RELATIONSHIPS
Key varieties: from four entry points to regional varieties: perspectives for comparison
Read geography, grape resources, and production processes separately.
White
Assyrtiko / Moschofilero
Red
Xinomavro / Agiorgitiko
Expand
Savatiano, Robola, Vidiano
This is a schematic diagram summarizing the main text. It does not represent production areas or quality rankings. Sources and reference materials
FIELD NOTE 01
Two whites and two reds
As the first four pairs, list Assyrtiko from Santorini, Moschofilero from Mantinia, Xinomavro from Naoussa, and Agiorgitiko from Nemea. However, this does not mean these varieties are grown exclusively in their respective regions.
Read both the variety name and real origin on the label. When you compare the same variety from different regions, it becomes clear what other conditions were kept the same.
FIELD NOTE 02
Separate aroma from sweetness/dryness
Do not assume that Moschofilero’s vibrant aroma indicates a sweet style. Mantinia produces dry whites, and a variety’s aromas and residual sugar levels are separate pieces of information. Assyrtiko is another variety to study in both dry and sweet versions.
By entering aroma intensity, acidity, tannin, alcohol, and sweetness/dryness in separate fields, you can compare varieties without forcing their impressions onto a single scale.
FIELD NOTE 03
Add regional varieties
In the central area, Savatiano and Roditis are common, while on the Ionian Sea there is Robola, and in Crete there are Vidiano and Vilana. For reds, broaden your view to include Cretan varieties such as Kotsifali and Mandilaria.
When adding more names, always include a region and process. For example, for Savatiano, highlight its use as a base for Retsina; for Vidiano, introduce it as a dry white from Crete. This helps avoid rote memorization of just words.
Aroma and residual sugar are separate. Use examples such as dry Moschofilero to confirm sweetness/dryness using labels or reference materials.
PAUSE & REFLECT
Check your understanding.
If a wine has a strong floral aroma, does that mean it is sweet?
Read the explanation ＋
Aroma and residual sugar are separate. Use examples such as dry Moschofilero to confirm sweetness/dryness using labels or reference materials.
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Write what you have learned, your reasoning, and what you still need to confirm.
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View saved notes →Courses related to this question
Assyrtiko: Island cultivation and the production of dry and sweet styles →
Xinomavro: Red wines for aging and sparkling rosés →
Agiorgitiko: Labeling for Nemea Reds and Rosés →
Moschofilero: making white wine from colored skins →
Savatiano: Dry Whites and Retsina’s Resin Aromas →
Gaia: Assyrtiko raw material selection and natural fermentation →
Sources and reference materials
These are the reference materials for the main text. For details of production regulations, consult the current documents. For individual wine specifications, refer to materials for the relevant vintage.
- Enterprise Greece | Main Varieties ↗
- Wines of Greece | Moschofilero and Mantinia ↗
- Visit Greece｜Crete Grapes and Regions ↗
- Wines of Greece | Retsina Production Process ↗