Greek Wines

Just got back from a week in Greece. Though my wife and I frequently had Greek wines with lunch and/or dinner we did not have any standard table wines that were very noteworthy.

Prior to the vacation I had read up on Retsina (wine) which I DO like. It mentioned that nearly every Greek city at one time had their own local Retsina. This was a time when most Greek wines were not very good and adding pine resin and other herbal flavorings could only "improve" the wine. I find that Retsina does go quite well with Greek foods especially those with goat and other cheeses.

I frequently asked for Retsina and sometimes I was not very sure that they were really giving me Retsina because it certainly did not have any taste of "resin". Those that did taste as I expected were very similar to "Kourtaki - Retsina of Attica", the only brand I have seen readily available in my local wine shops. The "mystic" behind the resin taste is that the ancient Greek wine amphoras were sealed using pine resin. Just for the one time experience I highly recommend you try it.

Other than Greek wines, I also tried to order, or buy to take home, local versions of Ouzo, a 40% beverage made from distilled grape juice (aka "grappa") flavored with anise and other herbs. This is a VERY popular beverage in Greece and, like Retsina, has many local versions. It is a clear, tastes like licorice, and served with a side glass of water or on ice. When mixed with water or ice it usually turns the liquid a cloudy white. This drink is also quite good with Greek appetizers such as squid or other fish dishes. Also worth trying once for the experience.

Enjoy!

Portuguese Wines

Just finished tasting a "vast" collection of different Portuguese table wines, i.e., no "dessert Port" wines included.

Though at first tasting, and they certainly were that for me, I did not find much to distinguish them other than most of them being big and tannic.

After tasting some of them a few more times, I was able to distinguish a few notable characteristics that made me appreciate them more.

However, I still prefer the classics wines of California and Virginia that I am more accustomed to drinking.

Breaux 2000 Merlot

Last night for dinner I had a Trader Joes Ultimate Burger ( a burger stuffed with bleu cheese and bacon ) with a fresh mixed lettuce salad with a Prince Michel Cabernet Franc vinaigrette. The burger was great though it was 630 calories with 460 from fat.

With it I enjoyed a Breaux 2000 Merlot ($24). It was garnet in color. The nose was that of a perfect Merlot; leather, oak and berries. Big on the fruit. The taste was perfect; rich with the perfect touch of oak with rich lingering berry fruit on the palate. The tannins/acid balance was perfect. A very enjoyable wine.

Enjoying Virginia Wines

My wine education began in California the year that I graduated from college. I tasted and learned about wines from all over the world, but decided to concentrate mostly on California wines. After all the wineries were right there and were good enough for me. I learned a great deal and tasted many of the great wines of California.

Fifteen years ago my wife and I moved from California to Virginia. At that time Virginia wines were OK, but only a rare find was equal to the wines of California. But it didn't take long thereafter for the quality of Virginia wines to show exponential improvement. Now Virginia wines are definitely as enjoyable as California wines and for the most part more reasonably priced.

Visiting Virginia wineries now is what it was like twenty years ago in California, i.e., fun, casual and enjoyable with friendly staff offering information about their wines as you taste them. And the Virginia wine country is beautiful.