If you can’t, you should start practicing because this most prolific grape in Greece makes exceptionally food-friendly wines that match with a wide range of cuisines – perfect for holiday and hearty, winter meals! Here’s a pronunciation hint: wherever you see a “g”, say the sound of a “y”. Now try again: A-yor-yi-ti-ko. Easy right? Well, if you’re still finding it difficult, you can call these wines Nemea, which is one of the largest and most famous wine regions of the Peloponnese peninsula. The easiest part, if you’d like, is that you can call it St. George, which is the translation of Agiorgitiko into English. Most good sommeliers or wine store clerks will know the different terms.That’s enough learning Greek for now because you’ll want to know how Agiorgitiko wines taste and what they can be paired with. Agiorgitiko is often compared to Cabernet Sauvignon with similar dark fruit flavors of prunes and plums. Its tannins practically shout out to be served with roasted meats and stews. There are lighter versions and rosé wines made from the grape but typically it has a powerful and bold taste.
Here’s the best news about Agiorgitiko. In Nemea, the wine is often referred to as “the blood of Hercules” and was his drink of choice after he slew the Nemean lion. You don’t have to slay a lion to try a wine made from Agiorgitiko. Hercules was ordered to do so by a king. We’re just saying you might be stronger if you make it one of your red wines of choice.
For more information: Nemea-Agiorgitiko