 AMERICAN WINE SOCIETYa non-profit corporation | |
| March 2004 ROCHESTER CHAPTER NEWSLETTER Volume 30, No. 1 | |
| 2004 Officers Presidents: Brian Thomas (585) 264-0079 Secretary: Tone Kelly (585) 265-3943 Treasurers: Richard & Pamela Hemmenway (585) 392-0046 |
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FEBRUARY TASTING NOTES: Greece and its Wines- February 21st, 2004 Entry Wine: 3) 2002 Domaine Geroviassiliou "Malagousia" $22 4) 2002 Biblia Chora Estate White 6) 1999 Pavilou Estate "St. George (Agiorgitiko)" $23 7) 1999 Manousakis Winere Nostos 8) 1999 Pape Johannou Vineyards Nemea Old Vines "St. George (Agiorgitiko)"
about $23 Best White: #1 with 19 votes
Program Notes: Michael Warren Thomas led the discussion with commentary from the rest of the committee. Wine has been produced in Greece since several thousand years (data goes back at least to 3000 B.C.). Approximately 50% of those present have had Greek wine. Michael pointed out that this tasting would NOT include Retsina - this wine was saved for the after tasting. Retsina is a wine that either hits one or it doesn't. Polling the members during the after tasting produced a very different split of opinions. The wine is fermented in Pine barrels, which gives the wine its resinous taste. Brian Spindler reviewed his recent vacation to Greece and showed some slide demonstrating the starkness of the grape growing regions he visited. The weather in Greece is very very hot as it is the most southern country in Europe. Many of the vineyard areas tasted during the evening were in elevated sites (up to 1300-1800 feet), which moderates the heat. Many of the flavors of Greek cooking include Oregano, tomatoes, lemon and other spices. The wines produced from the local grapes have evolved to complement the cuisine. (Continued) |
(Program Notes Continued) The Greek wine hierarchy has a good better best ranking, but many of the best wines don't necessarily follow this system (much like Italy where the really innovative wine makers classify their wine as only table wine. Tom Hickey reviewed the entry wine, which was light, fruity and rose made from the Akakies grape. Wines 1 and 2 (both white) are both from the Moschofilero grape and tasted fairly similar with hints of citrus, lemon, fruit blossom hand having a crisp dry finish. Wine 3 uses the same grape as 1& 2. It had more of a pineapple flavor in addition to the citrus and had a longer finish. Wine 4 had more citrus and some gooseberry nose a bigger body and a longer finish. The wine was a 50:50 split of Assyrtico grape and Sauvignon Blanc. Wine 5 was from the same producer as 4 and is a blend of Cabernet Sauvignon and Merlot with the 2002 blend being 40:60. The nose had hints of dark fruit and smoke, medium body, soft tannins and a Bordeaux like finish. Wine 6 is a red wine based upon the (Agiorgitiko) St. George grape. The wine nose reminded us of a Syrah or Petit Syrah, the flavor was fairly short and crisp. The wine later opened up to a longer finish. Wine 7 was made in the Chateauneuf du Pape style based upon a blend of
3-4 grapes common in the Rhone Valley. The wine was still young but had
hints of dark fruit and a big tannic finish. This wine too needed time to
open up. The last wine was an extra wine and it was a very rich wine, which reminded many of an old Malmsey or very aged Sherry. This wine was very popular! A business specializing in Greece is the Greek House on Culver Road, near Cals Liquor. The wall posters were on loan from this location and they certainly added ambience to the tasting. Wine sites for Greek wines include: Committee: |
CHAPTER BUSINESS
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Chapter Website www.elmeda.com/awsroch.htm The site contains will contain newsletters, the latest flier, and a link to the National Chapter website. Please send any comments back to Jan Klapetzky (jank1@eznet.net). UPCOMING TASTINGS April 17th : Value Reds (Jan Klapetzky) May 8. Dinner in Olde England
at Warfield's Restaurant (Lorraine Hems) Extra Wine Tidbit |