This week’s Winebow tasting in New York was pretty good. There was plenty of space between the tables, it was well lighted and the tables and the page numbers were coordinated in the book. This may seem like a minor detail, but it’s so much easier when you don’t have to keep flipping through the pages to find the wine you’re tasting.
I got a quick tour of Greece by Andrea Englisis, who really knows her stuff. She showed me some things and then would say, “Let’s go to the islands.” She is vice president of Athenee Importers, which she owns and runs with her mother.
In the above video, she talks about the greek grape limnio, originally from the island of Limnos; it’s similar to cabernet franc.
From the OCW:
dark grape variety native to the island of Lemnos in Greece, where it can still be found. It has also transferred successfully to Khalkhidhikhi in north east Greece, however, where it produces a full-bodied wine with a good level of acidity. It is mentioned, as Limnia, in the Onomastikon by Polidefke.
Not much info.
The wine I tasted was the 2004 Limnio from Domaine Porto Carras. It was smoky and oaky, light bodied and, as Andrea said, rosemary thyme and cinnamon.
Another wine Andrea showed me that was delicious was the 2007 Foloi from Mercouri Estate made from 90 percent roditis and 10 percent viognier. Crisp and earthy with a slightly bitter finish and … that’s all I can read from my notes.
From the OCW:
also written Rhoditis, referring to the island of Rhodes, is a slightly pink-skinned Greek grape variety traditionally grown in the Peloponnese, especially before phylloxera struck Greek vineyards. The vine is particularly sensitive to powdery mildew. It ripens relatively late and keeps its acidity quite well even in such hot climates as that of Ankialos in Thessaly in central Greece, although it can also ripen well, and makes very much more interesting wine, in high-altitude vineyards. It is often blended with the softer Savatiano, particularly for retsina.
The Greek wines were a much discussed section of the tasting and all are great values.