OPINION
“The white wine grapes of Greece – with names like Moschofilero, Roditis and Assyrtiko – sound a bit scary, like alien beings. But I think of them as the constituents of a parallel universe in which crowds of people embrace these wonderfully refreshing, intriguing whites, rather than defaulting to generic summer whites like Pinot Grigio.” ERIC ASI M O V TH E N E W Y OR K TI M E S
Bronze-and-steel corkscrew designed by Athanasios Babalis.
“It wasn’t that it was the best wine I had ever tasted; it was just that it had a particularly unusual and enjoyable flavor. And it was from Greece. Not that this should have made any difference but, given the current state of affairs in the country, it caught my attention. As I took a second sip, it occurred to me that if Greece can keep producing wines of this quality, there will be at least one export business with a bright future... The wine in question was an Assyrtiko from Santorini. When its identity was revealed, I nearly dropped my glass.” W ILL LYONS TH E W A LL S TR E E T J O U RN A L
“As more and better Hellenic wines arrive in American shops and restaurants, wine drinkers are learning to value their charms and even how to pronounce their names.” LETTIE TEAGUE TH E W A LL S TR E E T J O U RN A L
“Somewhat ironically, one of the worst times for the Greek economy happens to coincide with one of the best times for Greek wines.” Joe Harpa z F o r bes . c o m
EXPERT PICKS “Now, Greece is in the throes of a second revolution, as talented young winemakers experiment with single-vineyard wines, special cuvees, even sparkling wines. The up-and-coming white grapes are Vidiano from Crete, the latest regional hot spot, and Robola from Cephalonia, in the Ionian islands; the hot reds are Limnio, Greece’s oldest grape, and Mavrodaphne, which used to make only sweet wines. Of the country’s diverse wine regions, the one now having its New York moment is spare, whitewashed Santorini, that Cycladic island so beloved by tourists. Its striking Assyrtiko wines, the best whites in Greece in my opinion, have captured many of New York City’s top sommeliers (like Michael Madrigale of Boulud Sud) with their lemony, mineral, summer-perfect freshness.” Elin McCoy B l o o mbe r g . c o m
16
GREECE-is.com
© ANGELOS ZYMARAS, SHUTTERSTOCK
Two Greek wine bloggers name their favorite labels.