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Greek Wine Guide

Greek wine: life after retsina

Retsina has unjustly given Greek wine a bad name. Delving back into history, retsina originated from the use of resin to seal wine in amphorae. The process produces a thin film on the surface of the wine, reducing oxidation, and masking any faults; something exploited by unscrupulous viticulturists. But if you know where to look, you'll find award-winning wines with a heady heritage dating back to Dionysius

Kourtakis is widely acknowledged as the best retsina producer, while other wines to keep an eye out for are Hatzimihali(Chardonnay), Semeli(Merlot) and Boutaris Naoussa Grande Reserve.

Quite a mouthful, but that's just the start. A glossary keeps you up to speed on the difference between a Jeroboam and a Nebuchadnezzar, plies you with vivid wine-related adjectives(astringent, skunky, woolly) and it's all rounded off with wine trivia. For example: Did you know that most wines don't improve with age? Or that poor quality soil produces better wine - by 'challenging' the vines and making them 'work' harder?

The die-hard connoisseur will be able to take advantage of 'Wine Routes' a countrywide guide to vineyards and cellars.

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