Ep. 1021 Map 26 Greece | Jumbo Shrimp Maps

This episode is brought to you by the Italian wine Academy, teaching WSET levels one, two, and three in English right here in verona, the home of the Italian wine podcast. Want to become part of the international wine sector? Need a worldwide recognized certification. Don't know where to start. You can easily complete our courses while you enjoy the fun and excitement of verona. Make your vacation good value for money by adding a wine certificate to your souvenirs. Visit our website at italian wine academy dot org for more information and sign up today to start your personal adventure in Global Wine Education. Welcome to jumbo shrimp wine study maps. We have specially created this free content for all our listeners who are studying for wine exams. 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The general climate of Greece is Mediterranean, characterized by its long hot summers and mild winters. The so much of the area in Greece dominated by mountains, There is ample opportunity for altitude to provide much needed cooling influence on great growing. Rainfall levels vary, but the Western and Northern mountainous areas have more rain than the drier areas heading towards the east. This is due to the rain shadow effect. Greek uses an appalachian system that follows the structure of the EU system. Greek wines are made in thirty three PDOs across the country, each with its own set of rules and regulations. With one exception, PDO wines are made exclusively with native varieties. PGI wines in Greece are called P GE and have slightly less restrictive regulations. Particularly. International varieties are allowed for the PGI category. Wines without geographical indication are called wines from Greece. There is also the special category called OKP, used by the producers of traditional Retina, which otherwise would have difficulty finding a home in the class vacation system since it contains additions other than grape material in the wine. To make modern rosina, pine resin is harvested, and then added to fermenting wines made from various grapes throughout grease. Let's turn our attention to a few main PTOs in Greece. The first is Macedonia in the north of Greece. Here, there's a range of topography, but the mountains offer altitudes of up to four hundred meters, and therefore offer relatively cooler temperatures. Reinfall is also more generous here, which makes water stress less of an issue in Macedonia. This region is traditionally devoted to red wine production. Now, sa, PD O wines are made from one hundred percent Zenomavro. The most prized indigenous black grape in Greece. This grape is often compared to Nabilo, That is young wines can have unpleasantly high levels of acidity in tenants and wines are pale colored that can quickly turn to garnet. And wines made from low yields have good aging potential and can develop high levels of complexity. There's been a push in recent years to use winemaking techniques that allow younger wines to be more approachable earlier such as shorter maceration times and new oak maturation. Thank you for listening to Italian wine podcast. We know there are many of you listening out there, so we just want to interrupt for a small ask. Italian wine podcast is in the running for an award. The best podcast listening platform through the podcast awards, the people's choice. Lister nominations is from July first to the thirty first, and we would really appreciate your vote. We are hoping our listeners will come through for us. So if you have a second and could do this small thing for us, just head to Italian wine podcast dot com from July first to the thirty first and click the link. We thank you and back to the show. Let's now move south into the Pelotonese Peninsula, where some thirty percent of priest's wine is produced. Despite being in such a cellularly latitude, growing conditions are moderated by altitude. Rainfall levels dwindle moving eastward across peloponnese. Nimea PDO wines are one hundred percent Azure. These reds have different expressions according to which of the three zones they come from. Typically wines have deep color medium to high acidity, medium to high tenants, and red buried fruit flavors. The lowest zone lies on the fertile valley floor where summer temperatures can reach forty degrees Celsius. As a result, wines are made in a fruity style with often jammy ripe flavors. The middle zone of Numeya offers conditions ideal for quality wine production. Alitudes are a bit higher between four fifty and six fifty meters, which are cool enough to slow the ripening process to allow more time to develop tenants and complexity. The highest zone lies at altitudes from six fifty to one thousand meters. Fines this high can struggle to ripen and could lead to wines with high acidity and harsh tenants. Thus wines are mainly used for rose production and some fresh styles of reds. Finally, let's look at the island of Santorini and its unique form of Viticulture. This island is located in the GNC. Viticulture is difficult and expensive here. And one of the main threats to its survival is the lure of high land prices offered to great growers for tourism developments, but the climate offers challenges to growers too. The winds are often so strong, the vines can be damaged. Rainfall is very low, sometimes with no rain falling for the entire growing season. To help combat both the winds and dry conditions, growers train their vines in a traditional basket shape. For the fruit to grow in the center area protected from the winds. The baskets also help to collect moisture from the fogs which form every morning. Fines are also planted at very low densities. So they do not have to compete for the scarce water and resources. The Centarini Pdo is for dry and sweet wines based on a sirtico. Dry wines from a sirtico have high acidity citrus, stone and tropical flavors, with a smoke characteristic that is often present. Sweet wines called Vincento are made with acetylsal grapes, harvested late, and then dried in the sun for up to two weeks. Creeps are then pressed and fermented. Regulation stipulate two years of oak aging for Vincento, but in reality is aged for much longer. These lusciously sweet wines are balanced by the naturally high acidity of acetylcholine. And reflect its oxidative aging with nutty and caramel flavors. Thanks for listening to this episode of Italian wine podcast brought to you by Italian wine Academy. Offering WSET levels one, two, and three in English. Visit our website at Italian wine academy dot org for more information and sign up today to start your personal adventure in global wine education right here in the heart of verona. Remember to subscribe, and like Italian wine podcast and catch us on SoundCloud, Spotify, and wherever you get your pods. You can also find our entire back catalog of episodes at Italianwine podcast dot com. Hi, guys. I'm Joy Livingston, and I am the producer of the Italian wine podcast. Thank you for listening. We are the only wine podcast that has been doing a daily show since the pandemic began. This is a labor of love and we are committed to bringing you free content every day. Of course, this takes time and effort not to mention the cost of equipment, production, and editing. We would be grateful for your donations, suggestions, quests and ideas. 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