I think I already confessed my weakness for Greek wines several times here. But again: I believe there is a big trend ahead with those wines, and it will last despite the recent financial crisis in the country. Original varieties, a diversity in Terroirs and styles as well as ageing potential are all arguments that speak for durable success of Greek wineries.
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Greece is truly on the way for becoming a big wine country. In the last years, top winemakers have made a huge effort for fetching the best out of a great variety of terroirs and grapes. This is also true for Greek dessert wines which have always been there but are now starting to compete with its worldwide counterparts. Today I am lucky to try a Vinsanto from the Cyclades island Santorin, a gift from Faye (thanks :=)). I’ve always heard of Vinsanto from Italy, but I guess the winemaking procedure is similar. The grapes are being dried in the sun for some days (raisined) and then slowly fermented. Continue reading