Aroma and flavor with the historical quality of the Greek vineyard

Wine is one of the most important products of the Greek land, and basic element of Greece’s culinary heritage. The history of wine continued without interruption in the course of time, leading to the production of wine for thousands of years, since the vineyards are the plants most closely associated with the tradition and daily life of the Greeks from ancient times. From being a key element to the ancient Greek symposiums, to being consumed by groups of people sitting around a table, the moderate consumption of wine, considered to be a basic feature of sociability and wellbeing.

Ancient Greeks used to consume their wine mixed with water at a ratio of 1:3, in order to lower the possibility of intoxication which could lead to deviation and hubris. It was the time of philosophizing that “Métron áriston” meaning “Moderation is best”.

But during the past decades, plenty of researches have indicated that reasonable consumption of wine is beneficial for human’s health. Wine, especially red, because of its high concentration of polyphenols, has a beneficial effect on health when drunk moderately on a daily basis with meals, meaning about 1/3 of a bottle for men and half of this portion for women.

More specifically, researches have shown that polyphenols act protectively, improving ones good state of health and prolonging the average of life. These substances seem to inhibit or minimize oxidation of blood lipids, increase the levels of (health protective) HDL and lower levels of lipoprotein LDL, which is responsible for creating atherosclerotic plaques. Also, they reduce the likelihood of blood clots, have a general anti-inflammatory effect and significantly reduce oxidative damage to tissues, ultimately resulting in reduced occurrence of various cancers.

Wine can be distinguished according to its color, sweetness, its content of carbon dioxide, if it’s flavored or not. Thus, depending on the color, wines are categorized as white, rosé and red while depending on the content of carbon dioxide they are divided into still, semi-sparkling, sparkling. Regarding the content of sugars (sweetness), are categorized as dry, semidry, semisweet and sweet.

Greek wines are considered of high quality due to the very special features of the Greek land such as the temperate climate, the soil, the altitude and also the microclimate developed in several areas. The last decades, Greek wines have become known globally and have gained plenty of distinctions.

Greek varieties

White: Athiri, Aidani, Assyrtiko, Vilana, Monemvasia, White Muscat, Muscat of Alexandria, Batiki, Debina, Roditis, Robola, Savatiano, Moshofilero

Red: Agiorgitiko, Vertzami, Kotsifali, Krasato, Liatiko, Limnio, Mantilaria, Mavrodaphne, Messenikolas Black, Hamburg Muscat, Negoska, Xinomavro, Stavroto

In Greece there are also cultivated popular foreign varieties for more than 20 years, such as Chardonay and Sauvignon Blanc in terms of white wine, and Cabernet Sauvignon, Merlot and Syrah, in terms of red wine.

Greece has applied to the European Union in order to establish 33 wines as of Protected Designation of Origin and 114 as of Protected Geographical Indication.

Greek PDO Wines: Anchialos, Amynteo, Archanes, Goumenissa, Dafnes, Zitsa, Lemnos,  Mantinia, Mavrodaphne of Cephalonia, Mavrodaphne of Patras, Messenikola,  Monemvassia-Malvasia, Muscat of Cephalonia, Muscat of Lemnos, Muscat of Patras, Muscat of Rio Patras,  Muscat of Rhodes, Naoussa, Nemea, Paros, Patras, Peza, Slopes of Meliton, Rapsani, Rhodes, Robola of Cephalonia, Samos, Santorini, Sitia

Greek PGI Wines:

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