Greek Varieties on the Rise: food for thought

A few months ago I had the chance of interviewing the famous French ampelographer Jean-Michel Boursiquot during one of his visits in Nemea. I asked him several things that you can read here but I think the most intriguing part was his answer in my question of how much do we really know about Greek varieties. ''I would say that for main varieties you know about 50% and for the rest almost nothing! And I suppose there will be a lot of surprises as we proceed'' he responded.

I must admit that Boursiquot's comment did not come exactly as a shock but nevertheless shook me hard since Greek wine's strategy relies mainly on indigenous varieties for a comparative advantage in premium markets. An excellent Syrah may be profound in terms of quality but will obviously have to compete dozens of others in the same price tag; a good Assyrtiko or Xinomavro however, will stand on its own making a unique statement.