Everything You Need to Know About Assytiko Part 1

Assyrtiko is one of Greece’s finest multi-purpose white grape varieties. It was first cultivated on the island of Santorini, where it has developed a unique character producing excellent AOC wines.

Assyrtiko has the ability to maintain its acidity as it ripens. It yields a bone-dry wine that has citrus aromas mixed with an earthy, mineral aftertaste due to the volcanic soil of Santorini. The grape thrives in the volcanic soils of the island and can withstand the islands incredibly dry heat. Winemakers have adapted unique vine-growing techniques such as basket growing (more to come) to protect the vines from the sun.

In the last 25 years Assyrtiko has been planted throughout Greece including Macedonia and Attica where it expresses a milder and more fruity character.

Assyrtiko can also be used together with the aromatic Aidani and Athiri grapes for the production of the unique, naturally sweet wines called VINSANTO (wine from SANTOrini), well known since Byzantine times (more to come on this type of wine.)

Today's Taste: Thalassitis : Santorini Assyrtiko 2008

Today we sampled the Thalassitis Santorini Assyrtiko 2008 from GAI'A wines.

According the website, the wine was named this because of the definition of Thalassitis:

1.“…….by a sea flower……” (Dioscourides 5,76)
In Greek Antiquity, mixing wine with sea water was a very well-known practice applied to give wine therapeutic properties. The wine resulting from this process was called “Thalassitis inos” (Sea – originated Wine). -- though it must be said the wine was NOT mixed with sea water and is simply named for its close proximity to the sea!

First released in 1994, Thalassitis is a classic example of of Assyrtiko: incredibly dry, floral and honey suckle notes mixed in with slight citrus fruit, but closer to stone. Very crisp and clean with balancing acidity and a crisp clean finish. The wine was begging for seafood - too bad we didn't have any handy!

With the fantastic weather coming up this weekend in New England, it'd be great to grab a bottle, fire up the grill and pair the Thalassitis with some delicious white fish and shrimp. At least I know that's what I'll be doing!

Athenee Importers Tasting: GAI'A & Argyros Vineyards

Tuesday afternoon I attended the Athenee Importers tasting held at a voce in the Time Warner Center which featured selected producers from their portfolio of Greek wines. Two producers from Santorini were present: GAI'A Wines and Agyros Vineyards.

The crowd was made up of an eclectic mix of industry insiders who filtered in throughout the day allowing for ample tasting space without the feeling of being rushed.

GAI'A wines attracted quite a crowd to the point where I almost felt I needed to jump behind the tasting table and help winemaker Yiannis Paraskevopolos pour. "GAI'A (pronounced yeai-ah) is a joint venture be Leon Karatsclos and Yiannis Paraskevopolos, who founded the company in 1994. In just a few decades, the winery has become one of the most famous in Greece, receiving consistent praise in international wine publications. GAI'A produces wine on the island of Santorini and in Upper Nemea."

The featured wines included a selection of 9 wines: Norios White 2008, Thalassitis 2008, Assyticko Wild Ferment 2009, Ritinitis Nobilis Retsina, 14-18h Rose 2009, Notios Red 2008, Agiogitiko by GAI'A 2008, GAI'A Estate 2006 and Anatoliko 2000 which was a sweet wine made from sun-dried Agiogitiko grapes.

Of particular note from this line up is the Thalassitis 2008 made from Assyrtiko: "Mouthwateringly fresh with gentle, appley fruit and a firm, crisp finish, this is the kind of wine that invites you to have another mouthful of some light, summery food, then another sip, and another, until you wonder where it's gone"

We also enjoyed the 14-18h Rose 2009 made from Agiorgitko grapes, very light in color and filled with good cherry and strawberry fruit, served slightly chilled.

Across the tasting room Agyros Vineyards was also a crowd favorite. Here, the winery featured six wines: Atlantis White 2008, Assyrtiko 2009, Estate Argyros 2007, Atlantic Red 2007, Vin Santo Mezzo 2002 and Vin Santo 1989.

I have no had very much exposure to Vin Santo so it was interesting to taste the differences between the 2002 and 1989 vintages. Both were quite delicious- balanced acidity with intense raisony characteristics. The 1989 vintage had a much heavier body and a roasted characteristic to it while the 2002 was showing much more acidity and a thinner body.

We also really enjoyed the Atlantis White 2008. Very crisp acidity, medium body, perfect for food (seafood) and sun!

Overall, the tasting was a great success. It was a great experience to be able to taste these two producers as well as several other producers in Greece representing indigenous grapes and winemaking styles.

Have you had a Greek wine lately?

Welcome

Welcome to the Culture of Wine blog. dedicated to showcasing the unique quality of the wines of Santorini, in particular the Assyrtiko grape.

Even if you've never been to Santorini, it's easy to appreciate the picturesque sunsets of Oea, the unique cultural cuisine, the natural landmarks and, of course, the wines!

Stay tuned to learn about the unique technical aspects for growing the grapes , the interesting terroir, vineyards to visit, wines to drink and some awesome food pairings & recipes!

I look forward to exploring the island with you! Kalispera!