The Greeks were one of the first to commerically export wines around the civilized world. However, history was not kind to the Greek wine makers with occupations from civilizations not favorable to the art of wine making. It was not until the 1960’s that the art returned to this ancient country. Embracing the uniqueness of the land and weather, this new generation has reacquainted with the historic Greek vines such as Moschofilero, Roditis, Asyrtiko, Agiorgitiko, Xinomavro, Kotsifali and Mandilaria as well as adding more internationally recognized vines such as Cabernet Sauvignon, Merlot, Sauvignon Blanc, Chardonnay and even Semillon. On Sunday, I had the opportunity to attend a food and wine pairng of Greek wines by Tom Martin. Tom gives an excellent history and accounting of these historic wines and brings you up-to-date with some excellent wines. If you can find one of his seminars, it is worth attending. Greek wines are characteristically high acid and low fruit making them excellent for food pairing. Initially, white wines dominated with 65% of the production but now there is a rough 50/50 split with the reds. My own personal favorite? I have discovered Agiorgitiko. This is perhaps the Beaujolais of the Greek red wines. Mild, low fruit, easy to drink, mild tannin, just a great wine to drink with mild to low intensity foods. If you have not experienced Greek wines due to their rightly deserved history, then now is the time to give them a new chance. You will be surprised. They have come that far and are worthy of sharing a meal with you…OPAH!