The year 2011 was an interesting year for many northern and central European countries, as the weather was more than unpredictable in the spring and summer. However, in most countries, the climatic conditions thankfully settled down in the late summer and fall. The result of this slightly difficult year of weather in France was a set of surprisingly small yields, but overall, these yields were of a higher quality than those harvested in certain previous years. A fantastic set of wines was also made in Italy and Spain, and the Rioja wines - when released - are set to be very good indeed. Austria also had superb year in 2011, with almost fifty percent more grapes being grown and used for their distinctive Gruner Veltliner wines than in the year before. Possibly the European country which had the finest 2011, though, was Portugal, with wineries in the Douro region claiming this year to be one of the best in decades for the production of Port wine, and the bright, young Vinho Verdes wines.
In the New World, the Pacific Northwest saw some of the best weather of 2011, and Washington State and Oregon reportedly had a highly successful year, especially for the cultivation of high quality red wine grapes. Chile and Argentina had a relatively cool year, which certainly helped retain the character of many of their key grape varietals, and should make for some exciting drinking. South Africa had especially good weather for their white wine grape varietals, particularly Chardonnay and Sauvignon Blanc, and many South African wineries are reporting 2011 as one of their best years in recent memory.
One of the flagship grape varietals of Greece is the Agiorgitiko varietal, a beautifully versatile red wine grape which has grown in and around the region of Nemea on the Peloponnese mountains for thousands of years. The grape is prized by winemakers due to the fact that it can grow on dry, arid and infertile soil, and improve the land it is cultivated in. The grapes produce strong red wines which hold a highly fruity character, packed full of spicy flavors including plum and cinnamon, although they are occasionally light in body and acid. This is a problem which is regularly solved by blending Agiorgitiko with Cabernet Sauvignon in the production of popular Greek table wines. Agiorgitiko is a versatile grape, which can be easily influenced through a number of viticultural techniques and practices, thus resulting in a wide range of wine characters â€“ from soft and rounded, to very dry and tannic.
Thanks to thousands of years of viticulture, and a dedication to quality and experimentation, Greek wines remain in a league of their own and continue to surprise and delight wine lovers around the world. From the refined and delicious Agiorghitiko wines, with their deep ruby red color and intense fruit flavors, to the unusual and highly aromatic fortified wines made with the black Mavrodaphne grapes, Greek wine is renowned for its variety and consistent excellence. It seems the blazing Mediterranean sunshine allows wineries to make the most of the late harvests and all the intensity of flavor this brings, resulting in wines which are bursting with fruit-forward character and unusual aromas.