Master sommeliers Laura Williamson and Brian Conin led a seminar on Greek wines for nearly 300 wine professionals at TexSom, the sixth-annual Texas Sommelier Conference in Irving (Dallas), Texas on Monday.
This first-ever seminar at the landmark event was just one of a wide ranges of seminars, panels, and tastings that have been held across the country — for the first time.
Nearly half of the attendees gathered for the seminar rose their hands when asked if they’d ever tasted a Moschofilero.
Here’s what Master of Wine and Master Sommelier (one of only three people in the world to hold both titles) Doug Frost told the New Wines of Greece association about Moschofilero:
Moschofilero’s recent surge in popularity might tempt winemakers to toy with oak, but that’s counter-productive, interfering with the spring garden aromas and, perhaps even more importantly, the fascinating disparity between the intensity of the aromas and flavors, and the high acid raciness that typifies its finish.
That juxtaposition has been long in coming but only recently assured; Moschofilero of old was always pink (from those pink-grey skins) and often oxidized. The freshness of current Moschofilero owes much to better vineyard practices and greater confidence in those practices, allowing producers to let the grapes hang out late into the season. And Moschofilero awaited the advent of squeaky-clean wineries and temperature-controlled winemaking.
From Saveur Magazine to master sommeliers and masters of wine, everyone is talking about Greek wine this summer!
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