Ellinika Krasia (Greek Wines)

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Krasi & Lexilogio krasiou (Wine & Wine Vocabulary)

~ Wine (Krasi)
~ The product that results from the alcoholic fermentation of sugars in the juice of grapes.
~ Mainly it is constituted by 85% water, 10-12% alcohol, 0.3–0.6% acids and enormous number of other elements and unions (are calculated in more than 600).
~ The word wine emanates from the “alloy” (krama), the “constitution” (krasi) (the mixture that is diluted with water) that made the ancient Greeks so that they consume it without the consequences of intoxication.
~ Climate (Krasi)
~ The climatic conditions that prevail in a region some year or still those that usually prevail constituting important factor for the vine-growing and choice of region before the planting.
~ The quality of wine is connected immediately with them.
~ Ground (Ethafos)
~ The content of ground in inorganic and organic components is decisive for the quality of wine.
~ It can also be a prohibitory factor for example high content in salts for the vine-growing in a region.
~ Carbon Dioxide (Thioksithio tou Anthrakos)
~ Differently carbonic (CO2) takes shape in big quantities at the alcoholic fermentation.
~ The escape of CO2 at the fermentation stage gives the impression that the must juice boils.
 
Mikro Lexilogio (Small Vocabulary)

~ Raw wine (Agouro)
~ Wine with high acidity, gives the sense of raw fruit.
~ Gaseous (Aerouxo)
~ The wines that contain carbonic acid (CO2). The carbonic acid has been added from the winery.
~ Foamy wine (Afrothes)
~ The wines that they contain carbonic. Carbonic here, was created at the fermentation and has not been added from the winery.
~ Vermouth wine (Vermouthino)
~ Aromatic sweet or dry wines.
~ Sweet wine (Gliko)
~ The wine that it has unfermented sugars. The sugars emanate from the grapes or have been added in the wine in some stage of production. Content is bigger the 25gr per litre.
~ Red wine (Kokkino)
~ The wine that has red colour and has been produced with the technique of red wine making with the implementation in red grapes (without infusion of stems).
~ Rosé wine (Erithropo)
The wine that has redress (rosé) colour and has been produced with the technique the red or even white wine making on red grapes.
~ Table Wines (Epitrapezio)
~ Wines that are produced by grapes inside and outside areas and do not have the right to use wine making facilities.
~ Semi Gaseous wine (Imiaerouxo)
~ The wine that contains carbonic in the half roughly content from Gaseous.
~ Semi-sparkling wine (Imiafrothes) 
~ The wine that contains carbonic in the half roughly content from Foamy.
~ Semi-sweet wine (Imigliko)
~ The wine that it contains unfermented sugars in content approximately 15 and 25gr per litre.
~ Semi-dry wine (Imiksiro)
~ The wine that it contains unfermented sugars in content up to 15gr per litre.
~ Quiet wine (Isixo)
~ The wine that it contains minimal carbonic (less of 1gr per litre). Fermentation is very small compared to the foamy and gaseous wines.
~ White wine (Lefko)
~ The wine that has white colour (yellow) and has been produced with the technique of white wine making with application in white grapes or in red (without infusion of stems).
~ Fatty wine (Liparo)
~ The wine that in the flavour gives the sense of thickness, fattiness’ and is nor thin nor watery.
~ Dry wine (Ksiro)
~ The wine that it contains [unfermented sugars maximum up to 4gr per litre.
~ Retsina
~ The Greek wine that during the fermentation has been added glue (retsini) from pine trees with the result of aromatization of the wine.
~ Tart wine (Stifo)
~ The wine that creates the sense of tartness. Tart wines are the red wines because of colouring that they contain.
~ Local Wine (Topiko)
~ Underclass of table wines.
~ The terms of production are legislatively determined (variety of vine, superior attribution of vine, region where is cultivated etc).
~ They have the right to have on the label the name of the region and mandatory the indication of Local Wine.
 
~ Labelling (Etiketa)
~ Decorative but also informative element of the bottle. The insertion of certain elements is mandatory while others are optional.

~ V.Q.P.R.D.
~ The superior category of produced wines.
~ The legislative restrictions in their production are strict and they include the allowed varieties of vine that participate in their production, the geographic area, the maximum output of vines, the farming techniques, the terms of wine making etc.
~ On the label they show the name of region and the sign of V.Q.P.R.D. or the Greek wine sign of Name of Origin of Superior Quality (O.P.A.P. (Ο.Π.Α.Π.)) or wine of Name of Origin Checked (O.P.E. (Ο.Π.Ε.)).