323: Why Did Greece Have the First Sommeliers, Wine Tastings and Writers? Konstantinos Lazarakis Reveals the Answers
Release Date: 02/05/2025
344: The Ultimate Travel Guide for Wine Lovers with Decanter Magazine’s Editor Amy Wislocki
Unreserved Wine Talk
Why does wine taste different when you’ve stood in the vineyard it came from? What's one myth about wine travel that Amy dispels? With Gen Z drinking less wine, how does a 50-year-old wine magazine stay relevant without alienating longtime readers? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Amy Wislocki, editor-in-chief of Decanter, the world’s most prestigious wine magazine. You can find the wines we discussed at Giveaway Two of you are going to win a copy of her terrific book, The Ultimate Wine Lover's Travel Guide. To qualify, all you have to do...
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343: What Is Vital About Argentina's Old Vine Malbec and Ontario Wine's Future with Ann Sperling and Peter Gamble?
Unreserved Wine Talk
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342: How is Niagara-on-the-Lake's On Seven Winery Making Montrachet-Style Chardonnay? with Ann Sperling and Peter Gamble
Unreserved Wine Talk
What were the key challenges and breakthroughs that shaped the BC and Ontario wine industries in the 1980s and 90s? What makes or breaks a new wine project, and why is finding the right vineyard often the most time-consuming step? What made Peter believe that Niagara-on-the-Lake could produce exceptional Chardonnay? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Ann Sperling & Peter Gamble. You can find the wines we discussed at Highlights What was Ann’s best memory from growing up on the farm? When did Ann and Peter know that they wanted to work...
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341: Is A $400 Wine Really 10 Times Better Than a $40 One? Do Wine Labels and Glassware Matter More Than You Think?
Unreserved Wine Talk
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340: Why do wine descriptors like cat's pee alienate many wine lovers? Charles Jennings and Paul Keers answer that and more in "I Bought It So I'll Drink It"
Unreserved Wine Talk
How does using everyday metaphors make wine writing more relatable? How has the pressure to be an expert in everything turned simple pleasures into social competition? Does buying your own wine versus getting free samples make you a better wine writer? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Charles Jennings and Paul Keers, co-authors of the hilarious book I Bought It So I’ll Drink It. You can find the wines we discussed at Giveaway Three of you are going to win a copy of their terrific book,, I Bought It So I’ll Drink It. To qualify,...
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339: What Do Wild Orchids Reveal About the Health of a Vineyard and How Does Preschool Turn France Into a Nation of Gourmets?
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338: What Are 4 Ways That Winemakers Die in Wineries and Why Is It So Dangerous? Caro Feely, Author of Grape Expectations, Has Answers
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337: Why do Celebrities, like Brad Pitt, John Legend, Sarah Jessica Parker, Jon Bon Jovi, Cameron Diaz and Kylie Minogue Choose Rosé for Their Brands?
Unreserved Wine Talk
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336: How did Marcel Ott, of Domaines Ott, revolutionize Rosé wine? Rasmus Emborg & Jens Honoré Share the Story in Rosé Revolution
Unreserved Wine Talk
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335: Why are major Champagne houses, like Taittinger and Pommery, spending millions on English vineyards?
Unreserved Wine Talk
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info_outlineWhat are some of the significant contributions that Greece has made to the world of wine? How does the Greek volcanic island of Santorini produce wines of stunning depth and freshness at the same time? How are Greek wines shifting the perspective on what’s possible for warm climate wines?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with Master of Wine Konstantinos Lazarakis.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
Giveaway
Two of you are going to win a copy of his terrific book, The Wines of Greece. To qualify, all you have to do is email me at [email protected] and let me know that you’ve posted a review of the podcast. I’ll choose two people randomly from those who contact me. Good luck!
Highlights
What are some of the significant contributions to wine made in Greece?
What are some of the unique and complex terroirs found in Greece for wine production?
How do Santorini's wines achieve both incredible depth and freshness?
What are the hallmark characteristics of Assyrtiko grapes, and how does the wine pair with food?
How does the tasting experience of Moschofilero compare with that of Assyrtiko?
What should you know about Greece’s flagship red grapes, Agiorgitiko and Xinomavro?
Which regions are a must-try in your exploration of Greek wines?
How was Retsina developed, and why does Konstantinos think it’s one of the greatest hopes for the Greek wine industry?
How did the Greek financial crisis impact and improve the Greek wine industry?
What are some of the opportunities and challenges in the future of Greek wines?
Key Takeaways
As Konstantinos observes, Greece was not the first to make wine or even the first to have a God that is dedicated to wine, but we did a lot of things for the first time: the first appellations or regions, sommeliers, wine writers and tastings. For the Greek symposia, the whole format of consuming wine was essential in making sure that symposia were an amazing celebration of the human intellect, and the bringing together of ideas.
Konstantinos explains that because Santorini is a volcanic island it has a young soil that’s coarse. The vines grow on their own roots, but above ground, it's very windy, extremely hot, so the vines have to kept low on ground to capture a little humidity and be protected from the wind. They trained these vines as baskets by weaving the vine canes over years. Everything that is on the periphery is torn apart by the wind, but then you have only the middle that survives. Every about 30-40 years, the basket gets too bulky, so it's chopped apart and a new cane from the old root system starts a new basket. The root system is four hundred years old. For context, he adds, four centuries ago, Bordeaux was a swamp.
Konstantinos says that many people believe that a cool climate wine is superior to a warm climate one. But warm climates can produce amazing wines. Greece has a lot of places that are cold, even more so than the Loire Valley in France. Over the years, the Greeks selected grapes with full flavors at lower levels of alcohol.
About Konstantinos Lazarakis MW
Konstantinos Lazarakis MW is the first person in Greece to have passed the notoriously difficult Master of Wine exams. He is the author of Wines of Greece, published by Academie du Vin. As well, he serves as the President of Wines & Spirits Professional Center, General Manager of Aiolos Wines and CEO of Wine Wonders.
Bonus Interview Highlights – Matt Cauz
How do I distinguish between sexist, sexy, and sexual writing?
What are some strategies you can try to avoid using wine as a coping mechanism?
What trends are emerging around generational differences in wine consumption?
Why is it important for us to vote with our dollars when it comes to producers accused of misconduct?
What are the best wine pairings for different types of chocolate and holiday dinners and celebrations
To learn more, visit https://www.nataliemaclean.com/323.