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The wine panel has tasted Greek whites several times over the course of the last decade. Many of them often seemed to be works in progress. The best were very good, but the majority seemed somewhat stymied by the move from a largely local market to a global audience. This is no small issue. It’s akin to a farmer, who might have sold eggs in town for years, figuring out how to ship the fragile commodity to another state while keeping quality and product intact. It raises all sorts of questions involving production and transport. Greek Wine
In this tasting, at least, the growing pains seemed to be a thing of the past. Instead, we found consistently well-made wines, and we especially liked those from Santorini, made entirely or primarily of the assyrtiko grape. These wines in particular show pure briny, mineral flavors, as if they were the concentrated essence of millions of tiny seashells. Not once but several times during the blind tasting a comparison was made to Chablis, which cuts a similarly saline profile.
