“Retsina is not our focus,” Cononelos says of the stupor-inducing resin wine some would call a Greek tragedy. “Greek wines are as specific to regions and food as in Italy.”
Two years ago, Cononelos spent a month in Greece on his own odyssey to scout great Greek wine. “I was looking for indigenous Greek varieties that were up and coming and for people easy to work with,” he says.
Among the new labels are Moschofilero (mose-koh-FEEL-eh-ro), a crisp, summery, light white that’s reasonably priced, and Aghiorgitiko (ah-yor-YEE-ti-ko), a ruby-colored medium bodied red.
The problem is, how will we ever learn to pronounce these names?
“People learned how to pronounce Schwarzenegger,” Cononelos says.
Article written by Elaine Corn is an award-winning cookbook author and former newspaper food editor sourceAh, Greece, Islands, Beaches, The Mediterranean Diet and People who live to 101,