Wine Talk

Snooth User: grkwine

Ever Try a Greek Wine?

Posted by grkwine, Apr 19, 2013.

Working for an import company, bringing in Greek Wines, a big struggle I have come by when trying to sell it, is the lack of education and knowledge out there. Don't get me wrong, I love taking the time to educate people on them, but I wonder how many wine buffs out there really know about them or have tried them.

I am curious to find out how many of you know or have had Greek Wine before. When I ask this, I am referring to wines made using indigenous varietals to the country such as Assyrtiko, Agiorgitko, Moschofilero, and so on? What is your favorite Greek Wine? Where did you have it??


Reply by zufrieden, Apr 19, 2013.

Many of us have not only tried Greek wines, but enjoyed them as well.  Unfortunately, the supply is still a bit spotty.  Generically, my favourte wines are from Macedonia (Red - oak-aged Xinomavro, in particular, Naoussa, and Goumenissa) and Santorini whites from Assyrtiko (an interesting name for that vine is it not?)

The industry was in flux before the financial meltdown, but the potential for greatness remains - especially where Χαλκιδική is concerned - the homeland of Aristotle.  I confess to being no expert, but for value and potential, Greece has much to offer.  I also enjoy the sweet wines of Patmos (Mavrodaphne) and Nemea from the highlands based on Agiorgitiko is improving - though lovers of northern, more nervy wines may not agree on this nectar.

More discussion of Greek, Macedonian and Bulgarian wine is welcomed.

Reply by Richard Foxall, Apr 19, 2013.

I''ve had good Greek reds and whites.  Assyrtiko is a real go-to when I am in NY and eating at the greek restaurants there--hardly ever run into a bad bottle.  I have sympathy for anyone in the business of selling Greek wine.  Between the damage done by bad Retsina and the tough economic situation, it's an uphill battle, but the wines are good values and match very well with the food.  Sadly, the perception is that Greek food is gyros and spanokopita, when the reality is that it is the basis for many of the foods we appreciate.  No one gets lamb like the greeks, and the uses of grilling, herbs and spices, cool sauces with spicy foods, are all reasons to hold it in higher esteem.  But it's a tough market out there--really good Spanish wines are being discounted, Italy is pushing its product, and on and on. 

Reply by Welkja, Apr 20, 2013.

I have taken wine certification classes and Greek wines were rarely mentioned except that today the quality of the wine has risen dramatically and would be interested in trying some of the grapes mentioned above by other Snooth responders.


Reply by duncan 906, Apr 20, 2013.

I have had,and reviewed for Snooth,a Mavrodaphne

Reply by grkwine, Apr 22, 2013.

i love the responses. I'm glad to see you  guys enjoying them!!

Reply by Gregory Dal Piaz, Apr 23, 2013.

I've got three cases in the office waiting to be tasted. I love Assyrtiko and even can enjoy Retsina with the right food. Such a long history and varied terroirs and indigenous varieties makes Greece ripe for exploration.  

Reply by Mike Madaio, Apr 24, 2013.

I recently worked a greek wine tasting for a friend of mine. It was held at a Greek church, and almost all of the attendees were Greek-Americans, yet most had never tried any of the indigenous varieties. Writeup here.

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