In other words, tasting great wine can often be a pre-programmed, ritualised experience. It may be exquisite, but it isn’t necessarily interesting.
Whereas if you sit down with an old friend in a restaurant in Heraklion, and he suggests you try a bottle of Yiannis Economou’s 2006 Liatiko, and you discover that it looks and tastes like some kind of kinky, low-acid cousin of Barolo, and its aromatic sweetness (sniffed amid the restaurant scents of burnt sage and grilled octopus) makes you think for some reason of Byzantium, and its savory qualities and lush tannins bond perfectly with the roast goat and bitter foraged wild greens which the Egyptian-Filipino waitress has just brought you … well, all of that is interesting.
In twenty years, I may well be dead. I want as much interest as possible in my tasting life before I die.
On Creta they use the grapes: vilana, vidiano, thrapsathiri, kotsifali, liatiko, malvazia, mantilari, muscat of spina, plyto, dafni, romeiko, cabernet sauvignon, chardonnay, merlot, sauvignon blanc, syrah, sangiovese,