The strongest memory I have of Greek wine is when I was doing a summer share in the Hamptons years ago and we all went to a fun but cheap Greek restaurant where they only served really bad Greek wine. We got a bottle – I think it was Retsina but can’t even remember. It was gross, and we probably drank it all anyway.
Greece hasn’t exactly had the rep of France when it comes to wine, but in the past few years more Greek wines have been upping their quality and getting imported to the US by good distributors. So when someone gave me a bottle of Moschofilero, saying it was just light and decent for the money, I was game to try it. It was REALLY light, like so light that it barely had any personality. Certainly not the puke fest from years ago, but nothing I’m gonna add to the repertoire.
Then I went to two places last week that offered it by the glass. The first time I dismissed it because of the bland experience. But the next time I was looking for something that went with my crispy kale salad and the waitress recommended their Moschofilero and gave me a taste – delicious! Smelled like orange blossoms, tasted like honey dew and lemon with some acid to give it kick. Very light with a little effervescence too. A really refreshing wine perfect for this hot and humid summer we’re having.
As if Greece hadn’t been impressing me enough, last Thursday I went to an awesome Tasting Table dinner in their cool new test kitchen space. They paired a wine with each course, so of course I was in heaven. For the aged strip steak, they served an Agiorgitiko which I’d never even heard of (it’s actually the second most-planted red grape in Greece) but was incredibly delicious, so much so that I drank my glass and then the glass of the guy sitting across from me who had since moved on to bourbon. It was deep, really smooth and had a yummy black cherry and almost fig thing going on. Having been preceded by a few other glasses, it contributed quite a bit to Friday’s pounding headache.