{"id":13454,"date":"2025-06-16T07:58:38","date_gmt":"2025-06-16T07:58:38","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=13454"},"modified":"2026-01-09T14:47:03","modified_gmt":"2026-01-09T14:47:03","slug":"giovanna-lykou-sommelier-certifierad-sherryutbildare-instruktor-inom-spritdrycker-och-kolumnist","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/sv\/giovanna-lykou-sommelier-certifierad-sherryutbildare-instruktor-inom-spritdrycker-och-kolumnist\/","title":{"rendered":"Den grekiska allm\u00e4nhetens v\u00e4xande preferens f\u00f6r grekiska vinm\u00e4rken framf\u00f6r utl\u00e4ndska ving\u00e5rdar"},"content":{"rendered":"\n

Giovanna Lykou, sommelier, certifierad sherryutbildare, instrukt\u00f6r inom spritdrycker och kolumnist<\/em><\/strong><\/p>\n\n\n\n

Under de senaste \u00e5ren har antalet grekiska ving\u00e5rdar n\u00e4stan f\u00f6rdubblats. Fler producenter kommer in p\u00e5 marknaden och den totala vinutvecklingen g\u00f6r framsteg inom n\u00e4stan alla aspekter. Inte heller v\u00e4letablerade producenter med m\u00e5ng\u00e5rig erfarenhet vilar p\u00e5 lagrarna utan anv\u00e4nder sin erfarenhet som en grund f\u00f6r att utvecklas och f\u00f6rfina sin expertis. Vi f\u00e5r inte gl\u00f6mma att Grekland inte har samma l\u00e5nga vintradition som l\u00e4nder som Frankrike. Det \u00e4r just d\u00e4rf\u00f6r som utveckling \u00e4r s\u00e5 viktig. \u00c4ven om det st\u00e4mmer att m\u00e5nga personer p\u00e5 den grekiska landsbygden har haft sm\u00e5 ving\u00e5rdar och tillverkat egna viner s\u00e5 har kulturen, s\u00e4rskilt n\u00e4r det g\u00e4ller buteljerat vin, inte varit fullt utvecklad. Tillsammans med \u00f6kningen av producenter ser vi dock \u00e4ven hur Greklands inhemska druvsorter \u00f6kar i popularitet. Landet har ett imponerande stort och varierat utbud.<\/p>\n\n\n\n

Sorter som Malagousia och Vidiano fr\u00e5n Kreta \u00e4r nu internationellt erk\u00e4nda och prisade f\u00f6r sin kvalitet, t\u00e5lighet och m\u00e5ngsidighet. Den h\u00e4r utvecklingen av grekiska vinm\u00e4rken g\u00e5r \u00e4ven hand i hand med turismen, s\u00e4rskilt i regioner som Santorini som har en SUB-beteckning. Med ett s\u00e5dan m\u00e4ngd olika nationaliteter som bes\u00f6ker ving\u00e5rdar p\u00e5 Santorini, en \u00f6 som \u00e4r unik f\u00f6r sin jordm\u00e5n och sina vinodlingsmetoder, var det bara en tidsfr\u00e5ga innan ving\u00e5rdar med en kvalitet som utm\u00e4rker sig skulle uppst\u00e5 och skapa starka varum\u00e4rken som har hj\u00e4lpt till att g\u00f6ra Grekland k\u00e4nt v\u00e4rlden \u00f6ver. Den v\u00e4xande vinturismen har spelat en stor roll i att sprida grekisk vinkultur. M\u00e5nga resen\u00e4rer, oftast inte ens vink\u00e4nnare, bes\u00f6ker landet specifikt f\u00f6r att uppleva de viner som det har att erbjuda. Grekland har nu gjort sig ett namn internationellt tack vare v\u00e5ra mest k\u00e4nda druvsorter: tv\u00e5 vita och tv\u00e5 r\u00f6da. Assyrtiko (SUB Santorini), Moschofilero (SUB Mantinia), Agiorgitiko (SUB Nemea) \u2013 som faktiskt \u00e4r det st\u00f6rsta vinodlingsomr\u00e5det i Grekland \u2013 och slutligen Xinomavro, som utm\u00e4rker sig med sin unika egenskap genom att odlas i flera olika SUB-zoner och ge upphov till en rad olika typer av viner.<\/p>\n\n\n\n

Det \u00e4r \u00e4ven v\u00e4rt att n\u00e4mna att SUB-certifieringen f\u00f6r med sig regulatoriska begr\u00e4nsningar som s\u00e4kerst\u00e4ller b\u00e4ttre f\u00f6rh\u00e5llanden f\u00f6r slutprodukten och i slut\u00e4ndan optimal kvalitet. N\u00e4r det g\u00e4ller vin har reglerna att g\u00f6ra med sj\u00e4lva ving\u00e5rdarna: vilka vintillverkningsmetoder som \u00e4r till\u00e5tna, hur vinerna hanteras, hur stor sk\u00f6rd som till\u00e5ts per hektar och s\u00e5 vidare.
Slutligen \u00e4r det viktigt att n\u00e4mna att listan \u00f6ver grekiska SUB-viner inte uppdaterats de senaste \u00e5ren. D\u00e4rmed inkluderas fortfarande mindre popul\u00e4ra SUB-zoner som Plagies Melitona eller SUB Messenikolas fr\u00e5n Karditsa d\u00e4r det f\u00f6r tillf\u00e4llet endast finns en producent som producerar SUB-vin. Syftet med att uppdatera listan \u00e4r f\u00f6rst\u00e5s inte att minska antalet SUB-zoner utan snarare att ge den en retuschering och kanske till och med l\u00e4gga till nya SUB-zoner.<\/p>\n\n\n\n

De \u00e5sikter som uttrycks i den h\u00e4r artikeln \u00e4r f\u00f6rfattarens personliga \u00e5sikter och utg\u00f6r inte Ministeriet f\u00f6r rural utveckling och livsmedels \u00e5sikter.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Giovanna Lykou, sommelier, certifierad sherryutbildare, instrukt\u00f6r inom spritdrycker och kolumnist Under de senaste \u00e5ren har antalet grekiska ving\u00e5rdar n\u00e4stan f\u00f6rdubblats….<\/p>\n","protected":false},"author":7,"featured_media":11309,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[5237,835,5302,5254],"tags":[3172,4305],"class_list":["post-13454","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-sv","category-politismos-sv","category-personligheter","category-viini","tag-matkultur","tag-krasi-sv"],"yoast_head":"\nDen grekiska allm\u00e4nhetens v\u00e4xande preferens f\u00f6r grekiska vinm\u00e4rken framf\u00f6r utl\u00e4ndska ving\u00e5rdar - Omv\u00e4nt jordbruk<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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