New York Times published an article about Greek red wines, saying “the indigenous red grapes represent a new wave of Greek wines now available in the United States.”
The journalist referred to many Greek grape varieties, such as xinomavro, agiorgitiko and mandelaria, commenting that “sometimes, multiple spellings are on the same label,” because the translation of Greek into English is not yet done, clearly showing the Greek wine market has not developed yet.
For the author of the article, what matters is the geography. “While the names of Greek islands have become more familiar on wine bottles as Greek whites have gained popularity, most of the reds come from northern and central Greece.”
He also comments that Greek red wine export is an advantage of globalization. At the present, not very popular wines are sent around the world, far away from the grapes’ cultivation area, and have not lost their uniqueness.
“The wine panel tasted 20 Greek reds from recent vintages, 2006 through 2010, but primarily 2008,” writes the journalist. “The wines came from all ends of Greece, and included many different grapes.”
The wine tasting group chose the 2008 Atlantis from Argyros on Santorini as the best among the Greek reds because “it was focused, harmonious and well structured.”
The article’s main photograph illustrated the port of Kavala in Northern Greece.
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