Eastern Peloponnese

The notes that follow, is from a trip in May of this year to the Eastern Peloponnese and it was very interessting. First thing that really was showing was how many truly great grape varieties Greece has. I knew Agiorgitiko and Assyrtiko and some more like Mavrodaphne from before, the two A's above are favorites of mine in the Greek wine world, but some more has come in to light.

Roditis, Moschofilero, Aygoystiatis, to some extent Malagouzia, but not all are as good, although very "inn" in Greece these days. Robola of Cephalonia was another interessting grape to get to know, only grown on the island of the same name. Other Greek varieties generally showed well. The surprise was to see how badly some international varieties was showing. Chardonnay was generally without acidity, but flavours was good enough, Cabernet Sauvignon did fairly well, especially in blends with loclas, but why dilute the true Greek grape flavours.

Merlot did really badly, so overripe, cooked and so little fresh that they are almost impossible to like. Syrah was better, but not exciting. Sauvignon Blancs like this can be made all over the planet. To me it's clear that the way forward, even if hard, is the local varieties. That is how Greece can have a voice in the wine world. And I think they will soon. And deserved.

Where ever I tasted wines, at wineries, or restaurants, it seemed as the fruit is allready quite good, and many of the producers are just starting to really focus on the vineyards. They know what to do in the cellars, they have good education, now they need a few more vintages fine tuning the winemaking and use of oak. I hope to see some more available here in Norway soon.