RED VARIETIES
A. Indigenous red varieties
AGIORGITIKO
Agiorgitiko (meaning “St Georges’s”) may be considered the most appealing variety in terms of international recognition. It is characterized as a multidynamic variety by Greek wine makers, due to its amazing abi-lity to produce a large spectrum of wine styles: exciting “nouveau” wines, fresh “rosés”, soft reds and finally tannic, concentrated quality reds worthy of ageing. The color of the wine is deep, the nose has aromas of red fruits and sweet spices, there is an excellent affinity with new oak. It is mainly cultivated in the Nemea OPAP (Appellation of Origin of Superior Quality), as well as in the Peloponnese and Attica.

XINOMAVRO
Xinomavro (meaning acid black) is the opposite of Agiorgitiko. It is difficult to cultivate; it needs light soils and sites with high water retention capacities. Moreover, it is sensitive to potassium deficiency, this fact being reflected in extremely high levels of acidity in the grape (exceeding 7,5 gr/lt). It is the predominant grape variety in Macedonia, the northernmost grape growing area of Greece. Xinomavro is a multidynamic variety: it can produce the amazing rosés of Amyntaio OPAP in Florina. Macedonia, which can be dry, medium-dry, medium-sweet or still. The second OPAP is Naoussa. The third OPAP is Goumenissa in central Macedonia, where Xinomavro is blended with Negoska. The fourth OPAP is Rapsani in Thessaly, the only non-Macedonian OPAP. Xinomavro can produce wines with amazing depth, complexity and character. It also has great ageing potential with rich tannic character.
The nose has tomato and dried plums. It is often compared with Nebbiolo, due to the similarity in tannic structure and the absence of sweet and fresh elements in its aromatic palate.

MANDILARIA (also known as AMORGIANO)
This is one of the most deeply co-lored varieties in Greece. It is low in acidity levels, weak in fruity aromas and thin in palate structure. It is frequently blended with other grapes: in the red OPAP of Paros island, the presence of 20% Mandilaria grapes intensifies the red color depth.
In Crete, Mandilaria becomes the colouring agent for Kotsifali in the OPAP’s of Archanes and Peza.

MAVRODAPHNE
This variety is associated with pale, tawny red style of sweet fortified wine. It is grown in the Peloponnese and on the Ionian islands.
It can be blended with Corinthian resin to produce the famous wine AOC Mavrodaphne of Patras.

B. International red varieties
SYRAH
This French variety became famous from the wines of the Rhone Valley. In Greece, its cultivation started in Chalkidiki and has currently expanded into 16 geographical regions. The Syrah grape creates
wines of medium acidity, intensive red colour and strong spicy aromas, and it improves as it ages.

MERLOT
This French grape variety from the area of Bordeaux was imported to Greece in the late ‘80’s. It gives high alcoholic volume, good body acidity and has fruity aromas, soft tannins and the ability to age in oak. Merlot can be blended with Xinomavro, producing more fruity acidic reds

Hartis ton Gefseon 2008
(Map of Taste)

The annual wine and gastronomy fair Hartis ton Gefseon 2008 will take place on December 6 and 7, 2008 at Warehouses C & D of the Thessaloniki port.

Hartis ton Gefseon, a wine and gastronomy fair organized by Wine Plus, has been held annually at Thessaloniki for the past 5 years.

This year, the event will expand, with one warehouse hosting wine and distillates and a second, adjacent warehouse hosting specialty food producers.

Highlights of the event include:
l Extensive wine tastings, with representation from most Greek vinticultural zones as well as foreign producers.
l A wide array of specialty food products
l Wine accessories and the latest editions on wine and gastronomy
l Original presentations, seminars and lectures

For any further information,
please contact:
Wine Plus, tel. +30 2310 888311
e-mail: info@wineplus.gr