Not much is known for the number and types of the wines produced in the ancient days. Some information has survived about Mareotiko wine, produced in the area where Alexandria of Egypt was to be built. It was a white wine, pleasant and light with an aromatic character. Another wine made in the same area was Tainiotiko which was considered better from the previous one. It was also white but a little unripe, soft and aromatic.
The known ancient Greece wines are about thirty. From the Ismarikos (or Maronios) which was the black sweet wine that got the cyclops Polyfemus drunk, thus freeing Ulisees and his companions, to the sweet and soft wines of Thera and Crete, to the delicate wines of Cyprus and Rhodes, to the bee coloured ones of Phrygia and from the medicinal wines of Pisidia to the graciously ripened ones of Corfu, to the Hypnotic Thassios, to the blood generating Knidios, the aromatic one of Lesbos and the Artiousios of Chios many wines of this land were praised from the Greek poets.
In our days, the scientific cultivation, the modern wine-making methods as well as the creation of new varieties of the vine, give aus the opportunity to try a new type of wine every day with a sole limitation, the one of our pocket book.
Wines can be categorized according to their colour, their degree of sweetness, their comprehensiveness in carbon dioxide and in wether they are fragranted or not.
According to their comprehensiveness in cardon dioxide:
According to the amount of sugar they contain:
If they are fragranted:
Let's see what the Greek and European Legislation has to say in the subject of wine-making.
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