Tasted at Vinitaly: A Greek Wine From Alpha Estate

Vinitaly is a huge event, and it should come as no surprise that it’s not limited to strictly to wines – there are meetings and talks dedicated to all sorts of topics, as well as pavilions dedicated to foods and olive oil – nor is it dedicated strictly to Italian wines. Indeed, the Enoteca dell’Emiglia Romagna has embarked upon a project to promote Mediterranean wines (and responsible wine drinking) with organizations from Greece and Bulgaria, and at the end of the presentation there were wines to taste. The Bulgarians chose to present wines that are fairly straight forward, made from international varietals, but the Greeks instead presented several quite interesting wines from indigenous grapes.

I unfortunately only had time to take notes for one:

Alpha Estate Axia Managouzia PGI 2012
Pale brassy gold with greenish gold highlights and brassy reflections. The bouquet is intriguing, with citrus and sour gooseberry mingled with greenish accents and peppery spice; ignorant of Greek varietals as I am, it reminds me somewhat of a Sauvignon. On the palate it’s ample and bright, with powerful lemony fruit supported by tannins that have a flinty greenness and by fairly bright sour berry fruit acidity that flows into a greenish flinty finish with mineral acidity and spicy notes. Pleasant in an energetic key and will work quite well with succulent fish or white meats. I would be quite curious to try other versions of the varietal.
2 stars

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About Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.
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