First, I will fly to California and spend a week in San Francisco and Los Angeles. The only time I have been to CA before was on my honeymoon nearly nineteen years ago, so this visit is quite special to me.  I will be working very closely with WineWise, whose current portfolio of Greek wines that they directly import via me consists of the following wineries:

Kir Yianni (Naoussa) 

Tetramythos (Peloponnese)

Domaine Karanika* (Amydeon)

Domaine Zafeirakis* (Tyrnavos)  

Mylonas Winery* (Attica) 

* exported to the U.S. for the first time ever

After this, I will travel to New York for the official launch of Frederick Wildman’s New Greek wine portfolio. I will be there for the week with all the producers and can’t wait to introduce these exciting new wines!

I am so happy that Greek wines make serious headway at the same time at the East and West Coast of the U.S.A.

As for this blog, there will be a short break until I am back in Greece. Meanwhile, check my twitter and Facebook streams for updates.

I am super excited and honoured to officially announce a co-operation with Frederick Wildman & Sons, who are one of the most significant and trusted US wine importers. The company has been in business since 1934 and ranks among the largest wine importers in the US. Their focus is on fine quality wines and the list of the producers they work with is mightily impressive.

For the first time in their history, Frederick Wildman & Sons are now directly importing fine wines from Greece. I am consulting for them, identifying and sourcing some of the most thrilling Greek wines my adopted home country can offer. The new Greek wine portfolio will be officially launched in NY on February 1st at the Landmarc at the Time Warner Center. I will be there with the producers and will be sending out invitations soon (please drop me line if you wish to attend).

The portfolio consists of eight wineries, five of which were introduced by me. The majority of the producers have never been offered in the New York market before, and I am proud of the fact that half of them are now exporting to the US for the very first time.

I am deeply impressed with Frederick Wildman’s efforts to build up a portfolio that can only be termed as truly artisanal. The quest was to find breathtaking quality – I believe we have succeeded.

I used a price ceiling of 7,50€ (shelf price in Greece, inclusive of 23% VAT) for my personal favourites. Again, the selection focus was also on availability in Greece and in the export markets.

1. Boutari Naoussa 2007, 13% alcohol, 7,20€, Xinomavro: If I had to pick just one Greek wine as the red hot value of the year, this would be it. Refinement and balance best describe the wine. It is quite frankly a steal, and given its wide availability, this should be marketed as a showcase for Greek wines. I have no doubt that this can be cellared for many years to come, an outstanding effort.

2. Tetramythos Agiorgitiko 2010, 13% alcohol, 6,80€: Made from organically grown grapes, this is one of my favourite Agiorgitiko offerings. It is fresh and fruit driven with depth on the palate, and expresses the grape variety in quite a serious way. I highly recommend this.

3. Palivou Estate, Anemos 2010, 13% alcohol, 7,36€, Agiorgitiko: I believe this is simply called Palivou Agiorgitiko – St. George in the US. The wine has been a long time favourite of mine, and delivers year after year. It is one of the best introductions for Agiorgitiko I can think of – intense fruity and extremely delicious.

4. Semeli Oreinos Ilios 2010, 13.5% alcohol, 6,99€, Agiorgitiko: In the export markets, this is branded as Semeli Mountain Sun Red. This is yet another great introduction to the grape variety, smooth and vibrant with some earthiness.

All of the above Agiorgitiko wines have one thing in common: They are elegant, smooth and fruit driven. Try any of them with spicy cuisine and you might be surprised how well they work.

5. Mediterra Winery Nea Gi 2010, 13% alcohol, 6,70€, Kotsifali/Syrah: A delicious and attractive value wine from Crete with soft tannins and a good expression of fruit. Bound to be a crowd pleaser.

Expand your palate with a number of indigenous grape varieties that will tease and stimulate your taste buds. All the wines mentioned are excellent food partners; I would love to learn about your favourite pairing suggestions.

I have selected my personal value favourites from all the wines that I tasted during 2011 with a focus on availability and price. Most of the wines should be available in the export markets, prices shown are shelf prices in Greece, inclusive of 23% VAT.

1. Sokos Savatiano 2010, 12% alcohol, 3,90€: This wine is a superb introduction to Greek whites. Savatiano varietal wines are making strides in terms of quality. Priced at less than 4 Euros, this might be the bargain of the year. No need to think twice.

2. Moraitis Paros Monemvassia 2010, 12% alcohol, 6,16€: This family owned winery was started in 1910 on the island of Paros. This bottling has become one of my favourite value wines; it is elegant and aromatic, with depth on the palate. Given the price tag, I highly recommend this.

3. Union of Vinicultural Cooperatives of Samos Samena, Muscat, 12% alcohol, 4,77€: An excellent example of a dry Muscat – this wine screams for food. At less than 5 Euros, you will be hard pressed to find another wine that conquers spicy cuisine so convincingly.

4. Katogi Averoff Roditis/Chardonnay 2010, 12.5% alcohol, 6,13€: A charmer with good texture and flavour, nicely balanced, unpretentious. You can’t go wrong here.

5. Skouras Moschofilero/Roditis 2010, 12% alcohol, 5,45€: A consistent classic, year in and year out. No pretention, simply a delicious and fragrant wine.

Last week, 15 different vintages of Domaine Sigalas were presented by Paris himself and Konstantinos Lazarakis MW as part of the now famous HESTIA Vertical Tasting Series (WSPC). My tasting notes follow below.

Santorini 2011, 13.7% alcohol: This was bottled just 4 days ago. Light lemon colour with silver tinges.  Vibrant aromas of grapefruit and minerals. Medium bodied with a screaming acidity, very pulsating, lots of lemon peel on the palate, mouth filling. The finish is excellent, quite an energetic wine with lots of finesse. 18/20

Santorini 2010, 14.2% alcohol: Touch deeper coloured with golden tinges. Gorgeous aromas of ripe fruit, minerals throughout. Full bodied with zingy acidity, lots of depth. This is multi-layered, complex, some hard edges with an outstanding and long lasting finish. 18+/20

Kavalieros 2009, 14% alcohol: A single vineyard bottling, the wine was aged on its lees for 18 months. Slightly paler compared to the Santorini 2010. The aromas are not as concentrated, rather restrained at first, yet elegant with a more pronounced mineral character. The Kavalieros is also a touch lighter on the palate, but shows a lot of finesse. It is nearly delicate, feminine in style, at the same time the wine is insistent, constantly lingering on the palate. A very different style to the Santorini offering, the finish is superb. 18/20

Santorini 2008, 14.2% alcohol: Deeper coloured with golden tinges. Aromas of lemon and steel, also biscuits. Full bodied with high acidity, this shows a great balance of muscle and finesse. There are also some exotic fruit nuances, it shines on the mid-palate and finishes solid. 17+/20

Santorini 2007, 13.5% alcohol: Medium deep lemon colour with a golden touch. Aromas are a little restrained, lemon, pink grapefruit, an elegant nose. Medium bodied, focused, with lively acidity and fine fruit nuances, also metallic, strong finish that keeps on lingering. 17+/20

Santorini 2006, 13.5% alcohol: Medium deep bright gold. What a superb nose! Fine depth, lemon, hints of honeysuckle, minerality, by far the most intriguing nose from all the wines shown. Full bodied with bursting acidity, explosive on the palate, mouth filling with multiple layers of complexity. This has a massive delicious factor; the finish is long and concentrated. This wine has it all, lots of finesse and a perfect balance, very serious indeed, a Grand Vin! 19(+)/20

Santorini 2005, 14% alcohol: A tad deeper coloured than the 06. It is more restrained on the nose, elegant aromas of lemon peel and biscuit. Full bodied, with a somewhat creamy texture, lots of minerality, think of an imaginable a liquid, salty stone. This is quite an expressive wine, complex and explosive. 17/20

Santorini 2003, 13.5% alcohol: Yet again a tad deeper coloured. Open and vibrant aromas of biscuit, metallic, exotic fruit, rich, could be mistaken for a top Chablis or Burgundy. Full bodied, concentrated and intense, the fruit is really just lingering in the background; this is all about the minerality. The finish is very long lasting. 18/20

All of the wines were truly outstanding, with the 2006 vintages being off the charts. Perhaps most remarkable is the sheer consistency of quality at such a high level, vintage after vintage.

Santorini Barrel Fermented 2010, 14.5% alcohol: Light lemon colour with silver tinges. Aromas of lemon, stones, some spiciness, the oak treatment is not at all overpowering. Medium bodied with solid acidity, the oak is perfectly integrated, very balanced indeed. The wine is complex with a very satisfying finish. 18/20

Santorini Barrel Fermented 2009, 13.5% alcohol: Touch deeper coloured. The nose is more obvious, the oak a little more pronounced. Aromas of flint and citrus fruit with metallic nuances. Medium bodied, very harmonious and balanced. There is a good amount of citrus fruit making its way through. Again, the oak is not at all overpowering. I like this a lot, very elegant with a super finish. The wine has depth and finesse, a great effort. 18+/20

Santorini Barrel Fermented 2005, 14% alcohol: Medium deep gold. Aromas of vanilla, butter, the lemon and mineral notes are more in the background. Full bodied, the oak is more present here, good acidity, quite mouth filling. The lemon character kicks in on the palate, also a noticeable salty component. The finish is strong and persistent. I prefer this slightly over the unoaked one. 17+/20

Personally, I do not feel that Assyrtiko from Santorini needs any barrel ageing, as it is such an expressive variety. However, if the oak treatment is applied in such a care- and masterful way, it can indeed add depth.

Mavrotragano 2005, 14.5% alcohol: Very deep blackberry colour with purple tinges. Forthcoming aromas of dark chocolate, tealeaves, some truffle, earthy. Full bodied, chewy, dark and broody – then black berries hit the palate. The tannins are still very pronounced, the acidity mouth watering. Certainly shows that Mavrotragano can age well. Bit rough on the edges. 16/20

Mavrotragano 2008, 14% alcohol: Dense dark purple/blue. Reserved on the nose, blackberries, spices, cassis and an earthy component. Full bodied, solid structure, a fistful of tannins, a matching acidity, cassis, dark fruit, cocoa. Elegant at first, powerful on the finish. 17+/20

Mavrotragano 2009, 14.5% alcohol: A touch darker, blue tinges. Also reserved at first, aromas of cassis and blueberries. Bags of fruit on the palate, cassis, cocoa, multiple layers of complexity. The tannins are clearly noticeable but more tamed, great balance. The finish is explosive and long lasting, a superb effort. 18+/20

Mavrotragano 2010, 14.5% alcohol: A barrel sample. Shiny deep purple/blue. Very open aromas of blueberries, more pronounced  fruit here than in the other vintages. Full bodied, the tannins are there but do not stand in the way. Lots of fruit extraction on the palate, dark berries. This is already delicious and finishes strong. Great potential. 18/20

Learn more here about the origins of Mavrotragano and read this entry for a detailed overview of the viticultural region of Santorini.

This was one of the most memorable tastings I have ever attended. Current vintages of Sigalas Santorini retail around 12 Euros or 20 USD. (B)eat that, Burgundy!

This week’s post is written by my wife Alexandra who is a passionate marathon runner. I am not only proud of her because of her personal achievements, but because she is offering great wisdom and advice that can easily be applied to entrepreneurship. I know, because I live by some of the principals on a daily basis!

“I am a wine ignorant married to a wine-lover. I am a marathon runner married to a non-runner.

The only connection between marathons and wine seems to be that during the first modern marathon in 1896, which the Greek Spyros Louis won, legend has it that he stopped about 1/3 into the race at a small tavern and gulped down a glass of wine with the words: “I’ll beat all of them.” So he did. Could the wine have been that miraculous?

No doubt that wine lifted his spirits, at that moment, but it takes a lot more than wine to get you through the finish line.

My motivation to run is very simple: I do it, because I enjoy it – it feels good. It is the only time in the day, that I have to myself and it is the one thing that I do for myself, so I complete my daily run with religious dedication.

The fun in running has its roots in some self-imposed competitiveness: it’s always about running against oneself, developing, testing the personal limits, achieving. And there is no better way to focus one’s running sessions than the goal of a race. The daily jog becomes training and the aim becomes improving.

On October 16th this year, I ran the Marathon in Istanbul for the second time in my third attempt to complete the 42,195 km in less than 3 ½ hours.

Race preparation takes place on more levels than just physical training: it’s about the choice of shoes, the do’s and the don’ts, the right nutrition, the best strategy. More important than that is mental preparation, i.e. how to preserve your motivation through hours of training and hours of racing.

It’s a few simple mantras that did it for me.

A writer whose books have inspired me greatly is George Sheehan (1918 – 1993), a cardiologist who gave up medicine to write and to run at the age of 45, back in 1963.  Five years later he ran a 4:47 mile, which was the world’s first sub-five-minute time by a 50-year-old. “Don’t be concerned if running or exercise will add years to your life,” he would say, “be concerned with adding life to your years.” He was an amazingly inspiring philosopher and his books are a highly recommended read – his thoughts are of invaluable wisdom and insight. On this occasion I will share the simplest and most basic of his quotes, yet it is the one that unfailingly keeps me going out for my run in the worst of rain, in the hottest heat, on the most tired days: ‘Have you ever felt worse after a run?’ No. Never. The answer is an absolute truth every time.

Whilst training for the marathon, I had the great fortune to get to know Maria Polyzou, Greece’s female marathon record holder.  She is a soft, classy, low profile lady, respectful of anyone engaging in athletics, regardless of their achievement potential. She was a catalyst for me to focus on what’s important.

She happened to observe me during training a few times, upon which she remarked: “Your training should be a respite in your life, not punishment – even during high intensity sessions.” That, from her mouth, suddenly put training into perspective: I had a right to enjoy my training! I was supposed to enjoy my training. So I stopped worrying about the days when I didn’t reach my limit. I stopped wondering about whether one missed session will cause me to fail my target. I stopped doubting myself, just because I had had mediocre performance on a bad day.

One of my more serious worries about the race was the prediction of abysmal, cold and rainy weather. Maria was surprised: “So why do you care about the weather? You are there just to run!” Once again my perspective was put right. Indeed – I wasn’t there to sunbathe. So why did I care?

On the day of the race, there was only one thing on my mind: the-world’s-best-race-strategy! Back in 2009 I had read the article about it, and it never left me since.  Kristin Blanck of Annapolis, Md., was the women’s winner of the 2009 Annapolis 10-Mile Run. The article read:

What plan did Blanck follow to snag her 1:03:29 victory? In a post-race recap ‘…’, she summed up her strategy thusly:
“I positioned myself toward the front and just started running.”

Let me just break that down for you. Blanck’s race strategy was a bit of a “one-two punch”, delivered as follows:
1. Positioning herself toward the front.
2. Running.
How’s that for Zen-like clarity?

The simplicity of the strategy is indeed the calming answer to all anxieties just before a race: Do your thing. Don’t worry. Don’t think. Just go. A treasure of a mantra!

On the day of the race there was one more thing that had contributed to my upbeat spirit: I was standing at the start, with bib number 1646, only thanks to the genuine kindness and goodwill I had received in Turkey. Although marathons are generally not part of their culture, hospitality and respect for their guests certainly are.

I was not going be able to pick up my race pack in time, and had asked the hotel for help. This is the response I got from the hotel’s guest relations manager, Oezlem, a lovely young lady:

Good Afternoon Dear Alexandra,

Thanks for your very kind e-mail!
I called the Congress Center, they said that we can take it for you. Tomorrow we will go and take your race pack. Don’t worry! Just concentrate on your effort, energy! ‘…’
Really the important thing is your performance. We will do our best for you. Tomorrow I will let you know again about your pack. I hope that everything will be better in Greece and also here! We need peaceful all over the world!

Alex, thanks for your friendliness.

Hope to meet and host you at your home, LEVNİ Hotel!

They got my race pack, gave me a room upgrade and provided breakfast at 6 am just for me, at no charge, with lots of smiles and more good wishes. If only for that attitude, I owed it to them, to do my best.

So, at exactly 9 am on October 16th 2011, I positioned myself toward the front of the start on the Asian side of the Bosporus Bridge and just started running. I crossed the finish line 3 hours, 27 minutes and 12 seconds later. Finally my goal had been achieved!

This was the first race that did not drain my psyche. I finished tired yet refreshed, not beaten up. At no point during the course did I feel that I was suffering. I kept thinking: I am trained to do this, so it has to be possible to do it. And believing that is what mental preparation is all about.

As a reward for a goal met, I had promised myself one marathon of pure fun. What better race than the Athens Marathon, four weeks after Istanbul, on November 13th 2011. I had absolutely no other ambition than to have fun on the course and to complete it. I did both. I saw and chatted with numerous people I knew among spectators and runners, the crowd was great, and the fellow runners cheerful. Finishing the race after easy 03:48:25 in the home of the 1896 Olympics and of the ancient games inspires a magical feeling. You become part of marathon history!

I share George Sheehan’s stance: Running has without a doubt added life to my years. Running is life:

Every morning in Africa, a gazelle wakes up.
It knows it must outrun the fastest lion or it will be killed.
Every morning in Africa, a lion wakes up.
It knows that it must run faster than the slowest gazelle, or it will starve.
It doesn’t matter whether you’re a lion or a gazelle
when the sun comes up you’d better be running.

(But, unless you’re a runner, you won’t understand)
Source: Unknown“

The German wine market is fragmented – there is no single wine centre city that carries a similar influence like London or New York, who are setting trends in their respective countries. To be able to win in Germany, you must win nationwide.

Something is amiss: The influential players from the German wine industry are simply unaware of the evolution of Greek wines in the new millenium. The knowledge base from distributors, supermarkets, and large wine merchants is outdated and in many cases a decade old. I do not blame them; it was the job of the Greek wine industry to ensure that they tell their own story. This did not happen. Those Greek wines that do make it into the country are sadly the same that did so a decade ago: Mainly mass-produced, cheap and utterly unconvincing samples that do not deserve to represent Greece.

Greek wineries must break the Catch 22 – in the past, marketing initiatives were funded by the wineries according to the amount of volume that was being exported to Germany. This meant of course that those wineries who already had a market share are the ones that contributed most funds for the campaigns – and had the most say in the execution. This put the focus right back to those products that do nothing for the reputation.

Meanwhile, I continue to take things into my own hands and seek one on one engagement. Yesterday morning I filled the trunk of my car with exciting Greek wine samples. I drove 3 hours to meet an influential wine merchant, and had a 90 minute conversation. It was a great exchange of thoughts – the owner found the information I provided compelling. The fact that I presented numerous indigenous grape varieties, coupled with the sheer amount of wineries that are certified organically, and the fair price points brought a huge smile to his face. He admitted that the last time he looked at Greek wines was back in the 90ies. He is now seriously considering listing some next year. The 3 hour drive back was a happy one.

Area grown: Mavroudi is grown throughout Greece, mostly in the Peloponnese and in Northern Greece.

Grapes: Dark coloured, tannic skins.

Nose/bouquet: Sweet aromas of cooked red fruit, plums, milk chocolate, roasted almonds, herbaceous.

Area grown: Mostly Attica, Evia and Viotia in Central Greece, also to a smaller extend in the Cycladic Islands, Macedonia and Peloponnese.

Quick Fact File: Savatiano is the most widely planted indigenous Greek grape variety. It has been traditionally used for the production of Retsina. Savatiano is also a popular blending partner for Assyrtiko and Roditis. Today, 100% Savatiano wines are able to surprise with outstanding quality. The best ones offer a great price/quality ratio.

Grapes: Savatiano is a vigorous variety, typically with low acidity. It is perfectly suited to the hotter regions of Greece, being very resistant to water stress. The grapes are medium sized, with a yellow/white colour. Harvest typically takes place late August/early September.

Nose/bouquet: Aromas of pear, apple, banana, lemon.

“I continually encounter a number of key misconceptions surrounding Greek wines. These prevent the wine drinking public from recognizing the true value of contemporary Greek winemaking. Here are a few:

1. Greek wines equal high-volume Retsina and Demestica

This image is an extremely powerful one, and not without reason; tourists visiting Greece discover that Retsina wines, produced in the backyard of almost every taverna in bulk and offered as a cheap food accompaniment, are indeed an intrinsic and authentic part of Greek culture. At the same time, the three largest Greek wine producers, with market share of over 50% of exports, confirm exactly this image by primarily offering Retsina and Demestica, and at discount prices. High quality Greek wine rarely reaches the shelves abroad, and therefore has not, to date, reached wine lovers’ minds.

Earlier this year, I had an honest and lengthy discussion with one of the above-mentioned export wineries. I was delighted to hear that a shift is currently taking place in their strategy and attitude, as they move increasingly toward the premium segment. This winery in particular has consolidated all of their low cost wines under one umbrella and introduced it with a different brand name, reserving their estate name for only the more serious wines. High volume wines have very little to do with the wine revolution that is taking place in Greece, so this is a highly desirable development.

Not surprisingly, this image still exists and little progress has been made to rectify this. Local Greek tavernas continue to offer mostly questionable quality wines; Retsina and Demestica are likely still the most widely distributed Greek wines abroad. At the same time, some high quality Retsina wines are being recognised and some of the large wineries continue their shift towards the premium segment. It will take much more time to reshape this powerful image with the public at large.

2. Greek wines are of low quality

The first misconception advances this one, but nothing is further from today’s truth. I would go so far as to say that some of the most exciting wines on this planet are currently being made in Greece. A handful of local grape varieties like Assyrtiko or Xinomavro already produce world-class wines. Whenever I present Greek wines to merchants, critics, or consumers abroad, the reactions are similar and repeatable: true surprise and disbelief about the high quality they experience. Whites are either mineral-driven or full of exotic and ripe fruit character, with aromas of lemon and citrus zest, and reds are often deeply coloured, loaded with silky fruit and spicy aromas, harmonious and serious with a velvety finish.

Greece has a real spread of terroir, plus a large and unique variety of grapes. Winemakers have learned to explore and exploit this combination, and it seems that the best is yet to come.

Wow, a lot has happened over the last couple of years. Greek wines are now considered trendy and exciting in many places, especially at top restaurants. The consumer has currently limited exposure as distribution is still an issue, but I am very encouraged by the recent developments. The coverage that Greek wines have received during the last 24 months is stunning. There is no doubt that the wines are being taken much more serious.

3. Good Greek wines are too expensive

In order to introduce their customers to Greek wines, many merchants ask for solid wines that can be sold for less than $10. Whilst these wines exist, the really exciting ones cost more. About 70% of the captivating wines will cost the consumer between $10 and $20, and about 95% of the top wines carry a price tag of up to $35. Not cheap, but there are few countries that offer truly inspiring wines for less than that amount, and a large number whose best wines cost a multiple.

The reaction of one well-known German wine writer precisely demonstrates my point. His response to the above was that, although the wines might be great, that the label states that the wine originates from Greece means they can’t be marketed at a higher price point. Penalizing wines simply due to their country of origin, instead of evaluating them solely on their merits, is, to my mind, an outdated school of thought.

Solid progress has been made: The medium and high end wines are being compared to similar quality wines from other countries, and suddenly do not feel that expensive any longer. More importers do not shy away from the top offerings because of price.

The quality in the medium segment continuously improves, and many wineries have lowered pricing. It is somewhat easier to find exciting wines in the $8 to $12 price bracket. Greek wines have become more competitive.

4. Greek wines from indigenous grape varieties are only interesting to wine geeks

Greece has an abundance of indigenous grape varieties, including some that had been on the verge of extinction. The most important white varieties for the commercial wine production are Assyrtiko, Malagousia, Moschofilero, Robola, and Roditis. For the reds, varieties include Agiorgitiko and Xinomavro.

I have often heard concerns that Greek wines are too far off the mainstream taste to succeed. Yet my experience paints a very different picture. This year, I presented three dozen Greek wines on several occasions to the public, wine critics, and wine journalists. These included international and indigenous varieties. In all cases, the wines that impressed most—and impressed even the wine merchants—were Greek natives, with Assyrtiko and Xinomavro coming out top. Both of these have the ability to clearly mirror their terroir, and are probably the most distinctive and least conventional. Assyrtiko from Santorini is grown in some of the hottest and driest vineyards on earth, and are often bone-dry, salty wines with strong mineral aromas. Xinomavro wines from the north of Greece typically lack fresh primary fruit on the nose and are dominated by vegetable aromas like freshly cut tomatoes. They are quite tannic and need hours in the glass to truly open up.

Unfortunately, the wine merchants always decide in favour of the more mainstream varieties, as they perceive them as a safer option.

The largest shift in perception has probably taken place here. Greek native varietals are now sought after, especially in the US market. Agiorgitiko, Xinomavro, Assyrtiko and Moschofilero are household names for Sommeliers and any serious importer of Greek wines includes them in his/her portfolio. These varieties are now the standard, not the exception.

5. Greek wines are hard to sell because of the language barrier

I often hear concerns that Greek wines may not become successful in the export markets simply because the names of the producers, regions, and grape varieties are too confusing and sound unfamiliar. Some of the newer wineries like Alpha Estate or Wine Art Estate selected their names simply to cater to the foreign markets.

Whilst I agree that the language barrier is somewhat problematic, enough examples of other wine producing countries with similar issues exist. No one argues today that Italy or Spain will fail in the export markets because of this; to the contrary, consumers have embraced their wines and educated themselves about them. Brunello di Montalcino made from the Sangiovese grape is one of Italy’s best-known wines. Are Xinomavro from Naoussa or Agiorgitiko from Nemea really that much harder to memorize?

The names of the Greek grape varieties are not that much of an issue any longer and this will improve going forward. Grower names are a different issue, but the cream will always rise to the top. Greek wines are making headway in the export markets despite the language barriers.”