መግቢያ፡ የግሪክ ወይኖችን ማግኘት - የፓለል ጀብድ
በዚህ ባለ 4-ክፍል ተከታታይ “የግሪክ ወይን። አነስተኛ-ልኬት + ትልቅ ተጽዕኖ፣” ለምን የግሪክ ወይን በራዳርዎ ላይ መሆን እንዳለበት እንመለከታለን።
የሀገር በቀል የወይን ዝርያዎች; ግሪክ ከ 300 በላይ የወይን ዘሮች ያሏት ፣ እያንዳንዱም የራሱ የሆነ ጣዕም እና ባህሪ አለው። ይህ አስደናቂ ልዩነት ይፈቅዳል የወይን ጠጅ አፍቃሪዎች የግሪክን የበለፀገ የቫይቲካልቸር ቅርስ የሚያሳዩ በርካታ የወይን አገላለጾችን ለመዳሰስ። ጥርት ካለው እና በማዕድን ከሚመራው አሲሪቲኮ እስከ መዓዛ እና አበባ ድረስ ሞስቾፊሮ, ለእያንዳንዱ ጣዕም ተስማሚ የሆነ የግሪክ ወይን አለ. እነዚህን አገር በቀል ዝርያዎች ማሰስ በግሪክ ሽብር እና ባህል ውስጥ ጉዞ እንደመጀመር ነው።
ልዩ ሽብር፡ የግሪክ የተለያዩ የአየር ጠባይ፣ የበዛ የፀሐይ ብርሃን እና ልዩ የአፈር ስብጥር ለወይኑ ልዩ ጥራት አስተዋጽኦ ያደርጋሉ። ፀሐያማ እና ደረቅ የአየር ጠባይ ወይኖች ሙሉ በሙሉ እንዲበስሉ ያስችላቸዋል ፣ ይህም የተከማቸ ጣዕም እና ደማቅ አሲድነት ያስከትላል። ብዙውን ጊዜ በተራራማ አካባቢዎች የሚገኘው ቀጭን እና ደካማ አፈር, የወይኑ ተክሎች እንዲታገሉ ያስገድዳቸዋል, አነስተኛ ምርት ግን ልዩ ጥራት ያለው ወይን. ይህ የምክንያቶች ጥምረት ወይን ውስብስብነት፣ ጥልቀት እና ጠንካራ የቦታ ስሜት ይፈጥራል።
ማራኪ ነጭ ወይን; የግሪክ ነጭ ወይን በጥራት እና በተለየ ባህሪያቸው አለም አቀፍ እውቅና አግኝተዋል. በዋነኛነት በሳንቶሪኒ ውስጥ የሚበቅለው አሲርቲኮ ከፍተኛ የአሲድነት፣ የታወቁ ማዕድናት እና የ citrus ጣዕም ያላቸውን አጥንት የደረቁ ወይን ያመርታል። ማላጎሲያ እና ሞስኮፊለሮ ጥሩ መዓዛ ያላቸው የአበባ ማስታወሻዎች እና ልዩ የፍራፍሬ ፍንጮችን ያቀርባሉ። እነዚህ ነጭ ወይን ጠጅዎች ሁለገብ እና ከተለያዩ ምግቦች ጋር በጥሩ ሁኔታ የተጣመሩ ናቸው, ይህም ከማንኛውም ወይን ስብስብ ውስጥ አስደሳች ተጨማሪ ያደርጋቸዋል.
ገላጭ ቀይ ወይን; የግሪክ ቀይ ወይን, በተለይም Xinomavro እና Agiorgitiko, በተጨማሪም ጥልቀት እና ውስብስብነት ትኩረት ስቧል. Xinomavro ብዙውን ጊዜ ከጣሊያን ኔቢሎ ጋር ሲወዳደር ለዕድሜ የሚበቃ ቀይ ቀለምን በጠንካራ ታኒን፣ ደማቅ አሲድነት እና የጥቁር ፍራፍሬ፣ የቅመማ ቅመም እና የምድር ጣዕም ያመርታል። "የሄርኩለስ ደም" በመባል የሚታወቀው አጊዮርጊቲኮ በቀይ የፍራፍሬ ጣዕም እና ለስላሳ ታኒን የሚያማምሩ እና መካከለኛ መጠን ያላቸው ወይን ያቀርባል. እነዚህ ቀይ ወይኖች በጥንታዊ ወይን ዝርያዎች ላይ ልዩ የሆነ ሽክርክሪት ይሰጣሉ እና ለወይን አድናቂዎች አሳማኝ ተሞክሮ ይሰጣሉ።
ለምግብ ተስማሚ ቅጦች የግሪክ ወይን ለምግብ ተስማሚነታቸው እና የሀገሪቱን ምግብ በሚያምር ሁኔታ በማሟላት ችሎታቸው ይታወቃሉ። ትኩስ በሆኑ ንጥረ ነገሮች፣ ጥሩ መዓዛ ያላቸው እፅዋት እና ደማቅ ጣዕሞች ላይ አፅንዖት በመስጠት፣ የግሪክ ምግብ በተለየ መልኩ ከግሪክ ወይን ጋር ይጣመራል። ከጥሩ አሲርቲኮ ጋር የባህር ምግብ ድግስ እየተደሰትክ፣ የበግ ምግብን ከደፋር Xinomavro ጋር እያጣመርክ፣ ወይም የግሪክ ሜዜን ከሁለገብ አጊዮርጊቲኮ ጋር እያጣመምክ፣ የግሪክ ወይን የመመገቢያ ልምዱን ከፍ ያደርገዋል እና እርስ በርሱ የሚስማማ ጥንዶችን ይፈጥራል።
የግሪክ ወይን ኢንዱስትሪ ኢኮኖሚክስ
Greece has a long and rich history of wine production, and it holds a significant place in the country’s cultural heritage. The unique geography of Greece, with its diverse microclimates and soil types, allows for the cultivation of a wide variety of grape varieties and the production of wines with distinct flavors and characteristics.
In terms of vineyard scale, Greece is considered a micro-producer compared to some other wine-producing countries. The total area of vineyards in Greece is approximately 106,000 hectares, and the annual wine production is around 2.2 million hectoliters. This relatively small scale of production contributes to the exclusivity and craftsmanship associated with Greek wines.
The Greek wine industry can be categorized into four main types of producers based on their production capacity. Large wineries have a production capacity exceeding 100,000 hectoliters per year, while medium-sized wineries produce between 30,000 and 100,000 hectoliters annually. Small wineries, often family-owned, have a limited production capacity of less than 30,000 tons. Additionally, there are cooperatives that focus on producing and distributing wine primarily at the local level.
There are approximately 700–1350 active wine producers in Greece with 692 with the license to produce PDO (Protected Designation of Origin) and PGI (Protected Designation of Indication) wines. It’s worth noting that this number includes wine producers with multiple wineries, which are registered only once based on the location of their headquarters. The term “active” refers to producers who already produce bottled wine. Some wine producers in Greece may have vineyards but do not yet own a complete winery, and they rely on other wineries for production and support. Wine production in Greece has low market share concentration and there are no companies with more than 5 percent market share.
The wine sector in Greece often takes the form of family businesses with a long-standing tradition. These family-owned wineries carry forward values, symbols, and traditions that are deeply rooted in their culture and heritage. Many of these families have built a solid market reputation over the years, thanks to their dedication to quality and their commitment to preserving the unique characteristics of Greek wines.
The relative boom in the Greek wine industry can be attributed to:
1. 1969, to fulfill preconditions to join the European Union, Greece revised its legislative framework for wines.
2. 1988, the use of the term “regional wine” was approved by the national regulations.
These developments led to a quality improvement of the wines produced and a revival of the country’s wine sector. These advancements have been reinforced by the joint actions of wine producers in several regions who have created non-profit associations.
The market size of the Greek wine industry (2023) measured by revenue is 182.0m Euros. The market has declined 15 percent per year on average between 1018 and 2023. The industry employs 3580 people in wine production (2023) with an average of 4.8 employees per winery.
Consumers are Motivated
Greek wines present an interesting challenge to the consumer as there are many different indigenous grape varieties under cultivation. While these grapes are well established, many since ancient times, they are still relatively unknown outside of Greece and their names are often difficult to pronounce. The names of the wines, the regions, and the producers also present a similar challenge.
The labeling of Greek wines is based on European Union legislation for the wine sector and therefore must follow certain rules. A correctly made wine label will contain both required and optional information, according to the category of the wine.
The wines produced by countries in the European Union, of which Greece is a member, are divided into two major categories: VQPRD (French for Quality Wines Produced in a Determined Region) and Table Wines. A superior category for the Table Wines is the Regional Wines also referred to as Vins de Pays.
