Wine plus magazine 53 - Summer 2017

Summer 2017

Who’s Who in Greek Wine The winemakers behind the labels The Guide to Malagousia Pink Wine. A deep dive into...

Summer Red Wines

Greek food + wine pairing Top Greek wineries to visit Wine Plus guide Best gathering places Summer in Greece - small secrets

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THE WINE PLUS MAGAZINE

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THE WINE PLUS MAGAZINE

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Summer in Greece (revisited) A summer in Greece means a true blessing from God. A summer in Greece is breath-taking coastlines and marvellous seas.

Running down a pine-covered hill in midday.

The sea being so close, you can breathe the salt and the spray of the waves.

A summer in Greece is the sun and the heat.

It is the deafening music of cicadas filling the air.

Endless days at the company of seagulls circling slowly, soundlessly over the ever-rocking Aegean blue.

Nights under a maddening sky, lit by thousands of shooting stars.

A summer in Greece is casual, quiet, nonchalant.

Even these difficult, challenging summers, burdened by an unbearable ...European fatigue, still grace us with wonderful nights with refreshing dew.

And happiness takes off to neighbouring galaxies, with dinners in fragrant gardens, in terraces by the coast or city-centre roofs.

Fresh fish and seafood, wonderful dishes in splendid simplicity, refreshing white wines, rejuvenating rosĂŠs and exciting reds.

Dear readers, This issue of the Wine Plus Magazine is a tribute to our great love for Greek summer.

An offering to our passion for Greek wines and exquisite Greek products.

I wish you a pleasant journey through its tasty pages.

Maria Netsika

Contents 04

#GREEKWINENEWS

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WHO’S WHO IN GREEK WINE 2017! THE WINEMAKERS BEHIND THE LABELS

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16

VANGELIS GEROVASSILIOU

60

07

GEORGE SKOURAS

08

KONSTANTINOS BOUTARIS

09

GIANNIS TSELEPOS

40

10

COSTAS LAZADIDIS

11

22

PARIS SIGALAS

12

STELLIOS BOUTARIS

13

LEONIDAS NASSIAKOS

14

42

ANGELOS IATRIDIS

16

46

THE GUIDE TO MALAGOUSIA

22

PINK WINE. A DEEP DIVE INTO…

32

SUMMER RED WINES

38

GREEK FOOD + WINE PAIRING

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TOP GREEK WINERIES TO VISIT

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WINE PLUS GUIDE – BEST GATHERING PLACES

WINE PLUS magazine No 53 SUMMER 2017 Free press

Publisher WINE PLUS M. NETSIKA & CO 5, Kariotaki St. 546 45 Thessaloniki T: + 30 2310 888311 e-mail: info@wineplus.gr www.wineplus.gr

Editor Maria Netsika Contributing Editors Denny Kallivoka Evi Kallini Evi Karkiti Melina Melikidou Niki Mitarea Kostis Zafirakis

Translation Sakis Kazakis, Yiannis Parassiris

Illustrations Elina Steletari, Red Fish

Photos Heinz Troll Kostas Amiridis Thomas Yantzopoulos Wine Plus Photo Archive

Infographics Red Fish Design Red Fish Print Beyond S.A.

ECOSYSTEM* 3

21°42’24’’

60°

ALPHA ESTATE

40°41’40’’

AMYNDEON/GREECE

20° 0°

“

Discover unique tasting memories from a distinctive

”

ecosystem

Angelos Iatridis OWNER AND WINEMAKER

WINE NEWS

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#greekwine news

#greekwine news

Our vinous Greek radar for summer 2017

Greek wines in numbers

Greek Varieties

Greek Varieties & Terroir

Bring on the clones

Annual Greek Wine Production: 2.7 million hl 17th largest wine producing country in the world 300+ Greek grape varieties = 90% of the total vineyard’s surface Everything you need to know about Greek wine in numbers!

Greek winemakers are preaching a return to indigenous, locally grown varieties and a wine-making style that focuses on finesse rather than concentration. These wines, which come from any one of 33 P.D.O. and 118 P.D.I. appellations within the country, represent fantastic value and amazing foodfriendliness.

Photo: Rapsani Grande Reserve Tsantali, (P.D.O. Rapsani – Varietal Composition: Xinomavro, Krassato, Stavroto)

Greece has a fantastic arsenal of indigenous varieties with which to compete in the current marketplace. Plus, it’s fascinating to taste wines from different villages/blocks side by side to understand how the same producer and grape variety can result in totally different wines, even in the same year.

Photo: Ramnista Kir Yianni (P.D.O. Naoussa – 100% Xinomavro)

Over the past 10 years, there is reported an increasing interest on clones of Greek varieties. They have the advantage that they are free of infections that may reduce quality, and there’s a clear improvement when they replace vineyards with older selections of poor-quality grape vines (most typically chosen for productivity rather than quality).

Photo: Areti Agiorgitiko, Ktima Vivlia Chora (P.G.I. Pangeon)

Upcoming Greek varieties

Award winners wines

Greek Sparkling and Rosé

Map of Flavours 2017 2 - 3 December, Thessaloniki

Greek wine has clearly not yet been fully explored by the viticulturally curious. Here are some of the most interesting and upcoming Greek varieties of which we feel sure you will be hearing more: Vidiano, Kidonista, Thrapsathiri, Limniona, Mavrotragano, Mavrokoundoura…

Photo: Aspros Lagos Vidiano, Douloufakis Winery (P.G.I. Crete)

An astonishing number of Greek wines has been acknowledged by internationally acclaimed, opinionleading wine and gastronomy critics, as well as by the international distinctions and awards gained from top wine institutions around the world.

Photo: Santorini 2016, Artemis Karamolegos Winery (P.D.O. Santorini) Judges’ Selection-Greece White @TEXSOM IWA 2017

There is no mistaking the dominant global trendsetter: rosé and sparkling wine are the wine world’s current darlings. Greek winemakers offer beautiful labels for the lovers of rosé bubbly! A couple of bottles to hit the heat!

Photo: Aurelia, Zoinos (P.G.I. Epirus)

New venue: Congress Centre Ioannis Vellidis Mark your calendars.

Map of Flavours, the most important wine and spirits fair in Northern Greece, will be launching its 15th edition at Congress Centre Ioannis Vellidis, Helexpo.

Map of Flavours = Wine tasting 4 wine lovers & 4 wine trade.

CU all there! www.wineplus.gr

© Σκούρας ΟΑΑΕ 2016

Domaine Skouras: The winery, Agiorgitiko vineyards in Nemea, one of the cellars, the bistro-wine bar.

The Skouras experience

in Nemea & on your lips

FIND

SEE

VISIT

TASTE

DRINK

© Domaine Skouras 2016

+ LIKE

SHOP

COME BACK

If you love wine or if you’d like to love it, do come and visit us at Domaine Skouras near Argos and Mycenae in the Peloponnese and we shall fill your glasses with taste, knowledge and experience.

Our facility, comprising vineyards and state-of-the-art installations (pneumatic presses, stainless steel vats, an ultra modern bottling line, cellars and spacious indoor and outdoor reception areas) creates the perfect setting for showcasing our winery’s unique labels with their illustrious résumés and consistent international recognition some thirty years now. Enrich your visit by combining a tour of our picturesque mountain vineyards (at altitudes ranging from 600 to 1.050 m) in the Nemea Appellation and our winery’s bottling, ageing and storing areas. Enjoy colours and atmosphere, tannins and complexity, dialogue, good cheer and bonhomie.

Attend an introduction to Greek wine (ancient and contemporary) or a wine-tasting training course. Take part in tastings for professionals or wine aficionados. Organise a field trip for students or improvise by using Domaine Skouras to stage your very own special event – corporate, social, or indeed cultural, throughout the year.

Don’t miss the interesting events we organise –concerts, lectures, art shows, culinary presentations– and learn what’s on sale at our winery shop, the hours you can enjoy our bistro-wine bar and the capacity of our various venue areas.

We are looking forward to giving you and your party a great time and making you feel truly excited!

Domaine Skouras’ wine portfolio includes the Europeanly popular Cuvée Prestige trio (white, rosé, red), one Moscofilero –intense, crisp and thoroughly Arcadian–, the Salto

label (a more explosive Moscofilero), two Chardonnays –the cosmopolitan Armyra and the rare Dum Vinum Sperum–, two Viogniers (one Corinthian, one Argive), two very lush Nemeas that epitomise their Appellation, two Pόrtes (one with a key to a Merlot, the other to a Cabernet Sauvignon), the exotic Synoro, a spicy Syrah named Fleva, a large and mighty and world-celebrated Megas Oenos and, last but not least, Labyrinth, a most intricate and Daedalian red.

TO ATHENS

CORINTH

CORINTHIA NEMEA APPELLATION

DOMAINE SKOURAS

MYCENAE

ARGOLIDA

ARGOS

SINCE 1986

Domaine Skouras: 10th km Argous-Sternas Μalandreni 21200 Greece Τel. +30 27510 23688 info@skouras.gr skouras.gr

NAFPLION

WINE

Who’s Who in Greek Wine 2017!

Who’s Who in Greek Wine 2017!

The winemakers behind the labels

by Maria Netsika 6

KTIMA GEROVASSILIOU WHITE

VANGELIS GEROVASSILIOU

KTIMA GEROVASSILIOU WHITE P.G.I. Epanomi Varietal Composition: Assyrtiko 50%, Malagousia 50% Vinification: Skin contact in cold Profile: The wine that showcases the blend Assyrtiko + Malagousia. With an alternating aromatic profile (melon, green pepper, mint, exotic fruit…), exuberant taste and acidity that maintains balance in a powerful way.

Wine & Food pairing: Homemade eggplant pie, cheese pies, oven-baked potatoes with safran, rice with pine cone seeds and raisins, aromatic risotto with seafood, chicken fillet, grilled fish.

The label: Ktima Gerovassiliou white One of the most recognizable, highly awarded and classic Greek wines. It is produced in Epanomi, Thessaloniki, from two grapes. Assyrtiko, perhaps the noblest of the white varieties of the Mediterranean, which loves dry and hot climate and Malagousia from Aitoloakarnania in Central Greece, a grape that had been forgotten for many years. Due to experimental vinifications, initially in Domaine Porto Carras and then in Ktima Gerovassiliou, Malagousia is considered today as an important part of the contemporary Greek vineyard (see p. 16).

The winemaker For the past 40 years, the well-known and dear to all Vangelis Gerovassiliou has created trends by filling our glasses with exclusive wines of high level. In 1977, with an Agriculturist degree from the Aristotle University of Thessaloniki and an Oenologist degree from the University of Bordeaux, he filled the post of oenologist in Domaine Porto Carras in Halkidiki, the first domaine in Greece. He was encouraged to do so by the late and unforgettable professor Emile Peynaud. Until 1998, he made wines in Porto Carras and together with the Viticulture professor Vassilis Logothetis, they managed to revive the old Greek varieties Malagousia and Limnio.

1981 was the year that he started setting up the family vineyard/domaine (ktima) in Epanomi, Thessaloniki. The initial family land of 2.5 ha has now turned into 74 ha of vineyards, planted with Greek and international varieties. The winery is inside the vineyards. A beautiful, ultramodern unit, as far as production and functionality are concerned, in which a visitor can be guided around its facilities (see page 42).

In 1998, in cooperation with the oenologist Vassilis Tsaktsarlis, he created the Ktima Vivlia Chora in Kokkinochori, Kavala, yet another very successful winery which produces particularly popular wines.

The wine During our talk about the creation of the white Ktima Gerovassiliou, the winemaker recalls: “The combination came about when, about 40 years ago, I was experimenting with the variety Malagousia. Its aromatic character was intense, but the acidity was lacking. Therefore, I turned to a variety with strong flavour and zesty acidity. A variety from the Greek vineyard that could respond to that was Assyrtiko. In Epanomi, Assyrtiko has a rich texture, mineral taste and aromatic aftertaste. And that was how the first white wine of the domaine was born.”

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MEGAS OENOS

GEORGE SKOURAS

MEGAS OENOS P.G.I. Peloponnese Varietal Composition: Agiorgitiko 80%, Cabernet Sauvignon 20% Vinification/Cellaring: Fermented and macerated in stainless steel vats. Maturation in new French barriques for 18 months and in bottle a further 6 months.

Profile: A great red, robust, complex, multi-dimensional with black jams and violets jumping out of the glass.

The mouth follows suit with mature tannins and a velvety texture.

Wine & Food pairing: Don’t hesitate to store it for 5-10 years. If you get tempted and open it, have the good foresight to have prepared barbecued meats or casseroles with sufficiently spicy sauces. Try it also at the end of the meal with yellow fatty cheeses (gruyere or the Greek graviera and ladotyri, a cheese with quite an oily texture) or with a rich goat’s cheese.

The label: Megas Oenos When one wants to talk about the absolute legendary Greek wines, one of the first that comes to mind is Megas Oenos. A wonderfully aged Agiorgitiko + Cabernet Sauvignon blend, commands a real status among wine collectors.

The winemaker It was in 1986 that the oenologist George Skouras decided to realize his vision and set up his own domaine. He had completed his oenology studies in Dijon and Reims before and he had already worked in wineries in France, Italy and Greece.

In the 31 years that have passed since then, he was established as one of the most important people in Greek wine and emerged as one of its great ambassadors abroad. He started a winemaking company with privately-owned vineyards, two wineries and a big range of remarkable wines. The winery in Gimno, in the heart of the Nemea vineyards, accommodates the production of this specific zone. However, his pride and joy is, by just cause, the fully equipped unit in Malandreni, Argolida, which commenced operations in 2004. Besides its state-of-the-art functionality, this unit is known for its high quality design and architecture (see p. 44).

A person with excellent communication skills, expressive and with clear extrovert tactics, during all these years George Skouras has managed to create a great line of wines which were indeed loved by consumers in Greece and abroad and established a name which works as a strong brand within and outside the borders of his country.

The wine Let’s follow along as he talks to us about the “inspiration” that drove him to create Megas Oenos. “What I wanted to make was a wine that lasts long in time. A Greek wine from Cabernet Sauvignon, Bordeaux-style, but more round and elegant. And that is how Megas Oenos was born, from 20% Cabernet Sauvignon and the rest Agiorgitiko. It was one of the first blends of cosmopolitan and Greek varieties. The first harvest in 1986 was released in the market in 1988, in 6.000 bottles. It was and still remains a milestone wine for me and possibly for the whole Greek wine industry and in respect to how things progressed later on with the colleagues, oenologists and winemakers.”

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Who’s Who in Greek Wine 2017!

GRANDE RESERVE NAOUSSA BOUTARI 8

KONSTANTINOS BOUTARIS

GRANDE RESERVE NAOUSSA BOUTARI P.D.O. Naoussa Varietal Composition: Xinomavro 100% Vinification/Cellaring: Classic red vinification with a high level of compound extraction.

4 years maturation: 2 years in oak + 2 years in bottle.

Profile: Deep red, robust and complex, it is an abundance of spicy notes.

A wine that ages with an enchanting aromatic complexity, friendly tannins and an attractive acidity.

Look for vintage 2000. It will stay in our minds for decades more…

Wine & Food pairing: Pork with spicy sauces, flavourful game.

The label: Grande Reserve Naoussa Boutari A Naoussa in its original, exciting and traditional form. Almost 140 years of Boutari’s active presence in the market, creativity and experience in this viticultural zone are translated into this exquisite wine. A timeless value for those who love Xinomavro grape.

The winemaker Konstantinos Boutaris is leading this Greek winery with perhaps the most recognizable name worldwide.

A winery with long experience. At some point during our conversation, he pointed out to me that if I were to follow their course in time, I would see that one thing that characterizes them as a company is the fact that they want all their wines to have personality. Regardless if this personality has to do with history, taste or marketing. A very clear perspective from a businessman who accepts the long-term family experience, and, at the same time, expresses his deep concerns about the new trends.

Regarding the decisions that marked their history, he says: “The Boutari company, up until the 70’s, dealt not only with wine but with ouzo (traditional Greek distillate) also. So, initially, I consider the decision to gradually leave ouzo behind historic, although we had a very big piece of the market. We decided to focus on wine and in order to support this decision, we turned to Naoussa, whose vineyard was shrinking back then.

We built a model vineyard with Xinomavro. A large investment, very innovative for those years, that seemed like madness at the time. The next step was to create a new, very modern winery in Stenimachos, Naoussa. In the phase after that, and with Origin Appellations being promoted in Greece also, we started thinking that we should also look elsewhere. We did not want to limit ourselves to the confined area of Naoussa and Northern Greece. Therefore, we decided to look at other areas also, making wineries in each of them. Hence, the winery in Santorini was made, where there was nothing back then. Wines from Santorini were, literally, non-existent in the market. Later on, the winery in Goumenissa was built. We also went to Crete, where we bought an old winery and a vineyard in Arhanes”. Today, Boutari runs 6 wineries in the most significant wine producing regions of Greece (also in Kantza, Attica, and Mantinia in the Peloponnese).

The wine Naoussa, a zone renowned for producing red wines in Northern Greece, is synonymous to Xinomavro.

A pioneer in the zone, Boutari is recommending 4 P.D.O labels: the all-time classic Naoussa, Xinomavro Reserve, the excellent Grande Reserve Naoussa and, most recently, the single vineyard label 1879, Boutari Legacy.

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AMALIA BRUT

GIANNIS TSELEPOS

AMALIA BRUT P.D.O. Mantinia Varietal Composition: Moschofilero 100% Vinification: Traditional method/ second fermentation in the bottle.

Profile: No winery in Mantinia has explored Moschofilero grape more than Ktima Tselepos, and with the Amalia they’ve produced a textbook sparkling Moschofilero! Lovely fizz with citrus fruit, white flowers, a bit of ripe basil and some nice toastiness. Very pure and attractive.

Fresh and expressive with clean flavours.

Wine & Food pairing: Fresh oysters with a drop of lime.

The two ingredients battle each other for about a second, then they merge, and the bubbles embrace the intense, sharp taste of the oysters.

The label: Amalia Brut Amalia Brut is an effervescent emotion! An ideal-for-the-summer-sparkling-wine produced exclusively from the Greek aromatic white grape Moschofilero grown in the plateau of Mantinia in the area of Arcadia of the Peloponnese (proven to be ideal for the production of sparkling wines).

The winemaker The creator of the wine is the Cyprian oenologist and winemaker Giannis Tselepos. In 1982, after his oenology studies in Burgundy, “Burgundy is the other correct perspective on wine and closer to my philosophy was the Burgundy style” as he tells me, he came to Greece and more specifically to Arcadia in Central Peloponnese. For ten years he worked with well-known winemakers exploring the quality potential of Moschofilero. In 1989, he began growing his own vineyard on the eastern slopes of Parnonas at an altitude of 750 meters and he started Ktima Tselepos which has become a true worldwide ambassador of the Arcadian vineyard.

In 2003, continuing his quests in the Peloponnesian plateau, he bought a large vineyard in Koutsi, Nemea, and started Ktima Driopi, where he researches and showcases the potential of the exquisite red grape of the Greek South, Agiorgitiko.

Always with the mind set on promoting the potential of the Greek vineyard, in 2013 he started working with the Chryssos family in Santorini, vinifying the family’s traditional vineyards’ Assyrtiko.

The wine Giannis Tselepos explains the reasons he decided to create a sparkling wine (which he named after his wife Amalia): “In 1997, after 13 years of work, we moved on to the second stage of the estate, the one I like to call ‘maturity’. Our new strategy dictated that I would make all the versions of Moschofilero and all the versions of Agiorgitiko. For the sparkling wine, I had previous experience. So, in 1997 the first attempt was realized.

2.000 bottles. We gave them all away. We couldn’t sell a single bottle. Everyone was laughing! Nowadays, Amalia sells 50.000 bottles with a tendency to easily reach 100.000 bottles. And what would you say if I told you that 70% of the sales are exports? There is something different about Amalia, it is authentic, it is not champagne, neither a Pinot nor a Chardonnay, it is a Moschofilero. We are trying to portray the characteristics of Moschofilero inside something different and I think we did it”.

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Who’s Who in Greek Wine 2017!

AMETHYSTOS WHITE 10

COSTAS LAZARIDIS

AMETHYSTOS WHITE P.G.I. Drama Varietal Composition: Assyrtiko 15%, Sauvignon Blanc 85% Vinification: Skin contact in cold Profile: A great success of the duet of Sauvignon Blanc + Assyrtiko.

A wine that has been passionately loved. Terrific and refreshing white, a real fruit bomb with lovely acidity.

Wine & Food pairing: Sweet and sour dishes of exotic cuisine, grilled crayfish, chicken fillet a l’orange.

The label: Amethystos white The wines that acquainted us with Domaine Costa Lazaridi from Drama, in the early 90’s, were the excellent family of “Amethystos”. With a name that refers to a precious gem and the state of “non-intoxication” (‘methy’ meaning intoxication and the ‘a’ meaning lack of ) and labels artistically designed by the painter Yiannis Nanos, they acquired loyal fans from the very first released vintage. The white Amethystos had the greatest success of all. Its the exotic perfumed style and modern character created a “school” and many followers.

The winemaker The first linear vineyards in the zone of Drama were planted 38 years ago. The creator Costas Lazaridis was a successful business man in the marble industry. In the mid 90’s, he ceased actively participating in the management of the family business in order to create two successful winemaking companies, Domaine Costa Lazaridi in Drama and Oenotria Land in Kapandriti, Attica.

Domaine Costa Lazaridi includes a large area of model linear vineyards – 180 ha planted with all the Greek and internationally known varieties permitted for the region - and an amazing winery in which you can see a combination of good-taste design and state-of-the-art technology. As a visitor – the winery welcomes wine lovers, hosts conferences and various types of events – the first time I went through the gate, I was impressed by the size and the attention paid to the aesthetics of the courtyard. And, of course, the tour of the production facilities of the winery and the adjacent distillery confirmed the definite application of modern technology everywhere.

Within the beautiful natural surroundings of Kapandriti area in Attica, the Oenotria Land complex is, in a way, an extension of the domaine in Drama. The wines complement the Drama’s collection and their vinification is guided by the famous French oenologist Michel Rolland who puts the finishing touches of perfection with his knowledge and international experience. The available for visit facilities of the winery are able to cover the needs of conferences as well as events, thus bringing wine closer to its natural match, haute cuisine (see page 44).

Perhaps, when Costas Lazaridis decided to plant the first vineyard in Drama, he could not have imagined the impressive development of the region and the present state of winemaking there. The brilliant progress of his winemaking businesses triumphantly prove that personal initiative, persistence and consistency can make miracles happen.

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SANTORINI SIGALAS

PARIS SIGALAS

SANTORINI SIGALAS P.D.O. Santorini Varietal Composition: Assyrtiko 100% Vinification: Classic white vinification Profile: Crystal colour, lemon blossoms aromas, orange – like orange preserve – and freshly cut grapefruit. A vivid wine, it tames the trademark acidity of the Assyrtiko with the alcohol warmth.

Wine & Food pairing: Tastes of traditional cuisine which ingeniously uses the plain materials of this dry island: fava and onion (fava is a spread made from crushed lathouri seeds), olive oil and oregano, crispy tomato balls, chloro (a local, fresh, white cheese), rabbit.

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The label: Santorini Sigalas Taste this ultimate Santorini, if you want to experience first-hand the truth in the wonderful potential of the duet Assyrtiko + Santorini. You will witness a charming complexity with nerve, sauciness and so much freshness!

The winemaker Paris Sigalas, a teacher with his origins from Santorini, left the world of mathematics for the vineyards and the wine of his island.

In the 80’s, he started producing his own wine, “to drink it with his friends” as he says, in his grandfather’s estate, in the area of Baxes in Oia, Santorini. In 1991, he decided that his life’s calling was wine production.

He founded Sigalas Winery, moved the facilities in a new larger space, always within Baxes, and gradually, with persistence and patience, he managed to conquer the international wine markets. As he confesses, “what made me work with wine is not only my love for this product but also my persistence to preserve this ancient and unique vineyard of Thira (the official name of Santorini)”.

Indeed, Santorini is a magical place. The vineyards are grown on this land, which is covered with lava, pumice, rust and ashes from the volcanic eruptions. Their life is not a piece of cake. They have to deal with serious drought (it rarely rains on the island) and the northern winds are merciless. But there is a solution for everything. The thick night fog rising from the caldera, provides them with moisture, while the vine growers take care of the wind issue. The vines are pruned low to the ground and they are shaped into baskets, in which the grapes are protected from the rage of sandblasts.

The wine The dominant grape in Santorini is Assyrtiko. A white grape which maintains high acidity even at its full maturity. Santorini Sigalas is a bright wine, with aromas of citrus, on a solid mineral volcano-like background! A round mouth and a zesty acidity washing it out, makes it an ideal accompaniment for oysters and seafood.

WINE

Who’s Who in Greek Wine 2017!

RAMNISTA 12

STELLIOS BOUTARIS

RAMNISTA P.D.O. Naoussa Varietal Composition: Xinomavro 100% Vinification/Cellaring: 18 months in 225-lt and 500-lt French and American oak casks plus further ageing in bottle for another 6 months.

Profile: A seductive Xinomavro/Naoussa.

Serious, graceful and powerful.

This elegant red wine beguiles with its savoury perfume and a crescent of flavours Wine & Food pairing: Pork in wine sauces, B.B.Q., meat with cabbage, beef a la bourguignonne and intense cheeses such as the local mpatzos (a white cheese with a slight sour, spicy and salty taste).

The label: Ramnista An impeccably aged P.D.O. Naoussa. Intriguing and intense, aromatically complex, robust, with strong tannins and acidity that keeps you coming back for more. Stellios Boutaris, son of Yiannis Boutaris (present mayor of Thessaloniki) and successor of his wine journey, produces this wine, in their gorgeous estate in Yianakohori Naoussa, which continues to offer great thrills to the lovers of Xinomavro.

The winemaker A fourth generation winemaker with a name that is synonymous to quality wine. With significant finance and business studies and international experience in the wine trading industry, today he is head of Kir-Yianni, the winery that his father started, discovering the beauty and satisfaction entailed in the production of wine.

To the question about the ways he intervened in the character of their wines and his directives, he told me: “With replanting, with different clones of Xinomavro and experimental plantings, we adopted the mindset: quality, quality, quality. The work done is in-depth. That is where the whole game is played and there is good timing between the vine and vinification. There was also a big turnaround to the taste of the wines.

We moved on to softer wines with lower acidities and riper tannins. The whites were also improved greatly, aroma-wise. They are no longer similar to my father’s style, who wanted wines that were leaner with more tannins – he used to call them ‘male wines’. We modernized ourselves. The idea was that the wine also has to be “yummy”! It should actually be enjoyed by the one drinking it.”

The wine The Estate in Yianakohori is located at the highest part of the viticultural zone of Naoussa in Northwestern Greece. Its creation and planting with Xinomavro, at the end of the 60’s, initiated the replanting of the whole zone when it had reached its lowest point and, essentially, it brought about the rebirth of the Naoussa wines. Stellios Boutaris explains: “The model vineyard, depending on the microclimate, the orientation, the soil type, the subject, etc., has been divided into 30 separate vineyard blocks, each with special installation and viticultural care. For the production of our main product, Naoussa, which was named Ramnista after the name of a specific sub-area of Yianakohori, the grapes used are from vineyards with lighter soils and lower Ph, with the aim of achieving higher aromatic potential and complexity.”

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MANTINIA NASSIAKOS

LEONIDAS NASSIAKOS

MANTINIA NASSIAKOS P.D.O. Mantinia Varietal Composition: Moschofilero 100% Vinification: Skin contact in cold Profile: In our glass, a beautiful, bright, yellowish white colour draws the eye. The nose is clean and typical of the variety. Roses, lemons and mint come to mind.

The pleasant freshness is dominating in the discrete taste which is characterized by finesse and balance.

Wine & Food pairing: Shellfish and grilled fish, pasta and seafood risottos, spaghetti al pesto.

In terms of cheese, the matches are with fresh, white, goats’ cheeses.

The label: Mantinia Nassiakos A totally classic Mantinia from Semeli Wines. An airy, silky, elegant, wonderfully elegant wine with lively aromas of herbs and citrus. Teeming with freshness and finesse, after it won over the domestic palates, it is now building a career in the foreign markets also.

The winemaker Leonidas Nassiakos, in the driver’s seat of this winery which is named after Dionysus’ mother (Dionysus was the ancient Greek god of wine), is telling us its story: “Semeli Wines is founded in 1979 and starts working with a small capacity winery in Stamata, Attica. For many years, the winery remains at that pace until 2003 when it realizes its next great step. It starts a new, ultramodern, pioneering winery in Koutsi, Nemea, definitely of much larger capacity, always with the aim of producing quality wines. At that point, we stop being a small family business and we move on to something much bigger.”

As a chemist-oenologist with great experience in the family business, Nassiakos winery in Mantinia, he takes over the wine production for the new winery in 2002. In 2007, the two companies merge into one under the name of Semeli with two basic ‘weapons’: Agiorgitiko/Nemea and Moschofilero/Mantinia.

The wine It is produced in the beautiful viticulture zone of Mantinia in the centre of the Peloponnese. Here, the altitude is more than 650 meters. In the winter, there is a lot of rain and snow. Also in the summer, there are many showers and storms. The temperatures are considered low, compared to most of the other areas of the mainland. If we add the generally poor and well-drained soil, we get the ideal ecosystem for Moschofilero, one of the most aromatic grapes in Greece.

The wines from Moschofilero came centre stage a little after the mid 90’s, significantly changing the scenery in the Greek wine map. Till then, the average consumer would select brand-name wines and, later on, labels based on the designation of origin. The international trend of New World varietal wines came in perfect timing for Moschofilero. And as Leonidas Nassiakos explains: “Mantinia’s and, by extension, the Moschofilero’s success is owed to its unique personality which easily suits the palates of not only beginners but also those of mature wine lovers. Its fine but strong aromas, its characteristic acidity and freshness makes it a very flexible wine for food pairing.”

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Who’s Who in Greek Wine 2017!

ALPHA ESTATE S M X 14

ANGELOS IATRIDIS

ALPHA ESTATE S M X P.G.I. Florina Varietal Composition: Syrah 60%, Merlot 20%, Xinomavro 20% Vinification/Cellaring: Skin contact. Maturation in new French barriques for 14 months and in bottle a further 12 months.

Profile: A unique aromatic array, releasing red fruits and smoke before it settles down to a palette of spicy herbs. In the mouth, the acidity and the live tannins create the perfect counterpoint to the rich structure.

Wine & Food pairing: Lamb cooked with quince in a crack pot, wild boar, braised beef in tomato sauce and spicy meats.

The label: Alpha Estate S M X The basic red label from Alpha Estate. A rich, appealing, age worthy wine which introduced us to the blend of Xinomavro-Merlot-Syrah and earned its place among the beloved reds as soon as it was released.

The winemaker If the creator is defined by his work, then Angelos Iatridis has every reason to be proud. He picked Amyndeon at the edge of Northwestern Greece to create and leave his mark in the wine world. And what a mark it was! Alpha Estate is an exemplar of viticulture, creating standards. The winery is a beautiful, ultramodern unit in terms of production and functionality. The moment that the wines appeared in the market, they became taste trendsetters.

And as he confesses: “Every oenologist’s dream is to make his wine the way that he has imagined it. The idea for Alpha Estate started when I met my present business partner, Makis Mavridis, who, at the time, was president of the Cooperative of Amyndeon. A second generation vine grower, Makis was very familiar with the area. So, since 1996, we gradually started collecting vineyards in Amyndeon, a region of utmost interest to me. The area is called Ampelia (Vines) and it is in the very heart of the zone. The vineyards of the Estate (75 ha of a single area of vineyards), exemplary as to their location and management, were a big and innovative investment.”

In regards to the design of the winery: “Even as a student I was making plans of how I wanted my winery to be. Not only functionally, that is, use of gravity, respect to the raw material, correct layout, selection of the materials, etc. but also in respect with the tanks of the winery, where each one should refer to a specific vineyard which is very helpful for the estimation of the differences from vintage to vintage. This winery was a dream of mine and that is exactly how it should be. Even if I had to make a new winery, I wouldn’t change a thing”.

The wine When asked about the vineyard’s variety composition, he says: “I belong to a generation of oenologists that believe that wine is red, therefore, we focused on red wine. The dominating variety in the Estate is Syrah. In terms of the variety composition, basically, our vineyards reflect the blend of our main red wine. That is, about 60% Syrah, 20% Merlot, and 20% Xinomavro.”

Map of Flavours

The best wine experience in Northern Greece

2-3 December 2017 NEWE: U VEN MAP OF FLAVOURS will be launching its 15th edition at Congress Centre Ioannis Vellidis Helexpo | Thessaloniki

Organised by:

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The Guide to Malagousia

The Guide to 16

MALAGOUSIA MALAGOUSIA

MALAGOUSIA SUR-LIE / OAKED

HERBAL AROMA S CITRUS FRUIT

TROPICAL FRUIT

BODY

Y COMPLEXIT STRUCTURE

LONG LIF E PEPPER GREEN

FAST FACTS ABOUT MALAGOUSIA “ma-la-goo-SEE-ah” Vineyards’ surface Greece ~500 ha (4,3 % of total Greek vineyard ) P.D.O. Rhodes (<20%) Malagousia styles Aromatic whites

Malagousia is firstly reported in the book “Oenologika” (about oenology) by Othonas Roussopoulos in 1888. (*) The origins of Malagousia are reportedly to be in Aitoloakarnania, Central Greece. In the older days, large areas of the wider Nafpaktia (Nafpaktos, Orini Nafpaktia, etc.) were covered in this variety. At some point, however, its cultivation was abandoned, apparently due to the great attention that it requires, as the grape is sensitive to oxidation. And it would have obviously disappeared, if it hadn’t been planted on a test basis at the Porto Carras Estate in Halkidiki.

“It is widely acknowledged that Haralambos Kotinis (agronomist and Viticulture expert) was the good spirit that led the Cinderella Malagousia to the palace ball. However, the one who made her queen was Vangelis Gerovassiliou.” (*)

Blends Malagousia + Assyrtiko Malagousia + Sauvignon Blanc Malagousia + Chardonnay

Here is what Roxani Matsa, vine grower and winemaker, has to say about her part in spreading out the cultivation of Malagousia: “I worked very hard to have Malagousia at the estate (Roxani Matsa Estate in Kantza, Attica) and this is why I give it to anyone who wants it. I have given away…millions of grafts! Of course, nowadays there are native plantations. Rauscedo nursery in Italy is printing ‘Malagousia Roxani’ on the plants labels. I find that very significant…”

Serving temperature: 8 - 10ºC

For the past 20 years, Malagousia has spread out all over Greece. (*)

Food pairing Fishes: salmon, mackerel Sea food: mussels, calamari Meat: poultry, pork Herbs and spices: basil, garlic Cheeses: manouri (Greek semi-soft sheep’s and goat’s milk cheese) WP suggestion: mussel’s risotto, spaghetti al pesto

It is a variety with many clones. A clone with small berries and a thicker skin, grown in Ktima Gerovassiliou, gives wines that are more aromatic than the big-berried Malagousia of the same estate.(*) Typical varietal aromas: herbal (chamomile and other aromatic plants), citrus fruit (citron, lemon), tropical fruit (peach, apricot, mango), green pepper.

Lees contact (sur-lie) through constant stirring (battonage) add body and more layer to Malagousia wines. Just like the moderate or partial use of (used) barrels, which add complexity, structure and long life in the bottle. (*)«Malagousiá the Cinderella of Greek Winemaking Grapes» Stavroulou Kourakou, Editions Foinikas

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The Guide to Malagousia

15 wines that will help you understand Malagousia!!

18

Malagousia 2016 Ktima Gerovassiliou P.G.I. Epanomi / 13.00€ It’s rare for Malagousia to be as clean and refreshing as this wine is, while still feeling rich. The flavours explode with scents of lime and bright notes of tangerine, fattening up in the middle before lasting on a long, tangy line of citrus.

It has the nettle-like grip to take on sashimi, from white salmon to Spanish mackerel.

Malagousia 2016 Domaine Porto Carras P.G.I. Sithonia / 13.70€ Vibrant pale yellow colour leads to beautiful nose of citrus and peaches and hints of green pepper spice in the buttery aftertaste. This full-bodied wine is shiny, like a summer day in Halkidiki after a dip into Sithonia’s sea. Estate’s vineyard is one of the most beautiful on the Greek landscape and a must-see when touring wine country. (see p. 42)

Malagousia 2016 Arvanitidis Estate P.G.I. Thessaloniki / 11.00€ Textbook Malagousia: crisp, citrus trees fruit, lime and aromatic herbs notes and a racy character; so refreshing it can be consumed on its own, or makes a terrific partner to a wide range of dishes.

A classic Malagousia for purists made with grapes sourced from the Askos region of Thessaloniki.

Malagousia 2016 Alpha Estate P.G.I. Florina / 10.00€ A very attractive Malagousia from Amyndeon at the edge of Northwestern Greece. Look for vibrant notes of flowers and summer fruit aromas on the nose with flavours of lemon drops and tropical fruit combined with a long flinty finish.

Plan Malagousia 2016 Wine Art Estate P.G.I. Drama / 11.00€ Malagousia 100% grown in the vineyards of the estate in Drama. A pure expression of the variety, it is a terrific refreshing white with classic crushed flowers, lime and bergamot flavours. Enjoy this wine as accompaniment to goat cheese, fish, shellfish and more, or as a refreshing aperitif all on its own.

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Malagousia 2016 Symeonidis Winery P.G.I. Pangeon / 10.70€ Made from Malagousia grapes and vineyards on Pangeon Mount, this very attractive wine is extremely fine with an undertow of exotic fruits and citrus flavours. It is soft and round, a refreshing and expressive wine.

Palaiomylos Malagousia 2016 Domaine Zafeirakis P.G.I. Tyrnavos / 10.50€ Malagousia grapes from Tyrnavos/Thessaly/ Central Greece. In recognition of the potential of this aromatic variety, oenologist and winemaker Christos Zafeirakis created this crisp, yet packed with silky tree fruit, minerality and many nuances, wine.

Malagousia oaked 2016 Domaine Hatzimihalis P.G.I. Atalanti Valley / 10.50€ A premium Malagousia determined to expand beyond variety’s full potential! Fruit is sourced from selected plots of the privately owned vineyard in Central Greece. Barrique fermentation + 2-3 months fine lees contact.

Result: ultra-ripe fruit character + hints of oak, great intensity, pure enjoyment!

Malagousia 2016 Lykos Winery P.G.I. Evia / 9.00€ This Malagousia comes from estate’s vineyard in Evia. Dense, fine and well-balanced by a fresh seam of acidity. Lovely fruity aromas lead to exotic spice nuances, and a long finish. You’ll serve this as an aperitif but could imagine it going very happily with white fish dishes.

Malagousia 2016 Matsa Estate P.G.I. Pallini / 10.80€ From one of the most recognized vine-grower and organic cultivation pioneer in Greece, Roxani Matsa, comes a typical Malagousia, well-balanced by a fresh seam of acidity. Lovely fruity aromas lead to exotic spice nuances, and a long finish.

From Attica region.

WINE

The Guide to Malagousia

20

Malagousia 2016 Tetramythos P.G.I. Achaia / 10.95€ This very attractive Malagousia comes from estate’s vineyard in Ano Diakofto, Egialia (North Peloponnese). Look for aromas of peaches on the nose with flavours of lemon drops and tropical fruit combined with a long flinty finish.

Crisp, clean and something you really want to plant your lips on.

Malagousia 2016 Domaine Mega Spileo P.G.I. Achaia / 8.50€ A refreshing white, 100% Malagousia from Mega Spileo Monastery vineyard in upland Egialia, situated at an altitude of 800 meters, with a tremendous view overlooking the Vouraïkos gorge. Lively and bright with a citrusy core and direct, grassy lemon and herb flavours.

Malagousia 2016 Antonopoulos Vineyards P.G.I. Achaia / 10.80€ The aromas suggest citrus, peaches and hints of honey. It is dry and fresh, but the ripe fruit nicely softens the acids. A good mouth-watering attack wakes up the palate and gets it ready for creamy or spicy foods. Lovely floral flavour.

Geometria Malagousia 2016 Lafazanis Winery P.G.I. Peloponnese / 7.00€ Appealing and refreshing white, it shows good varietal flavours of citrus fruits, peaches, wildflowers and fine acidity. Wine’s delicious fruit and round flavour matches perfectly the Mediterranean cuisine.

Malagousia 2016 Moraitis Estate P.G.I. Cyclades / 11.50€ This clean and refreshing wine, full of apricot vinosity and fleshy palate, proves the harmony between Malagousia and Paros Island! Offering fresh lime aromas and flavours this is a perfect white wine to serve at a summer beach party.

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A deep dive into Pink Wine

A deep dive into 22

PINK WINE

With the summer sun shining bright, perhaps nothing is more rejuvenating than a glass of fruity, floral, and fresh rosé.

Litchi

Peach

Salmon

Apricot

Coral

Rasberry

Cherry

FAST FACTS ABOUT ROSÉ

Pink wine is in! Dry rosé has become one of the hottest trends in wine.

Serving temperature: 10 - 12ºC

Rosé wines are setting the world on fire, and beneath the surface froth you’ll find some unusual varieties and creative producers.

Food pairing Fishes: salmon, tuna, fried mullet Sea food: fried mussels, grilled squid, paella Meat: fresh cold cuts, roasted chicken, B.B.Q., spicy Szechuan beef, sweet and sour pork Pasta: seafood pasta, lobster spaghetti, tomato pizza Vegetables, peas: “giant” beans salad (Greek gigantes), fresh green beans, stuffed tomatoes/peppers, Chinese salads WP suggestion: roast kid with herbs, hen stew with trahana (Greek grain product), pan-fried cod with garlic sauce WP suggestion 2: rosé sparkling Xinomavro + lahanontilmades (Greek stuffed cabbage rolls) = a perfect pair!

Winemaking technology has certainly helped contribute to the ongoing success of the rosé wines. Greek rosé has got a lot better in recent years as well. Chief among the advances have been better control of pressing and protecting the wine from oxygen.

There is a research institute dedicated solely to the Provence’s rosé wines, “Centre de Recherche et d’Expérimentation sur le Vin Rosé”. Among other things, they have devised a colour scale for rosé, and are currently researching the effect of fluorescent lights on rosé wines in clear/transparent glass bottles.

Rosé -globally- has also got paler. Researchers explained how important colour is on the general perception of rosé wine: “The fashion now is to have very pale rosés. But the aroma is in the skin. If you don’t macerate enough you have no aroma and no colour. It is a very technical wine.” So winemakers are walking a tightrope between getting aromatics in their wines and yet keeping the colour pale.

One way to improve aroma without extended maceration is a process called ‘stabulation’. Oenologists explain how this works: “We leave the juice on the lees for 5 to 15 days before fermentation at low temperatures. This allows lots of aromatic components to go from the lees to the juice.”

Greek rosé wine In Greece, rosé wines are mainly made from the autochthone grape varieties: Xinomavro, Agiorgitiko, Moschofilero, Mavroudi, Limniona, Mandilaria, Kotsifali and the international: Syrah, Merlot, Cabernet Sauvignon, Grenache Rouge, Muscat of Hamburg.

Greek Pink wine has come a long way in the last few years. No longer can it be dismissed as a mere frivolity. There are ‘myriad’ colours and styles, some of them very serious wines indeed. Below are tasting notes on 24 rosés, the great majority of them with a claim to being something special.

From Macedonia to Crete, Peloponnese to Thrace, let our propositions guide you on your Greek rosé wine adventure….

Remember… each glass of rosé wine bears the promise of happiness!

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A deep dive into Pink Wine

Greek grape varieties 24

Esprit du Lac 2016 Kir-Yianni P.D.O. Amyndeon / 13.84€ Kir-Yianni is famous for top quality Amyndeon P.D.O. rosés.

Their brand new label is a pale pink coloured Xinomavro.

A fresh, fragrant, dry rosé with flavours of flowers and herbs.

Delicately fruity with lovely focus. The grapes are sourced from selected vineyards of Agios Panteleimon within the Amyndeon appellation in Florina, Northwestern Greece.

Rosé Xinomavro 2016 Arvanitidis Estate P.G.I. Thessaloniki / 11.00€ This is another very sophisticated Xinomavro-based rosé.

A delicious, salmon pink-coloured, herb-and-red-fruit, well balanced, and highly food friendly wine grown in Askos semi-mountainous region of Thessaloniki. Drink with spicy grilled chicken salad, tapas or antipasti, salmon and… the love of your life.

Rosé demi-sec 2016 Boutari P.G.I. Macedonia / 6.70€ Boutari demi-sec Rosé, a blend of Xinomavro (79%), Syrah (7%), CS (7%) and Merlot (7%), is an off-dry, soft and round rosé, with a gorgeous pink blush hue and a cherries-raspberry-with-hints-of-roses nose.

Vogiatzi Estate rosé P.G.I. Velvendos / 8.50€ A great rosé wine from Velvendos region in Northern Greece.

It’s a beguiling Xinomavro, Tsapournakos {aka CF} and other varieties blend (80%-10%-10%) that defies convention with unending aromas of red fruits and flowers.

A good mouth-watering attack wakes up the palate and gets it ready for vegetable dishes or spicy foods.

Kanenas rosé 2016 Tsantali Varietal wine / 11.40€ Tsantali rosé is an alluring pink colour made from Mavroudi and Syrah grapes (50% - 50%). There is a strong, rosy, cherry and peppery aroma that makes it a delight to drink in the warm summer days (… and nights).

Seirios 2016 rosé Zoinos P.G.I. Epirus / 8.00€ This rosé offering from white Debina (70%) and red Vlahiko and Bekiari grapes (30%) grown on steep limestone slopes of Zitsa region/North-eastern Epirus (altitude: 700m) shows tons of regional character, not to mention terrific personality.

A refreshing fruity aroma with lovely acidity finish makes it impossible to resist a second taste.

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Greek grape varieties Driopi rosé 2016 Ktima Tselepos P.G.I. Peloponnese / 9.60€ Made from Agiorgitiko grapes, this wine comes from Nemea vineyard in Peloponnese. Expect flavours and aromas of cherries and strawberries with hints of wild herbs and pepper.

Bring on the shrimp, haul out the salmon steaks or prepare the vegetables and start grilling, because this fruity rosé is a perfect barbecue companion.

Akres rosé 2016 Skouras P.G.I. Peloponnese / 6.50€ 70% Agiorgitiko grown in Corinthia region at an altitude of 850 meters above sea level and 30% Moschofilero from Mantinia region (750m). This is the varietal composition of Akres. A dense, firm, grippy and quite spicy rosé wine with ripe berry fruits and some tannic structure. Serve with spicy grilled chicken, mullets or pasta.

Vissinokipos 2016 Palivos Estate P.G.I. Korinth / 9.90€ Established on Nemea region, Northern Peloponnese, Palivos Estate creates lovely, fruit-forwarded rosé wines. Their dark-coloured Vissinokipos is made with Agiorgitiko and Syrah grapes (90% - 10%). Warm, ripe and berryish with nice freshness and grip, alongside smooth, pure, almost liqueur-like fruit. Seductive style!

Tomi rosé 2016 Troupis Winery P.G.I. Arkadia / 11.60€ Troupis Winery, located in Mantinia, Peloponnese, has great success with Moschofilero grape creating wines with distinct personality, such as this savoury rosé. Fresh, fruity with elegant roses perfume and good acidity is a superb wine for aperitif or summer parties.

Ieria rosé 2016 Bosinakis Winery P.G.I. Arkadia / 11.00€ Bosinakis family is exploring new ground this year with this single vineyard-100% Moschofilero-24hours skin contact rosé.

Elegant and appealing, with the faintest blush of pink and shy nose belying round entry and expanding flavour of citrus, berries and minerals, with firm, acidy finish.

Petite Fleur 2016 Parparoussis Winery P.G.I. Achaia / 9.90€ Thanassis Parparoussis vinifies the rare Sideritis grape to create this crisp and refreshing Provençal style rosé. Pale pink colour. A fresh, fragrant, dry rosé with flavours of cherries and herbs. Delicately fruity with lovely focus. The grapes are sourced from Achaia, Northwestern Peloponnese.

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A deep dive into Pink Wine

Cosmopolitan grapes – monovarietal wines Merlot 2016 26

Domaine Costa Lazaridi P.G.I. Drama / 14.50€ Overall the Domaine Costa Lazaridi wines are fresh and fruit-forward. What makes this rosé unique is that it is created solely from Merlot grapes sourced from a single vineyard in Drama, Northern Greece. Slightly ‘grapefruity’ in both colour and flavour, this rosé has an elegance that makes it perfect for a hot Greek summer.

Pink Bang 2016 Wine Art Estate P.G.I. Drama / 14.00€ This Provence-style wine is made with the Portuguese Touriga Nacional grape grown in Drama, Northern Greece.

The Pink Bang has a lovely litchi pink hue and a very complex taste, which is a balance of fruity and spicy. A rosé which continues to become more sophisticated with each vintage.

Thema rosé 2016 Pavlidis Estate P.G.I. Drama / 10.80€ Pavlidis Estate in Drama region has taken its wines into Greece’s top echelon through dogged determination, curiosity and superb technical skills. Their delicious rosé is made with the Spanish varietal Tempranillo, creating an opaque, rose-purply wine. Not for the faint-hearted, nor for the cellar. Drink this soon, cool and with charred meat.

Vivlia Chora rosé 2016 Ktima Vivlia Chora P.G.I. Pangeon / 11.70€ Classic, racy rosé Syrah from one of the top quality Greek producers. Grapes are sourced from their own vineyards in Kavala region, Northern Greece. Coral coloured, it shows tons of regional character, not to mention terrific personality.

Expect flavours and aromas of cherries and strawberries with hints of wild herbs and pepper. Serve with spicy grilled chicken, mullets or pasta.

Syrah 2016 Semeli P.G.I. Peloponnese / 12.50€ A brand-new, still multi-awarded, rosé wine from Semeli winery in Peloponnese. It’s a mesmerizing 100% Syrah that defies convention with unending aromas of blueberries, roses and violets. Sturdy and dry with a round palate of berries, herbs and spice. Firm tannin (firm for rosé) makes a match with the grilled meat and sausages.

Saumon 2016 Domaine Harlaftis P.G.I. Peloponnese / 13.00€ This 100% CS rosé comes from Nemea region in Peloponnese.

Domaine Harlaftis targets certain vineyard parcels specifically for this elegant wine which shows terrific personality.

Full of savoury and persistent apple-rose-geranium flavour this lively and bright rosé is a perfect aperitif but could imagine it going very happily with poached salmon.

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A deep dive into Pink Wine

Greek + Cosmopolitan blends

Theopetra Estate rosé 2016 Theopetra Estate P.G.I. Meteora / 12.00€ This gorgeous rosé is a blend of rare Limniona and Syrah (70% - 30%) grown organically in Meteora vineyard.

Groovy and crisp with hints of strawberry and blackberries.

Delightfully mature and full-bodied with deep rich stony aromas and herbs flavours.

Alfega rosé 2016 Domaine Hatzimichalis P.G.I. Atalanti Valley/ 12.00€ This rosé is an alluring pomegranate pink colour made with Malagousia Grenache Rouge and Syrah grapes. There is a strong, rosy and cherry aroma and a lovely acidity that makes it a delight to drink in the warm summer months.

It will pair with white fish, chicken and vegetarian dishes.

35º – 25º rosé 2016 Miliarakis Winery 10.80€ 35º12’ N - 25º11’ E refers to the geographic coordinates of the main wine producing region of Crete, Peza.

From the vineyards of that area comes that refreshing dry, rich and rewarding rosé wine. Fruit and herbs blend in this complex of Kotsifali and Syrah grapes (60% - 40%).

Avantis Estate rosé 2016 Avantis Estate P.G.I. Evia / 7.00€ Avantis Estate in Evia crafts rich, velvety textured wines.

Their rosé wine, a blend of Syrah and Grenache Rouge (50% - 50%), is crisp with hints of strawberry and blackberries.

It can perfectly match with rich summer salads, pasta and BBQ. Enjoy it young.

Feggites rosé 2016 Oinogenesis P.G.I. Drama / 11.50€ Bright pink in colour, with really nicely judged red cherry and raspberry fruits, as well as some lemony acidity. Dry, well balanced, and highly food friendly, this charming rosé from Drama region in Northern Greece is reminiscent of the wines of the French coast.

Lampadias 2016 Mercouri Estate P.G.I. Ilia / 9.00€ This Ariorgitiko and Syrah rosé blend (60% - 40%) comes from warm Peloponnesian vineyard. Very attractive wine characterized by lively strawberry colour as if crushed from strawberry juice, and refreshing fruity notes that match those colours. Dry and savoury in style, it would be perfect with food.

WINE ART ESTATE

WINE ARTâ&#x20AC;&#x2122;S WHITES TECHNI ALIPIAS WHITE P L A N A S S Y RT I KO P L A N M A L AG O U S I A I D I S M A D R I O S C H A R D O N N AY I D I S M A D R I O S A S S Y RT I KO The people of Wine Art Estate share an enduring passion for the production of quality wines.

A passion for perfection that has led to the production of much appreciated wines.

W I N E A RT E S TAT E Mikrochori, Drama www.wineart.gr

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Nemea Agiorgitiko PDO 2015

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49€ (1 L = 4.65€)

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69€ (1 L = 4.92€)

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Region: Vineyards in the mountainous Aigialia district.

Taste: Stylish, elegant, with predominant aromas of plum and cherry. The local terroir gives this varietal wine the delicate tannins and solid structure that underpin its particular character.

Recommended serving temperature: 16 - 18 °C. Alc. 13% vol.

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Merlot PGI Peloponnese 2014

Variety: Syrah. The red variety characteristic of southern France is becoming increasingly popular around the world.

Taste: Intensely fruity, rich, crisp, warm.

A thoroughly modern red wine, stylish and full of character.

Recommended serving temperature: 18 °C. Alc. 13% vol.

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Syrah PGI Peloponnese 2015

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Variety: 100% Agiorgitiko.

Taste: Suave and satisfying in the mouth, with a long, fruity finish.

Recommended serving temperature: 16 - 18 ˚C. Alc. 12.5% vol.

IN

Variety: 100% Agiorgitiko.

Region: Selected vineyards in the Nemea zone.

Taste: Aging in oak barrels allowed the wine to develop a complex fruity bouquet with hints of toast, and a velvety, balanced flavour, bursting with character.

Recommended serving temperature: 18 - 20 °C. Alc. 13% vol.

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Nemea Agiorgitiko Barrique PDO 2014

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he Greek wines of LIDL Hellas are once again distinguished with international awards. Striving for highest quality, so that you can enjoy wines full of flavour from the best vineyards of our country and share with your loved ones everything that is good.

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Variety: Samos Moschato.

Region: The island of Samos produces one of the world’s legendary dessert wines.

Taste: Sumptuous and elegant, beautifully balanced, with a fruity finish.

Recommended serving temperature: 8 - 10 °C. Alc. 15% vol.

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Region: From vineyards cultivated for thousands of years on the slopes of Mount Kitherona.

Taste: A robust, intensely fruity wine.

Recommended serving temperature: 9 - 10 °C. Alc. 12% vol.

Samos dessert wine PDO

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Variety: 100% Assyrtiko.

Taste: Pleasantly crisp, with the minerally flavours characteristic of the island’s dry volcanic soil.

Recommended serving temperature: 9 - 11 °C. Alc. 13% vol.

Region: The vineyard on the slopes of Mt Kitherona lies at an ideal altitude of 460m.

Variety: 100% Malagouzia, a rare Greek variety.

Taste: Full and firm, with a tantalising finish.

Recommended serving temperature: 10 - 12 °C. Alc. 12% vol.

ATI TERN ONAL

Oinochora Savatiano - Roditis Chardonnay PGI Slopes of Kitherona 2016

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Santorini Assyrtiko PDO 2016

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Summer Red Wines

WINE

Summer 32

RED WINES Grenache Rouge Pinot Noir Xinomavro blends

Muscat of Tirnavos

Mavro Kalavritino

Kotsifali

Cabernet Franc Avgoustiatis

Agiorgitiko

Gamay

REDS WORTH CHILLING France - Gamay - Beaujolais - Cabernet Franc - Loire Valley - Pinot Noir – Alsace - Grenache Rouge – Languedoc Other countries - Garnacha – Spain - Lambrusco – Italy (sparkling red) - Schiava – Alto Adige, Italy - Zinfandel – U.S.A.

As temperatures rise, we naturally reach for cooling whites and rosés. But after a few days of pigmentlight wines many of us start lusting after a red in some form.

This is the moment for red wines that can be served straight from a refrigerator, or cool cellar.

Very concentrated, heavy reds can all too easily taste sweaty and smudgy when temperatures are high.

Tannins, the chewy red wine preservative that dries out the insides of our cheeks, taste even more pronounced at low temperatures.

Red wines that taste best when chilled are usually relatively soft and low in tannin with enough fresh fruit or aroma to survive the chilling process that tends to diminish these aspects.

The key features of summer reds are: • low tannin • higher acidity • lower alcohol Here are some favourite grapes in the principal categories of chillable reds.

International: Grenache Rouge, Gamay, Cabernet Franc, Pinot Noir Greek: Agiorgitiko, Kotsifali, Muscat of Tirnavos (Hamburg), Mavro Kalavritino, Avgoustiatis, Xinomavro blends Perfect for: picnics, sunny afternoons by the beach, SUMMER Pair with: sausage, Mediterranean dishes, plates of antipasti, pizza, meatballs or roasted poultry, pork, soft cheeses

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WINE

Summer Red Wines

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Mavro Kalavritino 2016 Tetramythos P.G.I. Achaia / 11.50€ The Slopes of Egialia (altitude: 600-900m), “one of the most interesting vinicultural regions in the world” (Stavroula Kourakou, honorary chairwoman of the O.I.V.) allow the local variety Mavro Kalavritino to realize its full potential, making light and fruity, easy drinking red wines like this one. Wine’s delicious fruit and round flavour matches perfectly the summer and the Mediterranean cuisine.

Mountain Fish 2015 Strοfilia P.G.I. Peloponnese / 6.50€ The cool climate of mountainous village Psari (meaning Fish) in Nemea/Peloponnese gives this Agiorgitiko wine a wonderful freshness and mouth-watering juiciness to balance the acidity. The mouth-feel is velvety, smooth and long lasting. Perfect wine for everyday drinking.

Orino Red 2016 Domaine Spiropoulos P.G.I. Peloponnese / 6.00€ Domaine Spiropoulos in Nemea blends Agiorgitiko (90%) with Syrah (10%). The result is a supple every day red that shows remarkable black cherry, black currant fruit and dusted with spicy richness.

Kotsifali 2015 Lyrarakis Wines P.G.I. Crete / 5.50€ A medium-to-full-bodied wine from Alagni area in Central Crete and the local red grape Kotsifali, indisputably a classic of the island’s vineyard. Red fruits with an elegant mouthfeel and a piquant aftertaste are the characteristics of the wine which is produced from vineyards situated at 500m altitude.

Enjoy it together with dishes of the Mediterranean cuisine, grilled meat and spicy cheeses.

Inima Negkoska 2015 Katogi Varietal wine/ 12.50€ From Katogi-Averof celebrated estate, Inima Negkoska is a scarlet wine coming from Northern Greece’s vineyards and the rare red grape Negkoska. Aromatic on the nose with an undertow of red fruits and racy earthy notes. A good youthful, mouth-watering attack wakes up the palate and gets it ready for food. In Metsovo’s local Vlach dialect Inima means ‘heart’.

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Summer Red Wines

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Muscat of Tinavos 2016 Domaine Migas P.G.I. Tirnavos / 7.00€ If you love the rose perfumed style of Muscat, snap this up.

Expect masses of fresh fruit – positively explosive – and bone dry on the finish. This very attractive, refreshing red wine is a real fruit bomb, with an undertow of classic rose.

Chill it slightly in the summer months and enjoy it on its own or next to pizza, pasta and Chinese delicacies!

Paranga 2016 Kir-Yianni P.G.I. Macedonia / 8.50€ Merlot (50%), Xinomavro (25%) and Syrah (25%) from selected vineyards. This medium-to-full-bodied wine comes from Northwestern Greece and it has it all: balance, beautiful fruit (dancing cherries on your tongue) and a lovely acidity for tomato-based pasta, pizza, lasagne and sausage.

Young Tsapournakos 2016 Ktima Voyatzi P.G.I. Velvendos / 11.00€ Tsapournakos grape of the Cabernet Franc family is the source material for this pretty, elegant, fine red white.

Very aromatic, showing an expressive character of red fruit and spicy notes, the Young Tsapournakos is a refreshing wine, meant to be enjoyed fresh paired with an endless range of tasty dishes.

F- εὖ 2015

Nico Lazaridi P.G.I. Agora / 11.80€ This Merlot - Grenache Rouge blend (85% - 15%) comes from Drama, Northern Greece. Youthful and full in the mouth, aromatic, elegant, with pleasant acidity, eloquent.

A simple and easy-to-drink match to pasta, vegetarian dishes and barbeque delights.

Petritis red 2015 Chrisohoou Estate P.G.I. Macedonia / 8.00€ This Xinomavro-Merlot blend (50%-50%) combines attractive fruit intensity with subtle savoury complexity, displaying dark cherry, plum, clove and nutmeg aromas.

As a semi-dry wines it is succulent and rounded on the palate, and delivers bright fruit flavours backed by polished tannins.

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Ηalloumi /həˈluːmi/

Name Halloumi Place of Origin Cyprus Consumption per capita @Cyprus 9 kg / year Consumption @World 40 countries across 5 continents The national cheese of Cyprus!

Semi-hard cheese in brine produced from sheep’s or goat’s milk or a mixture thereof with or without cow’s milk.

One of the most traditional Cypriot products, Halloumi is the delicious link connecting the culinary tradition with the culture of the country.

TYPES OF HALLOUMI FRESH HALLOUMI EYE White or off-white, without outer coating.

MOUTH Elastic texture. Sweet, slightly salty taste.

MATURE HALLOUMI EYE Pale yellow, hard, brittle.

MOUTH Spicy, sharp, quite salty taste.

METHOD OF PRODUCTION MILK Sheep’s or goat’s milk or mixtures thereof with or without cow’s milk.

COAGULATION Halloumi is made from pasteurized milk, which is coagulated by adding rennet.

CURD The cheese mass is cut and reheated with stirring up to 40oC. It is then placed in suitable molds and pressed until it becomes compact.

COOKING The curd is again heated in brine from which the proteins have been removed (used in the production of fresh cheese “anari”) for 30 minutes at 90°C. This process called “cooking”, that cannot be observed in the production of any other cheese, contributes to the obtaining halloumi’s special characteristics.

SEASONING & FOLDING Surface salting and addition of mint are done simultaneously. The pieces of halloumi are folded and when cool, they are placed in containers with brine where they remain for 1-3 days. For the production of mature halloumi, the pieces remain in the containers with brine for at least 40 days at a temperature of 15-20 ° C. PACKING Halloumi is packed in vacuum or in containers with brine.

ΠΡΕΣΒΕΙΑ ΚΥΠΡΙΑΚΗΣ ΔΗΜΟΚΡΑΤΙΑΣ ΚΥΠΡΙΑΚΟ ΕΜΠΟΡΙΚΟ ΚΕΝΤΡΟ ΑΘΗΝΩΝ Ξενοφώντος 2Α, 105 57 Αθήνα Τηλ.: 210 37 34 822 - Fax: 210 36 46 420 email: ctcath1@otenet.gr, info@cyprustradecenter.gr www. cyprustradecenter.gr

HALLOUMI TODAY Haloumi is the second most important export product of Cyprus with volumes of up to €120 million per year. The product’s exports follow a steady upward trend with major export destinations like the United Kingdom, Greece, Sweden, Germany, Australia and the United States of America.

“HALLOUMI-ΧΑΛΛΟΥΜΙ” is registered as a Community Collective Trade Mark in the European Union and as Certification of Trade Marks in Cyprus, the United Kingdom, Jordan and the United States of America.

The use of the mark is governed by specific regulations, which presuppose inter alia that the production of halloumi is carried out in Cyprus by an authorized user based on strict production, labeling and origin specifications.

Irrefutable evidence of the importance that Halloumi has for Cyprus is the request made in July 2014 for securing the name “Halloumi” (Χαλλούμι) and Hellim in the European Commission as a product with Protected Designation of Origin (PDO). A relevant decision by the European Commission is expected within the year.

HALLOUMI ON THE TABLE Halloumi is the only semi-hard cheese that does not melt in high temperatures while grilled. Its structure softens, but retains its shape by getting an appetizing golden-brown color. This is ideal for cooking, grilling and frying. Fresh halloumi can also be consumed raw. Mature halloumi can be grated over pasta.

SUGGESTIONS Fresh Halloumi + eggs, tomato, mint Mature Halloumi + Watermelon Mature Halloumi + Lountza Mature Halloumi + Commandaria

WINE + FOOD

Greek food + wine pairing

Greek food + wine pairing

All you need for a perfect summer table

Illustrations: Elina Steletari

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Cheese + wine

Sausages + wine

Feta + retsina Further suggestions: If you’re looking for something a bit different, try a white wine from Assyrtiko or Robola.

Air-dried salami from Lefkada + beer!

But if you insist on wine, choose a relatively acid white, like Assyrtiko, Robola, Debina.

Kalathaki of Limnos + Moschofilero

Louza from Mykonos + Chardonnay, light rosé

Kasseri + fresh Chardonnay

Apaki from Crete + Kotsifali, Merlot

Graviera + Xinomavro, Mandilaria, Cabernet-Merlot blend Note: If your graviera comes from Crete it prefers a wine from its own area, such as the red from Archanes. The graviera from Agrafa, Central Greece loves Xinomavro and that from Cyclades (Naxos or Tinos) is getting along fine with the Cabernet-Merlot blend.

Nouboulo from Corfu + Merlot, Agiorgitiko, Limniona

Ladotyri + Assyrtiko

Pastrami (pastourma)+ Xinomavro, Syrah

Anthotyros + Moschofilero Manouri + aromatic Sauvignon Blanc or Malagousia

Kavourmas from Thrace + Chardonnay, rosé Sigklino from Mani + Cabernet Sauvignon, Agiorgitiko

Fish + wine

Metsovone + Chardonnay aged in barrel

Small fry fish (picarels, anchovies) + Moschofilero, Malagousia, Vilana, Roditis

Kopanisti + sweet Muscat from Samos or Limnos

Sardine + Retsina

Batzos + Xinomavro

Sole meunière, monk fish tails poached + Chardonnay

Sfela + Agiorgitiko, Syrah, Cabernet Sauvignon

Red mullet + rosé

Talagani + Malagousia, Assyrtiko

Seabream + Assyrtiko

Krassotyri + Cabernet Sauvignon, Syrah

Bonito, Mackerel + Assyrtiko, Chardonnay, Viognier

Myzithra + Vinsanto (sweet P.D.O. Santorini)

White groupers, dusky groupers + Chardonnay, Viognier

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WP suggestions: Lahanontilmades (Greek stuffed cabbage rolls) + rosè sparkling Xinomavro (**) Revithada of Sifnos (chickpeas stew) + Merlot Asparagus risotto + Chardonnay Octopus stew + rosé Mussel’s risotto + Malagousia Monkfish saganaki + Chardonnay Pan-fried cod with garlic sauce + Malagousia Tsiladia @Messinia/Peloponnese (pan-fried cod with tomato and raisins) + rosè Agiorgitiko, rosè Cabernet Sauvignon Chicken with okra + Moschofilero Chicken with green olives + Sauvignon Blanc Chicken in mustard sauce + Chardonnay

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Apricot and prunes chicken stew + sweat Muscat of Samos Hen stew with trahana (Greek grain product) + rosé Xinomavro Stuffed turkey + Agiorgitiko Lamb fricassee + Assyrtiko Lamb + Xinomavro Roast kid with herbs + rosé Xinomavro Braised pork with prunes + Xinomavro, Mavrodaphne of Patras Lagoto @Arkadia/Peloponnese (braised veal) + Agiorgitiko, Cabernet Sauvignon Wild boar salmis + Xinomavro, Cabernet-Merlot blend Cheese soufflé + sweet Muscat from Samos or Limnos

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Top Greek wineries to visit

Top Greek wineries to visit 10 of Greece’s Most Amazing Wineries

Katogi Averoff

Ktima Gerovassiliou

Katogi Averoff 39°46’22.70” N 21°11’08.98” E

Ktima Gerovassiliou 40°27’03.47”N 22°55’29.6”E

The wine story: The winery is located at eastern Metsovo. Already in the sixth decade of continuing presence in the Greek wine industry, it is always ready to welcome us for a tour and wine tastings in a beautiful building designed according to the traditional architecture of the area.

Artistic interventions in the cellars and the production facilities, audiovisual means cleverly recruited, all the above create a multi-dimensional thematic wine park.

The wine story: A well-known and dear to all winemaker, Vangelis Gerovassiliou, for the past 4 decades, has been filling our glasses exclusively with high-level wines, many of which have created trends (see p. 6). His winery uses state-of-the-art technology and is supported by 50 ha of privately owned vineyards. Our tour starts at the vineyards. We follow the guides into the underground ageing cellars in order to eavesdrop on the wines breathing as they mature. Adjacently, in the impressive Wine Museum, we can admire the great collection of wine artifacts. There, you can also find the personal collection of the owner of 1.300 tire-bouchons, one of the rarest collections in the world. And the tour finishes at the new reception area, tasting the estate’s wines with a view of the endless blue of Thermaikos Bay and the distant peaks of mount Olympus. All the wines very well and carefully made, with even the last detail having been paid attention to, with a wonderful complexity and, surely, many fans.

Highlight: Right next to the winery with a view of the mountain slopes of Pindos, one can find the 4* Hotel Katogi Averoff, an utterly atmospheric hotel with an intense focus on wine. Inspired by wine, it has rooms and suites that are separated in whites and reds! Each one with a special name and style, defined by the corresponding wine.

Info: Metsovo, Ioannina tel. + 30 26560 31490 e-mail: winery@katogi-averoff.gr www.katogiaveroff.gr Open days/hours: MO – SUN 10.00 – 16.00 Tour costs: free Wine Tasting: 3.50€ - 9.00€ per person (depending on the wines’ selection)

Highlight: The Wine Museum, besides the tour of the wine world, also offers a fabulous program of cultural events. A pleasure for all the senses.

Info: Epanomi, Thessaloniki tel. + 30 23920 44567 e-mail: ktima@ gerovassiliou.gr www.gerovassiliou.gr

Domaine Porto Carras

Open days/hours: MO THE THU FR 10.00 – 16.00, WE 13.00 – 19.00, SA closed, SU 11.00 - 17.00 (*since 21.08.2017 also SA 11.00 - 17.00, TUE closed) Tour costs: 5.00€ Domaine Porto Carras 40°04’35.67” B 23°47’49.21” E The wine story: It is imperative that we know that in the 60’s, under the guidance of the unforgotten French oenologist Emile Reynaud, the largest experimental vineyard of domestic and international varieties ever in Greece was built here. This was a decision that made Yiannis Carras and his estate significantly contribute to the rebirth of Greek wine.

The visit: It includes a tour of the vineyards or at the winery of the estate and the cellar where the wines age in oak barrels. A wine tasting in Mellisanthi Tasting Room along with wonderful dishes.

Highlight: Porto Carras Greek Gastronomy Festival featuring award winning Greek chefs.

Info: Neos Marmaras, Sithonia Halkidiki tel. + 30 23750 77000 e-mail: wines@portocarras.com www.portocarraswines.gr Open days/hours: APR – OCT 10.00 – 20.00, NOV – MAR upon request

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ΚΟ ΚΚΙΝΟCH OR I | ΚΑ VALA |

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Top Greek wineries to visit

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Metohi Chromitsa – Evangelos Tsantalis

Oenotria Land

Metohi Chromitsa – Tsantali 40°14’16.89” B 24°12’02.49” E The wine story: The revival of vine growing in Metohi is owed to the late and unforgotten Evangelos Tsantalis, founder of Tsantali winery. A sudden downpour in Mount Athos in 1969 caused him to seek refuge in the metohi (piece of land) Chromitsa at the Monastery of Saint Panteleimon. That is where he learned that the Monastery used to have 10 ha vineyard, which were cultivated by the monks but they had been abandoned. And that is how the rebirth of the Chromitsa vineyard started. The application of organic farming started in 1996 and in 2000 it was applied to the whole of the vineyard. Due to its natural isolation, the area is a typical definition of this method.

Info: Metohi Chromitsa - Mount Athos tel. + 30 23990 76100 e-mail: info@tsantali.gr | www.tsantali.gr Only men are allowed to visit the winery, after special permission and upon request from Tsantali winery and the Holy Executive of the Holy Mount Athos.

Oenotria Land 38°13’53.80” B 23°52’11.92” E The wine story: North of Attica, in Kapandriti, in a gorgeous natural setting, we will find Oenotria Land, the second winery of Domaine Costa Lazaridi in Drama (see p.10). The complex, with indoor facilities of more than 10.000 m2, incudes a modern, excellently equipped winery with wonderful things to see and visit. The tour begins from the museums of wines,

Domaine Skouras

UWAC of Samos

distillates and aged vinegar. We move on to the underground ageing cellars and we end up in the wine tasting room where we will try all that the domaine has to offer (wines-distillates-aceto botanico). The event halls and the open spaces with an outdoor amphitheatre made of marble, a chapel and a pool, can host conferences as well as events which bring wine closer to its natural match, gastronomy.

welcoming area, which hosts works of art by renowned artists. The winery’s people will guide us inside the production area and the charming cellars before leading us to the beautiful wine tasting hall and the spacious verandas.

Highlight: The wines of Oenotria Land complement the collection of wines of the Drama estate and are the result of careful organic farming of 20 ha of vineyards in the banks of the lake Marathonas.

Info: 10th km Argos-Sternas, Malandreni, Argos tel. + 30 27510 23688, e-mail: info@skouras.gr, www.skouras.gr Open days/hours: MO - FR 8.00 – 15.00, SA 10.30 – 18.00

Info: 2nd km. Kapandriti - Kalamos, Attica tel. + 22950 52213, 52214 e-mail: kapandriti@domaine-lazaridi.gr www.domaine-lazaridi.gr Open days/hours: MO – FR 9.00 - 17.30, SA – SU 11.00 - 15.00 Domaine Skouras 37°68’96.90” Ν 22°65’47.80” E The wine story: George Skouras, originated from Argos, after studying oenology in Dijon, France and working in wineries both there and in Greece, decided to set his own wine-producing unit, Domaine Skouras, in his homeland, in 1986. In the 30 years that have passed since then, it has been established as one of the most important names in Greek wine and highlighted as a great ambassador of Greek wine abroad.

The visit: The state of the art equipped unit stands out not only for its functionality, but also for the high level of aesthetics in the

Highlight: The vineyard view from the huge window of the wine tasting hall, which converts easily to a modern bistro.

Merkouri Estate 37°40’36.68” Ν 21°18’34.95” E The wine story: The Merkouri Estate at Korakochori, Ilia is a true gem! A farm of unique beauty, overlooking the Ionian Sea. And with its 150 years of tradition in producing olive oil, wine and Corinthian raisin before that is one of the most historic wineries of Greece. The new generation of the Kanellakopoulos family is actively participating in its management, and the estate’s wine is following a steadily ascending course in quality.

The visit: We will take a tour of the installations and in the small folklore museum. We will walk among olives, pomegranates, pear-apple-cherry-and -citrus trees– and of course vines. We will go down to the small beach. Here, in the late 19th century, the region’s boats would stop to load the barrels filled with Merkouri wine, and then head towards Trieste. We

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Merkouri Estate

will sit under the shade of the oaks, pines and cypresses and finally, inspired by the scenery, we will taste their wine.

Highlight: The Merkouri clone of the Refosco, the red grape of north Italian origin, which was imported and planted in 1870 by Theodoros Merkouris.

Info: Korakochori, Ilia tel. +30 26210 41601 e-mail: mercouri@otenet.gr www.mercouri.gr Open days/hours: MO - FR 9:00 – 15.00, SA 9:00 – 14:00 Tour costs: 4.00€ per person + 2.00€ per dry wine (90cc), 3.00€ per dessert wine (30cc) Special prices for organised groups upon request United Winemakig Agricultural Cooperative of Samos 37°44’59.93” N 26°25’41.82” E The wine story: A powerful, dynamic and absolutely successful cooperation, it was founded in 1934. With more than 2.500 vine growers, cultivating more than 1.500 ha of vineyards, it vinifies around 7.000 tons of the White Muscat in the two wineries of Malagari, close to Vathi, and in Karlovassi.

Taking advantage of the tourist traffic of the island in order to promote the wines, the Museum of Samos Wine was created.

The tour is a trip to the past, with old winemaking equipment, the huge barrels (vareles), documents, pictures, old bottles…

Highlight: The wine tasting of its golden wines is complete with a big bow to their grandeur.

Santo Wines

Info: Malagari, Samos tel. +30 22730 85111 e-mail: info@samoswine.gr www.samoswine.gr Museum open days/hours: MO - SA 10.00 - 17.30 Santo Wines 36°23’15.12” N 25°26’12.28” E The wine story: Right at the turn for Athinio, the island’s port, we will stop at the winery of the active Union of Santorini Cooperatives, with more than 1.000 active member vine growers. Its location is quite privileged as it has a view of the volcano and attracts thousands of the island’s visitors. We will follow the tour at the Wine Promotion Centre which includes acquainting us with the winemaking facilities, ageing cellars and viewing an extraordinary audiovisual spectacle for the wines of Santorini. It is imperative that the tour be ended at the balcony above the Caldera for a wine tasting.

Highlight: At the shop we can also find the rest of the island’s famous products such as fava (a traditional spread made from dried lathouri seeds), the small Santorini tomatoes (ntomataki), capers, etc. Special suggestion: Santo Sparkling, white and rosé, the only Assyrtiko sparkling wine on the island.

Info: Pyrgos, Santorini tel. +30 22860 22596 e-mail: info@ santowines.gr www.santowines.gr Open days/hours: MO - SU 9.00 - 22.30

Boutari / Crete winery

Boutari / Crete winery 35°16’31.26” B 23°11’34.99” E The wine story: On the way to Mirtia, the hometown of the great Greek author Nikos Kazantzakis and a little outside the village of Scalani, we can find the Ktima Fantaxometoho. Its name, which means Metohi (piece of land) of the Ghosts (fantasma in Greek), takes us back to older days, when landowners created rumours and myths about their property in order to protect it. This landowner spread the rumour that his estate was haunted. In the early 90’s, the Boutari company set up vineyards here with local varieties, some of which were threatened with extinction, as well as some foreign varieties. We are able to enjoy the view of this vineyard from the impressive, ultramodern-style reception hall of the winery. 7 ha of vineyards. Among the vines some olive trees, further back some cypress trees, give us the unmistakable stigma of the Mediterranean.

Highlight: The impressive audio-visual show projected at the end of the tour.

Seated back in our comfortable chairs, we will make a trip back in time. In a sophisticated manner, we get acquainted with the Crete of the past and present, the wines, gastronomy and tourism.

Highlight 2: Scalani Hills Residences, three luxury residences built on the old fullyrenovated “metohi” of the estate.

Info: Skalani, Heraklion, Crete Tel: +30 2810 731617, E-mail: crete.winery@boutari.gr www.boutari.gr Open days/hours: MO - FR 9.00 - 17.00 or upon request

FOOD

Wine Plus guide

Wine Plus guide

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Summer is here! The restaurants are putting their tables and chairs out on the pavements, the walkways, at the seafront. Every corner of the country is full of delightful gastronomic surprises.

Wine Plus test the waters so you can jump right in! Here, the hit list of Greece’s hot food-and-wine spots!

Best gathering places The Thessaloniki Foodie Guide

City centre Chan Extra-stylish Pan Asian restaurant at design hotel The Met. Chan’s talented chef Dimitris Tsananas and his team prepare dishes backed by serious know-how, various international trends and experimentation over many years. During the summer restaurant moves to the Sky bar on the 7th floor, with the breathtaking view of Thessaloniki.

(The Met Hotel, 48, 26th October Str., tel. +30 2310 017000) Akadimia Very charming, cosy restaurant at atmospheric Agiou Mina Street.

Entering the summer mood, the menu takes full advantage of fresh vegetables and herbs to produce a Mediterranean and Greek cuisines’ repertoire with a classical base that has many resonances of modern cooking. (3, Agiou Mina St., tel. + 30 2310 521803) Maître and Margarita A casual little restaurant lies hidden in the center of Thessaloniki, serving tasteful dishes at a warmly designed space. Sample one of the beautifully prepared salads or dishes, and relax with a glass of wine.

(Verias & Irodous Attikou St., tel. +30 2314 007586) Coq au Zen Delightful bistro, a gastronomic oasis amidst the bustle of the Valaoritou neighbourhood. The small but carefully fashioned menu includes specialties to accompany your wine or beer. Drinks and cocktails are enjoyed with interesting musical selections.

(37, Valaoritou St., tel. +30 2310 520119) Frutti di Mare The restaurant has tables out on the pavement all year round, with a view of the Bazaar Hamam. Enjoy your wine with delicious seafood and meat meze. (20, Komninon St., tel. +30 2310 239100)

Paparouna Bar-restaurant with a cosy atmosphere and music. Menu featuring blends of Greek and Italian ingredients.

(4, Pangeou & Doxis, tel. +30 2310 510852) Be An American diner-style restaurant. Pleasant casual ambiance, excellent music and quality cuisine at the restaurant of the Excelsior Hotel.

The focus is mainly on street food (fish & chips, burgers, falafel) and traditional American dishes (mac & cheese) at reasonable prices.

(10, Komninon St. & 23 Mitropoleos St., tel. +30 2310 021020) Garçon Brasserie Café-bar-restaurant with a trendy environment and the best balcony on the old waterfront. The cuisine follows modern trends.

(Nikis Av. & 2, Ag. Sofias St., tel. +30 2310 253033) 7thalasses [7 seas] The post-modern fish taverna par excellence! You will think you are on Mykonos! Friendly staff, good ambience, fresh fish, shellfish, seafood and a well-informed wine list. (10, Kalapothaki St., tel. +30 2310 233173) Clochard Classic venue for lovers of good food. Stylish dining in an atmospheric setting. Award-winning Greek cuisine with some beautifully prepared international dishes. (4, Proxenou Koromila St., tel. +30 2310 239805) Ergon Agora A real gastronomic staging post housing under the same roof: a modern grocery -with shelves hosting a delicious collection of local produce, including the ERGON collection of traditional Greek productsa restaurant, a butchery, a fish shop, a bakery and an upgraded café.

(42, Pavlou Mela St., tel. +30 2310 284224)

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Mia Feta Cafe, bar, grocery and dairy shop. Here, you can go shopping while degustasting dishes with feta as you have never tried it before: feta as foam, feta with truffle, feta in panna cotta, feta with olives/peppers and many other versions. Also try the nettle pie with «zea» flour.

(14, Pavlou Mela St., tel + 30 2310 221120) Marea From the people of Glykanissos (see below) comes this stylish of minimal design seafood restaurant. While they’re offering a firm traditional seafood experience, we particularly love their unique dishes open to international trends and techniques. They also have a great drink list with excellent wines and spirits.

(13, Lori Margariti St., tel. +30 2310 257696) Restaurant Lounge Bar Β The restaurant is located inside the Museum of Byzantine Culture. With its beautifully designed atrium, full of greenery, it offers a breath of fresh air in summer months and a superb Mediterranean menu.

(2 C’, Septemvriou St., tel. +30 2310 869695) Zythos - Doré Well-known haunt of artists and intellectuals. The courtyard offers a generous shade and a view of the White Tower, while the cuisine prepares a range of Mediterranean flavours, same with Zythos in Ladadika. (7, Tsiroyianni St., tel. +30 2310 279010) Panorama Kritikos It’s not a big surprise that restaurateur Yiannis Kritikos has moved on to his next big concept in Panorama Thessaloniki, while keeping his famous venture in Ouranoupolis, Halkidiki (see p. 59). The food at this gastro-fish-restaurant is undeniably stellar, with an excellent thoughtful wine and spirits list to match. Another highlight is the elegant, spacious, airy room and the impeccable service.

(5B Venizelou St., Panorama, tel. +30 2310 332810) Glykanissos [Anise] Trendy seafood restaurant with fresh and relaxed atmosphere. The menu leans heavily to Mediterranean ingredients and techniques; a rich menu of different types of seafood dish, including starters, salads, fish mezedes and main courses.

(46, M. Alexandrou St., Pylaia, tel. 2310 302882) Old City Yedi Ouzeri with rembetiko music, in the shadow of the old Yedi Kule prison and castle. Serves a wide range of meat and seafood dishes.

(13, Ioannou Papareska St., Yedi Kule, tel. +30 2310 246495)

AKADIMIA RESTAURANT

In the heart of Thessaloniki centre, Akadimia restaurant invites you to experience its tastefull Mediterranean cuisine.

Akadimia is a very charming, cosy restaurant at atmospheric Ag. Mina Street. The smart and cool decor captures your eyes, the music caresses your ears and the tasteful dishes your palate.

Entering the summer mood, the menu takes full advantage of fresh vegetables and herbs to produce a repertoire with a classical base that has many resonances of modern cooking.

A variety of starters, a good range of fresh fish, traditional seafood and meat dishes are prepared in a variety of styles.

The wine list is perfectly suited to style of the restaurant.

Least but not less, Akadimia is a particularly value-for-money restaurant.

3, Agiou Mina St. Thessaloniki Tel. + 30 2310 521803 fb. akadimiaestiatorio tripadvisor: akadimia

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Wine Plus guide

Radical food & wine project Located in a beautiful house in Old City this place is great if you love wine. The plates are excellent, and served in the cosy dining room and the veranda which offers sweeping views of the castle. Their wine list is just as “delicious” and interesting, making this a great place for a wine night out. (61, Polidorou Stergiou St., Old City, tel. +30 2310 0202007)

Hamodrakas Well-known fish taverna, founded in 1926. Specializing in seafood, the business has been handed down from father to son in the Gofas family.

(13, Μ. Gagyli St., Aretsou waterfront, tel. +30 2310 447943)

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Faliro Navona The Italian restaurant of restored Makedonia Palace Hotel. This place, with a beautifully room and a large outdoor waterfront seating area, attracts both hotel guests and locals. Executive chef: the talented Sotiris Evangelou.

(Makedonia Palace Hotel, 2, M. Alexandrou Av., tel. +30 2310 897197) Kalamaria – Nea Krini Thria Located in city’s eastern coast, Thria was opened by chef Dimitris Tassioulas and partners. The industrial interior and the outdoor patio is hip, but this really feels like a neighbourhood joint. Thria is known for their Mediterranean cuisine. (1, Maria Kallas St., tel. +30 231 0821120) Anassa A gastronomic restaurant with refined art de la table and Mediterranean cuisine. Stylish dining from chef Nikos Tsoumas. In the summer you will find them in Halkidiki. (see p. 58) (26 Sofouli St., tel. +30 2311 821360) Mavri Thalassa [Black Sea] Very popular fish taverna, Mavri Thalassa has moved along the lines of the classic tavernas in Nea Krini. The menu features fresh fish, shellfish and other seafood dishes.

(3, N. Plastira St., Kalamaria, tel. +30 2310 932542) Yialos Classic fish and meze taverna, enjoying a superb location on the waterfront at Kalamaria. Ouzo or wine accompanied by delicious meze and a unique view of the sea. (Ν. Plastira St., Mikro Emvolo, Kalamaria, tel. +30 2310 442121) To koutouki tou kavouri [The crab’s shell] Ouzeri and fish taverna, with superb fresh fish, seafood and delicious mezedes. Every aspect of the venue contributes to a warm and friendly ambiance. (71, M. Kallidou St. & Xifilinon St., tel. +30 2310 419051)

Airport Alfredo’s Garden Open air restaurant in the lush gardens of the Regency Casino.

The summer location of Alfredo’s is one of the best restaurants in Thessaloniki. Executive chef Apostolos Altanis features modern Greek cuisine. A menu of creatively enhanced dishes is served in an idyllic setting with an orchestra to entertain diners. Extensive wine list.

(12th kilometre on Thessaloniki-Airport road, tel. +30 2310 491199) Ambrosia Sunny, spacious, comfortably casual, this is the restaurant of the Hyatt Regency Hotel. You will mostly sample Greek cuisine characterized by good taste. Chef: Apostolos Altanis.

(13th kilometre on Thessaloniki-Airport road, tel. +30 2310 401234) Duck Private Cheffing Chef Ioanna Theodorakaki recreates classic Greek and Mediterranean dishes with true authenticity. Menus change daily, where you’ll come across parts of fish, vegetables, and meats you’d never known to be delicious before. (3 Halkis St., Patriarhika Pylaia, tel. +30 2315 519333) Dome Real Cuisine Dome Helmed by chef Stefanos Stamidis, this airy, modern restaurant at Nikopolis Hotel is a temple to unique meat-heavy plates as well as inventive, seasonal, and local cooking sourced from nearby farms and cooperatives. The space is cool and minimal. Bring your meat-loving friends and prepare to share.

(Nikopolis Hotel, 16-18, Asklipiou St., Pylaia, tel. +30 2310 401000) Kasai A brand new food spot by the pool of Nikopolis Hotel, Kasai is dedicated to well-prepared teppanyaki & sushi. The location has a sophisticated air to it that’s perfect for a date night when you want to break out the heels.

(Nikopolis Hotel, 16-18, Asklipiou St., Pylaia, tel. +30 2310 401000)

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Askos, 57 016 Thessaloniki tel. +30 23950 61626, fax +30 23950 61646

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Wine Plus guide

Best gathering places The Thessaloniki Wine Aficionados’ Guide

Café Balkan Bistro with a long history and unique personality, is open from the morning for coffee and homemade desserts, all the way to lunch and dinner. Here you can find many varieties of local wine by the glass, accompanied by delicious tidbits and many special dishes.

(3, Proxenou Koromila St., tel. +30 2310 233992) Oinotopi A friendly and cool wine bar/restaurant and wine shop, is one of the best places for enjoyable wine tasting. The owners, with a thorough experience on wines, will offer their advice on which variety to choose.

The store features Greek wines and also labels from all over the world, which can be sipped accompanied with tasty dishes/Mediterranean cuisine. (28, Pavlou Mela St., tel. +30 2310 272852) Souel Combining the cosiness of the small Italian vinotecas with the contemporary design of wine bars, this attractive locale offers all time classic wine labels and also new tastes to enjoy. Many are served by the glass and accompany tasty dishes.

(16, Pavlou Mela St., tel. + 30 2310 262827) Sinatra This espresso and wine bar is an essential all day stop with 80 selected wine labels from all over the country which can be accompanied with cheeses, finger food and wonderful dishes. Wine tasting events and presentations of individual producers are also organized.

(20, Mitropoleos St., tel. +30 2310 223739) Cityzen kafe & wine It embraces wine flavours from all over Greece, offering more than 65 different labels, mainly from local produce, several of which are served by the glass. The wines are accompanied with many dishes.

(12, P.P. Germanou St., tel. +30 2310 413213)

Alea This cosy wine bar serves an impressive selection of Greek and foreign wine labels: well known, renowned, rare, special, new, different and unique wines, so that the public can learn more about this fascinating subject, through first-hand experience. Wines ideally combined with carefully selected local varieties of cheese, hams and other delicacies.

(112, Isavron St., tel. +30 2310 281614) Tabya A café-bar, library and record store housed in a neoclassical building dating to 1912 which hosts exhibitions and film projections. You’ll ship your wine next to tasteful small bites prepared with ingredients from local producers. (14C, Melenikou St., tel. +30 2310 242522) Local Popular venue in the centre of town, Local serves selected –mainly Greek- wine labels which can be sipped accompanied with tasteful Mediterranean cuisine. (17, P.P. Germanou St., tel. + 30 2310 22 2207) Zak This east-side hotspot exudes the atmosphere of a European bistro.

Serving innovative cocktails, it also features a menu based on Greek products and packed with Mediterranean ideas. Enjoy pizza, refreshing salads and pasta, fine wine and a superb sea view!

(35, N. Plastira St., Kalamaria, tel. +30 2310 438921) Methi Starting as a wine cellar, Methi is operating also as a coffee-wine bar, in a modern space where customers can enjoy a glass of their favourite wine accompanied with tasteful specialties. Beers and interesting distillates are also available, to taste on the spot or take home.

(Ethnikis Antistasis Av., tel. +30 2310 482401)

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Best gathering places The Athens Foodie Guide

Centre GB Roof Garden restaurant Breath-taking view of Acropolis and Lycabettus, elegant ambience, opulent setting, superb service -all at Athens’ most chic hotel. A perfect choice, with new Mediterranean cuisine from talented chef Asterios Koustoudis.

(Hotel Grande Bretagne, Syntagma Square, tel. +30 210 3330000) Tudor Hall restaurant Ultra chic restaurant on the 7th floor of King George Hotel. The passionate executive young chef Alexandros Koskinas offers modern Greek cuisine based on fresh seasonal vegetables and raw material.

(Hotel King George, Syntagma Square, tel. +30 210 3222210) Zonars A true Athenian landmark, restored to its original luxury and finesse, it now operates offering three different cuisines (sushi, Greek and Mediterranean) and an afternoon tea special.

(9, Voukourestiou & Panepistimiou St., tel. +30 210 3251430) Telemachos Athens Classic smart option for meat in the centre in a restaurant with a warm bistro character. Very good wine list.

(10, Panepistimiou St., tel. +30 210 3613300) F+W by Olivier Campanha Owned by the talented French chef Olivier Campanha, is one of the most popular restaurants in the centre of Athens. Bright and elegant ambience, gourmet intriguing flavours and great wine choices promise a unique experience. (49, Xenokratous St., Kolonaki, tel. +30 210 7211146) Abovo New base for the modern gourmet restaurant. Talented chef Michalis Nourloglou develops some favourite signature dishes enriching its

gastronomic proposal with new taste and sensory stimuli.

(18, Tsakalof St., Kolonaki, tel. +30 210 3388838) Yoleni’s An impressive seven-storey gastronomic concept store exclusively dedicated to Greek Products. It includes, among others, a 2.300 product food store and a butcher/stake bar.

(9, Solonos St., Kolonaki, tel. 212 2223600) Metropolis Roof Garden Located on the 10th floor of the Electra Metropolis Athens, a new hotel in the city centre, the restaurant, which offers a superb view of the Acropolis and is headed by chef Dimitris Boutsalis, serves a Mediterranean based menu that places emphasis on fish.

(Hotel Electra Metropolis Athens, 15, Mitropoleos St., tel. +30 210 4100 6200) Trapezaria The cuisine of chef and owner Dimitris Panagiotopoulos draws on his extensive research into Greek cooking. On the restaurant’s beautiful hall you can sample well known Greek recipes or “new-classic” plates while enjoying a fine wine from the excellent cellar.

(13, Evforionos St., Kallimarmaro, tel. +30 210 9213500) Mavro Provato [Black seep] Very popular tavern near the Panathenaic Stadium that serves delicious meat dishes, soups and surprise specials depending on the mood and inspiration of the chef. (31 Arrianou St., tel. +30 210 7223466) Ta Karamanlidika tou Fani This spot offers an array of delicacies including top-notch cold cuts and traditionally made Greek cheeses. The encyclopaedic menu ranges from deliciously traditional (pastourma) to inventive fantastic charcuterie.

(52, Evripidou St., tel. + 30 2310 3254184)

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WINE LIBRARY A new venue opens its doors to wine connoisseurs in the centre of Athens.

We proudly introduce you to a unique setting, the Wine Library, located at the mezzanine of the GB Corner at the Hotel Grande Bretagne, a distinct “library”, showcasing all the 3.500 wine labels of the historic hotel.

The impressive 19th – century table serves for private wine tastings and unique wine pairing meetings, while the wines are stored to the appropriate temperature within the eye-catching glassy showcase.

HOTEL GRANDE BRETAGNE Syntagma Square, Athens Phone: +30 210 3330000 www.grandebretagne.gr

Let the Sommelier of the Hotel Grande Bretagne, Vangelis Psofidis, introduce you to indigenous Greek and international varieties, as well as propose the wine that exclusively responds to your taste preferences.

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Wine Plus guide

Acropolis Museum Restaurant Quite unique, Acropolis Museum Restaurant serves traditional Greek dishes that change according to the day’s fresh ingredients.

(15, Dionysiou Areopagitou St., tel. +30 210 9000915)

Roussou, combining personality and superb technomotional gastrotechnique.

(13, Paramitias & Salaminos St., Keramikos, tel. +30 210 5242727)

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Mono restaurant Beautiful place and carefully selected dishes, cooked by the owner and Chef Vassilis Vassiliou.

(4C, Benizelou Palaiologou St., Plaka, tel. +30 210 3226711) 7 Food Sins Gastro Pub Smart place with cosy atmosphere, delicious street food/casual cuisine, interesting wine/beer/spirit list.

(1, Filomousou Etaireias Square, Plaka, tel. +30 2107011108) ManiMani A restaurant worshiping the local cuisine of Mani, yet also presenting dishes from other areas. For many years, food served here manages to be tasty, un-fancy and affordable.

(10, Falirou str., Koukaki, tel. + 30 210 9218180) Hytra One of the best restaurants in Athens. A menu of Mediterranean dishes, with a pronounced Greek influence. Chef: Tassos Mantis.

(7, Navarchou Apostoli St., Psyrri, tel. +30 2103316767) Athiri Stylish dining in an atmospheric setting. Innovative Greek dishes from chef Alexandros Kardasis.

(15, Plataion St., Keramikos, tel. +30 210 3462983) Funky Gourmet A well-known and very popular eating place in Athens. Original and multi-award-winning recipes by chefs Georgianna Hiliadaki and Nikos

Aleria In the kitchen of this elegant restaurant, chef Gikas Xenakis prepares superb and highly inventive dishes, using authentic ingredients of the finest quality.

(57, M. Alaexandrou St., Metaxourgio, tel. +30 210 5222633) Spondi Gourmet & formal. Greece’s top restaurant presents contemporary French cuisine with dazzling artistry (two stars Michelin restaurant).

Beautifully cool courtyard. The wine list features near 1.300 labels.

(6, Pyronos St., Pangrati, tel. +30 210 7520658, +30 210 7564021) Milos Estiatorio The gourmet restaurant of the Hilton Hotel. Excellent fish cuisine and rare Greek deli. (Hotel Hilton, 46, Vas. Sofias Ave., tel. +30 210 7244400) Galaxy Bar The last word in cosmopolitan venues, recognized and awarded as one of the world’s best sky bars. Breathtaking view of the city, cocktails, finger food and BBQ for the seriously hungry.

(Hotel Hilton, 46, Vas. Sofias Ave., tel. +30 210 7281000) Vassilenas The historic restaurant that opened in Piraeus in 1920, has moved to a minimalist space in the city’s centre where it presents its own version of New Greek cuisine, based mainly in seafood but also classic with a twist.

Chef Manos Garnelis prepares superb and highly inventive dishes, using authentic ingredients of the finest quality.

(13, Vrasida St., tel. +30 210 7210501)

WINERY PRESENTATION / DOMAINE SIGALAS

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DOMAINE SIGALAS

36°28’17.20” N 25°23’39.04” E Baxes, Oia Santorini tel. +30 22860 71644 www.sigalas-wine.com On the ancient plain of Oia, in the island of Santorini, the winery of DOMAINE SIGALAS can be found.

Here, the most vibrant variety of the Mediterranean zone, the Assyrtiko as well as the Aidani, Athiri, Mandilaria and the Mavrotragano are put to the best use possible, and with the proper respect to their organoleptic characteristics, the quality wines are produced which receive acclaim in international competitions, both in Greece and abroad.

The winery is open to the public.

The visitor can tour the areas and become acquainted with the taste of the Santorini wines as well as sample the culinary delights of the Cyclades, since there is a wine tasting room which can hold as many as 40 guests.

The scenic location of the winery and the positioning of the wine tasting room to the west, affords the opportunity to all guests to enjoy the colours of the setting sun as it descends on the vineyard.

7 VILLAGES 2015, DOMAINE SIGALAS Paris Sigalas decides to start the discussion about the evolution of terroirs in Greece.

He vinifies separately Assyrtiko grapes from 7 different villages/vineyards of Santorini: Akrotiri, Fira, Imerovigli, Megalochori, Oia, Pyrgos and Vourvoulos. The wines remain on their lees for a year in stainless steel tanks.

Served in our glasses they highlight the characteristics of each village/vineyard and the whole terroir of Santorini, which has won a place among the most important terroirs of the world.

Megalochori: dense, complex nose (honey, ripe citrus, mineral notes), big volume, bright acidity and clean finish for this wine that reflects the warmest mesoclimate with southern exposure of Megalochori vineyard. A lowland that enjoys good air circulation giving good quality healthy grapes. (14,9%) Pyrgos: textbook Santorini, it shows the purity of the grape in the form of sun-ripened citrus fruit. Full bodied, with bright acidity, it also delivers that characteristic touch of salinity that you often get with Assyrtiko planted on Santorini. The latest ripening zone of the island. (13,5%) Vourvoulos: there’s fresh fruit energy and minerality and brightness in the mouth thanks to the wine’s balanced acidity and its textural richness. (14%) Akrotiri: layers of mineral notes, creamy and a core of tangy acid. Vineyard: low in altitude and unprotected from sea breeze located in the southern part of Santorini. (14,9%) Oia: classic Santorini with clean character and tension. Somehow it combines fruit, honey and spice flavours with a savoury minerality, leading to a dry finish. Grapes are sourced from the northern part of the island. (14%) Fira: vibrant and youthful, this beauty is pure pleasure with fresh citrus aromas bursting from the glass. It develops beautifully with savoury complexity and sharp acidity. (14%) Imerovigli: fresh, elegant Santorini with apples, herbs and citrus fruit. This is a truly fresh wine with reasonable finish. Grapes are sourced from the centre of the island. (14%)

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Wine Plus guide

Fuga An elegant, sophisticated restaurant, set in the gardens of the Athens Concert Hall, with a panoramic view of the city. It proposes a menu rooted in Mediterranean and Italian cuisine with a modern twist.

(Vas. Sofias Ave. & 1 Kokkali St., tel. +30 210 7242979)

Kallithea – P. Faliro – Alimos - Vouliagmeni Argoura One of the best sea food places in the city with a casual spirit and fascinating cuisine. (49, Agissilaou St., Kallithea, tel. +30 217 7173200)

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Cookoovaya The restaurant had serious repercussions when it landed on the capital’s gastro-map this year. Its menu, based on the highest quality ingredients, carries the signatures of five top Greek chefs.

(27, Hatziyianni Mexi St., Ilisia, tel. +30 210 7235005) Balthazar Neo-classical architecture, divine setting and beautiful courtyard.

Modern fusion cuisine by famous chef Christoforos Peskias.

(D. Soutsou & 27, Tsocha St., Ampelokipoi, tel. +30 210 6412300) Maroussi - Kifissia Botrini’s Hettore Botrini in his elegant restaurant in Athens (see p. 63) approaches some of his old dishes from a new angle and adds new ones.

(24B, Vas. Georgiou B St., Halandri, tel. +30 210 6857324) Aneton Fanatic lovers of this restaurant are seeking the authentic Greek cuisine.

The owner and chef Vassilis Kalidis loves his mother’s cooking.

(19, Str. Lekka St., Maroussi, tel. +30 210 8066700) Nolita Warmand pleasant mood at the Italian restaurant of the Semiramis Hotel. The menu is designed by chef Yiannis Liokas.

(48, Harilaou Trikoupi St., tel. +30 210 6231181)

Petit Sommelier For those interested in exploring the world of fine wine, this is the perfect venue, amply justifying its designation as a “wine restaurant”.

The sommeliers will happily offer advice on the wines available and recommend the labels which will best complement your meal.

(6, Zaimi St., P. Faliro, tel. +30 210 9842344) Piraeus Varoulko Seaside A well-known and very popular eating place in Athens. Original and multi-award-winning (Michelin included) fish recipes by Lefteris Lazarou, combining personality and superb technique.

(52, Akti Koumoundourou, tel. +30 2105228400) Papaioannou Possibly the best fish taverna in Athens, a veritable education in the proper preparation of fish and the importance of seeking out the very best raw ingredients.

(5, Philippou St., Mikrolimano, Piraeus, tel. +30 210 4225059) 1920 Former historic restaurant Vassilainas (see p. 52) has been renamed 1920, and returned to its original concept of a 10-dish degustation menu.

(72, Aitolikou St., tel. +30 210 4612457)

WINERY PRESENTATION / TETRAMYTHOS

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TETRAMYTHOS 8th km Pounta - Kalavrita, Ano Diakopto Achaia 25003, Greece Tel/Fax: +30 26910 97500 Mob: +30 697 2486131 Email: info@tetramythoswines.com www.tetramythoswines.com fb: www.facebook.com/ tetramythoswines

The Region At Ano Diakopto of Aegialia, on the slopes of Mount Helmos, in the area of Protected designation of origin Patras, an attractive winery is looking forward to your visit. In the area renowned since the antiquity period for the excellent quality of grapes and wines, are the cultivated vineyards Tetramythos.

History The brothers Aristos and Stathis Spanos having grown up in this area, found it absolutely natural to be involved in grape growing and wine production early on their lives. They have adopted organic farming (including currants and olive trees) methods. Their love for wine led them to grow dynamically in wine-making. In 1999 they met Panayiotis Papagiannopoulos, an oenologist, who also comes from Aegialia, and after a series of small investements, they produced the first bottles of â&#x20AC;&#x153;Tetramythosâ&#x20AC;?. In the years that followed new vineyards were planted and in 2003 the construction of a contemporary and tasteful winery was started.

The winery The winery building , impressive and tasteful, is in absolute harmony with its natural environment. The inside of the building both charming and functional looks nothing like a factory. The welcoming atmosphere is due to

the wooden roof , carved stones, wood, and the farming tools lying around the winery which were used in the past for grape growing and wine making. The stainless-steel tanks equipped with automatic temperature control, pneumatic presses, oak barrels, as long as the use of gravity to transfer must and wine, respects and express the natural characteristics of varieties Roditis, Malagousia, Black of Kalavryta, Agiorgitiko , Maurodaphne, Muscat, Cabernet Sauvignon, Sauvignon Blanc and Merlot. Small stainless-steel tanks connected to a central refrigerating system provide small-scale wine making per variety and vineyard. You can take a step back into the past by visiting the stylish wine cellar which houses fermented and aged wines.

Visit Tours and Wine Tastings, daily from 09:00 to 16:00.

Weekends from 10:00 to 16:00.

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Best gathering places The Athens Wine Aficionados’ Guide

Kir Yianni Wine Bar Kir-Yianni Wine Bar at the Athens International Airport focuses exclusively on wine. They serve the whole range of the homonymous estate’s wines by the glass or bottle, as well as cheeses, cold cuts and other snacks made by Greek producers.

(Extra-Schengen area, tel. +30 210 3534226)

Fabrica di Vino Housed in an 1880 downtown building, with a cool, industrial atmosphere and a large bar, Fabrica is the ideal place for a glass of wine after work. The collection of Greek labels exceeds that of foreign ones (80%-20%). Appetizers include tapas and local cheeses and cold cuts.

(3, Emmanuel Benaki St., Omonia, tel. +30 210 3214148)

Scala Vinoteca The first wine bar in Athens could only be a model for those that followed. The venue is beautiful, and the wine cellar hosts a large number of labels from Greek and international vineyards served by the glass, while the kitchen serves delicious hot and cold appetizers.

(50, Sina St., tel. +30 210 3610041)

Heteroclito Heteroclito is the creation of three people who love wine, good life and beautiful things. A big selection of labels is served by the glass, including sparkling, white, rosé, red and dessert wines, emphasising on local and rare grape varieties. Excellent, well-chosen plateaus with Greek cheeses and meats, constantly refreshed.

(2, Fokionos & 30, Petrakis St., tel. + 30 210 3239406)

Wine Point Just a few meters from the Acropolis Museum, the Point is ideal for “lazy” evenings with friends. It offers some of the best Greek labels and a remarkable variety of beers. Excellent assortment of hard-to-find Greek cheeses and cold cuts add an interesting twist to the menu. If, indeed, you like a label that much, you can buy it on the spot.

(2, Ath. Diakou & Porinou St., Plaka/Acropolis, tel. +30 210 9227050) Warehouse CO2 This wine bar offers a cellar devoted to sparkling wines from all over the world. Ranging from Greece to Tasmania, backed by an exceptional list of still wines and a standout food menu.

(1, Iperidou St., Plaka, tel. +30 210 3247048) By the Glass The Greek vineyard in a jewel of menu. This atmospheric wine bar is based in the city centre, in one of the most beautiful urban corners, the Ralli Arcade, next to the Russian church. By the Glass accompanies its liquid offerings with an assortment of simple dishes.

(Stoa Ralli, 3, Souri & Fillelinon St., tel. + 30 210 3232560) Oinoscent A huge selection (700!) of Greek and foreign wine labels, constantly renewed in a cute wine bar and cellar. The list of drinks includes, apart from wines, some of the best international beer brands, malt whiskeys, cognacs, calvados, armagnacs, sherries, ports, vintage champagnes, and all these perfectly combined with a plateau of selected cheeses and sausages. (44A, Voulis St., Syntagma, tel +30 210 3229374)

Kiki de Grèce Located on quiet pedestrian Ipitou Street, very close to Syntagma, this charming wine bistro specializes in the Greek vineyard. The list features 50 labels while the menu offers options like broushcetta with eggplant paste and smoked trout. (4, Ipitou & Voulis St., tel. +30 210 3211279) Para Sempre Situated just a few meters from elegant Kolonaki square, Para Sempre is ideal for relaxing after shopping. Selected Greek wines are served by the glass, in varieties which are combined with the day’s dishes. Enjoy delicious snacks, international cuisine, local specialties prepared with fresh produce from the country. (43, Haritos St., tel. +30 210 7210158) Octana Octana is a wine bar you always want to return to. Hospitable, warm and cosy. Sommelier Maria Dimou offers a very original wine list setup.

The menu includes many interesting dishes, some of which showcase traditional Greek ingredients. Of course, the dishes are accompanied by fabulous wine suggestions.

(9, Varvaca Sq., Pagkrati, tel. + 30 210 7014630) Paleo Wine Bar Essential all day stop with more than 360 selected labels of Greek and international wine varieties, sparkling wines, distillates, bottles of rare and special vintages paired with regional cuisine dishes. Run by gifted sommelier Yiannis Kaimenakis.

(39, Polidefkous St., Piraeus, tel. +30 210 4125204)

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23 – 27 June 2017

Calling all Foodies!

Sani Resort Announces 2017 Dates for Annual Sani Gourmet Sani Gourmet 2017 Celebrates “Rising Stars – a Taste of Future”

Young Michelin-starred and up-and-coming chefs, whose talents are set to take the culinary world by storm, will take the spotlight at this year’s Sani Gourmet Festival in Greece, taking place from 23rd to 27th June 2017. Following the successful first edition of Rising Stars- a Taste of Future at last year’s Sani Gourmet, the cosmopolitan restaurants at luxury five-star Sani Resort will once again host talented chefs from Greece and around the world, this time for the 12th Sani Gourmet, an internationally-renowned annual gastronomic festival.

Sani Gourmet 2017 is dedicated to promoting young chefs whose hard work has recently paid off with prestigious awards and accolades including a first Michelin star, as well as up-and-coming chefs whose talent is expected to shine in the culinary world. Sani Resort is delighted to help propel these budding chefs into this competitive industry by providing them with a first-class platform from which to showcase their outstanding skills and talents. During the festival, the cosmopolitan restaurants of Sani Resort - Water Restaurant, Byblos Caviar, Katsu, Asian - will host rising star chefs from Greece and around the world. Visitors to Sani Gourmet will have the opportunity to enjoy the guest chefs’ exceptional menus; an experience they will hopefully relish for years to come.

Sani Resort is delighted to be supporting emerging new talent, while creating unforgettable culinary experiences in its superb restaurants. The generous choice of excellent dining options at this award-winning destination means guests can enjoy a different setting for every meal, from breakfast on the Kassandra Peninsula’s golden beaches, lunch looking out over the crystal-clear Aegean waters, or dinner with a backdrop of the magnificent pine forests.

On Sunday 25th June, the group of young chefs will collaborate to create a mouth-watering spread of exceptional canapés for guests to savour while listening to live music and DJs playing soothing sounds in the picturesque Sani Marina to a backdrop of bobbing yachts and the sparkling deep blue Aegean Sea. Always at the forefront of culinary innovation, Sani Resort comprises five boutique hotels (including Sani Dunes, opening in June 2017), a buzzing marina and 24 top tier restaurants, ranging from intimate tavernas and waterside ouzeries to glamorous restaurants serving world-class Mediterranean and Asian cuisine. So where better to enjoy a luxury gourmet festival and indulge in lavish meals than at this stunning five-star destination? With exemplary service, outstanding cuisine and beautiful surroundings, Sani Gourmet is a fantastic place for foodies to enjoy gourmet dishes prepared by some of the world’s best up-and-coming chefs in a glorious Mediterranean setting.

For full programme and details on Sani Gourmet 2017 please visit www.sanigourmet.gr Sani Resort (www.saniresort.gr; 0800 949 6809) offers nightly rates in Sani Beach from €104/£90* per room per night. For further information and reservations please visit www.sani-resort.com * Prices in Pound Sterling according to today’s exchange rate.

FOOD

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Wine Plus guide

Best gathering places The Halkidiki Foodie Guide

Cassandra Marina Below the bridge and next to the boat-yard in the little harbour of Potidea you will find the simple luxury of Marina, and, with its nautical décor you’ll be forgiven for thinking that you are aboard a yacht.

(Potidea, tel. +30 23730 41570)

Plateia tis Anthoulas [Anthoula Square] In a beautiful picturesque stone building, on the old square of Kryopigi village, the Kritos family serves dishes based on local gastronomy and premium raw materials from the region and from all over Greece.

(Kriopigi, tel. + 30 23740 53001)

Sani Resort Bordering the green of the forest and the turquoise of the sea, the resort is famous not only for its beautiful environment and the cosmopolitan aura that surrounds it, but also for the Sani music festival and annual Sani Gourmet festival. The resort’s dine around routes offer many and varying choices from the very Greek-gourmet Ntomata run by chef Chrysanthos Karamolengos to the vibrant brand-new Fresco - Cucina totale by the award winning chef Ettore Botrini, the ouzeri Psarogiannos and Alexis taverna.

(Sani, tel. +30 23740 99400, www.sani-resort.com)

Porto Valitsa Spectacular view of the endless blue sea, Mediterranean cuisine and a personal approach at the restaurant of the resort.

(Paliouri, tel. +30 23740 92007)

Sousourada and Sgouros Skantzochiros [Wagtail and Curly Hedgehog] Modern Greek cuisine at its best, served in their cosy courtyard. Taste the fennel pie with kasseri cheese, the coq au vin, the fried chickpea balls, the pork knuckle and their delicious fresh salads.

(Athitos, tel. + 30 23740 91594)

Sithonia Squirrel The gastronomic restaurant at the luxurious Danai Beach Resort. Set in an idyllic environment with only 6 tables, the stars up above and the waves at your feet, you’ll relish a sophisticated cuisine.

(Metamorfosi, tel. +30 23750 22310)

Thea Thalassa [Seaview] A classic fish restaurant, with excellent sea view in the picturesque Athitos village offering a manageable cuisine adapted to the place’s multiethnic clientele with pasta dishes, grilled fishes and some tasty ready-made dishes.

(Athitos, tel. +30 23740 91044) Petrino A beautiful hall and tables set on the lawn of the hotel’s interior garden, near the bungalows. Delicious typical Greek dishes. In the winter months, you will find cooked game.

(Athitos, tel. + 30 23740 91635) Trizoni A beautiful yard and high-quality cuisine at this stylish fish restaurant run by Stergios Sousouras. Creativity and tradition blended in a range of starters, salads, fish mezedes and main courses. (Kriopigi, tel. +30 23740 51945)

Anassa by the sea Outstanding and creative Mediterranean cuisine in a beautiful setting with a view over the Aegean Sea. Chef Nikos Tsoumas proposes a season-oriented menu. (Fourka, tel. + 30 23740 43026)

Boukadoura On the seafront, at the coast of Elia in Nikiti, Ms. Yota offers Classic Greek cuisine. An ideal place to try a series of dishes with an airy flavour but also with strong traditional elements. (Elia Beach, tel. +30 6944547239) Ta Kimata The tranquil off-Broadway back harbour of Neos Marmaras, with its fishing boats, is reminiscent of a bygone age. Your joy will be complemented by the food in this fish taverna. (Neos Marmaras, tel. +30 23750 71371) Treehouse The renovated private dining restaurant of luxury Ekies All Senses Resort is set on a wooden platform on a tree. A perfect choice, with menu degustation from talented chef Dimitris Pamporis.

(Vourvourou, tel. +30 23750 91000)

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O Aristos M A classic fish restaurant, very popular with the locals and with fans even from Thessaloniki. Tables set on the seafront, fresh fish from a fishing boat and Y spear fishermen. (Ormos Panagias, tel. +30 23750 51224) CM

MY Ouranoupolis Eagles Palace & Eagles Villas CY The ultra classy hotel in Ouranopolis has consistently invested in gastronomy CMY and wine. This you can confirm by dining at one of their restaurants. At the gastronomic restaurant Kamares (menu signed by celebrated chefs Giannis K Baxevanis and Jérôme Serres), at the brand new restaurant Lofos at Eagles Villas offering Mediterranean menu signed by chef Dionisis Zaharopoulos, in the new taverna Almyra, which serves you right where the waves splash and in the verdant Vinum garden.

(Ouranopolis, tel. +30 23770 31101-4)

Kritikos A fish restaurant serving culinary masterpieces from the Aegean. The menu includes sea fennels, pinna stew and fish soups, along with seafood crepes, paella, caprice shrimps, tasty lobster spaghetti and, of course, any fish you like. Raw materials are procured from the family’s own fishing boat. Yianni, the owner, creates the recipes and his mother cooks.

(Ouranoupolis, tel. + 30 23770 71222) Mountainous Halkidiki Marigoula Tiny dining room, beautiful yard and dishes based on Greek gastronomic traditions enhanced by the resourceful talents of the energetic owner. Wide variety of excellent Greek wines. (Poligiros, tel. +30 23710 23171) Miltiadis A “pilgrimage” to Miltiadis in Agios Prodromos (on your way to the second leg) for souvlaki made of local meat, is considered a must. You will find it if you search for dozens of haphazardly parked cars in his backyard.

(Agios Prodromos, tel. + 30 2371 96079)

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Wine Plus guide

Best Gathering places: The Greek islands Foodie Guide

Samothraki Sotiros Goat is served in greaseproof paper at this taverna which is to be found in the gully next to the small church. The tables are laid under the plane and fig trees. You can watch the cook in the yard peel the potatoes and fry them in large pans over the wood fire. (tel. +30 25510 41500) Lesvos Vafios This is a taverna and a gastronomic staging post. Surrounded by vegetation, the cobbled yard with its wooden pergolas is the perfect place to savour local recipes and enjoy the view of the castle of Molyvos.

Our tips: marvellous cheese pies (gkiouzlemedakia), exohiko, lamb with chickpeas and kiskiek (traditional dish with lamb, cracked wheat and cumin). (Vafios, tel. +30 2253071752) Anemoessa The tranquil little harbour of Skala Sikamnia, with its fishing boats and the small church of the Panagia Gorgona nestled above the rock, is reminiscent of a bygone age. Your joy will be complemented by the food in the Anemoessa fish taverna.

(Skala Sikamnia, tel. +30 22530 55360) Patmos Apocalypsis The gastronomic restaurant of Patmos Aktis Hotel on Grikos Beach.

Elegant environment and modern International cuisine by chef Christos Xeraxoudis. (Grikos, tel. +30 22470 32800)

Andros Στου Ζοζέφ This place is like a doll’s house. Chandeliers in an art deco dining room with a buffet that looks like a grocery shop. Modernized local cuisine using the island’s produce. You must absolutely try the frutalia, the rooster pasta, the limpet pilaf, the local pie with wild greens, the kid with lemon and olive oil sauce and the Andros apple pie!

(Pitrofos, 6km before Andros Hora, tel. +30 22820 5105) Milos Medousa In a small fishing village of this wonderful island, you will taste exquisitely cooked dishes. Grilled octopus and sardines, small fish and mylos pies.

The swordfish is masterfully roasted and served with the perfect lemonmustard sauce. Ask for the mushrooms stuffed with cheese and peppers.

The chips and the Greek salad with mizithra cheese are reason enough for you to come here. You can reserve your table to enjoy the full moon rising behind the white rocks in Mandrakia. The best wine list in Milos.

(Mandrakia, tel. + 30 22870 23670) Armenaki Popular and famous taverna thanks to the freshness of the ingredients it uses and the careful execution of recipes. Here you’ll find superlative seafood. Excellent spaghetti with lobster. Exquisite cuttlefish with rosemary and scorpion fish with sage.

(Apollonia, tel. +30 22870/41061) Paros Thea In the small port of Pounta, with wonderful views of Antiparos, the restaurant offers Greek delicacies from the Constantinople and Asia Minor (where the owner’s family comes from). The best wine list in Paros, both as to the range of choices and as to vintage years.

(Pounta, tel. +30 22840 91220)

HOTEL PRESENTATION / EAGLES VILLAS

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EAGLES VILLAS Skala Neon Rodon, Ouranoupolis, Halkidiki T: +30 23770 31070 Email: info@eaglesvillas.gr www.eaglesvillas.gr

A family run resort in a unique, sea front location amidst lush mediterranean gardens, next to Eagles Palace, situated in Ouranoupolis, Halkidiki. Eagles Villas features 42 luxury villas with breathtaking view to its garden and the resortâ&#x20AC;&#x2122;s private beach.

All our luxury villas are nestled amid a green hilltop, with stunning view to the sea and glorious sunset.

Their comfortable floor plans offer expansive indoor and outdoor spaces, as well as a private plunge pool. Guests can also enjoy a special occasion with a private dinner from our in-villa dining meal options.

All villas also offer kitchenettes equipped with an induction, wine cooler and an 80 litre fridge, a great help for families with younger children.

In the common areas, the resort offers a beautiful outdoor as well as in indoor pool, both heated and a special kids area and shaded kids pool in the kids club area. Eagles Villas also offers a different range of high-end activities for our active guests, including a fully equipped gym, a yoga & pilates room and 2 tennis courts. For the lovers of good food and drinks, Eagles Villas offers a range of different culinary experiences. In the main building we feature a cocktail bar as well as a lounge offering a bar menu, a restaurant for buffet breakfast and dinner as well as the ala carte restaurant.

Eagles Villas guests are also part of the whole Eagles Palace resort, so they are entitled to use our expansive facilities such as the Eagles award winning spa by Elemis, our large Blue Flag awarded private beach, water sports and PADI diving centers and the four different renowned Eagles Palace restaurants and four bars.

A unique family holiday that you will never forget!

FOOD

Wine Plus guide

Barbarossa The most beautiful location on the island is the small port of Naoussa and its most famous fish tavern is Barbarossa. Here you can enjoy Eftihis’ tender care and the guaranteed locally-sourced fish. Eftihis carries on his father’s heritage, serving, making small talk with his good customers and suggesting his favourites to the new ones. Visit early in the afternoon, on the boat back from Laggeri.

(Naoussa, tel. +30 22840 51391)

Kensho Impressive design and a unique style in the new restaurant of the namesake boutique hotel. Executive chef Yiorgos Stylianoudakis presents a creative cuisine based on the Greek tradition and French techniques.

(Boutique Hotel & Suites, Ornos, tel. + 30 22890 25303)

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Ios Polydoros Polydoros is a seafront taverna on the beach at Koumbara offering fare at reasonable prices. With its friendly environment, relaxed mood and superb home cooking -unbelievable pastichio- (beware, they often run out in the evening) as well as fresh fish.

(Koumbara seafront, tel. +30 22860 91132) Tinos To Thalassaki A traditional tavern on the pier, featuring unforgettable food. You have to try the pawn spaghetti, the seafood with fennel seeds and the salad with boiled pulses, cod and chick pea mash.

(Ormos Isternion, tel. +30 22830 31366) Mykonos Matsuhisa Mykonos Far superior to Nobu of London (its sister restaurant), this one on Mykonos has attained a very high standard. Take a sip of the apple martini and try the Black Cod with sweet miso, Robert de Niro’s favourite dish. (Hora, tel. +30 22890 25122) Bill & Coo Chic ambiance and marvellous sea views on the luxurious terrace of the restaurant. The awarded chef Athenagoras Kostakos delivers a fascinating creative Greek cuisine, consistently making the most of the raw materials from Mykonos, tweaking old recipes and playing with new ideas. (Hotel Bill & Coo, Megali Ammos, tel. + 30 22890 26292-3-4)

Santorini Selini One of the best Greek restaurants, showcasing local products. Your host is Georgios Hatziyannakis, one of the founding members of Slow Food in Greece, the creative force together with the chef, Thodoris Papanikolaou in a constant search for quality Greek and, mostly, Cycladic products and a modern culinary concept that creatively evolves tradition.

(Pyrgos, tel. +30 22860 22249) Koukoumavlos Chef Nikos Pouliasis is an iconic figure in the gastronomic landscape of Santorini, the only person on the island who has dared to make crab soup with a sauce of white chocolate, lime and ginger, producing something very interesting as a result. The service is second to none as are the premises: the atmospheric setting in an old house of the 1950’s arranged in the romantic style, with dramatic views of the Caldera and Fira and Mr Pouliasis’s discerning choice of opera music which you are sure to like. (Fira, tel. +30 22860 23807) Assyrtiko Outstanding and creative Greek cuisine next to an up-to-date and extensive wine list in a beautiful setting. Located on the ground floor of a renovated mansion the restaurant offers spectacular caldera view from the front balcony, but the real surprise is the beautiful veranda on the back that is overlooking the garden of the old mansion.

(Fira, tel. +30 22860 22463)

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Aroma Avlis A lovely, cosy restaurant run by the Artemis Karamolegos Winery. The chef prepares superb Greek dishes such as rooster in red sauce and homemade pasta to match with their wines.

(Exo Gonia, tel. +30 22860 33395) Kokkino podilato [Red bicycle] Bohemian intellectual ambience, hip decor and new list that bears the signature of Chef Nikos Koutsoukos. The cuisine expresses Greek and Mediterranean gastronomic neologisms based on iconic local products of Santorini. (Oia, tel. +30 22860 71918) 1800 Absolutely romantic atmosphere with progressive, Mediterranean specialties. (Oia, tel. +30 22860 71485)

refined

Ammoudi The quintessential fish taverna, literally sitting above the waves. Choose a little scorpion fish and take a drink at Dimitris’s, while he’ll cook it for you over charcoal in aluminium foil with garlic, salt and pepper. Sunset is the best time to enjoy this.

(Ammoudi, Oia, tel. +30 22860 71606) Kos Barbouni Tastefully designed seafood restaurant enjoying superb location on the waterfront at Kos. Menu features classic and sophisticated sea cuisine.

In the small delicatessen you can find a lot of local products they source all around Greece and especially the Aegean islands.

(26, G. Averoff St., tel. +30 22420 20170) Rhodes Mavrikos Located in beautiful Lindos, in a courtyard. Mavrikos offers one of the best fish-based cuisines in Greece. Their classic hors d’oeuvres include caper leaves ragout and puréed split peas with a sweet homemade sun-dried tomato sauce. The «black dish», made from black giant beans with carob honey and homemade pork jerky is also delicious, as are the

marinated garfish kebab and the baked skate with laurel leaves.

(Lindos square, tel. +30 22440 31232) Crete Avli Avli serves traditional recipes with a modern twist in Rethymnon, in a 17th century Venetian palace, hidden in a stone courtyard full of Cretan plants and herbs, sculptures and antiques. The wine list is a pleasant surprise, with more than 400 Greek wines.

(Xanthoudidou 22 & Rodamanthios, Rethymnon, tel.+30 28310 26213) Mylos tou Kerata Built adjacent to a watermill, it resembles more a garden in bloom with its impressive flower displays and rose petals scattered on the tables.

The menu and the wine cellar also impress.

(Platanias, Hania, tel. +30 28210 68578) Corfu Etrusco Hettore Botrini, improving by year, expresses in an original way the contemporary gastronomic revolution through his techna e contrasti, a menu with dishes which combine modernistic techniques and fabulous taste. (Kato Korakiana, tel. +30 26610 93342) Kefalonia Tassia Famous fish tavern in the heart of the beautiful Fiskardo’s harbour, with a clientele of celebrities. Serves seasonal stews, fish and seafood. Service quick and helpful, nice wine list.

(Fiskardo, tel. +30 26740 41205) Kyani Akti In its beautiful wooden platform -with the water under your feet- you can taste delicious ‘petrosolines’ (razor clams), scallops and fresh fish, pork with apple sauce, coq au vin and handmade potatoes.

(I. Metaxa St., Argostoli, tel. +30 26710 96680)

TIPS

64

Summer in Greece

Summer in Greece Small secrets

Summer memories reminisced by WPm editors

Are you ready for the “blue treasure” hunt? Take a swim in one of the country’s mystifying beaches: Egkremni in Lefkada, Myrtos in Cephalonia, Ganema in Serifos, Ai-Sostis in Mykonos, Kriaritsi in Halkidiki, Falasarna and Balos beach in Crete, Elafonisos in the Peloponnesian Neapolis, Vatses in Astypalea, Mavra Volia in Chios.

I’ve always preferred the seaside for my summer holidays. I don’t think I’ve quite changed my mind; but these days I find the big crowds mindnumbing. That is how I came to discover the magic of the mountains. Now, I wouldn’t change for the world the view from Apostolidis’ refuge up in Mount Olympus, as the sun is setting in the horizon. The view is so beautiful, it tears to your eyes.

Molyvos, Lesvos. What a love affair! The Aegean was staring at us right in the eyes, the moon plunging in the rippleless sea from the top of the castle and the breeze setting off for the Turkish coast across the straights.

The 45 picturesque -and mostly mountainous- villages of the island of Tinos. In Pyrgos, visit the house of sculptor Halepas and the marble workshops.

Try not to miss the unique lunar landscape in Volakas with its huge peculiar rocks - one of the rarest natural wonders in the world!

A different proposition, that will thrill those enchanted by the secrets of the deep waters, is the Cretaquarium-Thallasocosmos in Heraklion, Crete. One of the biggest aquariums in the Mediterranean, renovated and enriched with new rooms and species which you can observe from 100 spots. (www. cretaquarium.gr) Be it in remote little churches hanging from breath-taking cliffs in the Aegean, or in tiny shrines on top of wave-beaten rocks, with traditional musical instruments or a cappella, with some barbecued meat and wine or a Turkish delight and some raki, summer celebrations create images of a country shining under the bright sun and standing proud against the strong wind.

Cinema-going under the stars... On roof-tops, in backyards and little squares heavily scented with honeysuckle and jasmine. Summer cinemas are bustling with happy cinefile audiences watching Cary Grant going up the Empire State Building. Summer nights clad in black satin will never be the same.

A mid-night summer walk in the empty city at the beginning of August. The islands are bustling with visitors while the quest for a spot on the beach proves futile. It’s time for the city’s revenge: lightened of its excess weight, quiet and graceful, lonely yet tranquil, the city unveils its true colours.

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