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Wines of the Times: Crisp, Refreshing and Greek

Eric Asimov, in this winetasting report on Greek wines (New York Times, 06.08.2008 ), notes that much has changed and improved during the last four years: “Greece offers a subtly different take on familiar Mediterranian-style wines, with unfamiliar, indigenous grapes grown nowhere else. From the windswept volcanic island of Santorini in the Aegean Sea comes the assyrtiko grape (pictured right), from the Peloponnesus comes the pink-skinned moschofilero grape, which produces highly floral wines that can often have a rosy tinge to them. And there are so many others, like the ancient athiri, the light, citrus-imbued roditis and the textured savatiano.” FOR MORE LOOK AT: http://events.nytimes.com/2008/08/06/dining/reviews/06wine.html?scp=3&sq=greece&st=cse

Greek White Wines

(GREEK NEWS AGENDA)    In his article for the Los Angeles Times (7.9.2008), Patrick Comiskey presents distinctive wines from Greece that are now for the first time widely available in the U.S. “For years, Greek wines were rarely seen here beyond the walls of Greek restaurants, but Greece has modernized its winemaking, improved its viticulture and devoted itself to the many indigenous varieties that have been cultivated for thousands of years. These varieties, made from ancient grape varieties, with lyrical names like Assyrtiko, Malagousia, Agiorghitiko and Xinomavro, are finally gaining recognition for being at once exotic and world class.”  Los Angeles Times: Greece is the word in white wines for summer; Secretariat General of Information: World Media on Greece – Food and Wine