The Financial Times praises Robola and other Greek wines

Her admiration for the quality of Greek wines is expressed in an article in the Financial Times by British wine critic Janice Robinson.

As he says, Greek wines were “the most successful wine tasting event ever organized”.

She says that since 2013, she has had many nights with well-known wines from Italy, France and Germany.

“Our most successful tasting was with Greek wines,” Robinson writes.

“People have been queuing in the rain for more than half an hour while a henchman came to London from Newcastle specifically for us and arrived just a quarter before the end of the event,” adds the wine critic.

“Personally,” Robinson continues, “after trying to understand why there was so much fuss about this event for us. The only mystery remains because it is not easy to find Greek wines on supermarket shelves abroad. The wines we tasted had smart labels and were easy to pronounce for English speakers. ”

In the United Kingdom, according to Robinson, there is a great deal of hesitation about approaching new varieties, names, wine producing areas and producers. “It seems,” the critic underlines, “that few importers, mainly wine experts, choose Greek.”

The diversity of the Greek landscape explains why Greek wines have extremely distinct characteristics. “The tasting included 42 different varieties,” Robinson writes, noting that despite the altitude, “the country stands out for its white wines.”

“Vineyards in Mantineia in central Peloponnese are 700 meters above the Aegean Sea and enjoy cool nights preserving the refreshing scent of Moschofiller. Many other Greek wines owe their refreshing aroma and taste to the sea breeze … Some wines, such as red Mavokountoura and white Cretan Melissaki, were still unknown to me, “Robinson admits.

“Robola,” explains the wine critic, “is a white wine with a distinctive Kefalonia flavor, which probably brings to mind the movie Mandolin’s Captain Corelli’s memories. The Hideriotiko from Lesvos is considered unique, reminding everyone that there are other aspects of the island besides the tragically crowded refugee camps. Moschato and exotic Fokiano are particularly sweet wines from Samos. Crete has evolved into a source of local, particularly characteristic varieties with producers such as Douloufakis and Lyrarakis producing in the mountainous areas of Vidiano, Vilana, Plito and Dafni. ”

As the wine critic points out, “Greek red wines have been greatly improved” while characterizing the “fantastically volcanic” island of Santorini as the most important wine producing site in Greek territory. She singles out the “aristocratic Assyrian, Aidani and Athiri” while emphasizing that there are vineyards on the island that are said to be between 100 and 200 years old.


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