Sommelier’s Corner is an all about Greek wines column. Sommelier, Nikos Politis recommends fine wine varieties by local wineries.
Every month through Sommelier’s Corner, Nikos Politis presents a handpicked wine from the Greek vineyard.
Assyrtiko 2019 Athanasiou region Nemea, white dry wine
The most dynamic white variety of the Greek vineyard. Homeland of Asyrtiko is Santorini only that the variety’s adaptability in different lands gives the opportunity to many producers to achieve exceptional results in other regions of the country.
The historical Nemea is well known for its performance in Agiorgitiko’s variety. The young winemaker, Michalis Athanasiou with a family tradition in viticulture since 1855(source: archives of National Bank of Greece) creates since 2007 exceptional wines. With a priority in bio wines and after continuous experimentations, released in 2017 Fysis, the first Agiorgitiko without sulfite addition(natural wine), won this year the Golden metal in the 24th International competition for exclusive Bio and Natural Wines, CONCOURS AMPHORE, which was held in Paris.
The producer’s vision did not restrict in the production of fine red Agiorgitiko wines but managed to win the bet by cultivating the white and famous Asyrtiko variety inside the kingdom of red wines in Nemea.
Asyrtiko 2019 Athanasiou PGI(Protected Geographical Indication) Peloponnisos with bronze medal Decanter 2020
Light lemon color.
Requires quite some time in the glass to unfold its virtues.
While fresh in nose dominate lemon and citrus aromas with hints of honeysuckle and herbs while as time goes on , tropical fruit emerge with pineapple on the foreground.
In older harvests, the aromatic profile becomes even more complex with matured pineapple, grapefruit, peach, mango and mountain tea.
The aromas in mouth follow those of nose. Medium volume body with explosive delicious cool acidity very well integrated in an exceptional combination with the 13 alcoholic degrees and the complexity offering its 5 month stay in fine wine lees.
In the aftertaste, acidity remains discreetly apparent emphasizing the prolonged finishing.
It is harmoniously combined with green salad with beets and pomegranate and main dishes such as wonton with shurimi and Philadelphia cheese or greenpies with xinomyzithra but also stuffed vine leaves from Kassos.
Try it with pan-fried shrimps with lemon and parsley.
It΄s in its forte with fine seafood such as crayfish and lobster on the grill while it’s a delight with medium sized fish, fried or grilled.
With it’s sharp acidity, is qualified in order to accompany recipes dominated by lemon such as cabbage with egg-lemon, lamb fricassee,pork with leek in lemon sauce and fried chicken.
Aging ability of five years in good storage conditions.
In closing, worths mentioning that the specific Asyrtiko is natural to lack the characteristic minerality of Santorini’s wines. In return, we have more fruit while the conventionality defining the variety is clearly present enriching the experiences of the wine seeker.
About the author
Mr. Politis works in Efpan, a company importing Spanish wines- products and distribution network of Spanish and Greek wines.
Sommelier in Acropolis Chef’s Club of Attica.
He worked for a company exporting and distributing Greek wines in China.
He was employed in the exports department of Cantina Roeno, an Italian Winery based in Brentino Belluno, in Verona.
Studied in WSPC– Wine & Spirit Professional Center.
English (UK) 
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