Savatiano (Σαββατιανό)

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)

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Xinomavro (Ξυνόμαυρο)

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)

Moschato Alexandreias (Μοσχάτο Αλεξανδρείας)

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)

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.

Mantilaria (Μαντηλαριά)

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

Moschofiler (Μοσχοφίλερο)

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.

Agiorgitiko (Αγιωργίτικο)

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

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)

Gewürztraminer

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)

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

Sauvignon Blanc

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

Assyrtiko

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