Back in the early ’90’s (okay I am dating myself) I spent a week in Greece. It was a spur of the moment trip to go visit a friend who had bugged me for years to visit her on the island her family was from. Little did I know then that I would be marrying a person half Greek. Yes, my mother-in-law is off the boat from Athens.
A week in Greece took me to two islands, Chios and Santorini. I got the best tan I ever had and drank a lot of Heineken. I even got asked to go for a late night bite of beef stew with a guy from Zimbabwe (no I didn’t go).
Wine wasn’t even in my vocabulary then and I guess it might have been a good thing. Fast forward to 2008 when I got asked (by the same friend I visited in Greece) to pour Greek wine for her church fundraiser. In the past years that I have been pouring wine at this fundraiser (and drinking it too) I have seen a huge improvement in the quality of wine coming from Greece.
Last week I had the opportunity to take part in Wine Studio’s Greek Wine Tasting. I was quite blown away on the quality and think Greek wines have come a long way. They held up quite well on day 2 too.
We began with the 2012 Domaine Skouras Moschofilero, Peloponnese region. This wine was fermented in stainless steel with no malolactic fermentation.
When I first opened it and took a sip two distinct things popped out at me.
- a strong honeysuckle aroma followed
- a strong white pepper finish.
