New + incredible Greek wines by Importer Annette Peters
Pricing is available as supply lasts.
SALE CLOSES MONDAY, MARCH 31, 2025, at 12:00 pm.
ALL WINES AVAILABLE FOR PICKUP starting Wednesday, April 2nd at 5 pm.
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Hi everyone –
I’ve been on a Greek wine kick for about three years now, and it keeps getting more exciting.
For decades, I was super intimidated by Greek wines. The pronunciation, the odd grapes, and the geography that was unknown to me (at the time) all added to my frustration every time I tried to dip my toe in the subject.
To compound the problem, for the longest time, there was not much good Greek wine available in the Twin Cities. That changed about four years ago, as local wholesalers picked up two key portfolios. Finally, I could taste some samples and understand it!
Since then, local importers have jumped into the category (especially after numerous features on the subject in the national press, such as The New York Times and the Wall Street Journal). Retailers have brought Greek wine off the bottom shelf and into prominence. The fun has begun!
The wine map of Greece from DeLong makes the world’s best wine maps.
The big arrow indicates the location of today’s winery.
See more from DeLong (excellent website and good people)
Why Greek Wine is a modern wine
Greece is old; we all know that. And obviously, Greece has been making wine for millennia. But here’s the truth: not much of it was good, especially during the late 20th century. As the global wine boom happened from the 1980s into the 2000s, Greece was still making wines that were suspect in quality (to say the least) and inconsistent in style. Modern winemaking had not yet reached Greece. (The same story can be said of most of Portugal.)
Enter the 2010s and suddenly a combination of EU cash and knowledge infusion, along with major interest via tourism, and suddenly Greece started making cleaner, modern, stable, and delicious wines. The hurdle of the place and grape names was still there. Still, this rise coincided with the rise of sommelier culture in the United States, and all of a sudden, you had budding sommeliers working hard repeating “KEES-noh-mav-roh” over and over to try to pronounce one of the great grapes of Greece.
The top importer in Minnesota finds some gems
Many of you know Annette Peters from past wine classes, webinars, and articles. She’s the powerhouse founder and owner of Domaines and Appellations (DnA) Imports out of Eagan, Minnesota. Annette’s resume is the most amazing in town, starting as a co-founder of The Wine Company in 1985 (while she worked at Surdyk’s), import director for World Class Wines, and currently co-owner of Bourget Imports and her own import company. She’s also considered by many in the business to be the best wine taster in the state.
Me and Annette, August 2024
Annette has taught me more about wine and the wine business than anyone in town. She’s been a mentor of mine since the 1990s, and we had the pleasure of working together at World Class Wines from 2005-2010. Twin Cities Wine Education would probably not exist without the confidence and education Annette gave me in the 1990s.
Annette took on the challenge of Greek Wines at about the same time as me, and after an extensive trip to Greece with a short list of vetted wineries in hand, she signed import contracts with three amazing families. What we’re offering here is the one that impressed me the most when tasting through Annette’s new Greek portfolio.
MOSCHOPOLIS WINERY
THE PEOPLE
Georgios Germanis and his son, Theodoris, have created their winery in what was a creamery in the small village of Monopigadoi just outside of Thesonaliki. The family has a long history of working as professionals in wine. Georgios is an agronomist with 30 years of vineyard consultation experience. He helped other wineries in Greece figure out where to plant vines through his sampling and studies and was influential in the recent rise of Greek winemaking. Today, he joins his son, an engineer, in creating Moschopolis. Other family members involved are cousin Dimitrios, who has a chemistry degree, and Georgio’s daughter Aliki, who has a degree in agronomy.
THE LOCATION
The area near Thessaloniki is an agricultural area consisting mainly of small family farms. Georgis identified a hilly region near this town as a perfect exposure with Cretaceous period soils ideal for grape vines. The site is elevated at 350-500 meters and enjoys an incredible view of Mount Olympus and the sea.
THE FARMING
The family practices regenerative farming techniques, no tilling, no chemicals, and a sheep herd as part of the strategy. Their goal is carbon neutrality by 2027; they are 97% there now.
THE WINES
Moschopolis “6” Assyrtiko/Xinomavro
A bold and distinctive blend of Assyrtiko and Xinomavro, this wine offers vibrant acidity, citrus zest, and minerality from the Assyrtiko, balanced by subtle red fruit notes and structure from the Xinomavro. Aged with minimal intervention, it has a crisp, complex profile with a long, refreshing finish.
Moschopolis Aióra White Amphora
A natural, amphora-aged white with depth and texture. It showcases stone fruits, citrus, and herbal notes, with a touch of salinity and earthiness. The extended skin contact enhances its structure, creating a layered and expressive wine with a slightly tannic grip and a lingering, fresh finish.
Moschopolis Aióra Red Amphora
A unique, amphora-aged red that highlights dark berry fruits, dried herbs, and earthy undertones. Its natural winemaking approach adds a slight oxidative complexity, soft tannins, and a silky mouthfeel. A well-balanced, character-driven wine with a long and elegant finish.
Buying and serving advice
This is a PERFECT introduction to artisinal Greek wines, where modern winemaking know-how meets ancient vineyards and attitudes. All three wines have distinct personalities, and all three hit way above their costs. This is an exceptional line-up that also supports a top-notch local import company.
Serve with Greek food to enjoy them to the fullest. It doesn’t need to be complicated. For some reason that I just can’t figure out, when you combine Greek cuisine with Greek wines, they multiply each other times ten. It is something else.
Here are some good links for you to get started:
https://www.themediterraneandish.com/category/greek
https://www.allrecipes.com/recipes/731/world-cuisine/european/greek
https://www.foodbymaria.com/quick-and-easy-greek-recipes
Thanks, everyone!
Jason Kallsen
Sommelier and founder/owner of Twin Cities Wine Education
Offer and special pricing are available as inventory lasts