This expert, who was permanent Athenian restaurant sommelier Jajazzo (the first in Greece to receive a Michelin star), considered one of the great dangers that exist in the world of wine is the standardization. "Greek wines, both varieties in flavors like hugs the Greek idiosyncrasies. This way 20 years ago as a bad thing, it would prevent our wines sold out. Now, suddenly, in the age of standardized production , domestic wines, with a deep culture, with marked flavors have become more interesting in the world markets, "he adds.
The people love their culture much, and wine is one of the proudest Greeks, perhaps only matched by the music: "98% of wine consumption in Greece is Greek. Xportamos only 0.3% of our production, but is production designed for Greek life. " Lazarakis is critical mass industrialization and the dictatorship of international markets. "Many countries like France, for export need, sometimes thinking of making wines that can sell out, not what I really would like to create. Greece Every year produces much less producing wines of the Bordeaux region only" states with some pride.
As for prices, precisely because of the low and careful production, the consumer will have to spend some pocket: "Greece will never be able to produce very cheap wine, and if it does, it will not be good wine. Some prices I see in Spain bottles to a euro and a half, competing in a market that will never look at Greece. We have little production costs too high to compete in that market. Greek wine has better value. There is a quality Greek wines that, if sold in Tuscany, have a price two or three times that they have in Greece. "
To start Where do you start to dive into this world? Lazarakis recommends, among whites, the variety Assyrtiko, Santorini. For example a Santorini Gaia Wild Ferment, 2009. Among the reds, a variety Xymomavro broth, as the Alpha Estate Amyntaio Xynomavro, 2004.