Jancis Robinson on Wines from Greece

Jancis Robinson, one of the world's most important wine critics, has just published a blog post in which she talks about dream (wine) travel destinations, suggesting that in pandemic times, selected bottles can keep memories alive. In it, she also talks about Greece. (Anyone who hasn't yet been to Greece can, of course, let the wine be exactly what first stirs up the wish to travel there…)

She writes, specifically:

Azure water, blindingly white walls, fresh fish, tiny churches, wild herbs, tomatoes chock-full of flavour and tarama. Wine in Greece is so, so much better than some people still believe. In fact when people ask me, as they frequently seem to do, which wine-producing countries to look out for, I always say Greece and Portugal – for the same reasons. They both have a scintillating array of indigenous grape varieties for wines of all colours and styles. Assyrtiko, the grape most responsible for the powerfully mineral and citrus whites of the volcanic island of Santorini, has been recognised to such an extent that it is now grown in Australia but a host of others will surely follow. Dafni, Kydonitsa, Malagousia, Robola and Vidiano are all capable of making hugely distinctive whites and Liatiko, Limnio, Limniona and Moschomavro do the same for Greece's red-wine reputation. The much more widely planted Xinomavro is a thoroughly modern grape that can make hauntingly transparent reds that age beautifully.