Greek Wines: How Do You Sell a Mouthful Like ‘Agiorgitiko?’ – Businessweek
The words Xinomavro [Ksee no’ ma vro] and Agiorgitiko [Ah yor yee’ ti ko] —grapes commonly used to make Greek wine—are intimidating enough to trip up most English-speakers before they get to the end of this sentence. Not that “Sauvignon Blanc” or “Montepulciano” roll trippingly off the tongue, but U.S. wine drinkers have been practicing pronouncing the names of those French and Italian varietals for several decades.
“The biggest obstacle isn’t the quality of wine; it’s the names,” says Jennifer O’Flanagan, a spokesperson for All About Greek Wine, a consulting company that specializes in Greek wine and spirits, at the New York Wine Expo.
The show, which was held at New York’s Jacob K. Javits Convention Center from March 2-4, welcomed business owners and consumers to try and to buy the latest from winemakers.
The expo presented 130 wineries representing 12 countries to about 4,000 attendees, says show director Ed Hurley. Eleven wineries from Greece participated in the event, pouring samples from bottles that retail for about $15 to $25. Additional Greek varieties that could tie tongues, especially after a glass or two, included: Moschofilero [Mos ko fee’ le ro], Malagousia [Mah lah gou zya’], and Assyrtiko [A seer’ tee ko]; click here for pronunciations.
Strange Random Greece Quote:
“Athens, the eye of Greece, mother of arts / And eloquence.” – John Milton (English Poet, Historian and Scholar. 1608-1674)
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Posted on March 7, 2012, in Article and tagged Agiorgitiko, Assyrtiko, Dionysus, Greece, Greek wine, Jacob K. Javits Convention Center, Malagousia, Sauvignon blanc, Wine. Bookmark the permalink. 2 Comments.