Wine Plus magazine No. 61 – Summer 2021

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Summer 2021

Greece in a glass Greek Sparkling wines Assyrtiko Moschofilero La vie en rosé

Summer red wines Greece on a dish Summer vegetables Shells, seafood Wine tourism in Greece

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THE WINE PLUS MAGAZINE

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THE WINE PLUS MAGAZINE

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At the onset of 2020, everyone was in a rush, as usual! Speed, after all, is top priority in our daily lives. Fast technology and quick connections, lightning speed performance, pressing deadlines, timely execution…constant acceleration towards higher and higher goals. And, all of a sudden, when spring came…the boat came to a halt!! We were forced to gather sails and drop anchor, even offshore, until the storm passes. Time stood still and we all froze in terror, due to the pandemic. And here we are today, 16 months later, welcoming the summer of 2021. We are starting all over again, setting on with sails full from the winds of optimism and the hope that science and mass vaccination give us. We are ready to enjoy all those things that we loved before this global crisis! Summer in Greece… … gazing on the window ledge, eyes blue from the colour of the sea. … for hours lying under the Latin sun, with the deafening singing of the cicadas. … blazing afternoons, when the light stands still, listening only to the seashore waves. … nights blooming with stars, teeming with the eastern scent of jasmine. … thirst quenching wines and mouth-watering summer delicacies. You are, therefore, invited to browse through our summer issue! Its pages are filled with beloved wines which will help us brighten the warm days and the cool summer nights. Playful sparkling wines. Glowing, serious Assyrtiko ones. Aromatic Moschofileros. Tempting rosés. Lightsome reds, perfect for the summer. Wines, mirroring the rare Greek varieties. Fragrant, honey-like sweet wines. Dear readers, Have a Great Summer! Maria Netsika


Περιεχόμενα

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46

06

48

08

50

10

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#GREEKWINENEWS

GREECE IN A GLASS

15 GREEK GRAPES YOU NEED TO KNOW

SPARKLING WINES

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GREECE ON A DISH

SUMMER VEGETABLES

SHELLS, SEAFOOD

42

WINE TOURISM IN GREECE

14

ASSYRTIKO

22

MOSCHOFILERO

28

LA VIE EN ROSÉ

14

48

34

SUMMER RED WINES

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RARE GREEK GRAPES

50

42

THE CHARM OF GREEK SWEET WINES

WINE PLUS MAGAZINE No 61 SUMMER 2021 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 Translation Yiannis Parassiris Metaphrastic - Boutique Language Services

Photos Wine Plus Photo Archive Illustrations Steletari Elina Infographics Red Fish

Design Red Fish Print Beyond S.A



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#GREEKWINENEWS

#Greekwinenews The Ark of the Greek Vineyard

Our grape varieties constitute our treasure and the valuable legacy of Greek wine. This phrase is often repeated by anyone involved in the Greek wine industry. We recently learned about the creation of the “Ark of the Greek Vineyard”, in Tatoi; a project of national reach that will bring a breath of fresh air to the Greek wine industry. This is an idea by Yiannis Boutaris, who, after the announcement of the sustainability study for the former royal estate, presented it to the Ministry of Culture, emphasizing the benefits from such an activity, both for Tatoi itself, as well as for the winemaking industry overall. An idea and a dream Yiannis Boutaris, oenologist and wine maker, 60th Mayor of the City of Thessaloniki, recounts: In the mid ‘80s, I had visited Montpellier, France, where a famous oenology school is located. Among other things I saw, I visited what I was later told to be a probative vineyard. To cut a long story short, countless grape varieties from all over the world were planted there, but of course, every single French variety could be found. This vineyard functioned as a research and study hub on vine and wine, and belonged to a semi-governmental body, the famous ENTAV-INRA. I knew that in Greece, at the Vine and Wine Institute, as well as other departments pertaining to the Ministry of Agriculture, there were similar probative vineyards in various locations all over the country, however they were in an underfunded status, not doing the job they supposed to do. I then got extremely jealous. Why them and not us? I thought. I discussed this idea and dream of mine with colleagues from the industry, such as Sotiris Ioannou (Katogi Averoff ), Yiannis Vogiatzis (Boutari), Aggelos Rouvalis (Rouvalis winery), and the late Pavlos Karakostas (Cellier). This is how we moved on to our first request to the Ministry of Culture, for the Royal Estate of Tatoi, in order to establish what we subsequently called “The Ark of the Greek Vineyard”. We came up with this name thinking that this process would systematically ensure the rescue, research, and investigation of every Greek variety, known or not. At the same time, [we requested] that the Vine and Wine Institute be transferred there, and also to create reception and information areas for the Estate visitors, as well as a training centre for consumers and professionals of the industry. EDOAO [National Interprofessional Organization of Vine and Wine] would oversee the management of the entire project, and of course its operation would be part of the general concept of exploiting the estate as a whole. It goes without saying that every action of the wine sector at the estate would have to be financially autonomous. For over 15 years since we submitted our initial proposal to the Ministry of Culture, we had nothing more, other than it being very well received. Now, following the government’s decision to fully restore the Tatoi Estate, where the famous Château Decelie (Dekeleia) used to be produced, the Ministry has incorporated this entire story with the Ark in the general restoration and promotion of the Estate, together with many other agricultural and husbandry activities, among others. I believe that EDOAO would manage the wine industry’s involvement in this project, which has only benefits to offer, and which would showcase our country as a small, yet very active part of the worldwide viticulture and wine making industry.


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Fresh! Crisp! Aromatic! Amethystos White 2020!


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GREECE IN A GLASS

Greece in a glass by Maria Netsika #winesofgreece

Officially, I entered the world of wine in the late ‘80s, when what we now call the Greek Wine Renaissance, went full steam ahead. This was an era full of idealism and vision, combined with the contribution of a certain series of fortunate events. A new generation of oenologists and winemakers, together with a bunch of slightly older visionaries, would, eventually, change the face of wine in Greece. The decades of the ‘70s and the ‘80s were a period of intense experimentation. The representatives of the young generation, most of them having studied in Bordeaux, combined the knowledge of modern technology in wine making, the familiarization with international grape varieties, together with an unprecedented and passionate interest for one of the most exciting aspects they found in their home country: over 300 native grape varieties. In this way, besides the regions that have been producing wine since the era of Alexander the Great, many new, and very dynamic regions have appeared on the viticultural map of Greece. Besides the native Greek varieties that produce wines reflecting every particularity of the terroir, ‘cosmopolitan’ international varieties begun to get cultivated, producing wines that are as intense and exuberant as those of the New World. While a few decades ago, a bunch of large-scale wine producers were dominating the Greek wine market, producing wines from only a handful of grape varieties, today Greek wine is characterized by its impressive pluralism. Greece counts 1.295 wine makers, producing over 9.000 labels. Experimentation and innovation have also provided excellent results. Greek wine has amassed top awards in every recognized international wine competition. Today, Greece produces wine for wine enthusiasts, for traditional oenophiles, for New World aficionados… pretty much for everyone. It is worthwhile getting to know them and enjoy them this summer.


Greek wines in numbers

Everything you need to know about Greek winemaking

Annual Wine Production (2018)

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Wine categories

120 P.G.I. 3% of EU’s designations

2.2 m. hl

P.D.O. + P.G.I.: 29%

33 P.D.O.

18th largest wine producing country in the world

(of Greek wine production)

25% of EU’s designations

Hectarage under vine (wine grapes) (2018)

61.500 ha (% total)

* P.D.O. (Protected Designation of Origin) | P.G.I. (Protected Geographical Indication)

Greek P.D.O. Map

Macedonia + Thrace 14,8

P.D.O. ZITSA

Epirus + Thessaly 8,32

P.D.O. AMYNDEON P.D.O. GOUMENISSA

Goumenissa

Αmyndeon

P.D.O. NAOUSSA P.D.O. SLOPES OF MELITON

Naoussa

Attica + Central Greece 20,16 Mount Meliton

Peloponnese 29,3

P.D.O. LEMNOS P.D.O. MUSCAT OF LEMNOS

Lemnos

Rapsani Zitsa

Aegean Islands 10,67

P.D.O. RAPSANI P.D.O. MESSENICOLA

Messenicola

P.D.O. ANCHIALOS

Anchialos

P.D.O. ROBOLA P.D.O. MAVRODAPHNE OF CEPHALONIA P.D.O. MUSCAT OF CEPHALONIA

Crete 11,9 Ionian Islands 4,85

Cephalonia

P.D.O. SAMOS Athens

Patras

1.295

9.000

Samos

Nemea Mantinia

wineries

wine labels

More than

300

Greek grape varieties

Approx style of wines

1/3

2/3

P.D.O. P.D.O. P.D.O. P.D.O.

PATRAS MAVRODAPHNE OF PATRAS MUSCAT OF PATRAS MUSCAT OF RIO PATRAS

P.D.O. MALVASIA PAROS P.D.O. PAROS

P.D.O. MUSCAT OF RHODES P.D.O. RHODES

Monemvassia

P.D.O. MANTINIA P.D.O. ΝΕΜΕΑ P.D.O. MONEMVASSIA – MALVASIA

Santorini Rhodes

Peza

P.D.O. PEZA P.D.O. DAPHNES P.D.O. ARCHANES

Daphnes

white

White

Rosé

Red

Sweet

Archanes

Sitia

P.D.O. SITIA P.D.O. MALVASIA SITIA

P.D.O. CANDIA P.D.O. HANDAKAS CANDIA

reds

P.D.O. SANTORINI

Paros

Sparkling

Sourrces: International Organisation of Vine and Wine (O.I.V.) Hellenic Ministry of Agricultural Development and Food | Statistics

www.wineplus.gr


15 G R E E K G R A P E S YO U N E E D TO K N O W

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15 Greek Grapes you need to know FIND OUT MORE Grape varieties on www.wineplus.gr

Assyrtiko (a-SEAR-tee-ko): A startling Greek white grape, Assyrtiko is the dominant grape of Santorini that has successfully migrated to Halkidiki, Epanomi, Drama, Mount Pangeon, in Macedonia and the Peloponnese. It maintains a high acidity even in fully ripeness. With crispy acidity and excellent minerality, its wines are rich and refreshing. The aromas suggest citrus, lemon blossom, orange zest and grapefruit. (see p. 14) White skinned

Debina (de-BEE-na): A white variety from Epirus whose wines place emphasis on the fruit. They are noted for their refreshing acidity and for the aroma’s finesse, which is reminiscent of green apple and pear. Debina offers a high potential for the production of effervescent wines. Malagousia (ma-la-ghoo-zee-A): This fine white Greek variety was saved from oblivion thanks to the acumen of several Greek producers who believed in its potential. Critical praise and consumer excitement have proven them right. Malagousia wines have strong fragrance, complexity and verve... haven’t we forgotten anything? Long, slightly peppery finish. Another Greek wine to try when you want to branch out and experiment. Muscat: A large and famous family of grapes that is cultivated under various names in almost every single wineproducing country. Equally expansive is the variety of its wines that range from aged sweets to fresh, fruity effervescents, all of which are notable for their fine and impressive aromas. In Samos the White Muscat gives pretty fruity, sunny and charming sweat wines. Appealing, brilliant deep straw in colour. Fragrant with honey, apple and pear. Superb full-bodied, dense and concentrated. You haven’t lived if you haven’t tried a Samos Muscat wine. It’s the ultimate after-dinner as-the-sun-is-setting-sitting-by-the-sea wine. Robola (ro-BO-la): This white grape, cultivated on the Ionian island of Cephalonia, is one of the most elegant Greek varieties. Its wines are fresh, with sunny notes of lemon. Vidiano (vee-thee-a-NO): One of the ancient white varieties of Crete, destined to be the new star of the island’s wine production. When it is grown on cool vineyards of high altitude, it presents an intense, fruity aroma and agreeable freshness that brings balance to the full mouth. Vilana (vee-LA-na): Another old Cretan variety, Vilana is a sensitive white grape which, when cultivated with care to produce modest yields, offers pleasant wines with flowery and fruity aromas. Savatiano (sa-va-tee-a-NO): The most ubiquitous grape, Savatiano is found in Attica and throughout the whole of central Greece. Along with Roditis, it is the main grape used for the production of Retsina.

Moschofilero (mos-ko-FEE-lai-ro): This variety is known as a blanc de gris, meaning that its skin colour can range from light pink to deep purple. It is cultivated on the plateau of Mantinia and in the southern Peloponnese. Moschofilero produces wines with notes of rose, mint, and lemon. (see p. 22) Pink skinned

Roditis (ro-THEE-tees): Wines from this pink skinned variety are made throughout almost all of Greece, but with best results near Patras in the western Peloponnese, in parts of Macedonia, and in Thessaly. When its yields are controlled and it is carefully vinified, Roditis gives us light and inviting wines that exude the freshness of citrus, apple and pear.


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Agiorgitiko (a-gee-or-GHEE-tee-ko): The king of red grapes in the Peloponnese, gorgeous Agiorgitiko is cultivated mainly in Nemea. Its wines, dark, deep, rich and ripe are crowd pleasers. Deep red in colour with loads of cassis and blackberry flavour. Rich, mature, velvety taste and luscious texture. The supple young version is fruit-forward and will reward early enjoyment. However, there is enough big structure to support long-term cellaring (5-10 years). Red skinned

Limnio (lee-mnee-O): Limnio is an ancient red grape varietal native to the island of Lemnos. It was mentioned by Aristotle and other ancient writers. Today it is cultivated not only in Lemnos, but also in Halkidiki, and Northern Greece, where it produces lovely, silky red with the exotic perfume of violets and cherries. Mantilaria (man-dee-la-ree-A): This red Aegean variety flourishes on the islands of Paros, Rhodes and Crete. It has an unruly character and is usually blended with other Greek varietals that soften its rougher qualities and add fine notes to its clearly earthy tones. Mantilaria is blended with Monemvasia in Paros, and Kotsifali in Crete. Mavrodaphne (ma-vro-THA-fnee): This aromatic grape is usually cultivated in the vineyards of Patras and Cephalonia. Most of its yield is used to produce the strong, sweet, high-grade, aged red wine that bears the same name. Xinomavro (xee-NO-ma-vro): A red grape, it is the prime variety of Northern Greece and is cultivated widely from the slopes of the central Greek mountains to the ranges of Pindos. It is the grape of P.D.O. Naoussa, Goumenissa, Amyndeon, and Rapsani. Xinomavro has a distinctive, dark-red colour and an acidic / tanic taste even when ripe. Its name means “sour black.” When young, Xinomavro wines are unyielding, but they soften with time and age beautifully, acquiring a unique complexity and palate that yields successive waves of cherry-tomato, plums, violets, lilies… -whatever you are looking for, you will probably find it in here eventually.


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Sparkling wines

A couple of bottles of Greek bubbly to hit the heat! #sparkling

UNBEATABLE, GREEK-STYLE COMBINATIONS ON OUR TABLE

The demand for sparkling wines is steadily increasing. It is the fastest developing wine category in the last 25 years.

Oysters + dry sparkling Assyrtiko, Athiri & Chardonnay blend

And as a result of this worldwide thirst for bubbles, sparkling wines nowadays are produced everywhere on the planet, from Devonshire to…Tierra del Fuego! Very few of them, however, managed to travel outside their production area, let alone the borders of their country.

Spicy olives, salty chips, goat cheese + sparkling Moschofilero

PRODUCTION The international annual production of sparkling wines is estimated at 20 million hl, an increase of 57% since 2002, that is, an average of 3% annually (International Organisation of Vine and Wine: O.I.V. 2020).

Strawberries with lightly whipped vanilla cream + semi dry sparkling rosé

The production of sparkling wines is quite concentrated. Nearly 50% of the total volume is produced in Italy (27%) and France (22%).

Cabbage rolls stuffed with meat (lahanodolmades) + dry, rosé sparkling from Amyndeon

The 5 basic production countries of sparkling wines (Italy, France, Germany, Spain, USA) account for 80% of the total production worldwide. CONSUMPTION Since the beginning of the 21st century, the global consumption of sparkling wines has significantly increased. The demand increased steadily during the period 2002-2018, with the exception of 2009-2010 when the universal financial crisis had a negative impact on their sales. Since then, the steady increase in consumption led to 19 million hl in 2018. The market share of sparkling wines in the global consumption of wines increased from 5% in 2002 to 8% in 2018. The 5 basic countries consuming sparkling wines (Germany, France, USA, Russia, Italy) account for 62% of the total global consumption. Greek sparkling wines The demand for sparkling wines is also increasing in Greece. Winemakers respond to this trend with aromatic, pleasant bubbly wines with reasonable prices, aiming to build a permanent relationship with their target market. The rosé P.D.O. Amyndeon wines lead the way, as they have a very distinctive natural acidity from Xinomavro grape. Zitsa is another area in Greece with a tradition in producing sparkling wines from the white grape Debina and the reds Vlahiko and Mpekari. Rhodes also has a long tradition in producing sparkling wines from Athiri, Chardonnay and White Muscat (Trani). Also, Moschofilero from the plateau of Mantinia proved to be ideal for the production of remarkable sparkling wines, which can now have the P.D.O. indication. In recent years, more grapes/areas decided to take part in this game of bubbles, like the Muscat of Alexandria / Lemnos, Assyrtiko / Santorini, Vidiano / Crete, Agiorgitiko / Peloponnese and Limniona / Thessaly.


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Amalia Brut 2015

Ktima Tselepos P.D.O. Mantinia / 20.00€ Varietal composition: Moschofilero 100% Vineyard: Tegea, Arkadia Ktima Tselepos produces for many years one of the most popular Greek white sparkling wines, the Amalia, and with the Vintage Amalia, they’ve produced another textbook sparkling Moschofilero. Very dry, lively and zesty with a lovely aroma profile of citrus, brioche and mineral, made with the same process as Champagne (méthode traditionnelle), is the product of a full 24 months on the lees.

Sparkling Santo Brut 2016

Santo Wines 26.00€ Varietal composition: Assyrtiko 100% Vineyard: Santorini Taste this sparking Assyrtiko and… the light of truth will shine upon the grape’s abilities. Pretty smart, delightfully dry and mature, fruity with layers of mineral notes and a core of tangy acid, it is made in the traditional style (méthode traditionnelle). A beautifully zesty, characterful sparkling from the fashionable Santorini Island.

Zibibbo Blink Brut

Blink Wines 10.50€ Varietal composition: Zibibbo 100% (Muscat of Alexandria) Vineyard: Lemnos / organic A delicious sparkling wine produced by the method of cuve close and the Zibibbo grapes of the volcanic terroir of Lemnos island. Freshness, jasmine and rose aromas and citrus flavours flood our palate from the first sip!

Lagopati Brut 2019

Estate Chatzigeorgiou - Lemnos 11.30€ Varietal composition: Muscat of Alexandria 100% Single vineyard: ‘Lagopati’ (the path of hares), Lemnos Selected grapes from ‘Lagopati’ vineyard in the mountainous community of Saint Dimitrios, the heart of viticultural area of P.D.O. Lemnos + cuve close vinification. Result: another sparkling Muscat of Alexandria with exquisite flavour. Ripe peaches and roses: the aromas intrigue us.

Sparkling 2020

Douloufakis Winery P.G.I. Crete / 19.60€ Varietal composition: Vidiano 100% Vineyard: Dafnes, Heraklion, Crete This sparkling is produced in the méthode traditionnelle, with 100% Vidiano, one of the white grape varieties of Crete, destined to be the new star of the island’s wine production. A toasty, creamy beauty with lots of apricot and brioche notes.


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Escape rosé 2020

Zoinos Winery P.G.I. Epirus / 12.00€ Varietal composition: Vlahiko & Bekiari 85%, Muscat of Hambourg 15% Vineyard: Zitsa, Epirus This semi-sweet sparkling offering from grapes grown on steep limestone slopes of Zitsa region/North-eastern Epirus (altitude: 700m) shows real vivacity. Fresh, fruity fizz with elegant roses perfume is a perfect wine for aperitif or summer parties.

Amyndeon Sparkling Rosé Demi-sec 2019

Amyntas Wines P.D.O. Amyndeon / 11.00€ Varietal composition: Xinomavro Vineyard: Amyndeon, Florina Who says Xinomavro has to be big, bold, and red? Amyntas Wines takes this often austere red variety and vinifies it as an off-dry, soft and round sparkling rosé brimming with red fruit and sweet baking spice. It’s a perfect aperitif but its pairing with lahanodolmades (stuffed with meat and rolled cabbage leaves) is one to remember.

Aprilis 2020

Theopetra Estate P.G.I. Meteora / 10.00€ Varietal composition: Limniona, Xinomavro Vineyard: Meteora Off-dry, with balanced bubbles, a gorgeous pale pink hue and a beautifully zesty, characterful flavour, this liquid love is based on the blend: rare Limniona + Xinomavro both grown in Meteora vineyard. It’s bright and fruity, bouncing with strawberry, gooseberries and a white spice note.

Silk Rosé

Cair 13.00€ Varietal composition: Mandilaria, Chardonnay, Muscat Trani (White Muscat) Vineyard: Attaviros, Rhodes Rhodes is famous for top quality sparkling wines and Silk is a semi dry, lively and zesty rosé sparkling that has a lovely cerise and blackberry aroma profile. Made with the method of Champagne, displays complex character and an off-dry finish. Better suited to food than to aperitif drinking.

Afros

Domaine Stelios Kechris Appellation by Tradition Retsina / 7.90€ Varietal composition: Roditis Vineyard: Amyndeon, Florina With this wine Domaine Stelios Kechris has captured all the freshness of a fermenting retsina. Afros is an intensely aromatic wine, slightly hazy in appearance, due to the fact that it is bottled unfiltered. A must try for retsina lovers looking for something different, it goes particularly well with Asian and spicy dishes.


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Assyrtiko #assyrtiko

Aromas and flavours profile

lemon

lime

green apple

peach

honey

mineral

Taste profile

Body: rich texture Acidity: high Alcohol by volume: high

FAST FACTS ABOUT ASSYRTIKO

Assyrtiko is one of the most impressive varieties of the Mediterranean vineyard.

Vineyards’ surface 1.503 ha (5,8% of total Greek vineyard) Cyclades: 984 ha Santorini & Therasia: 800 ha (75% of total islands’ vineyard)

With thick-skinned berries, it shows high resistance to drought and vine diseases, like oidium, peronospora and botrytis. This is the reason why it reigned in Santorini, leaving the thin-skinned Athiri on the sidelines.

Assyrtiko styles Super refreshing whites with lively acidity Mature lemon-and-mineral whites Barrel fermented and aged whites Sweet wines from sundried grapes

Growing areas

Furthermore, Assyrtiko is one of the rare white grape varieties which can be grown in hot and dry weather conditions, maintaining high consistency in sugars (and potentially alcohol) in excellent balance with the lively acidity.

Confidently setting out from its homeland Santorini to conquer the rest of the country and, then, the world, the most remarkable and dynamic white Greek grape was well aware of its assets, a combination of awakening acidity, generous alcohol and saltish aftertaste. Australia, Cyprus, Italy, South Africa and the USA are the countries in which it has migrated to so far. Assyrtiko styles Assyrtiko’s strong suit is definitely its structure, the density in the mouth, which is wonderfully combined with a scaly acidity, the generous alcohol and the minerality, all of which give its wines an intense personality. As it is a grape that reflects the area’s terroir in which it is grown, we can easily make the distinction between the Assyrtiko grapes from Santorini and the ones from the rest of Greece.


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P.D.O. (Protected Designation of Origin) P.D.O. Santorini (w/ Athiri, Aidani up to 25% in total) {1971} P.D.O. Vinsanto (w/ Aidani) {1971} P.D.O. Meliton Slopes (w/ Athiri, Roditis) {1982} P.D.O. Rhodes (w/ Athiri, Malagousia) {1971 & 2011} P.D.O. Monemvasia-Malvasia (w/ Monemvasia, Kidonitsa) {2010} P.D.O. Malvasia-Paros (w/ Monemvasia) {2011} P.D.O. Malvasia-Sitia (w/ Athiri, Thrapsathiri, Liatiko, White Muscat) {2011} P.D.O. Handakas-Candia (w/ Vilana, Athiri, Thrapsathiri, Vidiano) {2011} P.D.O. Malvasia Handakas-Candia (w/ Athiri, Thrapsathiri, Vidiano, Liatiko, White Muscat) {2011}

FOOD PAIRING Fish: sea bream, dentex, striped seabream Sea food: oyster, sea urchin, shrimps, crayfish Meat: pork, lamb, poultry Aromatic herbs and spices: coriander, basil, mint, fennel, green onion, white pepper Cheeses: goat cheeses Ageing potential: 2 – 3 years Santorini: 5 – 6 years

Assyrtiko @Santorini The vineyard in Santorini is definitely peculiar. First of all, it is the oldest in Greece, some vines may even be 300 years old due to the fact that phylloxera never reached the island. Luckily the island’s sandy soil does not favour this foe. The vines are grown on this land, which is covered in lava, pumice stone, rust and ashes from the volcano’s explosions. Their life isn’t the easiest. They have to deal with serious dry spells, since it rarely rains on the island. And the northern winds which are strong and merciless. They ravage everything. However, there is also a solution for everything. The god-sent, thick, night fog which rises up from the caldera, provides the humidity that is necessary, while the vine growers take precautionary measures for the wind. They prune the vines low and they weave them like baskets in which the grapes are protected from the wrath of…sandblast. And if you want to talk about yields, let’s just say that they are dreadfully low, at 3.000-4.000 kilos per hectare. On the island, Assyrtiko gives wines with a tight, solid taste and amazing acidity which remains at especially high levels, even when the alcoholic title is flirting with 15%. The nose is discrete, with the fruit emitting notes of citrus. And, of course, the mineral character along with the salty and slightly tannic aftertaste, give away its origin with the very first sip. A unique and rare ensemble, addressed to those who love intense, ‘unconventional’, white wines. Assyrtiko @rest of Greece The majority of Assyrtiko wines produced in the mainland display a clearly fruity character, with notes that start off from unripe apple and citrus and end up in exotic fruit, depending on the yields of the vines and the degree of maturity. The grape is also grown on other islands of the Aegean and the island of Crete and, there, depending on the composition of the soil, it combines the fruit with the minerality. Assyrtiko & barrel Assyrtiko makes a great match with oak. The fermentation in the barrel, the maturation on the wine lees (sur lie), even the malolactic fermentation in contact with the wood, all contribute to the creation of plethoric wines with a wonderful complexity and creamy texture. Keep a note of the indication Santorini Nykteri: it refers to P.D.O. wines which have matured for at least 3 months in a barrel and have at least 13,5% alcohol. Assyrtiko & time And a few words for its resilience in time. All Assyrtiko wines, even the ones coming from an inox tank, can mature and evolve beautifully for 2-3 years in their glass bottle. Some of them, especially P.D.O.s Santorini, age easily for 5-10 years, in some cases even more. Assyrtiko & Vinsanto Undoubtedly, let’s not forget that Assyrtiko is the backbone of the exquisite Vinsanto dessert wines. Apart from Assyrtiko, Aidani also participates in the production of the P.D.O. Vinsanto (based on legislation, Assyrtiko must be at least 51%). The grapes are sun-dried. This means that they are spread out under the sun in order for them to shrink up, dehydrate and, consequently, increase both the sugar concentration and their acidity. From the fermentation of these grapes and the ageing of the wines for years -even decades- in oak barrels, the wines that are produced are sweet with golden colour, soft, with a velvet taste and exceptional complexity. Wonderful elixirs with an aromatic palette ranging from dried figs and raisins to dried nuts, caramel, honey and chocolate. And, surely, they are wines of great endurance in time.


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W H I T E VA R I E T I E S / A S S Y RT I KO

A S S Y R T I KO @ S A N TO R I N I

Santorini Cuvée 15 2020

Hatzidaki Winery P.D.O. Santorini / 37.50€ Varietal composition: Assyrtiko 100% Vineyard: Pyrgos & Emporio, Santorini / organic An excellent vintage for this limited production Santorini. Organic grown grapes, indigenous yeasts, long fermentation and 6 month lees contact deliver as much as more clearly what the island can give: citrus and aromatic herbs-flavoured character, tonic energy and minerality in the mouth, textural richness and balanced acidity.

Assyrtiko by Gaia Wild Ferment 2020

Gaia Wines P.D.O. Santorini / 29.00€ Varietal composition: Assyrtiko 100% Vineyard: Pyrgos, Santorini A pure expression of Assyrtiko that is fermented by wild yeasts in small inox tanks (50%), oak and acacia barrels. This is a truly outstanding wine that boasts impeccable intensity and elegance. It possesses lovely concentration on palate, complexity, citrus and smoke in the mix too. You could drink it now or hold it 3 years or more.

Afoura 2019

Anhydrous Winery P.D.O. Santorini / 31.00€ Varietal composition: Assyrtiko 100% Vineyard: Pyrgos, Santorini Afoura is the super cuvée of Anhydrous (meaning arid, waterless) Winery. It is a blend of two separate vineyards in the village of Pyrgos, that ferments and matures in 1000l afouras (oak barrels) and 500l amphorae. On the nose, it is very expressive with stone fruit and floral undertones. On the palate, it delivers high complexity and that characteristic touch of salinity that you often get with Assyrtiko planted on Santorini.

Nykteri 2018

Canava Chrissou – Tselepos P.D.O. Santorini / 42.50€ Varietal composition: Assyrtiko 100% Vineyard: Pyrgos, Santorini / 100+ year old vines A very elegant and smartly oaked Assyrtiko fermented and aged (8 months) in large foudres. The result is a fine Nykteri combining a solid core of citrus fruit along with ripe apple, honey and roasted hazelnuts. Vivacious on the palate, full-bodied and layered with salty complexity on the long finish.

Vinsanto Late Release

Estate Argyros P.D.O. Santorini / 83.90€ (500 ml) Varietal composition: Assyrtiko 80%, Aidani (10%), Athiri (10%) Vineyard: Episkopi, Santorini / 200+ year old vines The delightful Vinsanto is sun-dried Assyrtiko, Aidani and Athiri. This oakfermented dessert wine (aged for 3 years in old concrete vats + 16 years in old wooden vats) opens with a bright golden-orange colour and very distinctive aromas of citrus, honey and caramel. It is a thick, sugar-rich expression that peels off with charming layers of candied fruit on the finish. Argyros Vinsanto is one of the best liquids sqeezed from grapes grown by previous generations that your nose and palate will be introduced to.


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A S S Y R T I KO @ CO N T I N E N TA L G R E E C E

Château Julia Assyrtiko 2019

Domaine Costa Lazaridi P.G.I. Drama / 12.60€ Varietal composition: Assyrtiko 100% Vineyard: Drama Vibrant and youthful, this Northern Greece Assyrtiko is pure pleasure with fresh citrus aromas bursting from the glass. It performs impressively in the mouth thanks to the crisp acidity and minerality that white wine lovers crave.

Idisma Drios Assyrtiko 2020

Wine Art Estate P.G.I. Drama / 16.00€ Varietal composition: Assyrtiko 100% Vineyard: Mikrochori, Drama This multi-awarded oak-fermented Assyrtiko reveals toasty notes of golden apple, as well as peach and sun-ripened apricot aromas. Somehow it combines fabulously fruit, honey and spice flavours with a savoury minerality, leading to a dry finish. Brilliant now, it should evolve nicely over the next 5 years.

Assyrtiko 2020

Domaine Hatzimichalis P.G.I. Atalanti valley / 11.50€ Varietal composition: Assyrtiko 100% Vineyard: single vineyard ‘Alepotrypa’, Atalanti, Fthiotida Vibrant pale yellow colour leads to beautiful nose of citrus, peaches and hints of green pepper in the buttery aftertaste. This full-bodied Assyrtiko is shiny, like a summer day in Greece after a dip into Aegean Sea. Domaine Hatzimichalis offers a charming Central-Greece version of the variety.

Assyrtiko 2019

Rouvalis Winery P.G.I. Slopes of Egialia / 10.90€ Varietal composition: Assyrtiko 100% Vineyard: Egialia, Achaia An Assyrtiko from the unique terroir of Egialia and vineyards at an altitude of 750 - 900m. It combines both the strict characteristics of the grape and the charming and fresh aromas that are favoured by the high altitude and the influence of the sea.

Assyrtiko Plagies Ai Lia 2020

Papaioannou Estate P.G.I. Korinthos / 8.90€ Varietal composition: Assyrtiko 100% Vineyard: Nemea If you wondered what an Assyrtiko from Nemea region of Peloponnese tasted like, this wine would certainly give you an idea of the combination of textural richness and balanced acidity. Delicious with a pleasant citrus trees fruit finish.


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A S S Y R T I KO @ B L E N D S

White 2020

Ktima Gerovassiliou P.G.I. Epanomi / 12.50€ Varietal composition: Assyrtiko 50%, Malagousia 50% Vineyard: Epanomi, Thessaloniki When it comes to northern Greek wineries, legendary estate Ktima Gerovassiliou is one of the best. Comprised of 50 % Assyrtiko and 50% Malagousia, this multi-awarded wine exudes flavours of silky tree fruit, minerality and many spicy nuances. Perfect for Greek wine novices looking to get their feet wet.

Les Iles de Sigalas white 2020

Domaine Sigalas P.G.I. Cyclades / 11.50€ Varietal composition: Assyrtiko 50%, Monemvasia 50% Vineyard: Cyclades Sigalas’s emblematic winery of Santorini aims to highlight the wealth of the Cycladic vineyard. In this appealing and refreshing every-day white, Assyrtiko marries Monemvasia. Wine’s delicious fruit, round flavour and fine acidity matches perfectly the Mediterranean cuisine.

Genima Psihis white 2020

Manolesakis Estate P.G.I. Drama / 7.50€ Varietal composition: Assyrtiko 30%, Sauvignon Blanc 70% Vineyard: Adriani, Drama Manolesakis Estate in Drama crafts fine, velvety textured wines. In their white they took advantage of both Assyrtiko & SB grapes to boost the wine with extra-fruity aromatic profile and lovely acidity. Citrus aromas lead to exotic spice nuances, and a long finish.

Melissanthi 2019

Domaine Porto Carras P.D.O. Slopes of Meliton / 8.50€ Varietal composition: Assyrtiko 15%, Athiri 50%, Roditis 35% Vineyard: Sithonia, Halkidiki / organic An elegant wine from Sithonia area in Halkidiki. Citrus and white fleshed fruits, an elegant mouthfeel and a piquant aftertaste are the characteristics of the wine which is produced from vineyards situated at 300m altitude. P.S.: Estate’s vineyard is one of the most beautiful on the Greek landscape and a must-see when touring wine country.

Ghosts’ Estate (Fantaxometocho) 2020

Boutari / Scaralea Estate P.G.I. Crete / 8.50€ Varietal composition: Assyrtiko, Chardonnay Vineyard: Skalani, Heraklion, Crete A stylish and very classy wine from Crete, it is based on Chardonnay but also contains Assyrtiko. Vibrant pale yellow colour leads to impressive nose of white flowers, melon and pear. Full-bodied, well-balanced by a fresh seam of acidity and a savoury minerality, leading to a dry finish.


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Moschofilero #moschofilero

Aromas and flavours profile

jasmine

rose petals

mint, basil

citrus. lime

green apple

Taste profile

Body: elegant, light texture Acidity: high Alcohol by volume: low - medium

FAST FACTS ABOUT MOSCHOFILERO Vineyards’ surface 742,2 ha (2,86% of total Greek vineyard ) Arkadia: 689,9 ha P.D.O. Manitinia {1971, 2011} Moschofilero styles Elegant aromatic whites Palest pink Provençal rosés Expressive sparkling wines Blends Moschofilero + Roditis Moschofilero + Chardonnay Food pairing Fish: fried humble picarels and anchovies, red surmullets Sea food: mussels, calamari, seashells Meat: poultry, pork Aromatic herbs and spices: basil, mint, fennel, garlic Cheeses: white soft cheeses (kalathaki of Lemnos, anthotyro) Ageing potential: drink young

Moschofilero is one of the most aromatic grape varieties in Greece, the most aromatic in the family of Fileri. It gives white, still and sparkling wines but, lately, also rosé ones with characteristics which make them easily identifiable and widely adored. A vivacious, robust and productive variety, it is resistant to peronospora but vulnerable to oidium and botrytis. The grapes have thick, reddish or greyish skin, but the wines they produce are mainly white. Lately, however, single varietal rosé Moschofilero wines have been constantly increasing. Another of Moschofilero’s trait is its intense, easily identifiable aroma. In its clearest of expressions, it gives out roses, limes, jasmine, green apples, while in its most complex wines, spicy aromas of mint and basil are quite evident. Finally, we should keep in mind that Moschofilero, even in its full maturity, has a relatively low sugar content and its acidity is quite high for such a southern area. Growing areas Moschofilero is grown in Arkadia, Messinia, Lakonia and, sporadically, in Lefkada, Zakynthos, Preveza, Magnisia and Florina. Clearly, the growing core is the Peloponnese and especially the plateau in Mantinia. That is where the white P.D.O. Mantinia wines reach their highest potential due to the mountainous, cold soil. Moschofilero @Mantinia The renowned Moschofilero wines are produced in Mantinia, north-eastern of Tripoli. Brilliant, aromatic, fine, elegant and perky, they have been indicated as P.D.O. since 1971. The Mantinia/Moschofilero duet might just be the only ‘white’ in Greece which produces many totally different types of wines: Fine white wines with aromatic intensity | Light-coloured (Provence type), delicate rosés | Radiant, sparkling ones (with a P.D.O. indication since 2011) Nowadays, one can find in the market at least 45 P.D.O. labels from 11 wineries inside the zone, and 20 more outside the zone, and even more with the P.G.I. Peloponnese indication. Moschofilero & clones There are many variations of Moschofilero. Its most important biotypes (clones) are three. Mavrofilero, which gives wines with high alcoholic degree and good acidity. This is the reason why it is used as the base for the production of the P.D.O. wines. On the other hand, Xanthofilero and Asprofilero give wines of lower alcoholic degree and high acidity. They are mainly used for the production of sparkling wines.


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Moschofilero Cuvée 2020

Boutari P.D.O. Mantinia / 9.30€ Varietal composition: Moschofilero 100% Vineyard: Mantinia / 47 year old vines Boutari, producer of this elegant Moschofilero, is determined to discover every dimension of the multifaceted variety. Cuvée is made from selected old vineyards on the plateau of Mantinia -in stainless steel but with a short period with fine lees contact for extra intensity. 2020 vintage is a wonderfully refreshing white with classic floral, grassy and zesty citrus flavours.

Mantinia 2020

Domaine Spiropoulos P.D.O. Mantinia / 10.00€ Varietal composition: Moschofilero 100% Vineyard: Artemisio, Zevgolatio & Agiorgitika, Mantinia / organic A pure expression of the variety, it is a terrific white with classic crushed rose flowers, lime and green apple flavours. One of our favourite styles of wine because it’s so refreshing it can be consumed on its own, or makes a terrific partner to a wide range of dishes (chicken, pasta, shellfish, seafood, salads).

Thea 2018

Semeli P.D.O. Mantinia / 12.80€ Varietal composition: Moschofilero 100% Vineyard: Zevgolatio, Mantinia / 25 year old vines Single vineyard Moschofilero grown in the mountainous vineyards of the Estate (altitude: 700 meters). A different approach of the grape, it combines freshness with complexity and richness. The nose, intense and expressive, spreads floral elements such as jasmine and rose, fruits such as pear and peach but also notes of honeydew and herbs. (30% spends 6 months in acacia barrels)

Gris de Moschofilero 2020

Kanakaris Winery P.G.I. Peloponnese / 7.50€ Varietal composition: Moschofilero 100% Vineyard: Mantinia A very pale shade of gray in the glass, this bottling begins with aromas of rose petal, peach and green herbs. The palate is light and refreshing, as flavours of red apple and rose petal float toward the finish. It finishes in delicate tea tannins.

Gris de Nuits 2020

Tselepos Winery P.G.I. Arcadia / 10.50€ Varietal composition: Moschofilero 100% Vineyard: ‘Perpartiara’, Arcadia This perfumed, pale-pink wine is a consistently well-made rosé expression of Moschofilero. Whiffs of rose petal and lemon tree blossom accent rich, concentrated flavours of orange peel and fresh herbs. Fine and fringed by balanced acidity, it’s a refreshing but solidly built dry wine that drinks well year round.



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L A VIE EN ROSÉ

La vie en Rosé #rosewine

ROSÉ WINES AND FOOD Many rosé wines, just like white ones, have a light body and refreshing acidity. Others, the ones spending some time with the skins, display increased levels of structure and body, even tannins, traits that make them especially flexible partners of delicacies. Light and dry rosés The key for the harmony between these delicate rosé wines and tasty treats, is balance. We shall combine them with fresh cured meat, vegetable dishes and salads which also contain aromatic herbs. Fruity, medium-bodied rosés The ones with a spicier profile make a perfect match with spicy dishes, from the delicacies of Mediterranean cuisine and pasta from Italian cuisine, even deep-fried dishes from Chinese cuisine. Let’s not forget to mention the excellent combination with seafood and dishes with garlic sauce. Fatty, fleshy, dark-coloured rosés Their potent structure will accompany the ‘smoked’ character of baked/ grilled meat and poultry but also casseroles.

The western world has been flooded with waves of…rosé! Rosé wines, having overcome the ‘fashion’ stage, have managed to establish themselves in today’s society, since they fit in perfectly with the new consumption trends and lifestyle which demand quick meals, simpler gastronomy and instant gratification. Thus, rosé wine, suggesting a different, more approachable side of wine, unburdened from the weight of traditional codes, is the wine of freedom! Greek winemakers respond to this ‘rosé’ trend, effectively and successfully, by recommending new products and refreshing their classic ones. Which are today’s main grape varieties for the production of Greek rosé wines? We will start from the north and Xinomavro. The classic rosé wines from Xinomavro have a light colour, while their hues on the side of the glass quickly start to remind us of the orange colour from the peel of onions. They are teeming with aromas of cherries, pomegranates, sour cherry preserve and some more vegetal notes such as fresh tomato. The accentuated acidity of the variety creates a pleasant play on the palate. Especially, in the case of sparkling rosés. Let’s proceed with Agiorgitiko. The predominant red variety of the Peloponnese participates in the majority of the rosé wines produced in the peninsula. As its skin contains a lot of anthocyanins, their colour is usually more vivid. The nose, intensely and characteristically fruity, reminds us of ripe strawberries and cherries. Over the recent years, Greek winemakers have also been using Moschofilero and, actually, to be exact, its clone which is called Mavrofilero, for the production of light-coloured and delicate rosés, reminding us of those of Provence. Abundant are the aromas of roses, limes and herbs. As far as international varieties are concerned, Grenache Rouge and Syrah come in first place. After all, they are the backbone of the rosé blends of Provence. Rosé wines from Grenache stand out due to the ‘sweet’ aromas of mulberries, raspberries and all the small, ripe red fruit. In the mouth, they finish with a nice, awakening acidity, just like freshly-squeezed lemonade. Syrah, rich in phenols, is responsible for the creation of vividly coloured rosé wines with beautiful coral hues. They have a distinct aroma: sharp, peppery, spicy. And the mouth is dynamic, with rich structure and flavour. Of course, apart from these 5 varieties, we enjoy rosé wines from nearly every red & pink skinned grape grown in the country. Just to name a few: Limniona, Mavroudi, Mavrodaphne, Sideritis, Mandilaria, Avgoustiatis, Vlahiko, Moschomavro and Cabernet Sauvignon, Merlot, Tempranillo, Sangiovese, Touriga National, Cinsault, Nebbiolo.



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Esprit du Lac 2020

Kir-Yianni P.D.O. Amyndeon / 14.20€ Varietal composition: Xinomavro 100% Vineyard: Agios Panteleimon, Amyndeon / 60+ years old vines Kir-Yianni is famous for top quality Amyndeon P.D.O. rosés. Their latest label, Esprit du Lac, is a pale pink coloured Xinomavro. A refreshing, elegant, dry rosé with flavours of flowers and herbs. Delicately fruity with lovely acidity.

Alpha Rosé 2020

Alpha Estate P.D.O. Amyndeon / 17.50€ Varietal composition: Xinomavro 100% Vineyard: Amyndeon / altitude: 620 – 710m Made from grapes grown at the ‘Turtles’ & ‘Hedgehog’ vineyards, this memorably delicious rosé wine is light in colour and delicately inviting in rose, peach and strawberry. Stainless-steel fermented, it remains crisp on the palate with just a touch of tangerine richness on the finish.

Eruption rosé 2020

Symposium Cellars P.D.O. Amyndeon / 11.00€ Varietal composition: Xinomavro 100% Vineyard: Amyndeon This pink hue wine captures the dynamic spirit of Xinomavro grape into an elegant refreshing rosé. Expect light body, fresh acidity, flavours and aromas of cherries and strawberries with hints of wild herbs.

Rosé Xinomavro 2020

Arvanitidis Estate P.G.I. Thessaloniki / 11.20€ Varietal composition: Xinomavro 100% Vineyard: Askos, Thessaloniki / altitude: 550m Arvanitidis Estate targets certain vineyard parcels specifically for this rosé from Xinomavro grape, which shows terrific personality. A salmon pink-coloured, herb-and-red-fruit, well balanced, and highly food friendly wine. Drink with spicy grilled chicken salad, tapas or antipasti, salmon and… the love of your life.

Emmetros logos rosé 2020

Tsantali P.G.I. Macedonia / 12.20€ Varietal composition: Xinomavro 80%, Syrah 20% Vineyard: Agios Pavlos, Halkidiki Xinomavro makes up 80% of this wine, with the rest Syrah. There is a strong, blackberries, cherry and peppery aroma that makes it a delight to drink in the warm summer days (… and nights).


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Pelpo 2019

Domaine Skouras P.G.I. Peloponnese / 15.80€ Varietal composition: Mavrofilero 33%, Agiorgitiko 33%, Syrah 33% Vineyards: Mavrofilero: Mantinia (650m), Agiorgitiko: Mountainous Corinthia (850m), Syrah: Argolida (600m) Bright pink in colour, with really nicely judged white flowers and raspberry fruits, as well as some lemony acidity. Complex and well balanced, Skouras new rosé is an alluring beauty made by mixing grapes and vinification methods: the Syrah ages on its fine lees in stainless steel tanks, the Agiorgitiko in acacia barrels and the Mavrofilero in egg shaped amphorae.

Vissino 2020

Palivou Estate P.G.I. Peloponnese / 10.20€ Varietal composition: Agiorgitiko 90%, Syrah 10% Vineyards: Nemea Cherries, strawberries and kirsch liqueur perfume this deeply hued, red-berried blend of Agiorgitiko and Syrah. Full bodied and deeply concentrated in fresh, sun-kissed red-plum and blackberry flavours, it’s a juicy, fruit-focused dry rosé that finishes on elegant acidity. Delicious in any season!

Oditis 2020

Strofilia P.G.I. Peloponnese / 12.50€ Varietal composition: Agiorgitiko 100% Vineyards: Asprokambos, Nemea / altitude: 800m A vegan rosé wine from Asprokambos mountainous vineyards in Nemea. Fruity and effusive in wild strawberry, red cherry and white flowers, this is a light, refreshing and textured wine that is brightly delicious. It finishes in wet stone.

Lenga Pink 2020

Avantis Estate P.G.I. Evia / 11.80€ Varietal composition: Gewürztraminer 80%, Mavrokoundoura 20% Vineyards: Evia Avantis Estate in Evia crafts rich, velvety textured wines. Their new rosé is a beguiling Gewürztraminer + indigenous red Mavrokoundoura blend that defies convention with unending aromas of roses, citrus and red fruits. A good mouth-watering attack and off-dry finish wakes up the palate and gets it ready for spicy foods.

Nico Lazaridi rosé 2020

Nico Lazaridi P.G.I. Drama / 12.00€ Varietal composition: Cabernet Franc 70%, Cabernet Sauvignon 30% Vineyards: Agora, Pigadia & Adriani, Drama This gorgeous demi-sec rosé is a blend of Cabernet Franc and Cabernet Sauvignon, both grown in estate’s vineyard. Groovy and crisp with a lovely pink blush hue and a sour-cherries-raspberry-with-hints-of- strawberry nose. Delightfully mature and full-bodied.


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Techni Alipias 2020

Wine Art Estate P.G.I. Drama / 10.50€ Varietal composition: Syrah 100% Vineyards: Mikrochori, Drama Wine Art Estate’s basic rosé label is 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.

Vivlia Chora rosé 2020

Ktima Vivlia Chora P.G.I. Pangeon / 12.30€ Varietal composition: Syrah 100% Vineyards: Kokkinochori, Kavala Classic, racy rosé Syrah from one of the top quality Greek producers. Pale 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.

Domaine CL Merlot 2020

Domaine Costa Lazaridi P.G.I. Drama / 14.80€ Varietal composition: Merlot 100% Vineyards: Adriani, Drama What makes this Provence-style rosé unique is that it is created solely from Merlot grapes sourced from a single vineyard in Drama. Slightly ‘grapefruity’ in both colour and flavour, it 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.

Mountcloud 2020

Navitas Winery P.G.I. Pieria / 12.30€ Varietal composition: Grenache Rouge 100% Vineyards: Pieria / 20 years old vines Brand-new Navitas Winery vinifies the Grenache Rouge to create this crisp and refreshing wine. Pale pink colour. A fresh, fragrant, dry rosé with flavours of pomegranate, cherries and herbs. Delicately fruity with lovely focus. The grapes are sourced from a single vineyard in Pieria, facing the Mt Olympus.

Thema rosé 2020

Pavlidis Estate P.G.I. Drama / 12.00€ Varietal composition: Tempranillo 100% Vineyards: Kokkinogia, Drama This perfumed, deep-pink rosé is a consistently well-made expression of Tempranillo in Greece. Whiffs of caramelized sugar, rose petal and red currant accent rich, concentrated flavours of cherry sorbet and fresh strawberries. Full bodied and fringed by delicate tea tannins, the wine is both fruity and textured.


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SUMMER RED WINES

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Summer Red Wines #summerredwines

REDS WORTH CHILLING France • Gamay @Beaujolais • Cabernet Franc @Loire Valley • Pinot Noir @Alsace • Cinsault @Provence • Grenache @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 Favourite grapes in the principal categories of chillable reds.

International: Grenache Rouge, Gamay, Cabernet Franc, Pinot Noir Greek: Agiorgitiko, Limnio, Negoska, Moschomavro, Kotsifali, Muscat of Tirnavos, Mavro Kalavritino, Avgoustiatis Quick Tips on‘Chilling’ Red Wine

‘Chilled’ doesn’t mean frozen beyond recognition. Served too cold, even the most delicate red will taste bitter and astringent. The wine should be cool enough to refresh, but not so cold as to mute underlying flavours and aromas. Chilled red wine should be between 10°–13°C. Lighter-bodied wines with higher acidity prefer lower temperatures. Chill the bottle until it reaches the refrigerator’s temperature and then take it out an hour before serving. Or leave the wine in the refrigerator for 30-45 minutes. If you don’t have access to a refrigerator, place the bottle in a bucket of ice water and table salt to chill the wine faster. Pairing

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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Epicus 2020

Georgios Lafazanis Winery P.G.I. Peloponnese / 5.60€ Varietal composition: Agiorgitiko 100% Vineyard: Koutsi, Nemea An ultra-clean Agiorgitiko from Nemea region. With 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.

Exis 2020

Manolesakis Estate P.G.I. Drama / 7.50€ Varietal composition: Moschomavro 60%, Limnio 40% Vineyard: Adriani, Drama Fine and stylish, this medium-to-full-bodied, plush red has it all: balance, beautiful fruit (dancing cherries on your tongue) and a lovely acidity for tomato-based pasta, pizza, lasagne and sausage. You’ll love it slightly chilled, on a warm evening.

Young Tsapournakos 2019

Ktima Voyatzi P.G.I. Velvendos / 14.00€ Varietal composition: Tsapournakos 100% Vineyard: Velvendos, Kozani Tsapournakos grape of the Cabernet Franc family is the source material for this pretty, elegant, fine red white. Clearly made in a leaner style than high-alcohol cult style, it trades richness for elegance and finesse. Aromatic, showing an expressive character of red fruit and spicy notes, is a wine meant to be enjoyed fresh paired with an endless range of tasty dishes.

Inima Negkoska 2017 Katogi Varietal wine / 12.50€ Varietal composition: Negoska 100% Vineyard: Goumenissa 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’.

Haroula Red 2018

Argatia P.G.I. Macedonia / 9.00€ Varietal composition: Xinomavro 80%, Mavrodaphne 10%, Negoska 10% Vineyard: Rodochori, Naoussa The cool climate of semi-mountainous Rodochori village in Naoussa gives this Xinomavro + traditional-Greek-red-varieties-of-the-region blend a wonderful freshness and mouth-watering juiciness to balance the acidity. Enjoy it together with dishes of the Mediterranean cuisine, grilled meat and spicy cheeses.


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Rare Greek varieties 38

The wines of Greece that you’ve never heard of! #raregrapes

FIND OUT MORE Grape varieties on www.wineplus.gr

The international consumer on the hunt for rare varieties! Throughout the wine cosmos, the exotic but no so well-known Greek varieties inspire the avid wine lovers who desperately want to expand their taste horizons, through constantly new arrivals from rare varieties, long-forgotten production methods and adventurous winemakers! This trend is connected with their need to improve their knowledge. Therefore, the professional salespeople/sommeliers/ bartenders and the ‘Wine Schools’play their part in the decision-making process for a more demanding tasting/purchase. And the Greek, rare varieties, are, slowly but steadily, spotlighted. We get to know them by tasting their wines.

White & pink skinned

Aidani (a-ee-THA-nee): Α white grape with floral aromas grown mainly on the Cyclades islands. It is rarely bottled as a single varietal wine, as it is usually found in the P.D.O. Santorini blend, dry and sweet (Vinsanto). Katsano (ka-tsa-NO): At the end of the 19th century, more than 50 grape varieties were cultivated in Santorini. Nowadays, it is hardly 6 of them which are considered significant. Among those is the Katsano. Kidonitsa (kee-tho-NEE-tsa): One of the rarest varieties of Laconia, Peloponnese along with Monemvasia (mo-ne-mva-see-A), Petrouliano (pe-troo-lee-a-NO) and Thrapsa (th-r-A-psa). Its trademark is the persistent aroma of sweet quince. Lagorthi (la-GKO-r-thee): A grape with remarkable fruit and vivid acidity, grown in Northern Peloponnese and the Ionian islands. Monemvasia (mo-ne-mva-ssee-A): A white grape with elegant aromas and flavours, grown in Paros and Laconia. Plyto (pli-TO): Α white grape, the Cretan Plyto is such a remarkable case of a variety which was literally snatched away from the verge of extinction. It stands out for its lemony character. Sideritis (see-the-REE-tees): A grape with rosy skin and an appetizing acidity. Grown all over the Peloponnese, especially in Corinthia, Achaia, Ilia and sporadically in Attica and Evia. Sklava (SKLA-va): One of the rarest varieties of Peloponnese, grown on the eastern Peloponnese and especially in Argolida – its region of origin – and Nemea.


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Red skinned Avgoustiatis (av-goo-s-tee-A-tees): A red, extremely rare grape, grown in Western Peloponnese and the Ionian islands. Its wines, usually blended with Greek or international varieties have a vibrant, dark colour and respond greatly to aging in barrels. Liatiko (Lee-A-tee-ko): An exclusively Cretan grape, Liatiko is considered one of the oldest Greek varieties. It matures in July, hence its name, which is a transliteration of “Juliatiko.” Liatiko is a variety with high alcohol potential that best demonstrates its qualities when sufficiently ripe. Limniona (lee-mnee-O-na): One of the rarest varieties of Thessaly. Its trademark is its herbal/fruity character. Mavro Kalavritino (mA-vro ka-la-vree-tee-NO): An Achaia red variety giving wines of medium colour, good body and fresh aromas of black and red fruit, as well as of spices. Mavro Mesenikola (mA-vro me-sse-nee-KO-la): It is grown in the area of Lake Plastira, in Thessaly. The wines present medium colour, as well as medium body and modest tannins. Mavrotragano (ma-vro-TRA-ga-no): A red suggestion from Santorini. This is just one of the many unknown grapes of the Cyclades islands. It was managed to be rescued – to the enjoyment of wine lovers – through the winemakers’ efforts. A wine with character and intensity, traits of any other product that comes from this beloved island. Mouchtaro (mOO-hta-ro): This rare grape found in Viotia, Central Greece was revived thanks to the efforts of the area’s winemakers. The high acidity and the aromas of red fruits and herbs are the main features of its wines. Negoska (ne-GO-ska): This red grape is exclusively grown in Goumenissa, Central Macedonia next to Xinomavro (ksee-NO-mavro). It is blended in the P.D.O. wine of the area, offering colour, fruit, alcohol and reducing its acidity. Vertzami (ver-tza-MEE): A grape with a remarkable colour and fruit, grown in Northern Peloponnese and the Ionian islands. Vlahiko (vlA-hee-ko): A red grape grown in Ioannina, Epirus. It thrives in cold climates giving wines with a bright red colour, aromatic complexity, high acidity and a medium body that evolves nicely in time. Voudomato (voo-THO-ma-to): A rare red variety of Santorini. The wines have a bright colour, medium acidity and high alcohol consistency. Vradiano (vra-thee-a-NO): This rare red grape is found in Mainland Greece and Evia. The wines it produces have a bright colour, medium body and aromatic complexity.


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Nouvelle epoque 2018

Orealios Gaea P.G.I. Slopes of Ainos / 14.00€ Varietal composition: Vostilidi 100% Vineyard: West & Central Cephalonia With this mono-cépage wine, the Wine Growers of Robola Cephalonia achieve the revival of the local variety Vostilidi. Extremely fine with an undertow of mineral and delicious racy fruit tones.

Lexis K - Kidonitsa 2020

Zacharias Vineyards Varietal wine / 13.00€ Varietal composition: Kidonitsa 100% Vineyard: ‘Boulougoura’, Nemea This single vineyard and barrelled wine, offering fruity nose framed by vanilla flavours, proves the perfect harmony between the white grape variety Kidonitsa and oak. Vibrant pale yellow colour leads to beautiful nose of citrus and apricots and hints of quince in the buttery aftertaste.

Plyto Psarades 2020

Lyrarakis Wines P.G.I. Crete / 10.50€ Varietal composition: Plyto 100% Vineyard: ‘Psarades’, Alagni, Heraklion, Crete Taste this pretty smart wine and… the light of truth will shine upon the Plyto grape’s abilities, a Cretan variety saved from extinction by the Lyrarakis family. An elegant white wine, with clean fruity aromas of citrus, apple and pear, a full and versatile mouthfeel, good acidity and a noble tannic style that balances its taste.

Monemvasia 2019

Monemvasia Winery – Tsimbidis P.G.I. Lakonia / 8.70€ Varietal composition: Monemvasia 100% Vineyard: Monemvasia, Lakonia If you wondered what a wine from Monemvasia, the white grape of the Aegean islands, tasted like, this spectacular wine (from Peloponnese vineyards facing the Aegean Sea) would certainly give you an idea. Dense, fine and well-balanced by a fresh seam of acidity. Lovely fruity aromas lead to exotic spice nuances, and a long finish.

Mouchtaro 2019

Muses Estate P.G.I. Thebes / 15.70€ Varietal composition: Mouchtaro 100% Vineyard: Valley of Muses, Askri, Viotia In the Valley of Muses, the homeland of Hesiod –one of the greatest poets of ancient Greece– lie the vineyards of Zacharias family. And this is their scarlet wine coming from the rare grape Mouchtaro. 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.


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Limniona New Age 2018

Domaine Zafeirakis P.G.I. Tirnavos / 14.50€ Varietal composition: Limniona 100% Vineyard: Tirnavos / organic Christos Zafeirakis, the fourth in the line who continues the family tradition, takes the family business to the next level by bottling fine wines from his private vineyards and achieving the revival of the local variety Limniona. His New Age label present the ethereal twist of the grape. Expect juicy fresh fruit and incomparable finesse, with hints of wild herbs and pepper.

Vradiano Wild Ferment 2018

Vriniotis Wines Varietal wine / 37.00€ Varietal composition: Vradiano 100% Vineyard: Gialtra, Evia The indigenous Vradiano grape, which was revived by Konstantinos Vriniotis, is the source material for this pretty red that impresses with its juicy fresh fruit and incomparable finesse. It is a wine of limited production, fermented with indigenous yeasts, matured in oak barrels for about a year and a year in the bottle before it reaches our shelves.

Mavro Kalavritino 2019

Tetramythos P.G.I. Achaia / 11.50€ Varietal composition: Mavro Kalavritino 100% Vineyard: Slopes of Egialia / altitude: 600-900m The Slopes of Egialia “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.

Antares 2016

Mercouri Estate P.G.I. Ilia / 15.20€ Varietal composition: Avgoustiatis 60%, Mourvedre 40% Vineyard: Korakochori, Ilia From Mercouri beautiful estate, Antares is an incredibly flavourful wine coming from Peloponnesian vineyard. The colour is ruby; the aromas are of raspberry, cedar, new leather and smoked meat; the palate is balanced. The unique combination of indigenous Avgoustiatis and Mourvedre alongside the resulting bouquet renders this blend very intriguing.

Mavrotragano 2017

Artemis Karamolegos Winery P.G.I. Cyclades / 41.00€ Varietal composition: Mavrotragano 100% Vineyard: Exo Gonia & Kamari, Santorini Mavrotragano is one of many unknown varieties of the Santorini’s vineyard that dedicated winemakers have managed to save from extinction. Spicy, smoky, vanilla-scented, with dense, ripe, chocolate-drenched cherry flavours Karamolegos’s Mavrotragano delivers great quality.


WINERY PRESENTATION / ESTATE MANOLESAKIS

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The Manolesakis family is engaged in the viticulture and the winemaking since 1989, a crucial period that coincides with the revival of the Adriani vineyard by planting cosmopolitan French varieties (Sauvignon Blanc, Chardonnay, Cabernet Sauvignon, Merlot & Syrah). George Manolesakis is amongst the first if not the very first people who revived the viticulture in this historic area and with the precious help of his dear son Stavros Manolesakis, they are personally taking care of the cultivation of the vines as well as of the production of the Estate’s wines, while keeping in mind to respect of what mother Nature dictates, along with the optimization of the wine production process and so the vines can deliver the region (terroir) characteristics, which is the primary goal of this effort. The winery is open daily Monday to Friday from 9:00 to 14:00 tel. +30 25210 82010 For any visits after 14:00 and/or on weekends the winery is open upon special request Contact Stavros Manolesakis 6946 902 901 & George Manolesakis 6946 902 900 www.manolesakis

In 2004, the constant research & pioneering spirit of the Estate owners led to the planting & cultivation of Greek indigenous varieties such as Malagouzia, Muscat of Alexandria, Assyrtiko and Agiorgitiko, in 2008 the native varieties of Moschomavro, Limnio and Pinot noir were planted as well. In 1998 the winery installations of the Estate were completed, with a sophisticated & state of the art unit of 1500 sq.m, located in the heart of the Estate’s 200 acres vineyard at the slopes of Adriani village, just a few kilometres off the town of Drama. The main goal of the people of the Estate is the production of high quality wines exclusively from the privately owned vineyards in order to highlight the particularities of each variety – always in perfect harmony with the microclimate and soil of the vineyards – the typical characteristics of the terroir of the region. The Winery is open to visitors. The wine-lovers have the opportunity to enjoy a pleasant tour in the winery, as well in the cellar. They will learn about the art of the winemaking and the enjoyment of the wine, participate in wine tastings or have a good time, as the external space of the winery is open for events.


THE CHARM OF GREEK SWEET WINES

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The Charm of Greek Sweet Wines #sweetwines

Vins Naturellement Doux Nectar @Samos Vinsanto @Santorini Commandaria @Cyprus Vins Doux Naturels (VDN) Vins de liqueur Samos Muscat of Lemnos Mavrodaphne of Patras

If you were to ask how sweet wines are made, we would, in turn, ask you if you have ever, in August, found yourself in Crete, Santorini, Zakynthos, or even in the northern Peloponnese, Nemea, or Aigialia. Here, the observant tourist’s eye will surely spy, either in vineyards or on home terraces, grapes laid upon wicker beds or strung on wires, drying under the sun. In this process the grapes shrink up, part of their juice evaporates, and the remaining juice is enriched in sugar. These sun-dried grapes next go to wineries where they are pressed and barrelled and begin to ferment, just as in any other vinification process. However, when, at a certain point, alcoholic fermentation ceases, these wines will continue to have a sweet taste because there are unfermented sugars remaining. This is the process responsible for the sundried wines that you might have heard of under the name of the Samos Nectar, the Santorini Vinsanto, the Cyprian Commandaria or Tuscany’s Vino Santo, among others. All these wines are called ‘Vins naturellement doux’ because in these wines, the alcoholic fermentation ceases naturally. But there are also the ‘Vins doux naturels’. These are sweet wines in which fermentation is interrupted by additional alcohol. Such are most of the sweet wines that we find on the store shelves, including the famous Greek vins de liqueur such as the Samos, the Muscat of Lemnos and the Mavrodaphne of Patras. Sweet Wines and Their Tasty Companions If you prefer your sweet wine as an aperitif, choose a fresh Muscat with an explosive aromatic character. The other traditional place for a sweet wine is at the end of the meal, when it arrives at our table along with fruits and desserts. In this case, the aged Samos and Vinsanto are in order. If the dessert is chocolate, you should honour it with a Mavrodaphne. But did you know that sweet wines are also perfect companions to main dishes? Western Europeans, for example, accompany their fois gras (a definite must on their Christmas table) with a glass of Sauternes. You can try, if you are daring enough, a dried apricot and plum-stuffed chicken with a wine from Samos, or you can put duck with chestnut and orange sauce next to an aged Mavrodaphne. Perhaps you will find it easier to accompany certain cheeses such as kopanisti or myzithra, or even a cheese pie or a soufflé, with a Muscat of Lemnos. In any case, whatever possible combination you might choose, be aware that fresh, sweet, white wines are served very cold, from 8 to 10ºC, while aged, white and dark red wines best reveal their charm at 11 to 14ºC.


PRESENTATION / THE EXCELSIOR HOTEL

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The Excelsior Hotel

The Excelsior Hotel is a 5-star boutique hotel in the center of Thessaloniki and proud member of Small Luxury Hotels of the World. It is housed in a striking neoclassical building next to Aristotelous Square, which was built in 1924 and completely renovated in 2009. The stunning architectural details of the façade, the art deco balconies, the neoclassical high windows and carefully chosen color combinations make The Excelsior one of the most luxurious hotels in Greece. The interior design, layout and decoration captivate the eye with their elegant aesthetics, while the classic marble staircase, the refurbished elevator and the beautiful furniture resemble Parisian buildings of the 1900’s, combining elegance and luxury. The Excelsior has 36 luxurious rooms and suites and every aspect has been tailored to suit guests’ needs. The rooms are spacious, functional and beautifully decorated with light tones and ambient lighting, while the suites are oases of comfort and refined taste. All rooms and suites are fully equipped and provide exclusive services to guests such as queen size beds, marble bathrooms, branded furniture and toiletries, espresso coffee machines and genuine artwork.

Komninon10 & Mitropoleos 23, Thessaloniki 546 24 +30 2310 021 020

On the Excelsior’s ground floor is the hotel’s restaurant, Charlie D., where guests can enjoy delicious food in the

info@excelsiorhotel.gr www.excelsiorhotel.gr

The building’s character, combined with the luxury and high quality services offered by The Excelsior, make it

relaxed atmosphere of an authentic French brasserie with beautiful jazz music and tasty cocktails.

one of the most recognizable landmarks in the city’s hotel landscape.


WINE

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Vin Doux 2020

United Winemaking Agricultural Cooperative of Samos (UWC SAMOS) P.D.O. Samos / 7.50€ (500 ml) Varietal composition: White Muscat 100% Vineyard: Samos / semi-mountainous and mountainous terraces Vin Doux is probably UWC Samos’ most popular wine. This Vin de Liqueur opens with a bright golden colour and very distinctive aromas of peach jam, orange peel and rose bud. It is a fresh expression of Greece sweat wines that peels off with charming layers of summer fruit on the finish.

Thymises 2011

Limnos Wines P.D.O. Muscat of Lemnos / 15.00€ (500 ml) Varietal composition: Muscat of Alexandria 100% Vineyard: Lemnos Lip-smacking delicious Muscat of Alexandria, subject to 6 years ageing in oak casks. The aromas are classic, including rose and honey. Sweet and full-flavoured, it is terrifically balanced by a seam of acidity.

Muscat of Rion Patras 2016

Parparoussis Winery P.D.O. Muscat of Rion Patras / 16.80€ (500 ml) Varietal composition: White Muscat 100% Vineyard: Achaia Thanassis Parparoussis vinifies the white Muscat to create this gorgeous summer elixir with honeyed aromas. The peach, honey, mandarin, orange, lanolin aromas ‘explode’ in the nose and the mouth, followed by the sweet, mellow flavour offset by perfect acidity.

Omega 2017

Alpha Estate P.G.I. Florina / 22.50€ (500 ml) Varietal composition: Gewürztraminer 85%, Malagousia 15% Vineyard: Amyndeon Exotic aromas of peaches, apricots and stones. Delicious with a pleasant citrus and spicy floral finish that goes on and on… A finish without end. This spectacular blend will certainly give you an idea of the combination: sweetness, flavour richness & acidity.

Mavrodaphne of Patras ‘601’ Grande Reserve 1979

Achaia Clauss P.D.O. Mavrodaphne of Patras / 64.00€ (500 ml) Varietal composition: Mavrodaphne 100% Vineyard: E & EW Achaia This delightful Mavrodaphne of Patras is a gorgeous elixir with honeyed aromas and sweet memories of childhood. There’s prunes, figs, mocha on the nose and dark chocolate flavours. Long, long finish. A terrific sweet wine with a Mediterranean heart.


PRESENTATION / AKADIMIA RESTAURANT

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Akadimia restaurant

In the centre of Thessaloniki, a very charming, cosy restaurant is ready to offer you the most delicious flavours. Akadimia restaurant offers daily meals with sophisticated Mediterranean flavours and quality hard to find. The wine list is perfectly suited to style of the restaurant. Entering the summer mood, Chef Konstantinos Markou takes full advantage of fresh vegetables and herbs to produce a repertoire with a classical base that has many resonances of modern cooking. Pasta with zucchini and Shrimps Ingredients 1 zucchini 6 shrimps peeled, cut in small pieces 1 sp. oil salt, pepper 6-8 spearmint leaves 2 sp. Champagne

3, Agiou Mina St. Thessaloniki Tel. + 30 2310 521803

Instructions

fb.akadimiaestiatorio triparvisor:akadimia

with spearmint leaves.

Cook the pasta al dente. Sauté the zucchini with the shrimps and finish cooking with Champagne. Add pasta to the pan zucchini and shrimps were cooked. Add salt, pepper and a small cup of the pasta water. Garnished


FOOD

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GREECE ON A DISH

Greece on a dish by Maria Netsika #greekgastronomy

Traditional Greek cuisine The origins of Greek cuisine date all the way back to antiquity. The ancient Greeks were basically vegetarians. They ate meat in special occasions, mainly during important religious ceremonies and after performing sacrifices to their gods. Other than that, their diet consisted of various purees from grains and legumes, with bread, vegetables, all kinds of greens and a lot of fish. Generally, this was the diet for most Greeks up until 1960. Our traditional cooking, based more on ingredients and not so much on complicated techniques, had to invent many ways to use the scarce seasonal products and make many different dishes with them. This amazing ingenuity is the main characteristic of the traditional Greek cuisine. In a nutshell, traditional Greek cuisine is based on its seasonality, simplicity, locality and a health-focused character. As far as the ingredients are concerned, traditional Greek cooking is based on the extensive use of vegetables, olive oil, grains, fish, wine and meat. Additionally, other important products are: olives, cheese – from goat’s and sheep’s milk – and yoghurt, aromatic herbs, sprouts and countless wild greens, legumes, nuts, sesame seeds. The main ingredients of traditional Greek desserts are nuts and honey, while various fruits are also commonly used mainly for fruit preserves. The revision of traditional recipes, adapted to current nutritional requirements, resulted into the birth of the contemporary Greek cuisine. Contemporary Greek cuisine The first signs appeared when enlightened French chefs came to a dead end in their savoury explorations and they decided to turn to local flavours. Their colleagues in Greece were more than willing to help. They felt the need to channel their energy towards rescuing local flavours which were prone to extinction due to the standardization that the fast food industry demanded. This is the reason why they sought after long-forgotten recipes which were based on local products. They emphasized on pure, fresh ingredients and didn’t hesitate to borrow cooking habits from other countries. As a result, they managed to significantly refine the local taste repertoire and show us new, modern ways. In the meantime, the revolution of Mediterranean cuisine had begun. The spotlight is on extra virgin olive oil which seeks the company of oregano, marjoram, mint and basil. Greek cuisine becomes an international trend! Which Greek cuisine, however? The classic one, the mainstream cuisine cooked inside the city households, a cuisine which reaches its zenith on the Sunday table? Or the local one which can be absolutely authentic only when it uses the particularly tasting, subterranean, key products? For the past 30 years, Greek chefs, both men and women, have been glorifying traditional Greek cuisine. They love the clarity of the ingredients and the seasonality of the raw materials that characterize it. Greek cuisine follows the change in times from inside their pots. On the other hand, there are chefs who do not hesitate to modify the traditional dishes, each one according to their inspiration and style. To them, the recipe is just a starting point for creative improvising. These long-forgotten recipes are real treasures which must go through their workshopskitchens in order for them to be transformed into contemporary indulgences. There is also another school of thought whose representatives experiment with the ingredients, the combinations and the cooking methods. The products of the Greek earth are the base and they don’t hesitate to transform them, adding their own artistic touch. So, we see that contemporary Greek cuisine has finally become whimsical and creative. It does listen to its…grandma, but just the gist. The classic, local recipes seem to be quite weighty. The excessive use of olive oil is not favoured. The new cuisine borrows clever cooking expressions from other cuisines and is not afraid to embrace new ingredient matches. It takes its hat off to local products and it bows down before the fresh ingredients. The unexpected notes of spices or herbs produce dishes teeming with aromas, colour and spirit, easy on the eye and mouth, and extremely charming. All in all, while Greek cuisine remains unshaken in its values, it is also flexible to change over the years, without losing, however, its timeless spirit.


Askos, 57 016 Thessaloniki | τel. +30 23950 61626 www.arvanitidis-estate.gr

Xinomavro rosé 2020 Arvanitidis Estate, a real star of summer season!


S U M M E R V E G E TA B L E S

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Summer Vegetables Casserole-cooked and oven-baked

What would Greek Mediterranean cuisine be without the plethora of healthy, enjoyable dishes based on vegetables and legumes?

WP suggestions Peppers stuffed with rice + Mantinia, Malagousia Tomatoes stuffed with ground beef, raisins and pine nuts + rosé Xinomavro Green beans with fresh tomato and parsley + rosé Agiorgitiko, Cabernet Sauvignon “Tourlou” casserole (mixed vegetables in red sauce) + Debina Fried zucchini flowers + retsina Imam (baked eggplants with tomato sauce) + Xinomavro, Pinot Noir Eggplants in red sauce + Limnio, Kotsifali

Okra, green beans, eggplants, peppers, zucchini and tomatoes. These are the protagonists of the Greek summer and the base for the delicious summer olive-oil based casseroles and oven-baked delicacies. Each of the vegetables is combined with one or more of the rest, as well as with greens, legumes, herbs and spices. The only fatty ingredient is the olive oil. Onions and garlic are always present in the casseroles, while some people -despite the fact that the Greek dietary code requires the absence of animal products from casseroles- include meat, fish or seafood in the pot. Tomato The queen of summer. With glossy skin, a shiny look and nice curves. It is juicy and refreshing, with a…longforgotten…spicy smell and it balances between sweet and sour. Baked or grilled, grated or squished in rich, reduced sauces, it adds flavour to summery, red-sauce recipes. Undoubtedly, stuffed tomatoes with rice is the ultimate summer dish. Green peppers Peppers, sweet or hot, originate in Central America, specifically Mexico, and reached Europe after the discovery of America in the 14th century. It is estimated that over 100 varieties are grown nowadays. The most popular, round, green, sweet peppers are ideal for stuffing with rice -since they are quite spacious with a spicy fleshwhich is often cooked with vegetables and meat, seafood or white fish. The ones with a longer, more slender body are stuffed with soft Greek cheeses such as myzithra, manouri, anthotyro. Red Peppers The Mexicans were the first to worship red peppers. Initially, they were used as food decoration. Columbus’s conquerors brought them to Europe and the hot ones were used as a substitute for black pepper which was imported from Asia and was quite expensive at the time. Of course, there are also sweet ones, not spicy, like the ones grown in Florina, Northern Greece. With a pleasant aroma and a sweet, fleshy feel, they are an excellent delicacy. They can be enjoyed raw in salads, baked or grilled, stuffed with feta cheese and in casseroles with chicken or seafood. Green Beans Many different varieties can be found in the market: the broad-surfaced “barbounia” the round, dark green “tsaoulia”, the long, thin “ampelofasoula”. All of them can be consumed with their peel cooked in casseroles, on their own, with meat or even fish.


W I N E P LU S . G R

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“Mousaka” (eggplants in layers with pasta, ground beef and béchamel sauce) or “papoutsakia” (baked eggplants with ground beef sauce and béchamel sauce) + Merlot, Syrah Eggplants stuffed with beef + Cabernet Sauvignon Hounkiar mpeyendi (a beef casserole served with eggplant purée) + Agiorgitiko, Cabernet Sauvignon Okra “yiahni” (a casserole with okra and tomato sauce) + rosé retsina, rosé Agiorgitiko Okra with chicken + aged Chardonnay, Sémillon, Savatiano Lamb cooked in tazin (a special clay pot) with peas + fresh Merlot, Agiorgitiko

Zucchini Steamed, boiled, stuffed with rice or fried, the tender, light-tasting zucchini is delicious and a great match with aromatic herbs such as basil and parsley. Zucchini flowers Did you know that the oblong-shaped, slender, yellowish zucchini blossoms are picked early in the morning because they close up otherwise, once they sense the first hot rays from the sun? Dipped in batter and then fried, they turn into an excellent delicacy. A favourite recipe, mainly found on the islands, are the flowers stuffed with cheese or rice and other versions (rice with ground beef or rice with raisins). Eggplants Shiny, with tight skin and flesh, and bitter taste (before we remove the bitter flavour). Eggplants have avid fans who consider them the tastiest delicacy on the planet! The most popular ones are “tsakonikes” (P.D.O.) with an oblong shape, ideal for traditional foods such as “imam baildi” (baked in the oven with tomato sauce), “papoutsakia” (baked with ground beef sauce and béchamel sauce), and, of course, “mousaka” (layers of eggplants with pasta, ground beef and béchamel sauce). The variety “flaskes” are nice and plump with a deep purple colour and they are perfect for frying, baking and eggplant salad. Flavourful, with a sweeter taste are the white ones from the island of Santorini. All of them allow for their flesh to melt while cooking and add tasting value to anything that lies next to them: meat, cheese, eggs, fish. Okra Properly cooked in dishes with reduced red sauces, it can impress even the most demanding taster.

Summer vegetables and wine When cooked with olive oil, they are exceptionally accompanied by white wines of intense acidity which will lighten up the fatty elements of the dish. They also get along very well with rosé wines. However, they can also be matched with light reds.


SHELLS, SEAFOOD

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Shells, seafood

Heavenly food. Delicious, light, recommended in diets, absolutely perfect for the summer

WP suggestions Oysters + Champagne, Chardonnay, Assyrtiko, Robola Mussels + Assyrtiko, Robola, Debina, Malagousia, Vidiano Smooth clams + Assyrtiko-Malagousia blend, Sauvignon Blanc, rosé Scallops + Chardonnay Shrimps + Malagousia, Moschofilero, Sauvignon Blanc

Grilled, fried, raw or boiled with just a bit of salt, olive oil and lemon dressing or thinner white sauces, even with darker sauces from tomato and wine, shells and seafood are the summer divas. We wouldn’t want you to have a difficult time trying to decide the most appropriate wine, this is why we are here for you, to recommend and advice. Oysters Oysters are a top delicacy. Their divine flavour introduces the intensity of the sea to the mouth but without the metallic elements that other shells display. And when you find yourselves in front of the platter in which the ivory oyster shells are sparkling, rest assured that a fine, dry Champagne will offer moments of gastronomical pleasure. Alternatively, try a very dry sparkling wine, a Chardonnay Burgundy style, a mature Assyrtiko or a Robola. Mussels When you come across totally fresh and extremely delicious, robust mussels marinière or mussels saganaki (with cheese and tomato sauce), drench your sea treats with a perky, white wine. Wines from Assyrtiko, Robola and Debina close the deal. A mussel pilaf, teeming with aromas of sea and herbs, can be enjoyed with a Malagousia with a herby character, a Moschofilero, a Vidiano. Smooth clams (callista chione) They have shiny cells and red flesh. Steaming smooth clams or clams can be paired with a blend of Assyrtiko and Malagousia, a Vidiano or a dry rosé. Scallops Serve with a fleshy Chardonnay. Cockles Raw or in spaghetti with garlic + Malagousia, Sauvignon, Vidiano.


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Lobster + Champagne, Chardonnay, Sauvignon Blanc, Riesling Spaghetti with lobster + oak Chardonnay, rosé Moschofilero Octopus stifado + rosé Xinomavro, Limniona, fresh Merlot Stuffed calamari + Roditis, Savatiano, Monemvasia

Sea urchins Pitch black and glossy, under the spines they hide a velvety, orange, edible interior (known as roe) which smells like sea, tastes intensely metallic and astringent. They are perfect with olive oil, lemon and an Assyrtiko from Santorini, with mineral aromas and acidity. Octopus An old inhabitant of our planet, called “polypoys” (multi-legged animal) by our ancient Greek ancestors, it was a special seafood delicacy since back then. Grilled or cooked in olive oil and vinegar, it is the perfect “mezes” (appetizer) for tsipouro (grape distillate). However, when cooked in fresh tomato and macaroni or in a wellreduced “stifado” (a dish with tomato sauce and onions), it can be accompanied by a cool rosé Xinomavro or a soft Merlot. Grilled shrimp Wines from Malagousia, elegant Moschofilero, fresh Sauvignon Blanc with good balance between the alcohol and the acidity, as well as aromatic finesse, are ideal for delicate shrimp. Crayfish Fine crayfish and the more humble slipper lobster with the sweet flesh should be paired with a Chardonnay or a delicate rosé. Lobster Delicious, sweet flesh with intense taste and playful, stringy texture. The lord of the sea deserves a first-class wine! In this case, instinct will lead us to a top-class Chardonnay with a full, rich taste and nice acidity. Especially, if this noble shellfish is served with a rich sauce, these wines will underline and contrast its full flavour. If your lobster is simply enjoyed grilled or boiled, a delicate Sauvignon Blanc will be perfect company, and so will Champagne. If your lobster is cooked in plenty of aromatic herbs, consider a Riesling or a Fino Sherry.


W I N E TO U R I S M I N G R E E C E

WINE TOURISM

Wine Tourism in Greece - Top wineries to visit 54

Ktima Biblia Chora

Ktima Gerovassiliou

Ktima Biblia Chora 40°48’46.45” B 23°59’42.83” E

Info: Adriani, Drama, tel. +30 25210 82010 e-mail: info@manolesakis.gr www.manolesakis.gr

One of the most beautiful wineries in the Northern Greece landscape and a must-see when touring wine country. Founded by two leading Greek oenologists –Vangelis Gerovassiliou and Vassilis Tsaktsarlis. Our tour starts at the vineyards. We follow the guides into the impressive building, the vinification area and the underground ageing cellars in order to eavesdrop on the wines breathing as they mature. Must try: Ovilos white. Multi award-winning Assyrtiko & Sémillon blend. Barrique fermentation + few months fine lees contact. Result: ultra-ripe fruit character + hints of oak, great intensity, pure enjoyment! (P.G.I. Pangeon) Info: Kokinohori, Kavala tel. + 30 25920 44974 e-mail: ktima@bibliachora.gr www. bibliachora.gr Manolesakis Estate 41°08’16.27”N 24°16’12.17”E The estate has been producing wines with fanatical friends for some 30 years. Must try: Genima Psihis Rosé. Very attractive 100% CS rosé wine characterized by lively strawberry colour as if crushed from strawberry juice, and refreshing fruity notes that match those colours. (P.G.I. Drama)

Ktima Gerovassiliou 40°27’03.47” N 22°55’29.6” E Vangelis Gerovassiliou is a key player in Greek wine scene since the 1980s and his jewel of winery (surrounded by 72 ha vineyard) is a perfect combination of state-of-the-art technology and good looks. Its excellent Wine Museum, besides the tour of the wine world and the great collection of wine objects from the personal collection of the owner, also offers a fabulous program of cultural events. Must try: Malagousia. It’s rare for Malagousia to be as clean and refreshing as this wine is, while still feeling rich. It comes from Vangelis Gerovassiliou, the pioneer who played a crucial role at the long-forgotten white varietal Malagousia’s“rescue”. (P.G.I. Epanomi) Info: Epanomi, Thessaloniki tel. +30 23920 44567 e-mail: ktima@gerovassiliou.gr www.gerovassiliou.gr Ktima Kir-Yianni / Naoussa 40°40’18.19” B 22°03’26.22” E The Ktima Kir-Yianni was founded in 1997 by Yiannis Boutaris, one of the leading figures in the Greek wine industry. In the ’60s these vineyards in Yiannakohori, planted with

Ktima Kir-Yianni / Naoussa

the Xinomavro contributed to the rebirth of Naoussa’s wine, which had fallen to a low point. Today the estate, led by Stellios and Michalis Boutaris, sons of Yiannis, follows its vision into the next phase of its history. Must try: Ramnista. This fascinating Naoussa, one of the best Xinomavros, is an ultra-clean, racy, thoroughly modern wine with knock out flavour. Full-bodied, rich, deep and at the same time juicy and fruity (dancing plums on your tongue). (P.D.O. Naoussa) Info: Yiannakohori, Naoussa tel. +30 23320 51100 e-mail: info@kiryianni.gr www.kiryianni.gr Alpha Estate 40°41’40.12” B 21°42’24.38” E Alpha Estate, founded by talented oenologist Angelos Iatridis and vineyard expert Makis Makridis, has discovered exceptional new world charm in this old world region. In their state-of-the-art winery, surrounded by the privately owned vineyard (180 ha), you will enjoy a tour and tasting of their multi awardwinning wines. Must try: Xinomavro Reserve “Vieilles Vignes”. When it comes to Amyndeon, Alpha Estate is king and their Old Vine Xinomavro is not to be missed. The grapes come from the single-vineyard block of “Barba Yannis”. Dark fruit flavours and smooth tannins make this a red wine lover’s perfect match. (P.D.O. Amyndeon)


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Alpha Estate

Info: Amyndeon, Florina tel. +30 23860 20111 e-mail: info@alpha-estate.com www.alpha-estate.com Katogi Averoff 39°46’22.70” N 21°11’08.98” E Already in the sixth decade of continuing presence in the Greek wine industry, Katogi Averoff is always ready to welcome visitors for a tour and wine tastings in a beautiful building designed according to the traditional architecture of the area. Right next to the winery, with a view of the mountain slopes of Pindos, one can find the 4 stars Hotel Katogi Averoff, an utterly atmospheric hotel with an intense focus on wine. Must try: Yiniets Rossiu di Munte. 100% Cabernet Sauvignon offering flavour complexity in its mountainous austerity. This limited edition wine comes from a select Yiniets vineyard, where the first Cabernet Sauvignon vines in Greece were planted in 1958–1963. (P.G.I. Metsovo) Info: Metsovo, Ioannina tel. + 3026560 31490 e-mail: winery@katogi-averoff.gr www.katogiaveroff.gr Domaine Hatzimichali 38°48’25.09” B 23°01’25.36” E Since the ’70s with the first harvest in Atalanti, the ’80s with the first bottled Greek single varietal Cabernet Sauvignon that helped

Domaine Hatzimichali

to bring out the potential of the “small” wine producers, and to this day, Dimitris Hatzimichalis passionately guides the estate’s choices. Now his assistants in this effort are his two sons. Eight vineyards, a state-of-theart winery and the restaurant of our estate await the visitors. Must try: Kapnias red. No winery in Greece has explored Cabernet Sauvignon more than Domaine Hatzimichalis, and with the Vineyard Zygos, they’ve produced another interesting wine. It has weight and body and lots of fine tannins. With wild black and red berry, tobacco and roasted meat flavours, it reflects the 24 months aging in oak barriques. (P.G.I. Atalanti Valley) Info: Atalanti, Fthiotida tel. +30 210 8075512, 22330 23172 e-mail: info@hatzimichalis.gr www.hatzimichalis.gr Avantis Estate 38°26’22.99” B 23°38’32.87” E Avantis estate is the vision of winemaker Apostolos Mountrihas who revived the family wine tradition, starting the production of quality wines in Mytikas about 25 years ago. Today they are one of the top quality Syrah producers in Greece and a famous oenotourism spot. Recently they’ve founded their Santorini Anhydrous Winery. (see p. 56) Must try: Collection. A masterfully-made, single vineyard Greek Syrah, it represents the epitome of the style that has made the grape

Oenotria Land

world renowned: rich and spicy with lovely aromas of blackberry, cassis and black pepper leading to concentrated fruit flavours, exotic spice nuances, and a long toasty finish. (P.G.I. Evia) Info: Mytikas, Lilantio, Halkida, Evia tel. +30 22210 55350 e-mail:info@avantiswines.gr www.avantisestate.gr Oenotria Land 38°13’53.80” B 23°52’11.92” E In a gorgeous natural setting, in north Attica, we will find the second wine complex of Domaine Costa Lazaridi, the first being in Drama. It consists of vineyards, an excellently equipped winery, underground ageing cellars, halls and an impressive wine museum that provide the visitor with a comprehensive overview of the wine, spirits and vinegar production. Must try: Cabernet Sauvignon & Agiorgitiko. Balance, complexity, élan, aplomb, verve... haven’t we forgotten anything? Rich warmth. we are helpless in the face of such concentration! Made from CS and Agiorgitiko from the Attica vineyard with extremely low yields, this round, smooth-textured red shows the best of both varieties. (P.G.I. Attica) Info: 2nd km Kapandriti-Kalamos road, Kapandriti, Attica tel. +30 22950 52213, 52214 e-mail: kapandriti@domaine-lazaridi.gr www.domaine-lazaridi.gr


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Domaine Skouras

Tselepos Winery

United Winemaking Agricultural Cooperative of Samos

Domaine Skouras 37°68’96.90” Ν 22°65’47.80” E Oenologist George Skouras decided to set his own wine-producing unit 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 state-of-the-art equipped unit stands out not only for its functionality, but also for the high level of aesthetics in the welcoming area and the wine tasting hall. Must try: Megas Oinos. George Skouras’s portfolio absolute legendary wine. Featuring Agiorgitiko and CS (80%-20%) it shows off the virtues of both grapes. Opulent aromas of cherry, plums, spice and oak, in which it was aged for 20 months. Luscious texture and complexity. (P.G.I. Peloponnese)

of a privately-owned vineyard in excess of 30 ha. Therefore, all of their wines are produced by their own grapes. Must try: Terra Leone, Ammos Reserve Nemea. Lots to admire in this Agiorgitiko. Deep ruby, almost black. Aromas recall blackberry, dark chocolate and smoky oak tones. This impressively tannic wine has layers and layers of fruit beneath, just waiting to come to the surface. If you love New World forward fruitiness and high-alcohol cult style, this one’s for you. (P.D.O. Nemea)

right at the heart of their 30 ha privately owned vineyard, the winery alludes to the architecture of the towers in mountainous Arcadia. Must try: Amalia Brut, Amalia Brut Vintage, Amalia rosé. The sparkling wines (Traditional method) of the domaine! They won this great challenge, producing what is now 150.000 bottles annually!

Info: 10th km of the Argos-Sterna road, Μalandreni, Argos tel. +30 27510 23688 e-mail: info@skouras.gr www.skouras.gr Palivou Estate 37°48’26.20” Ν 22°4141.39” E Giorgos Palivos decided in 1995 to turn the old traditional wine press of the family farm into a modern winery. So began the new, very dynamic era for this estate, with the active participation of the new generation that followed. The family invested in the creation

Info: Ancient Nemea tel. +30 27460 24190 e-mail: info@palivos.gr www.palivos.gr Tselepos Winery 37°25’45.56” Ν 22°29’21.73” E This domaine was created in 1989, by oenologist Yiannis Tselepos and his wife Amalia. Today, their domaine’s wines highlight the exceptional climate and soil conditions in the area, listed among the most important producers and exporters of Greek wine. Their philosophy highlights the connection: Greek varieties-terroir, for the P.D.O. areas in which they are active (Mantinia, Nemea, Santorini), and the connection: international varieties-cru, for the various sites of their privately owned vineyard. Elegant, simple, functional, with the stunning mountains in the background and “planted”

Info: 14th km of the Tripoli-Kastri road, Rizes, Arkadia tel. +30 2710 544440 e-mail: info@tselepos.gr www.tselepos.gr U n i t e d Wi n e m a k i n g A g r i c u l t u r a l Cooperative of Samos (UWC SAMOS) 37°44’59.93” N 26°25’41.82” E A power ful, dynamic and absolutely successful cooperation, it was founded in 1934. With 2.200 vine growers, cultivating more than 1.600 ha of vineyards, it vinifies around 6.500 tons of the White Muscat in the two wineries of Malagari (close to the island’s capital) and 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… Must try: Anthemis. Lip-smacking delicious White Muscat, a pure expression of Greek


PRESENTATION / EAGLES RESORT

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Eagles Resort

Eagles Resort is one of Greece’s most established vacation paradises with a strong gastronomic focus. Featuring two hotels, Eagles Palace with 157 rooms, suites and bungalows and Eagles Villas with 42 private villas, the resort boasts 7 different restaurants where guests can enjoy exquisite delicacies, ranging from a gourmet menu to grilled seafood by the sea. Eagles Resort has teamed up with Apostolos Trastelis, a Greek gastronomic legend who has transformed our gourmet restaurant, Kamares by Spondi, with a menu inspired by the finest Greek ingredients and designed by chef Arnaud Bignon. Set on a beautiful balcony overlooking the Athos bay, it is the perfect setting to try its creative cuisine. Kamares by Spondi was awarded with one star in the International High Gastronomy category of the FNL Best Restaurant Awards 2020 and the Top Notch distinction in the 2020 Toques d’Or. Eleonas by Fuga is our italian restaurant, first created by legendary chef Fabrizio Builiani, which honors his legacy by offering delicious, authentic italian dishes under the stars, amidst an olive grove. Eleonas by Fuga has also gained the admiration of food critics and has been awarded with one star in the European Cuisine category of the FNL Best Restaurant Awards 2020. Vinum, a wine and grill concept, features premium cuts grilled in the state-of-the-art Josper Grill and the best wines of greek and international vineyards inside Eagles Resort’s luscious gardens. Armyra, set on the beach, is a greek taverna by day and an amazing seafood restaurant by night, where you can literally enjoy fresh fish on the sand, a real highlight with the guests of Eagles Resort. Melathron and Lofos, the buffet restaurants of the resort, offer scrumptious breakfasts as well as unique themed dinner nights. Finally, the resort’s newest arrival is the pop-up restaurant Washi, a Japanese concept with just ten tables and the best sushi you can imagine, right above Eagles Palace’s pool.

Ouranoupolis Halkidiki, Greece T: +30 23774 40050

Wine lovers will also be delighted to experience themed wine evenings by the renowned Master of Wine Konstantinos Lazarakis, known to organize fun and informative dinners with wines from Greece, France and around the world. Wine tasting and cooking lessons are organized every week throughout the resort.

info@eaglesresort.gr www.eaglesresort.gr

Eagles Resort is the place to be for guests that would like to combine their holiday with a unique culinary experience, learn more about greek cuisine, wines and of course dine splendidly!


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Domaine Sigalas

Gaia Wines

sweet wines, subject to 5 years ageing in oak casks. Sweet and full-flavoured, it is terrifically balanced by a seam of acidity. Commune with Dionysus when you drink this gorgeous elixir with honeyed aromas and sweet memories of childhood! (P.D.O. Samos)

Anhydrous Winery 36°23’18.37” N 25°26’11.40” E Enchanted from the Assyrtiko and the uniqueness of Santorini’s terroir, Apostolos Mountrichas from Avantis Estate in Evia launched their P.D.O. Santorini wines. They welcome visitors at Anhydrous Winery’ at Fira, and through wine tours, wine tastings, wine and food pairing, wine lunch at the restaurant and wine spa cosmetics, provide a unique oenotourism experience. Must try: Santorini. This Santorini reveals a lovely, serious, citrus-flavoured character. It also delivers the characteristic touch of Assyrtiko’s salinity. (P.D.O. Santorini)

Info: Malagari, Samos tel. +30 22730 87510 info@samoswine.gr www.samoswine.gr Gaia Wines 36°23’28.29” N 25°29’08.69” E Situated on a beach, on the east side of the island, the industrial stone winery built in the beginning of the 1900s used to be a tomato factory until the 1970s. Today, the hightech equipment guarantee contemporary winemaking and ideal conditions for high quality vinegar production. Must try: Thalassitis. This fine-boned Santorini reveals rich mineral and flower aromas, as well as a citrus-flavoured character. Somehow it combines fabulously fruit, honey and spice flavours with a savoury minerality, leading to a dry finish. It develops beautifully with savoury complexity. (P.D.O.: Santorini) Info: Monolithos, Santorini tel. +30 22860 34186 e-mail: info@gaiawines.gr www.gaiawines.gr

Info: Kontochori, Fira, Santorini tel. +30 22860 23140 e-mail: info@anhydrousestate.gr www.anhydrousestate.gr Domaine Sigalas 36°28’17.20” N 25°23’39.04” E Domaine Sigalas was created in 1991 by Paris Sigalas. Today, in the third successful decade of this enterprise, they vinify their wines and welcome visitors in their winery, at Baxedes area of Oia. 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. Must try: Santorini. Sigalas’s Assyrtiko always delivers great quality in just about any vintage. Vibrant and youthful, this beauty

Boutari / Scalarea Winery

is pure pleasure with fresh citrus aromas bursting from the glass, layers of mineral notes and a core of tangy acid. Brilliant now, it should evolve nicely over the next 5 years. (P.D.O. Santorini) Info: Baxedes, Oia, Santorini tel. +30 22860 71644 e-mail: info@ sigalas-wine.com www.sigalas-wine.com Boutari / Scalarea Winery 35°16’31.26” B 23°11’34.99” E In the early 90’s, the Boutari company set up vineyards at Ktima Fantaxometocho (Ghosts’ estate) using local varieties, some of which were threatened with extinction, as well as some foreign varieties. Today visitors of Scalarea Winery are able to enjoy the view of this vineyard from the impressive, ultramodern-style reception hall of the winery. Highlight: Scalani Hills Residences, three luxury residences built on the old fullyrenovated “metohi” of the estate. Must try: Scalarea white. The indigenous Vidiano and Athiri grapes are the source material for this pretty white. Dense, fine and well-balanced by a fresh seam of acidity. Lovely fruity aromas lead to exotic spice nuances, and a long finish. (P.G.I. Heraklion) Info: Skalani, Heraklion, tel. +30 2810 731617 e-mail: info@boutari.gr www.boutari.gr


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