Wine in Ancient Greece

Greece is one of the oldest wine-growing regions in the world, with traces of wine production dating back over 6,500 years. The art of viticulture developed gradually there, particularly in Crete in the third millennium BC, before spreading throughout the country. The Greek wine trade flourished between the 6th and 4th centuries BC, exporting its wines throughout the Mediterranean basin, particularly to Roman Italy.

WINE AND GREEK MYTHOLOGY

In ancient Greece, wine was more than just a beverage; it occupied a central place in culture and religion. Its mythological origin is linked to Dionysus, the god of wine and intoxication, son of Zeus and the mortal Semele. According to legend, Dionysus introduced the vine to Greece from Asia Minor. He was venerated through Dionysian rituals and festivals in which wine played a central role. This symbolism has survived through the centuries and influenced later religious practices, particularly in Christianity.

A FIRMLY ROOTED WINE TRADITION

The Greeks considered wine consumption a marker of civilization. Unlike their neighbors, whom they called "barbarians," they usually diluted it with water, a practice that demonstrated their refinement. Banquets, called "symposions," were occasions for sharing and philosophical discussions, where wine played a prominent role.

The quality of Greek wines was enhanced by the addition of spices and aromatic herbs, offering a wide variety of flavors specific to each region. Protecting these wines was a priority for the Greeks, who prohibited all imports to preserve the authenticity and reputation of their production.

THE RISE OF THE WINE TRADE

Archaeological excavations reveal the importance of wine in the ancient Greek economy. Numerous terracotta pots used for its storage and transport have been found throughout the Mediterranean. Greek wine enjoyed immense renown, particularly under the Roman Empire, where it was highly prized. This reputation lasted until the Middle Ages, a period during which Greek wines were the only ones deemed worthy of royal and papal tables in Western Europe.

The Greek historian Thucydides already stated that "the Mediterranean peoples began to emerge from barbarism when they learned to cultivate the olive tree and the vine." Six centuries later, the Roman poet Virgil highlighted the extreme variety of Greek wines, stating that "it would be easier to count the grains of sand in the sea than to enumerate all the Greek wines."

GREEK WINE REGIONS AND GRAPE VARIETIES

Greece boasts a diverse range of terroirs ideal for growing vines. The main wine-growing regions include the Peloponnese, Attica, Macedonia, as well as the islands of Rhodes, Samos, Santorini, and Crete. The limestone soils of the mainland and islands contrast with the volcanic ash-covered terroir of Santorini, giving unique characteristics to the wines produced.

Greece boasts a rich variety of indigenous grape varieties, some of which are still cultivated today. Among the main red grape varieties are Agiorgitiko, Xinomavro, Mandelaria, and Mavrodaphne. Among the white grape varieties, Assyrtiko, Athiri, Malagousia, Moschofilero, and Savatiano stand out.

From mythology to modernity, Greek wine retains a prominent place in Mediterranean history and culture. It bears witness to the richness of an ancestral winemaking heritage that continues to shine far beyond the borders of Greece.