canonizer wrote:I think the notion of a greek tasting is quaint, if not cute. Decent Greek wines are not widely available and even good stores with excellent selections stick mostly to Retsina. I'd expand a "Greek Wine" tasting to Med wines, excepting Italy, and include Cyrpus, Macedonia and even some former Soviet Bloc countries just to make it more off label.
We're not going to learn a lot about Greek wines at one tasting, based on the number of native grapes in the country and the distribution of such.
I dunno. Gary V would disagree. He would say that's where some of the best bargains are these days. I myself had some really spectacular greek wines when I went out with my parents a couple months ago (thus the idea) and I didn't know anything I just ordered randomly off the menu and went 3/3 and we didn't order one restina. I forget what the third was but we had an Assyrtika and a Xinomavro(sp?). I thought the latter was a particularly interesting grape (kinda pinot like in its acidity and mouthfeel but didn't remind me of pinot at all in its flavors). For the wine list we had see The Kellari Taverna Wine list
If we open it up to Italian wines then we're going to mostly get Italian wines. If you want to do more obscure mediteranian wines than I would say that's a different story.
In any event, part of this would be to be educational and learn about a different region. Part of the reason I'm interested is because it seems like an area where all/most of us are blank slates and have an opportunity to learn about it. Maybe it's the ADD in me, but I want to look at something jsut totally new. Sure, I think while some wines will be hit or miss. I think resinated wines like restina are merely a small part of the greek wine spectrum, and honestly, I'm not sure it's likely to be the one that most people think is the "good one." There are a number of more modern wines being made where they blend local and more traditional western grapes like Assyrtiko/Sauv blanc that the wine bible states are spectacular.
Furthermore, I'd argue we're not going to learn any less about Greek wine tasting one grape from a region than anywhere else. One Barbaresco does not tell us Barbaresco or one Rioja tell us Rioja, but we did an Italian and Spanish tasting. What's wrong with pushing our boundaries into the unfamiliar?
Anyways, I think it's easy to be dismissive of a winemaking region that you don't know a lot about. None of us know a lot about it. We might have a few misses, but I'm willing to bet we're going to have more than a few hits, and a lot they're going to be in the ~$20/under range, so the only major expense will be the time we allot for the tasting.
As for Cesare's comment, I think it might be wise to wait for warmer weather. But I think it's the kind of tasting I think we should keep in mind.
EDIT: a non-comprehensive list of stores in NYC that should carry greek wine