Why try Greek wine

Ceraon was the ancient Greek demigod of wine mixing. He so perfected this skill that he personified the art of serving good wine.

The origins of winemaking in Greece date back to 6,500 years ago and there is dated evidence to suggest that Greece even produced the second oldest known wine in the world and the first evidence of crushed grapes in the world.

In ancient times, Greek wine was particularly popular in Italy during the Roman Empire. In the Middle Ages, wines exported from Crete, Monemvasia and other Greek ports fetched high prices in northern Europe.

It is also interesting to note that the ancient Greeks always drank wine diluted with water, which distinguished them from the so-called barbarians who drank wine straight. The reason the ancient Greeks diluted their wine was because they wanted to drink all night during their symposia, but not get drunk.

In addition, ancient recipes of the father of medicine Hippocrates have been found, which prove how important and sacred wine was for the Greeks. In these prescriptions, Hippocrates advised his patients to consume a tablespoon of wine a day as a remedy.

Rosé wine - state of mind

Rosé easily crosses the colour space between red and white wine - in a sense, rosé is more of a state of mind.

Rosé is created when the skins of red grapes touch the wine for only a short time. While some red wines are fermented on the skins of red grapes for several weeks, rosé wines are coloured red in just a few hours.

The winemaker has full control over the colour of the wine and removes the skins of the red grapes (the source of the red colouring) when the wine reaches the perfect colour.

As you can imagine, almost any red grape can be used to make rosé wine (from Cabernet Sauvignon to Syrah), however, there are a few common styles and grapes that are preferred for rosé wine.

Syrah rosé tends to be more adventurous and is best served in a red wine glass at a slightly higher temperature than in the fridge. It is a surprisingly good wine for spicier dishes that contain chillies of all kinds.

What to pair Ceraon wine with

• Try it in combination with Greek olives or olive tapenades ACAIA and crackers for a great tapas evening.
• Have a glass with lighter meals such as salads with extra virgin olive oils ACAIA or OOTOPIA combined with Redmond RealSalt sea salt
• Together with Chocolat Madagascar chocolate, it makes an absolutely unique gift for any occasion or as a sincere thank you.

Syrah - history

Syrah grapes originated from a Roman emperor in 280 AD. The grapes were brought from Iran to France by an Iranian winemaker in 600 BC. Grapes have been an integral part of French winemaking for centuries and their popularity first grew in the 18th century in the small French town of Hermitage.

It is not known exactly how long Syrah grapes have been on the market. It is quite possible that this fruit was planted by the ancient Romans in Vienne, which we know today as Cote Rotie. According to the writings of Pliny the Elder, the vine was then called Allobrogica.

It is also possible that the Syrah is even older. Some historians believe that Syrah was cultivated by the Greeks 500 years before the Romans! Although we don't know how long the grapes have been used to make wine, Syrah is still gaining popularity today.

Syrah - characteristics

Aroma and taste

• When you taste the Syrah, you are greeted by a punchy flavour that tapers off and a spicy peppery note emerges in the aftertaste.
• The Syrah variety produces richly coloured and concentrated red wines that have the ability to age and develop over many years, in the best cases for several decades.
• Typical aromas and flavors include blackberry, plum, black cherry, flowers, spice, earth, chocolate, licorice, blueberry, cassis, pepper and truffle.
• Many of these secondary characteristics develop with the age of the wine.

Grapes

Syrah ripens best in dry climates, terroirs and soils that allow deep rooting. Syrah grows well in a myriad of terroirs and soils.

Syrah produces richly coloured and concentrated red wines that have the ability to age and develop over many years, in the best cases for several decades.

Roditis - history

A variety of pinkish grapes that originated in Greece. The name is derived from the island of Rhodes (not from the reddish berries). Before the outbreak of phylloxera, this variety was highly valued in Greek winemaking for its ability to ripen late and maintain its acidity in the hot climate of the Peloponnese and Thessaly.

Roditis - properties

Aroma and taste

• The typical aroma of these wines is reminiscent of apples, pears and melons, often with a little acidity and a hint of citrus.
• Roditis-based wines are not meant to be aged and most should be enjoyed young.
• These wines are particularly suitable for appetizers, fish, chicken and lighter dishes such as salads, pasta, couscous, etc.

Grapes

The pinkish 'Rhodes' grape is a valuable variety because it retains its varietal character and acidity when grown in the warmer areas of central and southern Greece.

With cultivation (often at high altitudes) and careful, relatively protective production methods, Roditis is delicately aromatic, with a broad texture and elegant flavour.

Today's premium Roditis wines have bright, lemony or - depending on the region - mineral aromas, light to medium body and refreshing acidity, elements that give the wines a "European" patina and great flexibility on the table.