Products - Alcoholic Drinks
Ouzo is the traditional drink of the Greeks and has a history of over 200 years. It was already known at Lesvos Island before 1800 and was the product that was already exported at the countries of the East. Ouzo is an alcoholic drink characterised as a P.D.O. Greek product and is produced exclusively in Greece in the traditional manner, by mixing ethanol (alcohol), water and various herbs, which include the anise, and distillation of which is made in copper cauldrons. The ouzo from Lesvos is high quality, has a distinctive flavour and maintains the authenticity which has remained unchanged over time. Ouzo is mainly used as an appetizer, can be supplemented with water or with ice and is accompanied by traditional Greek dishes.
Rakomelo is an alcoholic beverage made from honey by the process of fermentation of the sugars of honey. It is prepare by combining raki or tsipouro with honey and spices, such as cinnamon, cloves, cardamom or other local herbs.
It is made in Crete and other Aegean islands as well as in the Greek mainland.
Wine is an alcoholic beverage product of the fermentation of grapes or their juice.
Drinks similar to wine are also produced from other fruits or flowers or seeds, but the word wine alone means everything from wine grapes.
The wine is of particular interest for several reasons.
It is both a popular beverage that accompanies and enhances a wide range of European and Mediterranean flavors, from the simple and traditional to the most complex and also it is an important agricultural product that reflects the diversity of soil and climate of a place.
The wine is also used in religious rituals in many cultures and the wine trade is of historical importance for many areas.
Important distinguishing of each wine is its color. The wines are generally distinguished in white, red and rosé. It is wrong the generalized view that the color of the grape determines the color of the wine. In fact the pigments which are contained in the grape solids entirety (marc) and are used in the fermentation process, provide the wine color. The must of the red and the light-colored varieties, has the same light color. Thus, the red wine produced from varieties of red or black grapes, provided that their solid parts involved in fermentation, while white wines can be produced from any variety where the solid parts of the grape separated in the fermentation process. The rosé wines, are produced with the same way as the red ones, with the difference that the solid parts of the grape fermentation remain for a very short time, typically less than one day.
The wines are still classified by the year of the grape harvest (vintage).
Usually produced from grapes of the harvest one year and dated by that year.
Moreover there are some specific categories of wines such as sparkling wine, which contains carbon dioxide ( " carbonate " ) produced during the fermentation. Carbon dioxide is not introduced additionally in the bottle, as is done in soft drinks as this method is prohibited. For trapping carbon dioxide in the bottle used various methods, either by bottling the wine before fermentation is complete, either through the completion of fermentation in airtight containers. Finest example of sparkling wine is French Champagne.
The wines can also be classified as dry, sweet or semi-sweet.
The sweetness of the wine can be measured during the harvesting process, although in practice determined by the amount of sugar remaining in the wine after fermentation. Thus, the dry wine contains no residual sugar.
In Greece grown over 70 varieties of wines and more than 140 Greek wines are labeled as PDO and PGI.