Young Winemakers and Wine professionals of Greece
I have never met Ody (Odysseus) in person. It was through Facebook that we had our first chat and started talking about his winery, Domaine Vourvoukelis, in northern Greece. I always welcome the opportunity to meet wine professionals from all sorts of social media, so he will be the first young winemaker to welcome to my blog. During the harvest, life is insane in a winery but Ody was very enthusiastic and found the time to answer the questions of our little interview. This is part 1.
Firstly, I would like to say that I
have been involved in winemaking and everything around it since I was 14 in our
vineyard, which at the time of speaking counts 100 hectares of Greek and French
grape varieties. In 2002, I graduated from high school and moved to Germany,
where I was accepted at the Chemistry Department of Heidelberg University.
During my studies, I felt that they were quite general and therefore I applied
at the Wine Marketing Department of Heilbronn University. It was three years
after that I returned to Greece and enrolled to an Agriculture course. My
dissertation was based on the research into the water potential of the of the Antonopulos Vineyards in Peloponnese. In 2010 I completed my studies and since
then I have been fully engaged to our estate in Avdira. Of course, during my
studies I was very passionate in exploring wine regions in Europe, especially
in Germany.
Many wine-journalists suggest that Greece’s point of difference is the
amount of its indigenous varieties and that in order to differentiate itself in
the wine world, winemakers should focus on them. On the other hand, others
claim that we should also cultivate international varieties, in order to keep
up with the world’s competition. What is your point of view regarding this subject?
My favourite
Greek variety is called Pamiti or Pamidi (Pamid); I feel it’s like a child to me or
better an ancestor, as it is an ancient variety from Thrace, Northern Greece.
It gives light dry and semi-dry whites and rose wines. We produce a semi-dry
rose. This is my favourite variety as me and my family revived it; we
meticulously collected grafts from all over the region, sent them to France for
DNA identification and then planted them in the nursery. The Pamiti wines are
very aromatic and fruity; they have great balance of sweetness and acidity. These are wines that go pretty match with everything; they match a great variety of food but are also very
enjoyable on their own. Regarding the international varieties, my taste is
different. Merlot wines with long ageing, high alcohol and rich tannins is the
international variety I enjoy the most. It may leave you wondering but it will finally let you discover its secrets,
unlike other more complex varieties. We make a red wine blend with 50%
Merlot, 30% Syrah and 20% Pamid.
Ody N. Vourvoukelis
When was
the first time you realised that you are a dedicated wine lover and decided that
your future would be associated with the wine industry? Which factors played the most
crucial role to this decision?
I was first introduced to winemaking and
viticulture in 1999. It was then, when my father planted his first 20 vine
hectares in his hometown, Avdira. I remember myself, 14 years old at that time, and
my brother at 17 to not actually entertaining ourselves in the vineyards
as our interests were quite diverse. Of course, with time we both realised that
our connection with nature and more specifically with grape growing and
winemaking gave us a deep satisfaction, motive and drive to all aspects of our
lives. Our involvement in the estate gave us a vision, to recreate and
resurrect an ancient vineyard, which was widely known in our own region
and to make wines that carry both a heritage and a brand name. We aim to
make special wines, that would feel like being grown in our own soil.
This is how my journey as another Odysseus started in the world of wine.
Tell me about your background in the wine world, including harvests,
studies, projects or qualifications.
Being part of the new wave of the Greek Wine Industry generation, which 3
things would you change in the industry, including vineyard management,
oenological techniques, communication, marketing etc.
The Greek state is not investing in research, as far
as viticulture is concerned. I have been trying to organise several exciting
projects on Greek wine varieties, which are almost uncountable and I am confident
that with hard work and the right management we will be able to promote them.
This is directly connected to the winemaking of these grapes and the production
of wines of higher quality. Another link in this chain is the planting of
grape varieties in different parts of the world and the way we can approach
different consumer groups and understand their tasting preferences. For
instance, in a region where more red wine with soft tannins is consumed, more
focus should be drawn to varieties with similar characteristics. Of course, I
would insist on Greek indigenous varieties, as this is where I see the future
of the Greek Wine Industry. In matters of communication, I feel that the older
methods used involving publications in wine, food and lifestyle magazines have
completed their circle, because of the rising power of social media. I personally tend to
invest in direct connections.
 |
| Ody in the cellar |
Greece has the great advantage to
have a large number of indigenous varieties. However, there is
a disadvantage; they are not systematically cultivated and evolved over the
years as the French, for instance, which were refined and
adapted around the world. This is a process that should have started much
earlier in Greece as well, for working and researching on our indigenous varieties
is our most powerful is our distinctive
advantage in a global competitive market. Of
course, in order to produce competitive products, we should
grow and international varieties according to the attributable aim. The
emergence of Greek varieties is the main goal.
Which Greek variety and which international are your favourites and why?
Please, explain your affiliation and say a few words about the variety itself.
Do you grow them in the estate you are working for?
 |
| Pamid Grapes |
No comments:
Post a Comment