For Eater Wine Club’s debut month, we went back in time to Greece, where the indigenous grapes and winemaking methods are ancient — and yet also extremely of-the-moment. From organic to biodynamic to skin-contact, today’s buzziest wine trends have been part of Greek winemaking for eons.
That’s only one reason that our monthly curator, Zwann Grays of Olmsted and Maison Yaki in Brooklyn, was drawn to Greece. On a professional wine-tasting trip there several years ago, Grays was exposed to tastes that went beyond the dry, aromatic white wines you’d expect of the beachy, sun-washed Greece of postcards. Much of Greece is actually rocky and mountainous, with volcanic soil — and you can taste it in the wines.
In November’s box:
- Domaine Tatsis Roditis Alepou 2018 — a bright white wine made of Greece’s indigenous roditis alepou grapes, with bright, unctuous fruit flavors
- Papras Bio Wines ‘Melanthia’ 2019 — a blanc de noir sparkling wine made of black muscat grapes indigenous to Tyrnavos
- Oenogenesis Mataroa Orange 2018 — a so-called "orange" wine using sauvignon blanc grapes, with the expected sauv blanc acidity as well as a deep richness thanks to two days of skin contact
- Oenogenesis Mataroa Red 2018 — a cabernet that drinks like a chillable red, with a lot of acidity and none of the expected weighty oak
Want more? We have a select number of bottles left, so you can restock!