I don't know a thing about them, but my friend Jim L gave me a few pointers:
Dave--The best way to experience Greek wines is obviously through a Greek meal, where the wine and the foods get to interact. Greek whites are probably more superior to the reds (I find most of the reds on the light side). Every Greek restaurant will have these wine staples on the menu:
Achaia Clauss: Demestica White (Greek table wine)
Boutaris: Moschofilero (a refreshing white on a hot day with a taste of apricots, peaches and cucumber) Priced in the low teens.
Boutaris: Nemea Agiorgitiko (red)
Tsantalis: This wine maker makes solid whites and reds. Look them up, the wine was originally made by monks.
Estate/Domaine Hatzimihalis: This winemaker starts raising the bar of Greek wines with solid whites and definitely more complex reds. They tend to be priced around $20.
There is also Retsina, an acquired taste that people either love or hate. It's white wine with a kick because they add resin.
Hope this helps as a starting point. Grand Avenue wines in Astoria on 31st Street under the el will probably have the biggest selection. (Also, there's a new generation of Greek winemakers on the scene now with higher end wines that I haven't tried yet.)
Thanks Jim, sounds like a great start to me.
Bacchus (c.1595) is a painting by Italian Baroque master Michelangelo Merisi da Caravaggio (1571-1610). It is held in the Uffizi Gallery, Florence.
(In Greek mythology Bacchus is the god of wine)