Old world wines originate from the historic wine making regions of Europe, such as France, Italy, Spain and Germany, where the beginnings of wine production can be traced back to the Roman Empire. For two centuries vine growers have been able to distinguish the best grapes and the optimum land for yielding the finest quality. Although many vineyards were deserted following the collapse of the Roman Empire, the grapes that survived produce the wines we drink today. Quite deservedly, growers from the traditional wine-making countries are proud of this part of their history, especially since many growers today are descended from generations of family winemakers.
Georgia is the oldest wine producing region of Europe, if not the world, and often referred to as “the birthplace of wine”. Archaeologists have proven that Georgian viticulture commenced between 7000 and 5000 BC, when the South Caucasus people discovered that wild grape juice turned into wine when it was left buried throughout the winter. It is also believed that the word wine derives from the Georgian word for wine – gvino. Despite being the fourth ranking Soviet wine producing country behind Russia, Ukraine, and Moldova, and producing some of the most highly prized and sought after wines in the region, Georgia’s wine trade has recently been blighted by counterfeiting, poor protection and political manoeuvres. Despite a range of almost 500 grape varieties, only 38 are cultivated for commercial purposes. The most extensively planted red grape is Saperavi, yielding exceptional wines that can be aged for up to fifty years, and one of the many authentic Georgian wines winning high acclaim from international wine critics.
In the 1960s, Retsina became the dominating force in Greece. But in ancient times, Greece played a key role in the development of the wine market in Europe. Despite suffering two thousand years of foreign occupation, many of Greece’s viticultural resources remain intact. Since the Retsina advent, the abundance of indigenous varieties – believed to number approximately 300 – have failed to improve the popularity of Greek wines. Greek wine growers have made radical changes in their methods over the past 20 years in a new determination to make their mark abroad. Two red wine grapes are gaining the most notoriety in international markets – Agiorgitiko and Xynomavro, but more obscure cultivars are starting to edge onto centre stage.
Wine was one of the ancient traditions introduced to Portugal mainly by the Romans, but in some part by the Phoenicians, Carthaginians and Greeks too. Over 8% of its continental land is dedicated to vineyards; the oldest appellation system in the world, the Douro Valley, is found in the North. The Alentejo produces some popular fruity easy-drinking reds, whilst the Dão region has historically produced more structured, age-worthy examples. Portugal has approximately 500 native grape varieties offering a very wide variety of distinctive wines, and has increased its stake in the international wine market year upon year since entering the top 10 in 2003.
Only two European languages contain words for wine that do not stem from Latin: Greek and Hungarian. Records used by ancient Hungarians show words for wine derived from Turkic, suggesting a Magyar influence. Hungary’s wine trade can be traced back to the pre-Roman era, with a history reflecting the country’s battles between the Slavs and the Germanic tribes and occupation by these and the Turks. Hungary’s most famous Eger wine region lies in the shadow of the Zemplén Mountains of the far north of the country, where its best known red wine – Bull’s Blood (Egri Bikavér) – a full-bodied red wine, is produced.
Grape growing has a long history in Bulgaria dating back to the Thracian era, thanks to its temperate continental climate. The famous local wine, Mavrud, is widely produced, as are Merlot, Cabernet Sauvignon, Muscatel and Pamid.
Austria’s wine output equals that of the Loire Valley, with a wide range of styles from many different indigenous grape varieties to which growers have recently turned more attention. The Lake Neusidelersee region offers a warmer temperature for the early picked, light and fragrant reds, such as Pinot Noir, Zweigelt and St Laurent, whereas the more robust varieties such as Blaufränkisch and Cabernet Sauvignon are left to ripen a little longer to enhance character and complexity.
Wine has been made in Israel since pre-Biblical times but for centuries they were not deemed palatable enough for wide consumption, being sweet and heavy. After a 1,200 year cessation of production forced by Moslem rule, it recommenced in 1870 thanks to Baron Edmond de Rothschild. It has taken more than 90 years for the country to begin to produce some promising “new world” style wines, focussing on Cabernet Sauvignon, Merlot and Pinot Noir.
