GREEK WINES

Centuries ago, Greek wines were considered the finest in the world and they still hold a prominent place in the favor of European connoisseurs, but they are little known in this country. They are generally much stronger and heavier than French wines and some are treated with resin and flavored with spices.

Among the best known varieties are St. Elie (Santorin), of sherry style; Mavrodaphne, also light and delicate; "Morea" and Camerite, dry and red; Nectar, dark red, sweet and light; and a number of richer sweet types as Malvasia or Malvasier (Malmsey), red and gold; Red Santorin, one of the world's finest sweet red wines; Hymettus, white and ruby, resembling the Gironde wines; Achaier, in sherry and sweet-white-port types, and Santo, a syrupy spirituous "Muscat," white and purple.

On the Morean peninsula--especially the vicinity of Corinth, Nauplia and Patras--large quantities of red and white wines are made from the small seedless Corinth grapes when the weather conditions are unfavorable for drying the crop for export as "currants."

The term Patras, from the gulf of that name, is frequently employed as a general title for several varieties--among them a red wine resembling spirituous natural Port; a white wine, both still and sparkling, of Rhine Wine style; and several Muscats and Corinth Wines.