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All Greek to me
Lisa Granik MW, New York: It's been so bloody hot all over it seems, that more refreshing wines are in order, and it seems to me that Greek wines might be just the ticket. But there is remarkably little information about some of their varieties, especially if you look beyond (the quite lovely) Moschofilero, Malagousia and Assyrtiko. What are some of the characteristics specifically, of Kydonitsa, Petroulianos and Athiri? What seems to distinguish one from another? Are they treated differently in the vineyard and cellar? Are any ageworthy? I've pulled some bottles from Vatistas Vineyards (Lakonia, Peleponnese) but...
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