Wine of the week: Greek to me

Here’s where blinkered vision can take you: I was reading about the severe problem of the Greek economy in the papers this weekend, and, having just had an absolutely superb bottle of Agiorgitiko the night before, my first thought was, “Why don’t they just make and sell more Agiorgitiko?”       
       Of course, the problems of corruption, cronyism, and ineptitude are not going to be alleviated by any amount of wine, however good. In meantime, there is that Gaia Estate Agiorgitiko 2006, from Nemea, in the Peloponnese (the large, scraggly land mass just below the mainland). I’m amazed that the grape doesn’t have a better reputation, but that seems to be because of very high yields in the flatland vineyards that make it something of an ordinary workhorse grape.
       In the hills above (this one is grown at heights of 500-600 meters), the grapes produce a brightly purple, velvety, plummy wine, spiked with a bit of fresh, blackcurrant  vibrancy. Although it’s deliciously distinctive, it was often used as a blending wine, to improve more ambitious wines with color and liveliness. Rather backward thinking. Isn’t that where we came in?


One Of The Bunch said...

Artisinal Agiorgitiko?

Brian St. Pierre said...

Just a step ahead of astonishing Assyrtiko. . .

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