially as Gewürz, and in French it is written Gewurztraminer (without the umlaut). Gewürztraminer is a variety with a pink to red skin colour, which makes it a "white wine grape" as opposed to the blue- to black-skinned varieties commonly referred to as "red wine grapes". The variety has high natural sugar and the wines are white and usually off-dry, with a flamboyant bouquet of lychees. Indeed, Gewürztraminer and lychees share the same odorant compounds. Dry Gewürztraminers may also have aromas of roses, passion fruit and floral notes. It is not uncommon to notice some spritz (fine bubbles on the inside of the glass).

Its aromatic flavours make Gewürztraminer one of the few wines that are suitable for drinking with Asian cuisine.[citation needed] It goes well with Munster cheese, and fleshy, fatty (oily) wild game. Smoked salmon is a particularly good match.

Some labels: Samaropetra by Ktima Kyr-Yianni

Roditis (Ροδίτης)

2009-02-18T22:10:00.006+02:00

Plant: very vigorous variety, very productive, susceptible to mildew. Grapes medium or large bark white, pink to red-rouge. Harvest depends on the area of cultivation and is performed mid-September until early October.

Cultivation Areas: cultivated in almost all of Greece with different clones and names. The largest vineyards are located in the Peloponnese (Egialias), Boeotia, Thessalia.

Wine: Vineyards with a relative altitude and low yields give remarkable wines with balanced alcohol and acidity, rich flavor, good aroma.

Some labels: Samaropetra by Ktima Kyr-Yianni, Asprolithi by Aggelos Rouvalis

Visanto

2009-02-17T11:44:00.017+02:00

Vinsanto is a traditional sweet wine from Santorini. Its color is dark bronze. It belongs to the category of wines Appellation Origine High Quality (OPAP Santorini). Grapes are harvested at the end of September and are exposed to sun for almost two weeks. During this process, grapes loose much of their water and sugars concision is increased. After pressing of the grapes must is driven into wooden barrels, to follow the process of fermentation for at least four months. Then left to mature for at least two years in oak barrels. In order for a wine to be named visanto, apart from the above mentioned procedure that has to be followed, the grapes must be at least 51% of Assyrtiko variety, while the remainder will be varieties of grapes and Aidani, Athiri or other white grapes grown in Santorini. There are two theories about the origin of the name. One theory is the name comes from the use of the Holy Eucharist (Italian vino santo: "holy wine") while the other suggests that the origin of the wine (Italian vino di Santorini: "wine from Santorini) . In Santorini make also vinsanto with sweet black grapes Mantilaria which, however, does not belong to the category of wines Opap. Visanto Kamaritis by Koutsogiαnnopoulos is a visanto made from mantilaria you should try (approximately 16 euro).

Label: Santorini Vinsanto Vin De Liqueur

Sauvignon Blanc

2009-02-16T23:59:00.006+02:00

Sauvignon blanc is a green-skinned grape variety which originates from the Bordeaux region of France. The grape gets its name from the French word sauvage ("wild") and blanc ("white") due to its early origins as an indigenous grape in South West France. It is now planted in many of the world's wine regions, producing a crisp, dry, and refreshing white varietal wine. Conversely, the grape is also a component of the famous dessert wines from Sauternes and Barsac. Sauvignon blanc is widely cultivated in France, Australia, New Zealand, South Africa, California, and South America.

Depending on the climate, the flavor can range from aggressively grassy to sweetly tropical. Wine experts have used the phrase "crisp, elegant, and fresh" as a favorable description of Sauvignon blanc from the Loire Valley and New Zealand. Sauvignon blanc, when slightly chilled, pairs well with fish or cheese, particularly Chèvre. It is also known as one of the few wines that can pair well with sushi. Along with Riesling, Sauvignon blanc was one of the first fine wines to be bottled with a screwcap in commercial quantities, especially by New Zealand producers. The wine is usually consumed young, as it does not particularly benefit from aging. Dry and sweet white Bordeaux, typically made with Sauvignon blanc as a major component, is the one exception.

Some labels: Vivlia Hora by Vivlia Hora, Samaropetra by Ktima Kyr-Yianni

Vivlia Hora (Βιβλία Χώρα)

2009-02-16T23:32:00.004+02:00

Varietal composition: Assyrtiko 40%, Sauvignon Blanc 60%
Features: Soft green-yellowish color with provocative clarity. The marriage of the cosmopolitan with the Greek dynamic, fragrance experience, gives a wine with intense fruity aromas reminiscent of exotic fruits, peach and citrus. The taste of rich, refreshing with excellent balance, great acidity and a pleasant aromatic aftertaste.
Produced By: Ktima Vivlia Hora

Thalassitis (Θαλασσίτης)

2009-02-16T13:51:00.012+02:00

100% from assyrtiko variety. Pale yellow in color with gray highlights. Low intensity aromas of citrus, mineral and baked bread. The first sweet attack quickly leaves the position of the acidity and salty metallic taste of terroir. Moderately cool finish with adiposity and yeast aromas.AOC.
Produced by Gaia Oinopoitiki.
Price: About 12 €

Assyrtiko

2009-02-16T13:12:00.014+02:00

Assyrtiko (Ασύρτικο in Greek) is one of Greece’s finest multi-purpose white grape varieties. It was first cultivated on the island of Santorini, where it has developed a unique character producing excellent Appellation d’origine contrôlée (AOC) wines. Assyrtiko has the ability to maintain its acidity as it matures. It is a generally a dry wine that has citrus aromas mixed with an earthy, mineral aftertaste due to the volcanic soil of Santorini. Assyrtiko grapes clusters are large, with transparent yellow-gold skin and juicy flesh. Throughout Greece, the average age of the vines is 70 years with many vines dating back 150 years or more. Assyrtiko has so far shown resistance to Phylloxera which has consequently meant that the vines haven't needed to be replaced by phylloxera-resistant rootstock. In the last 25 years Assyrtiko has been planted throughout Greece including Macedonia and Attica. In these areas it has a milder and more fruity character.
Fits with fit sea fruits and fish.

Some labels: Thalassitis by Gaia Oinopoiitiki, Vivlia Hora by Vivlia Hora

Some vine history

2009-02-14T11:33:00.016+02:00

... the gift man received from Dionysos (Bacchus), fertilized the literature and arts of Ancient Greece. This divinity was one of the main elements in Greek civilization, any study of which shows that wine was an inseparable part of a way of life of the Greeks for the last thousand years ...

The true family of grape vine is called Vitis Vinifera. Most of today's wines come from this variety. It first appeared in Egypt and Aegean islands (3000 - 1500 b.C.). From that age the first traces of wine were found in pots, instruments for wine making and underground caves that most probably were used as wine storage and for wine aging.

Much modern wine culture derives from the practices of the ancient Greeks. While the exact arrival of wine in Greek territory is unknown, it was certainly known to both the Minoan and Mycenaean cultures. Many of the grapes grown in modern Greece are grown there exclusively and are similar or identical to varieties grown in ancient times. Vathietro, west of Knossos in the mountainous area of Archanes, nine kilometers south of Heraklion, archeologists unearthed the ruins of a large Minoan country estate belonging to a local nobleman. A wine press and rooms full of clay jars for storing the wine were found in perfect condition among the ruins dated 1600 B.C.

Although born and raised in Mediterranean Sea area, due to its great adaptability, vine thrived in many temperate areas from Chile to Asia and from Australia to California.

Welcome

2009-01-22T10:51:00.012+02:00

Greek Wine Labels welcome you.

Cheers!