Wine Plus magazine 49 - Summer 2015

SUMMER 2015

Greek Wines in numbers The Greek Vineyard Up Close What is terroir?

Retsina; she is a true Greek!

Tsipouro and Greek Eaux-de-Vie

Dining with Greek wines Delicacies from Greece Wine Plus Recipe Collection Wine Plus Foodie guide Wine Aficionado’s guide

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THE WINE PLUS MAGAZINE

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THE WINE PLUS MAGAZINE

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Sous le soleil exactement!

As years go by, the living becomes more and more difficult, complex and demanding.

And, even though things become harder during the winter, summer becomes a quest for total escape.

SUMMER, when‌ I want to wake up in glorious sunrises, amidst the swallow madness.

I want to fill my eyes with the immense sea, while gazing through the window.

In calcined noons, when light stands still, I just want to listen to the waves breaking the seafront.

Lie still, for endless hours, under the latin sun, deafened by cicadas, besieged by sea gulls wondering in endless, soundless circles over the Aegean blue.

I want satin nights, blossomed with stars, inundated by the oriental perfume of jasmines.

This magical smell of the Greek summer, filled with colours, aromas and the taste of adored wines and exquisite foods, has inundated the issue of Wine Plus magazine in your hands.

I wish you a happy journey through its delightful pages, in the hope it will help you through the quest of your summer dream.

In any case, dearest readers, magic lies not on the land, its people and things, but in the eye of the beholder.

Enjoy your summer!

Maria Netsika

Contents

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Heard it through the grapevine

24

What is terroir?

We asked some top Greek wine-producers to describe terroir in Four Sentences

32

Dining with Greek wines

Wine Plus guide Best gathering places 44

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The Athens Foodie guide Culinary propositions not to be missed

The Thessaloniki Foodie guide Restaurants, fish-tavernas and ouzeri… a town circuit

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Greek Wines in numbers

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The Athens Wine Aficionado’s Guide

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Retsina; she is a true Greek!

Will you give in to the truly Greek taste of the resin?

Delicacies from Greece Worth savouring during your stay or take with you

The Greek Vineyard Up Close Maria Netsika explores the exciting potential of well-known and unusual Greek wines

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The Thessaloniki Wine Aficionado’s Guide Wine spots in Thessaloniki

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The Halkidiki Foodie guide

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Tsipouro and Greek Eauxde-Vie for the summer

WINE PLUS magazine No 49 SUMMER 2015 Free press

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Best gathering places in Greek islands A hot list of the-gastronomicmusts-while-travelling

Wine Plus Recipe Collection For the summer of 2015, we propose you 4 recipes.

Chefs: Sotiris Evangelou, Apostolos Altanis, Dimitris Tsananas

Publisher WINE PLUS M. NETSIKA & Co 5 Kariotaki St. 546 45 Thessaloniki Τ: +30 2310 888311 F: +30 2310 888312 e-mail: info@wineplus.gr www.wineplus.gr

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

Translation Sakis Kazakis, Yiannis Parassiris Photos Heinz Troll, Kostas Amiridis, Thomas Yantzopoulos

Design Red Fish Print Beyond S.A.

NEWS

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Heard it through the grapevine

Heard it through the grapevine What’s new to Greek Wines?

Greek Rosé wines

Greek sparkling wines

Upcoming Greek Varieties

Wine by the glass

Exciting things are happening in Greece under the label of Rosé wine.

It offers winemakers a wide open canvas on which to create brilliant new strokes of genius. Greek rosés come in a range of colours and styles, some of them very serious wines indeed!

Photo: Ping Bang 2014, Wine Art Estate

Greek sparkling wine has come a long way in the last few years, too.

No longer can it be dismissed as a mere frivolity. There are different styles: white and rose, dry, semi-dry or semi-sweet, the great majority of them with a claim to being something special.

Photo: Amalia Brut, Tselepos Estate

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

Photo: Kidonista 2014, Zacharias Vineyards

Choice is the watchword for wine consumers today! Wine bars all over Greece offer a wide range of wines, most of them by the glass, introducing wine lovers to famous and lesser-known appellations, styles etc.

Photo: Aspro Votsalo, Samos Coop

Greek Sweet Wines

Kir-Yianni Wine Bars

Wine touring

Map of Flavours 2015

Gorgeous elixirs to accompany the silken texture of summer.

Dessert wines that have been made for centuries have new polish, accomplished by the Greek wine renaissance of the last three decades. You’ll be enticed by the range of their colour palette, bewitched by the richness of their fragrance, and uplifted by their tender, honeyed taste.

Photo: Glykis, Domaine Vivlia Chora

The two Kir-Yianni Wine Bars at the Athens International Airport (intra-Schengen and extraSchengen area) offer to travellers a taste of the Greek vineyard and of its unique grape varieties, showcased by one of the leading Greek winemakers. What a brilliant way to begin or end your vacation!

Greece is a country of many graces, wine being one of its most interesting ones. Beautiful wineries along with excellent dining and lodging options are to be found on almost every viti-vinicultural corner. In all locations you will find tasting rooms staffed with owners, winemakers, or extremely knowledgeable staff. photo copyright: wim aisbl

28 - 29 November Warehouse C, Thessaloniki Port Map of Flavours (Hartis ton Gefseon) an important wine and spirits fair, is held annually at Thessaloniki, organized by Wine Plus.

Two days to stroll through the rows of wineries and sample great wine from great winemakers.

Don’t miss the best wine experience in Thessaloniki! www.wineplus.gr

Map of Flavours

The best wine experience in Thessaloniki

Warehouse C, Thessaloniki Port

28-29 November 2015

Organised by:

Τ: +30 2310 888.311 info@wineplus.gr www.wineplus.gr

Greek wines in numbers

Everything you need to know about Greek wine in numbers!

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Greece viticulture is

>4000 years old A huge heritage!

Hectarage under vine / Vineyard’s Surface

110.000 hectares in production

Drama

Amyndeon

Mount Paggeon

Goumenissa Thessaloniki Naoussa Epanomi

Mount Athos Mount Meliton Zitsa

Lemnos

Rapsani

Metsovo Messenikola

Anchialos

Evoia Cephalonia Athens

Patras Mantinia

Attica Samos

Nemea

14,2%

Northern Greece (Thrace, Macedonia, Epirus, Thessaly)

17,7%

Central Greece & Attica

Paros

Santorini Rhodes

45,1%

Peloponnese, West Greece & Ionian Islands

6,4%

Aegean Islands

Peza Dafnes

180.000 Growers

1/5

17,7%

Archanes

Crete

700

Sitia

5.000

wineries

wine labels

2011 Annual Wine Production

of all landowners involved in agriculture

2,8

million hl

17th largest wine producing country in the world

XINOMAVRO 1998 PDO

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Most popular grape varieties

17,80% Savatiano 12.641,11 ha

13,72% Roditis 9.742,74 ha

5,12% Agiorgiriko 3.637,83 ha

3,36% Xinomavro 2.389,40 ha

Approx style of wines

More than

300 Greek grape varieties

90%

white wines 2/3, reds 1/3

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wine production zones Northern Greece (Thrace, Macedonia, Epirus)

of the total vineyard’s surface

Central Greece & Attica Peloponnese & the Ionian Islands Crete

PDO

Aegean Islands

PGI Table Wines

Drama

28 P.D.O. 96 P.G.I. 2 T.D.

15,28% of vineyards under the PDO status

Amyndeon

Mount Paggeon

Goumenissa Thessaloniki Naoussa Epanomi

Mount Athos Mount Meliton Zitsa

Lemnos

Rapsani

Metsovo Messenikola

Anchialos

Evoia Cephalonia Athens

Patras Mantinia

Attica Samos

Nemea

Protected Designation of Origin

Paros

48,6%

51,4%

Santorini Rhodes

Peza Dafnes Archanes

Sitia

Protected Geographical Indicaton

Traditional Designation

Sources: OIV, Greek Statistics

Red grapes

White grapes

Special thanks to: Stefanos D. Koundouras, Assistant Professor Aristotle University of Thessaloniki | School of Agriculture, Forestry and Natural Environment | Faculty of Agriculture

WINE

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The Greek Vineyard Up Close

The Greek Vineyard Up Close For wine aficionados for whom Greece might still be uncharted territory

by Maria Netsika

Greece has always been a wine-producing country. In fact, some vineyards have existed and flourished since the time of Alexander the Great; others are new and promising.

Probably the greatest virtue of the Greek vineyard is its wide range of unique, native varietals hundreds of native vine varieties that represent Greek wines’ real current attraction and future potential. It is these grapes that have captured the imagination of the country’s most visionary winemakers. It is almost impossible, however, to extricate strictly local varietals from the whole of the Greek vineyard, since there are wines made both as blends (blends of native as well as native and foreign varietals) and wines made from single varietals, both indigenous and international.

In terms of wine production, Greece is divided into five zones: Northern Greece (including Thrace, Macedonia and Epirus), Central Greece & Attica, the Peloponnese & the Ionian Islands, Crete and, finally the Aegean Islands.

Here are few basics to understand the Greek top wine regions and what they produce.

Northern Greece Naoussa (P.D.O.) Keep your eyes wide open for distinct reds Naoussa is long a wine-producing region in central Macedonia and one best known for its high-quality red wines. A mono-varietal appellation, dedicated entirely to Xinomavro, the noblest red grape variety of northern Greece. This intriguing grape delivers an idiosyncratic wine that unveils a complex, intricate and intellectually challenging personality. In Naoussa, the best Xinomavro grapes are cultivated on sun-drenched slopes, well protected from northern winds. Naoussa wines are popular in Greece; devotees praise rich fruit, tasty acidity and untamed tannins, which age beautifully. Arguably they are the most ageing-worthy Greek dry reds.

Amyndeon (P.D.O.) Look for great valued red, rosé and zesty white wines Amyndeon in western Macedonia is the second appellation of northern Greece, totally dedicated to Xinomavro. On this mountain plateau of Amyndeon, at altitudes around 700 m, vineyards are surrounded by crystalline lakes, days are warm, but nights are cool. The difference in temperature slows down the maturation of the grapes, allowing the phenolics of the skins to develop a greater complexity, which is evident in the character of the wines.

Amyndeon also produces some really compelling bubblies, whites and rosés (P.D.O.). Distinctive examples of blended wines are produced in Amyndeon, too. The most exciting come from blending Xinomavro with Syrah and Merlot. One of Greece’s most delicious rosé wines, full of rich fruity character, is also produced here, and the area has proved surprisingly conducive to juicy Sauvignon Blanc.

Thessaloniki (P.G.I.) Try refreshing white wines Few wine enthusiasts worldwide associate Greece with crispy, refreshing dry white wines, but that is a misconception easily debunked if you’ve ever had a taste of the whites produced in Thessaloniki region.

In coastal Epanomi (P.G.I.) and semi-mountainous Thessaloniki’s vineyards, producers have embraced Assyrtiko, a startling superrefreshing Greek white grape, Malagousia (another brilliant indigenous grape), Chardonnay and Sauvignon Blanc. Known for several unique and more intensely flavoured whites, the area also produces some very savoury and umami tasting reds including Syrah, Merlot, Xinomavro, Limnio and the rarely seen Greek Mavrotragano.

WINE

The Greek Vineyard Up Close

Drama

Amyndeon

Mount Paggeon

Goumenissa Thessaloniki Naoussa Epanomi

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Mount Athos Mount Meliton Zitsa

Lemnos

Rapsani

Metsovo Messenikola

Anchialos

Evoia Cephalonia Athens

Patras Mantinia

Attica Samos

Nemea

Paros

GREECE

WINE REGIONS

Santorini Rhodes

Northern Greece (Thrace, Macedonia, Epirus, Thessaly) Central Greece & Attica Peloponnese, West Greece & Ionian Islands Aegean Islands

Peza Dafnes Archanes

Sitia

Crete

Halkidiki (P.G.I.) Greece, with its verdant, imposing mountains, is also home to one of the loveliest -and most popular among tourists- coastlines. Wine lovers that have well-travelled through it, especially in Halkidiki, east of Thessaloniki will definitely remember more than the endless blue of the sea: the juicy, white and red wines from the Mount Meliton (P.D.O.) slopes, at Porto Carras. The ancient Greek varietal Limnio flourishes here, but so do Cabernet Sauvignon and Merlot, while the whites are Assyrtiko, Athiri, Malagousia and Sauvignon Blanc. Many of the wines that are produced here are their blends. They exude a marvellous aromatic depth and rich fruity character. Glorious expressions of these blends are also produced on the blessed stripe of land called Mount Athos (P.G.I.), where almost every monastery has a long tradition of vine growing and wine making that dates back to the Byzantine era.

Kavala - Drama (P.G.I.s) Two wine regions that have enjoyed huge investments over the last decade. Wines with a great personality are produced in some of the loveliest Greek estates, and an army of producers devoted to quality and high aesthetic standards are to be found at these eastern Macedonian regions. The charm of their properties is embodied in their wines. The varietal mix of the vineyards is dominated by red and white Bordeaux

varieties, together with Assyrtiko, Malagousia, Chardonnay, Ugni Blanc and Syrah.

Ioannina (P.G.I.) Eat the Metsovone cheese and drink red The Pindus Mountains in Epirus are home to another, high-altitude vineyard at 1200 m, Metsovo (P.G.I.). In this relatively new Greek grape growing region, several international varieties have found a home and done well: Cabernet Sauvignon, Merlot, Chardonnay and Traminer wines show the finesse and elegance that high-altitude regions are capable of. Just like the still and semi-sparkling offerings from white Debina grapes grown on steep limestone slopes of Zitsa (P.D.O.) region (altitude: 700m). They show real class and finesse.

WINE

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The Greek Vineyard Up Close

Ramnista 2012

Alpha Estate 2011

Agioritiko Avaton 2007

Kir-Yianni Naoussa P.D.O.

Florina P.G.I.

Tsantali Mount Athos P.G.I

Bright red colour.

Complex aromas of red fruits, dried tomatoes, olives, dried prunes, tobacco, spices. Strong tannins, good structure, pure elegance.

I’m extremely fond of this Xinomavro style: hearty, gutsy, made with real gusto!

It offers a unique alternative to Pinot Noir. From the Yiannis Boutaris estate in Yianakohori.

Alpha Estate in Amyndeon makes us realize just how well Xinomavro can blend with international grapes.

In this multi award-winning red wine are all the strong tannins and acidity of Xinomavro (20%) that keep you coming back for more, with huge potential of Syrah (60%) and real raciness of Merlot (20%).

Cabernet Sauvignon (80%) and Limnio (20%) grown on the slopes of Mount Athos under harsh conditions.

This is the varietal composition of Agioritiko Avaton, an intriguing and intense, aromatically complex, robust red wine.

«Abaton» in Greek means «untrodden».

The term has been linked with the untrodden chamber of the church-the altar.

Château Porto Carras 2011

Traminer 2014

Mount Meliton Slopes P.D.O.

Katogi & Strofilia Metsovo P.G.I.

Hard to exaggerate the beauty of this exclusive assemblage of Cabernet Sauvignon, Cabernet Franc, Merlot and Limnio. It offers a fabulous complexity, structure and remarkable intensity. The wine was made on beautiful Halkidiki region, so even if you can’t live under the Greek Sun, you can at least drink it!

From Katogi-Averof celebrated estate, Traminer is a refreshing white wine coming from Metsovo high-altitude vineyard (900-1.000m).

Extremely fine with an undertow of green fruits and racy mineral tones.

A good mouth-watering attack wakes up the palate and gets it ready for food.

WINE

The Greek Vineyard Up Close

Domaine Gerovassiliou 2014 Epanomi P.G.I.

Fruity, crisp, clean, a superior example of two indigenous grape varieties, Assyrtiko and Malagousia, blend.

They share the jump-outof-the-glass fruitiness and freshness. Furthermore, the acidity of the Assyrtiko gives the richer, fatter, flowery-scented Malagousia some real zip.

Malagousia 2014

Amethystos white 2014

Arvanitidis Estate Thessaloniki P.G.I.

Domaine Costa Lazaridi Drama P.G.I.

This fresh and elegant wine reflects the highest quality of Thessaloniki’s semimountainous Askos district.

A typical Malagousia, well-balanced by a fresh seam of acidity. Lovely flowery and fruity aromas lead to exotic spice nuances, and a long finish. Refreshing enough to enjoy as aperitif but you’d love to try it with vegetables, shellfish and fish.

A terrific producer and a great white wine, great success since early ‘90s. Terrific and refreshing, this Sauvignon Blanc and Assyrtiko blend, offers fruit concentration and richness allied to fine acidity. Perfectly calibrated for pleasure, it leaves you wanting more and more and more…

Idisma Drios Chardonnay 2014 Wine Art Estate Drama P.G.I.

What a beautiful Chardonnay! Matured in French oak, its ripe fruit ably supports the toasty oak tones. Mouth-watering for food but not overpowering, it has an almost exotic apricot, almond-nutty, biscotti aroma. Perfectly calibrated for pleasure.

Note: Wine Art Estate is a solid producer from Drama.

Thema red 2012 Pavlidis Estate Drama P.G.I.

Pavlidis Estate has taken the world by storm by consistently producing high quality wines like this full-bodied red. Smoothtextured with dense aromas of blackcurrant, eucalyptus, and dark chocolate is made from 60% Syrah and 40% Agiorgitiko. A very superior wine from a solid performer.

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PUBLI | Kir-Yianni

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“Koula” *

Kir-Yianni Estate Kir-Yianni Estate Yianakohori, 59200 Naoussa, Greece T: +30 23320 51100 , F: + 30 23320 51140 www.kiryianni.gr

Kir-Yianni was founded in 1997 by Yiannis Boutaris, one of the leading figures in the Greek wine industry, when he left the Boutari Wine Group, the premium family wine company that his grandfather established in 1879. The company continues a long family tradition focusing on the production of high quality wines, which combine style with authenticity and offer true enjoyment, from grapes produced at Kir-Yianni’s extensive vineyard holdings in the two wine regions of Naoussa and Amyndeon, on both sides of mount Vermio in North-Western Greece.

Today Kir-Yianni, led by Stellios Boutaris, son of Yiannis, follows its vision into the next phase of its history, by dynamically exploiting the cornerstones of the Kir-Yianni philosophy: desire for innovation, respect for tradition and a true knowledge of the wine, from the grape to the end consumer.

Vineyards and Wineries Ktima Kir-Yianni (Estate) in Naoussa covers 60 ha and lies at an altitude of 280−330 m. It is divided in 38 parcels, each with its own terroir, which are vinified separately giving a unique character to the final blend.

The soil is mostly clay and sandy clay. The meso-climate of the area is defined by lots of rain and snow in the winter, mild and wet springs and hot dry summers, that are usually cooled down by the cold breezes from Mt Vermion. The vineyard is planted with Xinomavro (50%), Syrah (15%), Merlot (20%), Cabernet Sauvignon (10%), while the rest of the area is covered by various experimental varieties, such as Malbec, Petit Verdot, Negro Amaro and Mavrodaphne.

philosophy of respect for the environment. Furthermore, integrated cultivation ensures high quality for all the products of the Estate. Its application is certified by the Organization for the Certification and Supervision of Agricultural Products AGROCERT, since 2004.

Production – products Selection is the key word: Each part of the Kir-Yianni vineyards is harvested separately, two or three times, based on the phenolic ripening of the grapes. After the first selection in the vineyard, the grapes are brought to the sorting table, to pick only the best. A similar picking phase is also performed during wine-making and aging, in order to ensure that only the best wines are bottled. Kir-Yianni is in constant experimentation regarding the quality and type of wood (origin, capacity, burning, size of pores) used in the barrels. The main aim is always the creation of wines of a special character: Rich but refined aroma, acidity to provide body and ageing potential, perfect balance in the mouth and ease of combination with various dishes constitute the distinct style of Kir-Yianni wines, which makes them truly appealing to the modern consumer.

In Ktima Kir-Yianni in Naoussa the flagship Ktima Kir-Yianni is produced, as well as, the 100% Xinomavro Ramnista, and the super-blend Dyo Elies. In 2008, Diaporos, a single vineyard modern style Xinomavro was also released. In 2011, Ble Alepou, “Blue Fox” in English, a Bordeaux blend was launched in selected markets.

The vineyards in Amyndeon are located at an altitude of 700m and cover a total area of 16.5 ha. The soil here is sandy and poor, thus favouring the production of wines of exquisite finesse and rich aroma. The mesoclimate of the area is known for its cold winters and hot summers, while the presence of four lakes tempers the continental climate preventing extreme weather conditions. Furthermore, Kir-Yianni has contracts with local producers for another 40 ha guaranteeing the provision of first class fruit. International white varieties -Sauvignon Blanc, Chardonnay, Gewürztraminer- as well as indigenous varieties -Roditis, Assyrtiko, Malagousia and Malvasia Aromatica- are grown here.

In Amyndeon the focus is on whites: Tesseris Limnes, a unique blend of Chardonnay and Gewurztraminer, the classic Samaropetra, a Roditis and Sauvignon Blanc blend, and Petra, a Roditis and Malagouzia blend are produced, as well as Droumo, a very refined expression of Sauvignon Blanc coming from the namesake vineyard. Also, the very successful rosé Akakies, the only dry PDO rosé is produced from 100% Xinomavro, together with its “sibling”, Akakies Sparkling, which became an instant success as soon as it was released in summer 2012. Two red wines complete our portfolio: Paranga, the house red blend produced by grapes sourced mostly in Amyndeon, and Kali Riza, our PDO 100% Xinomavro from old vines.

The application of integrated cultivation methods, in all Kir-Yianni vineyard activities is a management decision based on the family’s

* “Koula” or “Konaki”, the traditional watchtower at the heart of the Estate, has become the winery’s emblem and today houses a modern wine-tasting room, exhibition facilities, as well as, the residence of the Boutari family.

PUBLI | Kir-Yianni

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TESSERIS LIMNES 2014 Type/Category: White, dry/P.G.I. Florina Origin: Selected blocks of the Samaropetra, Palpo and Droumo vineyards Grape varieties: Chardonnay (60%), Gewürztraminer (40%) Celllaring: 50% of the Chardonnay age for 8 months in new French oak barriques Ageing potential: 2-4 years

SAMAROPETRA 2014 Type/Category: White, dry/P.G.I. Florina Origin: Private vineyards and contractgrowers in Agios Panteleimonas, Florina Grape varieties: Roditis (50%), Sauvignon Blanc (50%) Cellaring: Batonnage in stainless steel tank for 21/2 months Ageing potential: 2-3 years

AKAKIES SPARKLING 2014 Type/Category: Dry Sparkling Rosé/ P.D.O. Amyndeon Origin: Selected contracted vineyards of the area of Agios Panteleimon, in the P.D.O. zone of Amyndeon Varieties: 100% Xinomavro Cellaring: The base wine stays on its lees and is frequently stirred for 3 months Ageing potential: 2-3 years

KTIMA KIR-YIANNI 2012 Type/Category: Dry red/ P.G.I. Imathia Origin: Block selection within the private vineyards in Yianakohori, Naoussa Varieties: Xinomavro 50%, Merlot 30%, Syrah 20% Cellaring: 14 months in 225 and 500 l barrels, plus 6 more months in bottle prior to release Ageing potential: 10-12 years

Winemaker notes: Seductive notes of honeysuckle and white flowers from the Gewürztraminer on a background of apricot and peach aromas from the Chardonnay. The relatively lower alcohol lets the oaky flavours shine through, while the refreshing acidity balances with the rich body and underpins the lingering aftertaste of the wine.

Winemaker notes: Bright yellow colour, intense green aromas of freshly-cut grass and kiwi, lower alcohol and a vividly refreshing character. A wine blending the typical expression of a cool-climate Sauvignon Blanc and the well-structured body of a Roditis grown in the mountainous vineyards of Amyndeon.

Winemaker notes: An intense mousse and a bright cherry colour, pronounced aromas of ripe strawberry and cherry and an elegant acidity adding freshness while pairing harmoniously with the discrete presence of sugars create a wine that is at the same time dynamic and balanced.

Winemaker notes: Intense aromas of cherry and strawberry on a background of dried fruits and vanilla. The mouth, round and soft, offers interchanging layers of fruity and oaky flavours as the wine evolves in the glass. The distinct freshness of the wine underpins its aromatic complexity and highlights the spicy notes of the Syrah that add intensity to the lingering aftertaste.

WINE

The Greek Vineyard Up Close

Central Greece & Attica

Peloponnese & Ionian

Rapsani (P.D.O.) High-altitude vineyards are promising for the production of red wines, and Rapsani, on the south-east slopes of Mount Olympus -home of ancient Greek gods- produces some of the country’s most serious, seductive wines. Xinomavro thrives here, too, but so do other, more arcane, varietals such as Krassato and Stavroto. The wines of Rapsani, full of ripe mulberry fruit and packed with fine tannins, are among the rising stars of the Greek vineyard.

Nemea (P.D.O.) Undoubtedly the most thrilling red wine region in southern Greece is also the country’s largest vine-growing region: Nemea, just south of the Isthmus of Corinth. Nemea is famous for its local Agiorgitiko grape.

The Agiorgitiko produces wines that are full of ripe fruit, sunshine, soft sexy tannins, lots of flavour and good body. In local lore they are called the «blood of Hercules»; so deep red is their colour. There are approximately 20 wineries in the region, and the highly conscientious producers who are active here propose wines of spectacular quality. It’s worth mentioning that the diversity of Nemea’s sub-regions altitude and microclimate together with Agiorgitiko’s velvet tannins lead to the production of many different styles of wine, ranging from pleasant aromatic rosés to fresh fruity reds and extraordinary full bodied aged reds.

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Atalanti Valley – Evia (P.G.I.s) The red wines produced in these regions count a vast audience of fans. Especially the lovely powerful Syrah and the red Bordeaux blend: Cabernet Sauvignon with Merlot. Still, refreshing and zesty whites can be found here, mainly Assyrtiko, Malagousia, Sauvignon Blanc and Chardonnay. Also check out for forgotten local red grapes, like Limniona and Mavrokoundoura.

Attica (P.G.I.) The new or rediscovered wine regions in Greece in the last years are quite a few. Like Attica, a vast area where of course the wine styles within the region do vary, but all reflect an abundance of ripe flavour.

This wine region is now enjoying a renaissance, thanks to the efforts of several new wine devotees who make serious wines from indigenous and cosmopolitan grapes. That said, we should keep in mind that with Athens located in Attica, the region is extremely important not only for wine production but also for wine trading.

Mantinia (P.D.O.) Look for flowery white wines and sparkling wines Mantinia, in the heart of Peloponnese, has emerged as a region with great potential for producing terroir-driven dry white wines. Its grape speciality is the pink-skinned variety Moschofilero, which flourishes on vines grown on a high-altitude plateau. Moschofilero is characterized by a delightful elegance, intense flowery character with an emphasis on rose petals aromas, together with citrus and basil notes. The most popular wine style is a still, light dry white, also consumed as an aperitif, but there are also semi-dry ones, sparklings and rosés. It appeals to wine lovers who appreciate concentrated fruit.

Achaia Patras in the northern coast of the Peloponnese is the main city of Achaia, also is the designation (Patras P.D.O.) for a dry white wine from Roditis, an indigenous white grape which dominates vineyards all over the Peloponnese. Roditis from high-altitude, low-yielding vineyards of Patras and neighbours Aigialia Slopes (P.G.I.) can be the epitome of Greek white wines: rich, lemony, notably fine. Mavrodaphne of Partas (P.D.O.) is the most famous sweet red wine appellation of Greece.

Robola of Cephalonia (P.D.O.) Of all seven Ionian Islands, the most important, in terms of wine production is Cephalonia. The most famous grape variety of the island, plus one of the noblest Greek varieties, Robola, produces white wines of great elegance, full of lemony fruit and zesty acidity.

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WINE

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Rapsani Grande Reserve 2008 Tsantali Rapsani P.D.O.

Blended from Xinomavro, Krassato and Stavroto (1/3 each) this deep red beauty offers three-dimensional nose and flavour complexity in its mountainous austerity.

Coming from small vine parcels at an altitude that ranges between 350-500 meters above sea level, on the slopes of Mount Olympus, this warm red wine has great ageing potential evolving the depth of its character over time.

The Greek Vineyard Up Close

Kapnias red 2008

Collection 2009

Saint George 2012

Ammos Reserve

Domaine Hatzimichalis Atalanti Valley P.G.I.

Avantis Estate Evia P.G.I.

Skouras Nemea P.D.O.

Palivos Estate Nemea P.D.O.

No winery in Greece has explored Cabernet Sauvignon more than Domaine Hatzimichalis, and with the Kapnias red, 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 bariques.

A masterfully-made, multi award-winning Greek Syrah, it represents the epitome of the style that has made the grape world renowned: rich and spicy with lovely aromas of blackberry, cassis, vanilla and black pepper leading to concentrated fruit flavours, exotic spice nuances, and a long toasty fruity finish.

This medium-to-full-bodied, plush Nemea has it all: balance, beautiful fruit and a lovely acidity for tomato-based pasta, pizza, lasagne and sausage.

It will age well, giving an always structured, fine and stylish wine.

Lots to admire in this Single Vineyard 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.

The Greek Vineyard Up Close

WINE

Mercouri Estate 2013

Mantinia 2014

Oreinos Helios 2014

Asprolithi 2014

San Gerasimo 2014

Letrini P.G.I.

Domaine Tselepos Mantinia P.D.O.

Semeli Peloponnese P.G.I.

Oenoforos Patras P.D.O.

Robola Cooperative of Cephalonia Robola of Cephalonia P.D.O.

Mercouri Estate is one of the most beautiful Greek wineries and a must-see when touring wine country. This red is their flagship wine. Refosco and Mavrodaphne blend, it shows bold aromas, with hints of cherry, roasted nuts and tobacco.

On the palate it is well-rounded, harmonious, and rich with a lingering finish.

This clean and refreshing wine, offering thrilling rosewater nose, fresh lime aromas and flavours, proves the perfect harmony between Moschofilero and Mantinia region.

I’d serve this as an aperitif but could imagine it going very happily with a wide range of dishes (chicken, pasta, shellfish, seafood, salads).

If you love the elegant style of Moschofilero and the exotic perfumed one of Sauvignon Blanc, snap this wine up. Terrific and appealing white, with rich fruity flavours and fine acidity.

It’ll make a terrific partner to white fish, shellfish and seafood pasta.

The Slopes of Aigion, «one of the most interesting vinicultural regions in the world» (Stavroula Kourakou, honorary chairwoman of the O.I.V.) allow the Roditis grape to realize its full potential, making fine and zesty wines like this one.

Wine’s delicious fruit and round flavour matches perfectly the Mediterranean cuisine.

A pure expression of Robola, the 2014 San Gerasimo shows exceptional varietal personality with citrus and mineral aromas.

Very balanced, with crisp acidity and complexity.

The vineyards climb the slopes of Mount Aenos to reach an altitude of 800 meters.

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PUBLI | Tsantali Rapsani Wine Adventure

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Tsantali Rapsani Wine Adventure

An experiential discovery of a divine wine region in Mount Olympus Olympus -the highest mountain in Greece and the second highest in Balkans- is located on the border between Thessaly and Macedonia, about 80 km southwest from Thessaloniki. Despite the common belief it is not just one mountain, but a range of 52 peaks; the highest one, Mytikas (meaning “nose”), was the place where the Olympian Gods’ thrones were set. Yet Mount Olympus is not only the home to the Greek Pantheon, but to a long line of vine growers as well. In fact it was in 300 bC when a Greek bucolic poet by the name of Theokritos was giving us the very first tips about the local wine, describing it as necessary for “good health and strength”.

When trying to picture the imposing peaks and the deep gorges of Mount Olympus, one might wonder where the vines could possibly be. The answer is both simple and fascinating: again we are not talking about just one vineyard, but for small plots scattered on the southeastern -sometimes quite steep- slopes at an altitude between 200-800 meters, cloaked by forest, shrub land and riverside. Rapsani, the picturesque home village of the vine growers that oversees the cultivations, has given its name to this outstanding wine region, acknowledged as “Protected Designation Origin” since 1971.

The region went through trying times in late 1980s, but it bounced back thanks to the Tsantali family’s passion and huge investment that refueled the vine growers’ interest. Today, Tsantali Rapsani is one of the most successful wine brands of Greece worldwide, standing out for the intriguing viticulture tradition and the exceptional red wines made exclusively by the blend of three indigenous grapes: Xinomavro, Krassato and Stavroto.

Paying tribute to this fascinating wine region, the Tsantali team launched in 2013 the “Rapsani Wine Adventure” concept; the synthesis of the unique assets –the breathtaking topography of Mount Olympus, the long standing heritage, the beautiful wine story and the increasing awareness of the Rapsani wines around the globe- triggered the idea of an experiential discovery that went beyond the standard vineyard tours and tastings in wineries.

Indeed every little detail is planned in order to get under the skin of Rapsani. Convertible trucks are the best “adventurous” means of transportation for a spectacular Mount Olympus ascent that springs the participants into action. Moving onwards and upwards from 200 to 800 meters above sea level, wondrous sites keep revealing and the story of the region is narrated in the most observational way possible. Amongst the mind boggling surroundings that host one of the richest flora and fauna regions in Greece, small vine plots –sometimes over the edge of cliffs- are uncovered offering unforgettable photo opportunities.

At the same time, the trucks get to stop to selected spots giving the opportunity to the participants to observe and understand what makes Rapsani so special. Mingling with the vines in different altitudes, one gets to see the mixed vines where Xinomavro, Krassato and Stavroto grapes are planted together, the different training systems –from the old bush vines to the younger royat-, the distinct conditions met at each parcel.

On this gripping mosaic, wine tasting becomes an enduring experience.

PUBLI | Tsantali Rapsani Wine Adventure

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Rapsani

A ruby red in color wine that combines aromas of dried cherry and raspberry with olive paste, tomato and a whiff of spices and vanilla. Elegant, velvet-textured yet vibrant palate with a lingering mellow finish.

Maturation – ageing: At least 6 months in 300Lt oak barrels.

At least 6 months in the bottle.

Rapsani Reserve

The tasting room is the vineyard, the table is an old barrel and the truck’s hood. The absolute focus is on the bond between the outcome and the source, the interplay between the wine and the vineyard. The “adventurers” realize the differences that go beyond the organoleptic characteristics between a Rapsani, Rapsani Reserve and Grande Reserve, and dive deeper into the region with the older vintages.

As in Greece wine and food are soul mates, the discovery could not end than in the traditional tavern in the center of the picturesque Rapsani village, which offers a spectacular view of the slopes in the generous shadow of old plane trees. The local gastronomy is based mainly on red meat, dairy products and fresh vegetables that bring on the table delicious lamb cooked slowly in clay pots called “gastra”, homemade spinach pies, Greek salads, fried potatoes and “galotiri”, a local soft white cheese made by sheep and goat milk.

Nothing pretentious, just the real thing: that is the core idea behind “Rapsani Wine Adventure”. A creative generator to get to know a region, get to understand the wines, get to feel a sense of place. As Andrew Barrow -an acclaimed British wine, food and travel writer- described: “I could have spent all day roaming the mountain, taking in the views, waiting for the light for a perfect photo and sipping on the wines. As it was I did loose myself for a few minutes amongst the vines, vibrantly green in their flush of spring youthfulness. Camera around the neck, branded glass in one hand and the bottle of the Rapsani Reserve in the other”. www.tsantali.com #rapsanilover

An earthy bowl of juicy blackberries and plums elegantly infused with spices, hints of leather and liquorice. Rich palate with firm tannins and balanced acidity. Luscious finish.

Maturation – ageing: At least 12 months in 300Lt oak barrels.

At least 12 months in the bottle.

Rapsani Grande Reserve

Deep red color with tawny hues. The nose is dominated by vegetal and earthy aromas with ripe black fruit and vanilla on the background. The palate is dry, rich in robust tannins with acidity that balances the ripe fruit and the sweet spices. The oak is well integrated. Long and complex finish.

Maturation – ageing: At least 18 months in 300Lt oak barrels.

At least 18 months in the bottle Limited production on good vintages.

WINE

The Greek Vineyard Up Close

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Aegean Sea Santorini (P.D.O.) Of all Greece’s native white grape varietals -and there are more than 300mentioned above, Assyrtiko is probably the most fascinating, obviously noble and distinguished. Although nowadays it is grown in many regions, its historic home is Santorini. One could write endlessly on the unique character of the island and its wines. Santorini’s most significant and unique characteristic is its physical makeup: the island is volcanic.

Its soil has been formed by layers of ash, lava and pumice stone. Vines flourish miraculously here, in almost desert conditions. The result is in the island’s wines, which are refreshing and lively. Santorini Assyrtiko is known for its pure, bright super-refreshing lemon-and-minerals flavour and zesty acidity. There is no other wine quite like it.

Samos – Lemnos (P.D.O.s) Last but not least, come the Greek sweet wines, gorgeous elixirs that could easily warrant the most expensive price tags in the world.

Dessert wines that have been made for centuries have a new polish, accomplished by the Greek wine renaissance of the last three decades.

Samos is Greece’s most illustrious appellation, with an impressive commercial record. Many glorious expressions of White Muscat grape are produced in the island, from fortified to naturally sweet wines. All of them charismatic gorgeous elixirs, with great aromas. Lemnos vineyards are dominated by Muscat of Alexandria. Lemnos Muscats are also highly aromatic, yet more floral, and youthful than Samos.

Crete Exciting dry wines from indigenous and cosmopolitan grapes are also being made in Crete. Absolutely stunning wines that are not to be described as fruit-bombs, but with lots of depth and layers of ripe fruit and usually offered at a great value. The moderating effect the sea has on the temperature is the key element to the ripeness and flavour of these wines.

Greek Grapes Classic Agiorgitiko (a-gee-or-GHEE-tee-ko) Assyrtiko (a-SEAR-tee-ko) Kotsifali (ko-tsee-FA-lee) Limnio (lee-mnee-O) Malagousia (ma-la-ghoo-zee-A) Mantilaria (man-dee-la-ree-A) Mavrodaphne (ma-vro-THA-fnee) Moschofilero (mos-ko-FEE-lai-ro) Robola (ro-BO-la) Roditis (ro-THEE-tees) Savatiano (sa-va-tee-a-NO) Vilana (vee-LA-na) Xinomavro (xee-NO-ma-vro) Up and coming Aidani (aee-DA-nee) Avgoustiatis (av-gou-STEEA-tees) Kidonista (kee-do-NEE-tsa) Limniona (lee-MNEEO-na) Mavrotragano (ma-vro-TRA-ga-no) Mavroudi (ma-VROU-dee) Monemvasia (mo-ne-mva-SEEA) Vertzami (ve-rtza-MEE) Vidiano (vee-deea-NO)

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Santorini 2014

An expression of exceptional quality from Santorini

Textbook Assyrtiko:

Crystalline, great volcano minerals and no shortage of fruit.

Complete, confident and zesty.

Crisp and clean, is a superior example of Santorini’s wonderful purity and typicity.

Perfect for your favourite grilled fishes. …………………………………………………………………………………………

Distribution Tselepos Oinopoiitiki SA T: + 30 2710 544440, F+ 30 2710 544460 www.tselepos.gr

WINE

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The Greek Vineyard Up Close

Assyrtiko 2014

Estate Argyros 2014

Fantaxometocho 2014

Limnia Gi 2014

Samos Grand Cru

Santo Wines Santorini P.D.O.

French oak fermented Santorini P.D.O.

Boutari Iraklion P.G.I.

Domaine Chatzigeorgiou Lemnos P.D.O.

Samos Coop Samos P.D.O.

This 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.

Exceptionally versatile with food.

Dynamite from very old Assyrtiko vines (150 years old in family-owned vineyards), made in the classic oaked-style fermentation plus 6 months ageing in 500 l French oak barrels. The wine possesses great intensity, good acidity to bring it into balance, citrus and smoke in the mix too.

A stylish and very classy wine from Crete, it is based on Chardonnay but also contains Malvasia Aromatica and Vilana.

Vibrant pale yellow colour leads to impressive nose of white flowers, green apple and pear. Full-bodied, well-balanced by a fresh seam of acidity.

The wine rests 3 months in barriques with lees contact for extra intensity and richness.

A light, airy, silky, delicate and balanced Muscat of Alexandria; The aroma is laced with perfumed rose, exotic fruit and sun-ripened apricot. The perfect match for your favourite spicy dishes. It has a ripe, almost sweet mouthfeel that is ideal for cleansing the palate after enjoying the hot stuff.

Grand Cru is probably Samos Coop’s absolute best value dessert wine.

This V.D.N (Vin Doux Naturel) opens with a bright golden colour and very distinctive aromas of candied fruit, orange peel, honey, caramel and dried rose bud.

It is a thick, sugar-rich expression that peels off with charming layers of candied fruit on the finish.

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WINE

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What is terroir?

What is terroir?

In this era of once-unimaginable scientific advancements in winemaking, terroir is an increasingly critical concept.

It is a last stand for authenticity.

The most important teaching we can impart here today, on the topic of terroir in wine, is that it is not one thing.

It is many. Many sets of traits and circumstances that give some of the best wines in the world their distinctive sense of place.

For further insight, we asked some Greek wine-producers to describe «Terroir in Four Sentences».Their replies: Stellios Boutaris, Kir-Yianni, Naoussa & Amyndeon We are accustomed to saying that terroir is the combination of soil, climate and grape variety, all forming the characteristics of the wine produced in an area. As far as I am concerned, the «human» factor needs to be added on the three above characteristics. Wine is not just an agricultural product, since in order to be produced it requires craftsmanship, vision and perspective. Therefore, I would say that man has been the most basic characteristic of the terroir of various areas around the world in recent years.

Angelos Iatridis, Alpha Estate, Amyndeon The dynamics of the interaction between climatic, territorial, geological, morphological elements of an area and their relationship with man and a specific cultivation are the identity of a geographical indication which is described by the «French» producers as Terroir. As I have pointed out in many lectures in the past, the Greek term ecosystem most accurately depicts a wine region which, apart from the historical background it may entail, it also highlights the evolution of this area in time. A characteristic example is the climatic change which serves as proof data for the scientific community.

Vangelis Gerovassiliou, Gerovassiliou Estate, Epanomi Thessaloniki Soil, climate, geomorphology, but also human intervention. A collaboration, a synergy. The ideal combination of the above for the production of a unique wine which expresses the typical characteristics of an area. Several winemakers describe it as a «musical instrument»; it is useless if you don’t know how to play it. There is no scientific explanation, but we can surely taste it in our glasses.

George Skouras, Skouras Estate, Nemea Terroir- Growth–Area: for some reason, a coinciding course of all the above factors determine high quality in grapes and wines of the area. The soil, the morphology, the components, the climate, the rain, the humidity, the wind and many other elements of nature work together to produce high quality wines. All of them together are called Terroir.

And you either have it or you don’t. As simple as that.

Thanassis Arvanitidis, Arvanitidis Estate, Askos Thessaloniki Terroir is essentially what makes wine interesting by showing you where it comes from.

Without terroir you simply have homogenized varietal wines that can be replicated any time like any other product.

Terroir may lack definition, but it has meaning, it means «a sense of place».

So there it is: think terroir, think place. Think distinction - a wine that could only possibly be from Naoussa, or from Santorini, or Nemea. And now that you’re schooled on the topic, go out and find your favourite Greek terroir.

WINE

What is terroir?

Droumo 2014 Single Vineyard Kir-Yianni Florina P.G.I.

A premium single vineyard Sauvignon Blanc that speaks profoundly of place: Droumo in Amyndeon, one of the first SB plantings in Greece. A truly outstanding white with classic herbal, grassy and zesty citrus flavours.

Terrific refreshing, it boasts impeccable intensity and elegance.

1879 Boutari Legacy 2007 Boutari Naoussa P.D.O.

Xinomavro 2012 Single Vineyard Saint Constantine Arvanitidis Estate Thessaloniki P.G.I.

This complex and fascinating Naoussa, an authentic terroir wine from a single vineyard from Trilofos, is a thoroughly modern wine with knock out flavour. Full-bodied, rich, deep and at the same time fruity, the wine was named 1879 in honor of the year that the company was established in Naoussa

by John Boutari.

A new age Xinomavro!

There’s an ultra-ripe fruit character that makes the wine remarkably forward and lush. It shows the bright vibrancy that Xinomavro grape is known for but with additional backbone and hints of compelling vanilla spice from the oak. For those who think serious wines only comes in one colour!

Syrah 2011 Single Vineyard Turtles Alpha Estate Florina P.G.I.

Alpha Estate’s Syrah captures the soul of the Amyndeon landscape and the character of an exceptional vineyard site.

It is intensely complex with ground coffee/black cherry/ blackberry aromas and hints of savoury oak.

The palate is concentrated and powerful with blackberry/mocha flavours intertwined with spicy oak and fine lacey tannins.

Kokkinomylos 2012 Tselepos Estate Arkadia P.G.I.

Yiannis Tselepos has taken his Kokkinomylos into the top echelon of Greek Merlot through dogged determination, curiosity and superb technical skills.

The wine has pronounced cassis and cedar aromas with fine beautifully ripe tannins. Earthy, anise, gamy aromas and flavours develop with age.

The vineyard site is in the central Peloponnese region of Mantinia.

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WINE

Retsina; she is a true Greek!

by Maria Netsika

photo copyright: wim aisbl

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Retsina; she is a true Greek!

It is a warm summer afternoon and you are enjoying the blue seas of the Aegean. Refreshing dips in the water, relaxing moments on the beach, reading books in the shade, and dips all over again. Your rumbling stomach takes you to the tavern and the delicacies keep on coming; yearning fresh fish, tzatziki (garlic yoghurt spread), htipiti (a delicious puree of feta cheese and peppers), Greek salad, fried zucchini, peppers… They are all set on the table and are anxious about the wine that will complement them. That is when the retsina at the next table is winking at you. Will you give in to the truly Greek taste of the resin?

Retsina is an integral part of the Greek popular culture and the indication Traditional Designation, as per the EU legislation, is well justified. It is traced far back into the ancient years when ancient Greeks transported and traded their renowned wines in sealed amphorae (amphora: vessel used to transport and store wine and olive oil). Among the materials used to seal the amphorae was the resin found in the pines that were adjacent to the vineyards. It seems that the peppery aromatic taste that the resin gave to the wine stimulated the imagination and…the taste of the wine producers then and that is how it all started.

All you want to know about retsina through questions and answers What does the indication Traditional Designation mean?

The indication was created to highlight – and protect at the same time – the wines produced according to traditional methods of a specific area or country. This is the reason why they exclusively bear this indication. This means that resined wine by the name of Retsina can only be produced in Greece.

How is retsina made today?

Retsina is considered to have been born and bred in Attica, Viotia and Evia; consequently, Savatiano and Roditis, the dominant grape varieties in those areas are traditionally used to produce it. Other than that, the winemaking techniques are similar to those of the rest of the white wines. The difference is made by the resin (created by the Aleppo pine or

Pinus Hallepensis) which is added in the beginning of the fermentation and the quantity added depends on how «heavy» or «light» we want our retsina. The resin is gradually diluted and assimilated in the wine during the fermentation. This is the «secret» of the unique taste that combines the traditional Greek character with the elegance and finesse of white wine.

Which are the dominant organoleptic characteristics of retsina?

Pale yellow colour. The distinct balsamic aroma of the pine which is instantly recognizable while allowing the aromas of the grape to surface also. The peppery taste with the slightly bitter aftertaste. These are the basic characteristics of a good quality, traditional retsina.

And what dishes does she like?

All the dishes arrive simultaneously on the Greek table. Salty fish and seafood appetizers meet with casseroles made with olive oil; the fork digs into salads with smoked, garlic or vinegar twists; the fork stabs fried and saucy soutzoukakia (spicy meatballs with cumin being the dominant spice), meats and then…fish. In all this protocol-free anarchy, retsina jumps in to save the day as the one and only escort that can harmonically accompany them all. You definitely need to try the excellent matches: cod with skordalia (garlic puree made with potato or bread), fried anchovies and fry, grilled octopus, fish roe puree, tzatziki (garlic yogurt spread), kokoretsi (wrapped giblets grilled to perfection – tastes better than it sounds) with lots of spices and, of course, feta.

WINE

Retsina; she is a true Greek!

The tear of the Pine

Retsina Mesoagaia

Retsina

Retsina Ampelicious

Domaine Stelios Kechris

Domaine Papagiannakos

Tetramythos

Georgiadis Bros

An elegant and refreshing retsina. With this wine Domaine Stelios Kechris has captured the perfect balance between pine and grapes (100% Assyrtiko).

The ripe fruit ably supports the toasty oak tones from fermentation plus 6 months maturation in new oak barrels. A must try for retsina lovers looking for something different.

Fine aroma of pine and a strain of lemon. Domaine Papagiannakos, specialized in Savatiano bottlings from Markopoulo region of Attica, proposes a new version of the traditional retsina by using modern winemaking technology and by adding a very carefully calculated quantity of resin from pine tree into fermenting must.

A fine expression of retsina, it shows exceptional varietal personality (Roditis) with crushed flowers, lime and green apple followed by delicate resin notes.

The wine is made in stainless steel by using resin that they collect from the pine forests on the slopes of mountain Aroania in northern Peloponnese.

If you’re curious about this intensely aromatic wine, then we suggest starting with Retsina Ampelicious.

Blond in colour and beautifully balanced, with sharp aftertaste and a hint of vanilla, this 100% Savatiano retsina is a prime example of Georgiadis Bros ability to combine long standing traditions with dynamic innovation.

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WINE

Retsina; she is a true Greek!

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Retsina: traditional and contemporary During the last 15 years, quite a few persistent and modernizing Greek winemakers decided to redefine retsina’s quality and taste status. They paid proper attention to its production. They devoted time to the selection of not only the grapes but also the resin which is added in small, controlled quantities. And the result? A series of «new age», wellvinified retsinas with aromas and flavours that balance between grape and pine.

Stelios Kechris, a winemaker who has enormous respect for retsina and strongly believes in it, one of the forwarders in the realization of the vision «of the production of a contemporary and quality wine based on an age-old tradition», the creator of retsina labels that have obtained grand distinctions in international competitions, answers Wine Plus magazine’s questions.

What does retsina mean to you as an oenologist and a winemaker? Why did you decide to invest in the «lighter, more modern» style?

When I decided to invest in retsina, I made a choice against all odds that involved great risk; however, I do believe that my efforts resulted in retsina being internationally recognized. Essentially, what I had invested in was quality. As far as the style is concerned, it is debatable. Personally, I disagree with the characterizations «light» and «modern» as they don’t really reflect reality. The term «contemporary, quality retsina» expresses what today’s retsina must and can be. A traditional wine which evolves in time and has the quality characteristics of a white wine of our times.

How is retsina positioned in the Greek wine market?

Retsina is a wine greatly loved by Greeks and deeply rooted in their culture. There is a paradox, however. Although its main production was mainly traced in southern Greece and mainly in Attica, nowadays retsina is mostly favoured in northern Greece. This phenomenon can be explained in various different ways as, for example, the fact that retsina was originally bottled about 60 years ago in Macedonia and quickly became popular and accessible to the current consumer, or the fact that «new» Greek quality wine was initially targeted to the Athens market, thus marginalizing retsina to a great extent and keeping it off the dinner tables.

Seaside Varoulko

Do you think that retsina’s organoleptic profile suits the tastes of the international consumers?

Clearly yes! When its production is based on quality winemaking methods and the aromas of the grape are in harmony with those of the resin, then the result is a quality wine with a particular character, a wine that can arouse the interest of a significant portion of consumers worldwide. A rare and pleasant wine which accompanies in the most exceptional way many recipes of the Greek and international cuisine. In 2009, at the London Wine Fair, after the Tear of the Pine had already won gold medals in Decanter and the International Wine Challenge – an out of the border «first» for a retsina – a group of Italian connoisseurs pointed out to us the excellent harmony that results from the combination of retsina and sushi. Ever since then, this combination has been making new followers all over the world.

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SPIRITS

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Tsipouro and Greek Eaux-de-Vie for the summer

Tsipouro and Greek Eaux-de-Vie for the summer

Tsipouro

Avaton Tsipouro

Sigalas

Tsantali

Ipirotiko Aged Tsipouro

Distillate Xinomavro

The Distillate

Babatzim

Semeli

By the master of this kind, this is an authentic distillate from Xinomavro grapes.

Silky taste, affluent aromas and soft aftertaste.

Present it at the end of the dinner, serve it cool at 10-13ÂşC and you will adore the sweet languor that spreads all over.

An elegant, golden distillate from double fractional distillation of grape marcs of Agiorgitiko, Moschofilero and Roditis. The 12-month maturation in new barrels from Nevers oak adds a dense, spicy nose and a robust taste.

You will serve it at 16-18ÂşC with coffee, bitter chocolate mignardises or unsalted nuts.

Zoinos Winery For the starting appetizers (meze), choose what Mr Sigalas, winemaker from Santorini, is proposing.

Crystal clear, elegant aroma with hints of herbs and chamomile, full-bodied, soft, oleic texture and pleasantly complex aftertaste.

These are the characteristics of the double distillation of vintage 2013 grape marcs of Assyrtiko and Mavrotragano.

A crystal-clear tsipouro with a dynamic nose that maintains the primary fruit character of the grapes next to aromas of spices.

A full, soft taste that insists in the mouth for a long time. It loves all the earthy appetizers: bitter olives, mushrooms, artichokes, onions, butter beans and all sorts of produce the mother earth gives us.

In this case we have a traditional distillate made from Debina grapes from the area of Zitsa, Epirus.

It ages for a year in French oak barrels acquiring aromatic complexity and long, velvety taste.

The variety’s aroma of apple is elegantly dressed in a cloak of vanilla making it ideal for calling it in during a warm summer night.

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Grape Distillates Tsilili

Methexis Cigar Aged Grape Distillate Domaine Costa Lazaridi

Aromatic Muscat Hamburg, floral Chardonnay, spicy Xinomavro and rich, earthy Cabernet Sauvignon. Tsilili distillery presents us with a series of single varietal grape distillates which are expressions of the grapes they come from. Limited bottles.

A sophisticated distillate from overripe Sauvignon Blanc grapes.

The ageing in new French barrels and then in barrels of Amethystos FumĂŠ (from Sauvignon Blanc) add precious notes of vanilla, coconut and nuts. Enjoying a cigar with it is an experience.

WINE+SPIRITS+FOOD

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Dining with Greek wines

Dining with Greek wines

Dining with an Assyrtiko

Assyrtiko packed with silky tree fruit and minerality is the ultimate food wine that would pair with many dishes, including the toughies such as cream sauces, shellfish and dry meats. It is perfect for grilled, roasted or fried fish, seafood and chicken. Barrel aged Assyrtiko and smoked salmon are excellent together. The wine also cuts through rich sauces. Another great match is lamb with avgolemono (egg and lemon) sauce.

We had great fun pairing Assyrtiko with Indian food.

Dining with a Moschofilero

The crispy acidity and the intense aroma, make Moschofileros the perfect interlocutors of salads. They are a perfect match to seafood. Mussels, calamari and oysters, as well as fish with delicate aromas, are also good companions. They are a good match to white, fresh cheese. I would highly recommend a Moschofilero with zucchini salads, lobster-spaghetti, chicken with okra and veal with hollandaise sauce. Also note that these are wines insusceptible to aging, and are therefore better consumed when fresh.

Dining with a Malagousia

It is very easy to recognise the Malagousia wines. The sensational nose gives us clean flower and herb aromas, including citrus, lemon and peach. They have a relatively high alcoholic content, with a full, round and deliciously spicy taste matching perfectly the Mediterranean cuisine and, specifically, vegetables, oysters and fish.

Dining with a rosé

It is amazing how well Greek rosé wines go with the local cuisine, full with garlic and other aromatic herbs. For example, try a nice rosé with dishes accompanied by a garlic sauce (skordalia), or even with artichokes – notoriously wayward to wine. You will be impressed with the magic of the harmonious combination. They are also very well combined to sausages and pasta. Simply make sure you taste more zesty rosés with your starters, the milder ones with your fish and keep the richer ones for the poultry, red meat and oily casseroles.

Dining with a Xinomavro

Complex Xinomavro reds with firm tannins and lovely backbone of acidity are the ultimate food wines. Terrific with tomato-sauce stews, charcuterie, sausages, pork, roasted lamb, game casseroles and aged cheese. Cooked red meats with spicy sauces, savoury game from the Macedonian forests, traditional filo pies, meatballs locally named «boubaria» and cheese (such as the salty batzos) are some of the products accepting well the intensive character of this wine.

Dining with Greek wines

WINE+SPIRITS+FOOD

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Dining with an Agiorgitiko

Agiorgitiko is a food friendly wine and there is a big range of foods that go very well with it. Taste chilled rosĂŠs made from Agiorgitiko with tuna, red mullet and seafood with tomato sauce. The fresh aromatic reds are perfect with grilled meats while the full-bodied ones compliment steaks, roast beef, spiced game and hard cheeses.

Dining with a sweet wine

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 your 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? 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 Mizithra, or even a cheese pie or a soufflĂŠ, with a Muscat of Lemnos.

Dining with Tsipouro

Tsipouro is never served alone. It is always accompanied by meze (small antipasti-like dishes): olives, pickled vegetables, salted anchovy and fried small fish.

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Delicacies from Greece

Delicacies from Greece

by Evi Kallini, Evi Karkiti, Maria Netsika

You will try them in the shade of a beautiful square under the plane trees, in little coffee shops next to the seaside, while drinking lots of coffees and doing lots of chit-chat during lazy morning time. Some of them you will love so much that you will take them along with you, a small slice of summer placed in a cabinet readily available to come out at any given time and then it will smell like summer again.

Corfu Naturally, the unique Kumquat. You can take the wonderful bitter sweet taste of these small orange citrus fruit with you trapped in a little jar as preserves or as a liqueur. Another delicacy that we recommend is the Noumboulo. Smoked pork sirloin, sliced very thin.

An exceptional finesse. And while you are here, make sure that you visit Spaniada during a warm afternoon and try some Tsitsimpira (ginger beer). This lemonade is different as it is spiced up with ginger and it has been produced here ever since the Othon years (first king of Greece).

Cephalonia Cephalonia is teaming with the smells of oregano and thyme. The aromas of roasted almonds wander through the town squares and the pastry shops. This is the kingdom of Mandola, almonds roasted with sugar and then painted in the colour of cherries. Close enough, on the display shelves, the Komfeto is looking proudly confident due to its flavour intensity. The sweet quince paste from Cephalonia is giving a tight, chewy hug to whole almonds. And you should definitely look for 6-7 labels of Robola, the famous P.D.O. wine of the island.

Zakynthos Mandolato, the sweet goody of love (as is best known in Greece), had its place in all romantic films of the legendary Greek cinema and the stories that fold out in Zante. You will find it everywhere on the island, just like you can find Pasteli, the other temptation of the pastry shops. But you are far from finished with the sweet tooth temptations. The island is renowned for the sweet wine Verdea, a Traditional Designation, the second such indication after retsina.

Lefkada If you travel to Lefkada this year, make a stop at Eglouvi and pick up some delicious Lentils. When winter comes along, put them in the pot and you will be glad you took our advice.

Lemnos Those who visit the island of Hephaestus (ancient Greek god of fire, sky, earth, protector of coppersmiths and metallurgy) will enjoy the aromatic wines from Muscat of Alexandria. In ours tasting memoirs, we have added their combination with Melichloro or Melipasto -a honey-coloured cheese, something between fresh and aged cheese.

Take some with you, as the ones you can find in the cities are not of the same quality.

Lesvos Did you know that in Lesvos you can have Greek Sushi? Yes indeed, little sardines that are fished in the morning, salted, strained and around noon the ouzo accompaniment (meze) is ready. You can find slightly more matured sardines packaged under the name Kalloni sardines. If you see their packaging, you will think that you went 4050 years back in time. We shouldn’t forget to mention Ladotiri, a local cheese, one of the 19 Greek Protected Origin Appellation cheeses.

And certainly, Ouzo. The best on the island is ouzo with anise made in Lisvouri.

Chios Mastiha from Chios has been seeing glorious days lately. Those who work with it were determined to prove its versatility, its medicinal and cosmetic properties and its international profile. They recommend cosmetic products, toothpastes, candy, candles, exceptional liqueurs and anything else you can think of. You must also try the amazing Preserves from lemon blossoms, made locally.

Samos Naturally, in Samos you will buy sweet Muscat wines. If you need help selecting, some of them are fresh, bottled a few months after their production. Those are the Samos Vin Doux and the Samos Grand Cru. Others age in oak barrels in order to develop their explosive bouquet.

It is the renowned and highly awarded Samos Anthemis. Last but not least, the velvety Samos Nectar is produced with overripe sun-dried grapes, aged in barrels for 3 years.

Delicacies from Greece

Tinos Almost anywhere you travel in Kyklades, you are bound to keep stumbling upon Macaroons (amigdalota). So, relax and enjoy them.

Take them with you for the return trip. The ones from Tinos are stuffed with orange, walnuts or cherries. They are definitely worth it. Just like the odd lemony treat called Tsimpiti –a thin sheet of dough filled with mizithra (a typical soft Greek cheese), eggs and lemon. Try it. Tinos is also famous for its cheeses. We recommend the ones from the Coop, especially the one called Tiniako Tiraki (cheese from Tinos).

Syros Halvadopita (pie with halvah) and Loukoumi (lokum – a chewy sweet delight) from the tiny lab of Korre. The halvadopita filled with almonds, peanuts or mastiha. Try them all and decide which suits your taste best. We have a hard time deciding between the different kinds of Loukoumi. We diligently try one by one the sugar-coated arrays of the different flavours, like rose cloves, mastiha, coconut and our favourite bergamot. Finally, don’t forget that in Syros you can buy San Mihali, an intense cheese, and excellent Mizithra (typical soft Greek cheese).

Mykonos You will definitely come across Macaroons in the cosmopolitan and windswept Mykonos. Famous little bites with a delicate crust that breaks off softly to reveal the chewy texture and the flavour of the filling. Don’t miss out on them.

FOOD

Santorini Naturally, Santorini wines, both dry and sweet, especially Vinsanto. And definitely Capers. You will find them dried up or as pickled caper leaves.

Look for the famous Ntomatini (cherry tomatoes grown on arid soil) in jars as preserves with cinnamon, vanilla and almonds. An incredible sumptuously sweet taste. We will include the legendary Fava (split pea puree). It does not matter how many times you taste it while on the island, they are never enough. Bring some back with you.

Andros Search for the rare local cheese (Chlorotiri, Petroti, Manouso) and a rare sweet surprise: lemon blossom preserve made only in Andros after the lemon trees blossom in May. Kythira If you find yourselves in Kythira you should definitely buy Fatourada (a kind of tsipouro distillate-flavoured with cinnamon and carnation cloves), honey, crunchy Ladopaximada (dried bread made with olive oil) and wreaths of Sebreviva -a small yellow flower that grows on the steep cliffs and is one of the island’s trademarks.

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The Wine Plus Recipe Collection

The Wine Plus Recipe Collection A Food & Wine Experience

Over the past 14 years the Wine Plus dinners and cooking courses have welcomed several chefs to share their passions and inspirations.

For the summer of 2015, we propose you 4 recipes, carefully selected from our collection.

Get inspired and simply enjoy the ultimate summer couple: hearty Greek food and wine!

Cod with variation of Okra

oil on medium heat, until cooked. In the same pan, fry the bread until it turns into crouton.

Ingredients for 4 persons 600 g fresh cod fillet 1 kg okra 4 tomatoes 4 slices of bread 1 red onion 2 spring onions 2 cloves garlic 160 ml olive oil 100 g Kalamata olives 100 ml red wine Some vinegar 1 bay leaf 100 g flour 50 g corn flour Salt and white pepper

In salted water boil four okras that will be used as garnish. Dry them on absorbent paper, pass them through some flour, corn flour and cold water. Then fry them in hot olive oil.

Tudor Hall restaurant, King George Hotel

Preparation Peel the okra, sautĂŠ them on high heat with olive oil and add the vinegar. Drain them and then cook with olive oil, garlic, onion, chopped parsley, bay leaf, salt and pepper. Then cook them in the broth of a cod head and bones for 35-40 minutes. Keep half of the okra warm and mash the remaining other half in a blender and sieve them.

Heat the tomatoes, deseed and finely chop them. Then, cook them in olive oil with finely chopped fresh onion and salt & pepper on low heat. Season the cod fillets, and fry them shortly in a pan with olive

For the sauce, make a reduction of red wine and add the remaining fish broth you have kept from the okra boiling. Leave over low heat to boil and reduce the broth. Add salt and pepper.

Set the dishes and place the cod on the bread croutons. On the side place the purĂŠe, the cooked and fried okra, tomato, the sauce and chopped olives. Serve immediately.

Wine companion Assyrtiko, Sauvignon Blanc, Malagousia (and their blends) offer a touch of crisp acidity that will complement, but not overwhelm, the subtle taste of the fish. Acidity in wine enhances the flavours and cleanses the palate of any oiliness, preparing you to appreciate the next bite all the more.

Recipe by Sotiris Evangelou Sotiris Evangelou, Executive chef of Grande Bretagne Hotel and King George Hotel, believes in authentic Greek cuisine using healthy & fresh materials. www.grandebretagne.gr, www.kinggeorgeathens.com

WINE ART ESTATE

The people of Wine Art Estate share an enduring passion for the production of quality wines.

A passion, that has found its ultimate expression in the development of the Estate’s vineyards and winery at Mikrochori, Drama.

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

Wine Art Estate Mikrochori, 66100 Drama, Greece T: +30 25210 83626, www.wineart.gr

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FOOD

The Wine Plus Recipe Collection

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Chilled Greek salad flavoured soup with Gilthead bream with stuffed sea food smoked salmon zucchini & urchin sauce Ambrosia Restaurant, Hyatt Regency Thessaloniki

Alfredo’s Garden Restaurant, Regency Casino Thessaloniki

Ingredients for 8 persons 800 g matured peeled tomatoes 300 g cucumber without its seeds 100 g red onion 200 g green peppers 60 ml olive oil 30 ml white balsamic vinegar 60 g yogurt Chantilly (yogurt 15 gr. and cream 45 gr.)

60 g smoked salmon 2 g salmon caviar 2 g black caviar Basil oil Salt – pepper

Ingredients for 10 persons 10 pc. Gilthead bream 10 pc. zucchini 200 g shrimp 200 g lobster 200 g sea bass fillet 100 g carolina (long-grain) rice Dill, parsley, spearmint 30 g urchin eggs 1 l sea food juice 2 egg yolks juice from 2 lemons 20 g corn flour 5 pc. zucchini flowers Olive oil 50 g red onion Ouzo

Preparation Mix the tomatoes, cucumber, onion, peppers and olive oil in a blender. Pass the mixture through a sieve, in order to maintain the velvet juice that will be created and add salt and pepper.

Chop the smoked salmon, add green onion, lemon juice and olive oil.

Prepare the yogurt Chantilly.

Serve in a deep dish. Place the smoked salmon tartar in the centre.

On the side place little red and black caviar, basil oil and seedlings.

Top with the cream and finally pour the soup over.

Wine companion A racy Xinomavro rosé or an earthy Agiorgitiko rosé wine will work perfectly with the lively, mouth-filling flavour the tomato-soup brings to the table.

Preparation Sauté the onion in olive oil until wilted. Add the shrimp, lobster and sea bass fillets. Pour the ouzo and add some water to boil. Stuff the zucchinis with the mixture.

Place the zucchinis in a pot and cover them with the sea food juice, lemon slices and fennel. Bake in the oven in a covered pot for 25 minutes.

Mix well egg yolks, lemon juice and corn flour in a basin. Slowly add the seafood juice, return the entire mixture into the pot, and heat it to the boiling point. Finally add the sea urchin eggs.

Roast the sea bass fillet on the grill and set up as per the picture.

T (+30) 26210 41601, F (+30) 26210 41901, e-mail: mercouri@otenet.gr

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KTHMA MEPKOYPH A.E., 271 00 Kορακοχώρι Hλείας

Wine companion Once baked, this dish will fill the room with its succulent aromas.

For this explosion of flavours, nothing will do quite like a white wine from Sauvignon Blanc or Traminer, a dry White Muscat or a slightly oaked Chardonnay.

Recipes by Apostolos Altanis Apostolos Altanis’, Executive chef of Regency Casino Thessaloniki and Hyatt Regency Thessaloniki, cuisine is inventive and modern, light and clean, with a focus on local ingredients and seasonality.

www.regencycasinos.gr/thessaloniki, thessaloniki.regency.hyatt.com

ΦΟΛΟΗ 2014

ΚΟΚΚΙΝΟΣ ΟΡΕΙΝΟΣ ΡΟΔΙΤΗΣ-VIOGNIER Π.Γ.Ε. ΠΕΛΟΠΟΝΝΗΣΟΣ Με κρυστάλλινο κιτρινοπράσινο χρώμα, έντονα αρώματα ανθών εσπεριδοειδών, πράσινου μήλου και λευκόσαρκου ροδάκινου και διακριτική οξύτητα συνοδεύει ιδανικά τις γεύσεις του καλοκαιριού.

facebook.com/MercouriEstate

twitter.com/MercouriEstate

FOOD

The Wine Plus Recipe Collection

Octopus with honey and fresh thyme, salami from “Lefkada”, baked baby potatoes and tomato juice with ouzo

Oven-backed baby potatoes: Place your baby potatoes without cutting them in an oven dish with olive oil, thyme, salt and pepper and bake them at 180ºC for about 45 minutes.

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Chan Restaurant, The Met Hotel Ingredients for 1 person 1 octopus tentacle 200 ml red wine a bit of vinegar 1 onion cut in large pieces 2 bay leaves 5-6 grains of black pepper 50 g of salami from Lefkada 120 g baby potatoes 80 ml olive oil 250 g fresh tomatoes 3 g aniseed seeds 20 ml ouzo 30 g of cherry tomatoes Salt, pepper, sugar Fresh thyme Fresh rosemary Honey

Preparation One octopus tentacle: Boil the Octopus in the red wine with a little bit of vinegar, 1 chopped onion, 2 bay leaves and 5 to 6 grains of black pepper until the octopus becomes soft enough. Check it out from time to time by piercing it with a toothpick.

Let it chill.

Remove the tentacle and place it in a pan with some olive oil and fresh thyme. After two minutes add to the sautéed octopus a bit of vinegar and a spoonful of sugar. You can adjust the honey quantity according to your taste to give it more or less of a sweet taste.

Season with salt and pepper.

4 Slices of salami from “Lefkada”: On the side prepare your 4 slices of Salami from Lefkada Fresh tomato purée and tomato water: Grate 3 average size tomatoes. Strain the tomato purée using a tulle.

Add some salt, pepper and a bit of ouzo to the tomato water.

Do the same to the tomato purée by adding salt, pepper, a bit of sugar, roasted and crushed anise seeds.

Oven-baked cherry tomatoes: Spread the tomatoes on a baking tray, sprinkle with olive oil, add salt, chopped fresh thyme and rosemary. Bake in the oven for about one and a half hours at 120ºC without humidity.

Use some extra virgin olive oil to sprinkle the plates and get ready with some fresh herb tassels to decorate your plate.

Set up as per the picture.

Wine companion This dish is a mixing bowl of flavours and spices, with ouzo, sea food, urchin and a gaggle of herbs all competing for attention. Rose wines with a touch of spice and a mouth-awakening acidity are excellent choices. Xinomavro, Syrah, Cabernet Sauvignon, Tempranillo are the most popular.

Recipe by Dimitris Tsananas Dimitris Tsananas, Executive chef of The Met Hotel creates an exquisite international and contemporary Asian cuisine. www.chandris.gr/themetthessaloniki

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True farmers’ knowledge of the land, wines with a modern touch…

«Inspired by the natural vocation of our territories, we are deeply dedicated to making wines with our own personal stamp».

Thanassis Arvanitidis – George Arvanitidis

Malagousia

Chardonnay

Rosé Xinomavro

Xinomavro

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

A truly elegant Malagousia with Greek nose.

Typical fresh Chardonnay.

Mouth-watering for food wine.

Very attractive rosé with refreshing fruity aromas and lovely acidity.

Groovy and rosecherry, it’s simply delicious!

The symphony grape is Xinomavro.

A new age Xinomavro with beautiful fruit and spice that make the wine remarkably forward and lush.

Arvanitidis Estate Askos, 57016 Thessaloniki, Greece T:+30 23950 61626, F: +30 23950 61646 www.arvanitidis-winery.gr | info@ arvanitidis-winery.gr

FOOD

Wine Plus guide

Wine Plus guide

Culinary delights reviewed by: Denny Kallivoka, Evi Kallini, Niki Mitarea, Maria Netsika

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Best gathering places The Thessaloniki Foodie Guide From fresh fish and home-cooking to sushi and gourmet dishes, we have conducted a review of what’s hot this summer. We present to you the Wine Plus hot list of the-gastronomic-musts-while-travelling.

City centre Akadimia Very charming, cosy restaurant at atmospheric Agiou Mina Street.

Entering the summer mood, the menu takes full advantage of fresh vegetables and herbs to produce a Mediterranean and Greek cuisines’ repertoire with a classical base that has many resonances of modern cooking. (3, Agiou Mina St., tel. + 30 2310 521803) Be An American diner-style restaurant. Pleasant casual ambiance, excellent music and quality cuisine at the restaurant of the Excelsior Hotel.

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

(10, Komninon St. & 23 Mitropoleos St., tel. +30 2310 021020) Frutti di Mare The restaurant has tables out on the pavement all year round, with a view of the Bazaar Hamam. Enjoy your wine with delicious seafood and meat mezedes. (20, Komninon St., tel. +30 2310 239100) Chan Extra-stylish Pan Asian restaurant at design hotel The Met (designed by famous architect Andy Martin). The Asian-inspired menu is created

by British food critique and entrepreneur Oliver Peyton. During the summer restaurant moves to the Sky bar on the 7th floor, with the breathtaking view of Thessaloniki.

(The Met Hotel, 48, 26th October Str., tel. +30 2310 017000) Da Mimmo Italian tratoria in Mylos entertainment complex. Sample one of the beautifully prepared salads or pizzas, and relax with a glass of wine.

(56, An. Georgiou St., tel. +30 2314 004441) Garçon Brasserie Café-bar-restaurant with a trendy environment and the best balcony on the old waterfront. The cuisine follows modern trends.

(Nikis Av. & 2, Ag. Sofias St., tel. +30 2310 253033)

7thalasses [7 seas] The post-modern fish taverna par excellence! You will think you are on Mykonos! Friendly staff, good ambience, fresh fish, shellfish, seafood and a well-informed wine list.

(10, Kalapothaki St., tel. +30 2310 233173) Clochard Stylish dining in an atmospheric setting. Classic venue for lovers of good food. Award-winning Greek cuisine with some beautifully prepared international dishes. (4, Proxenou Koromila St., tel. +30 2310 239805) Zythos - Doré Well-known haunt of artists and intellectuals. The courtyard offers a generous shade and a view of the White Tower, while the cuisine prepares a range of Mediterranean flavours, same with Zythos in Ladadika. (7, Tsiroyianni St., tel. +30 2310 279010) Ergon Agora The brand new venue of Thomas and George Douzis is a real gastronomic staging post housing under the same roof: a modern grocery -with shelves hosting a delicious collection of local produce, including the ERGON collection of traditional Greek products-, a restaurant –with the menu signed by popular chef Dimitris Skarmoutsos- a butchery, a fish shop, a bakery and an upgraded café.

(42, Pavlou Mela St., tel. +30 2310 284224) Mia Feta Cafe, bar, grocery and dairy shop. Here, you can go shopping while degustasting dishes with feta as you have never tried it before: feta as foam, feta with truffle, feta in panna cotta, feta with olives/peppers and many other versions. Also try the nettle pie with «zea» flour.

(14, Pavlou Mela St., tel + 30 2310 221120)

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Wine Plus guide

Panorama O Kritikos It’s not a big surprise that restaurateur Yiannis Kritikos has moved on to his next big concept in Panorama Thessaloniki, while keeping his famous venture in Ouranoupolis, Halkidiki (see p. 51). The food at this gastro-fish-restaurant is undeniably stellar, with an excellent thoughtful wine and spirits list to match. Another highlight is the elegant, spacious, airy room and the impeccable service.

(5B Venizelou St., Panorama, tel. +30 2310 332810)

Yialos Classic fish and meze taverna, enjoying superb location on the waterfront at Kalamaria. Ouzo or wine accompanied by delicious meze and a unique view of the sea. (Ν. Plastira St., Mikro Emvolo, Kalamaria, tel. +30 2310 442121)

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Old City Yedi Ouzeri with rembetiko music, in the shadow of the old Yedi Kule prison and castle. Serves a wide range of meat and seafood dishes.

(13, Ioannou Papareska St., Yedi Kule, tel. +30 2310 246495) Moni Lazariston Fred & Ginger The restaurant of the Lazaristes Hotel, which has won over bon viveurs with its beautiful design, cosmopolitan ambience and gourmet cuisine!

(Les Lazaristes Hotel, 16, Kolokotroni St., Stavroupoli, tel. +30 2310 647444) Faliro Thymare The Thymare restaurant serves an exciting fish menu. The meals are beautifully prepared and presented, but the most impressive aspect is the quality of each locally sourced ingredient. This place, with a warm, beautifully decorated room inside the building and a large outdoor waterfront seating area, attracts both hotel guests and locals.

(Makedonia Palace Hotel 2, M. Alexandrou Av., tel. +30 2310 897197) Kalamaria – Aretsou - Nea Krini Anassa A gastronomic restaurant with refined art de la table and Mediterranean cuisine. Stylish dining from chef Nikos Tsoumas. (26 Sofouli St., tel. +30 2311 821360). In the summer you will find them in Halkidiki.

(Anassa by the sea, Fourka, tel. 23740 43026) Mavri Thalassa [Black Sea] Very popular fish taverna, Mavri Thalassa has moved along the lines of the classic tavernas in Nea Krini. The menu features fresh fish, shellfish and other seafood dishes.

(3, N. Plastira St., Kalamaria, tel. +30 2310 932542)

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

(13, Μ. Gagyli St., Aretsou waterfront, tel. +30 2310 447943) Oraia Smyrni One of the city’s top fish tavernas, famous for its high-quality cuisine and exceptional service. The fish soup is not to be missed.

(24, Kountouritou St., Nea Krini, tel. +30 2310 436035) Airport Alfredo’s Garden Open air restaurant in the lush gardens of the Regency Casino. The summer location of Alfredo’s is one of the best restaurants in Thessaloniki.

Executive chef Apostolos Altanis features modern Mediterranean and Greek cuisine. A menu of creatively enhanced dishes is served in an idyllic setting with an orchestra to entertain diners. Extensive wine list.

(12th kilometre on Thessaloniki-airport road, tel. +30 2310 491199) Amvrosia Sunny, spacious, comfortably casual, this is the restaurant of the Hyatt Regency Hotel. You will mostly sample Greek cuisine with some exceptions, mainly characterized by good taste.

(Hyatt Regency Thessaloniki, 13th kilometre on Thessaloniki-airport road, tel. +30 2310 401234) Duck Private Cheffing Duck’s Chef Ioanna Theodorakaki recreates classic Greek and Mediterranean dishes with true authenticity and at a very reasonable price. À la carte lunch and dinner menus change daily, where you’ll come across parts of fish, vegetables, and meats you’d never known to be delicious before. It’s a popular place, so book ahead.

(3 Halkis St., Patriarhika Pylaia, tel. +30 2310 519333) Ristorante Da Vinci Tastefully designed restaurant at the Nikopolis Hotel, with a menu featuring sophisticated Italian cuisine. The gastronomic quality one would expect from one of the Leading Hotels of the World.

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

photo copyright: wim aisbl

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Best gathering places The Thessaloniki Wine Aficionados’ Guide Greek wines are currently the life of the party, with new wine spots in Thessaloniki quickly becoming classics.

A k a d imia restaurant

Coq au Zen Delightful bistro, a gastronomic oasis amidst the bustle of the Valaoritou neighbourhood. The small but carefully fashioned menu includes specialties such as quiche Loraine, rolls with smoked cheese, bacon and fig preserve to accompany your wine or beer. Drinks and cocktails are enjoyed with interesting musical selections. Some evenings you can listen to 30s swing, 50s rock ‘n’ roll or ‘90s progressive music.

(37, Valaoritou St., Thessaloniki, tel. +30 2310 520119) Café Balkan Bistro with a long history and unique personality, is open from the morning for coffee and homemade desserts, all the way to lunch and dinner. Here you can find many varieties of local wine by the glass, accompanied by delicious tidbits and many special dishes. The friendly ambience, the musical selections and the casual style make this spot a classic go-to. (3, Proxenou Koromila St., tel. +30 2310 233992) Oinotopi A friendly and cool wine bar and wine shop, is one of the best places for enjoyable wine tasting. The owners, with a thorough experience on wines, will offer their advice on which variety to choose. The store features Greek wines and also labels from all over the world, which can be sipped accompanied with light meals. Wine tasting evenings are held often on the premises, where you can also shop for elegant gifts.

(28, Pavlou Mela St., tel. +30 2310 272852)

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

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

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

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

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

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

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

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WINE

Wine Plus guide

Souel Combining the cosiness of the small Italian vinotecas with the contemporary design of wine bars, this attractive locale offers all time classic wine labels and also new tastes to enjoy. Many are served by the glass and accompany tasty dishes. Wines are also available to take home. (16, Pavlou Mela St., tel. + 30 2310 262827)

subject, through first-hand experience. Wines ideally combined with carefully selected local varieties of cheese, hams and other delicacies.

(112, Isavron St., tel. +30 2310 281614)

Sinatra This espresso and wine bar is an essential all day stop with 80 selected wine labels from all over the country which can be accompanied with cheeses, finger food and wonderful dishes. Wine tasting events and presentations of individual producers are also organized.

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

(12, P.P. Germanou St., tel. +30 2310 413213) Alea This cosy wine bar serves an impressive selection of Greek and foreign wine labels: well known, renowned, rare, special, new, different and unique wines, so that the public can learn more about this fascinating

Tabya One of the city’s most beautiful listed residential buildings has been converted into an atmospheric mixed-purpose venue. An essential all day stop with selected Greek wine labels which can be sipped accompanied with many tidbits. (14C, Melenikou St., tel. + 30 2311 242522) Zak This east-side hotspot exudes the atmosphere of a European bistro.

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

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

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

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

(Potidea, Halkidiki, tel. +30 23730 41570) Sani Resort Bordering the green of the forest and the turquoise of the sea, the resort at the first leg of Halkidiki is famous not only for its beautiful environment and the cosmopolitan aura that surrounds it, but also for the Sani festival –bringing well known music stars to Sani hill every year– and Sani Gourmet –the annual culinary festival. The resort’s dine around routes offer many and varying choices from the very Greek-gourmet Ntomata run by chef Chrysanthos Karamolengos and the cosmopolitan Asian Sea You Up restaurant to the ouzeri Psarogiannos.

(Sani, Halkidiki, tel. +30 23740 99400, www.sani-resort.com) Sousourada and Sgouros Skantzochiros [Wagtail and Curly Hedgehog] Modern Greek cuisine at its best, served in their cosy courtyard. Taste the fennel pie with kaseri cheese, the coq au vin, the fried chickpea balls, the pork knuckle and their delicious fresh salads.

(Athitos, Halkidiki, tel. + 30 23740 91594)

Trizoni A beautiful yard and high-quality cuisine at this stylish fish restaurant run by Stergios Sousouras. Creativity and tradition blended in a range of starters, salads, fish mezedes and main courses. With its genuinely local shellfish and fish, this is one very good reason to visit Kassandra. Not to be missed. (Kriopigi, Halkidiki, tel. +30 23740 51945) Porto Valitsa Spectacular view of the endless blue sea, Mediterranean cuisine and a personal approach at the restaurant of the resort.

(Paliouri, Halkidiki, tel. +30 23740 92007) Anassa by the sea Outstanding and creative Mediterranean cuisine in a beautiful setting with a view over the Aegean Sea. Chef Nikos Tsoumas’ now famous culinary cuisine offers a season-oriented menu.

(Fourka, Halkidiki, tel. + 30 23740 43026)

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

(Metamorfosi, Halkidiki, tel. +30 23750 22310)

Eagles Palace The ultra classy hotel in Ouranopolis has consistently invested in gastronomy and wine. This you can confirm by dining at the gastronomic restaurant Kamares, in the fish taverna Almyra, which serves you right where the waves splash and in the verdant Vinum garden.

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

Ta Kimata The tranquil off-Broadway back harbour of Neos Marmaras, with its fishing boats, is reminiscent of a bygone age. Your joy will be complemented by the food in this fish taverna.

(Neos Marmaras, Halkidiki, tel. +30 23750 71371)

Mountainous Halkidiki Marigoula Tiny dining room, beautiful yard and dishes based on Greek gastronomic traditions enhanced by the resourceful talents of the energetic owner.

Wide variety of excellent Greek wines.

(Poligiros, Halkidiki, tel. +30 23710 23171)

Ouranoupolis Kritikos A fish restaurant serving culinary masterpieces from the Aegean. The menu includes sea fennels, pinna stew and fish soups, along with seafood crepes, paella, caprice shrimps, tasty lobster spaghetti and, of course, any fish you like. Raw materials are procured from the family’s own fishing boat. Yianni, the owner, creates the recipes and his mother cooks. (Ouranoupolis, tel. + 30 23770 71222)

Miltiadis A «pilgrimage» to Miltiadis in Agios Prodromos (on your way to the second leg) for souvlaki made of local meat, is considered a must. You will find it if you search for dozens of haphazardly parked cars in his backyard. (Agios Prodromos, Halkidiki, tel. + 30 2371 96079)

Deemed one of the major companies in the greek wine industry, GEORGIADIS BROS WINES S.A., has recently broken the mould by launching the “Ampelicious Inspiration for Art Creation” contest. The company is pleased to present the 7 best creations that emerged from the competition. Getting inspired by the authentic Ampelicious bottle (500ml), consumers were invited to re-create, construct and produce their own artistic creations, based on the design concept of the bottle. The contest aroused a lot of interest among the public and the consumers’ response was stupendous, reaching 844 entries.

The delightful photos posted on the winery’s facebook page, GEORGIADIS BROS got hundreds to thousands of likes, thus appointing the 20 most popular creations. Finally, a five-member panel, comprised of several accomplished graphic artists/designers, art directors, as well as marketing and advertising professionals rated and selected 7 winners, after evaluating their art works in terms of originality, style and creative composition.

https://www.facebook.com/georgiadis.ampelicious

https://twitter.com/ampelicious

www.georgiadiswines.com

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Wine Plus guide

Best gathering places The Athens Foodie Guide

Centre GB Roof Garden restaurant Breath-taking view of Acropolis and Lycabettus, elegant ambience, opulent setting, new Mediterranean cuisine from talented chef Asterios Koustoudis, superb service -all at Athens’ most chic hotel. It has been ranked among the 101 best hotel restaurants by The Daily Meal website.

(Hotel Grande Bretagne, Syntagma Square, tel. +30 210 3330000) Tudor Hall restaurant Ultra chic restaurant on the 7th floor of King George Hotel. The passionate Executive chef Sotiris Evangelou, whose name is synonymous with quality and excellent taste, offers authentic Greek seasonal dishes with a modern twist. (Hotel King George, Syntagma Square, tel. +30 210 3222210) Trapezaria The cuisine of chef and owner Dimitris Panagiotopoulos draws on his extensive research into Greek cooking. On the restaurant’s beautiful hall you can sample well known Greek recipes or «new-classic» plates while enjoying a fine wine from the excellent cellar.

(13, Evforionos St., Kallimarmaro, tel. +30 210 9213500) Ta Karamanlidika tou Fani This spot offers an array of delicacies including top-notch cold cuts and traditionally made Greek cheeses. The encyclopeadic menu ranges from deliciously traditional (pastourma) to inventive fantastic charcuterie.

(52, Evripidou St., tel. + 30 2310 3254184) Mono restaurant Beautiful place and carefully selected dishes, cooked by the owner and chef Vassilis Vassiliou.

(4C, Benizelou Palaiologou St., Plaka, tel. +30 210 3226711) ManiMani A restaurant worshiping the local cuisine of Mani, yet also presenting dishes from other areas. For many years, food served here manages to be tasty, un-fancy and affordable.

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

(7, Navarchou Apostoli St., Psyri, tel. +30 2103316767)

Athiri Stylish dining in an atmospheric setting. Innovative Greek dishes from chef Alexandros Kardasis.

(15, Plataion St., Keramikos, tel. +30 210 3462983) Funky Gourmet A well-known and very popular eating place in Athens. Original and multi-award-winning recipes by chefs Georgianna Hiliadaki and Nikos Roussou, combining personality and superb technomotional gastrotechnique. (13, Paramitias & Salaminos St., Keramikos, tel. +30 210 5242727) Aleria In the kitchen of this elegant restaurant, chef Gikas Xenakis prepares superb and highly inventive dishes, using authentic ingredients of the finest quality. (57, M. Alexandrou St., Metaxourgio, tel. +30 210 5222633) Spondi Gourmet & formal. Greece’s top restaurant presents contemporary French cuisine with dazzling artistry (two stars Michelin restaurant).

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

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

(Hotel Hilton, 46, Vas. Sofias Ave., tel. +30 210 7281000) Alatsi Very popular restaurant with high level traditional Cretan cuisine by chef Periklis Koskinas.

(13, Vrassida St., (opposite the Hilton), tel. +30 210 7210501) Cookoovaya The restaurant had serious repercussions when it landed on the capital’s gastro-map this year. Its menu, based on the highest quality ingredients, carries the signatures of five top Greek chefs.

(27, Hatziyianni Mexi St., Ilisia, tel. +30 210 7235005)

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Balthazar Neo-classical architecture, divine setting and beautiful courtyard.

Modern fusion cuisine by famous chef Christoforos Peskias.

(D. Soutsou & 27, Tsocha St., Ampelokipoi, tel. +30 210 6412300)

Abovo Modern gourmet restaurant in Kefalari. From talented chef Michalis Nourloglou comes a pretty exquisite multicultural comfort food cuisine.

(37, Kolokotroni St., Kifissia, tel. +30 210 8015324)

Maroussi - Kifissia Botrini’s Hector Botrini, improving by the year, expresses in an original way the contemporary gastronomic revolution through his techna e contrasti, a menu with dishes which combine modernistic techniques and fabulous taste. (24B, Vas. Georgiou B St., Halandri, tel. +30 210 6857324)

Neo Faliro – Alimos - Vouliagmeni Prasinos Lofos [Green Hill] Tried and tested Cretan delicacies, served in a tranquil setting surrounded by pine trees -one of the city’s favourite dinner venues.

(89, Alimou Ave., Osios Lavrentios, Alimos, tel. +30 210 9913811)

Whispers of Wine Tasty Italian and Mediterranean recipes with a Greek influence combined with an extensive, well-informed wine list. A cosy, friendly wine restaurant. (48, Ag. Konstantinou, Maroussi, tel. +30 210 6179051) Aneton Fanatic lovers of this restaurant are seeking the authentic Greek cuisine.

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

(19, Str. Lekka St., Maroussi, tel. +30 210 8066700) Tilemahos Art Grill Traditional Greek taverna that has developed into a warm, modern grill house. Tasty appetizers, properly cooked meat, great wine list.

(19, Fragkopoulou St., Kato Kifissia, tel. +30 210 8077468) P Box A New York-style deli restaurant. Exuberant chef Christophoros Peskias runs an open kitchen, working his magic among his pots and pans in full view of the diners. The restaurant is on the small side, with one wall covered in shelves stocked with all sorts of delicacies for sale.

(11, Levidou St., Kifissia, tel. +30 210 8088818) Yevseis me onomasia proelefsis [Tastes with an Appellation of Origin] A fine old house in Kifisia, elegantly decorated and with a friendly atmosphere, serving sophisticated Greek cuisine, lovingly prepared by chef Nena Ismyrnoglou. (317, Kifissias Ave, tel. +30 210 8001402)

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

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

(6, Zaimi St., P. Faliro, tel. +30 210 9842344) Baku In the Magi’s Hotel restaurant, modern Greek cuisine is presented by chef Panagiotis Giakalis. (Magi’s Hotel, 11, Litous St., tel. +30 210 9670924) Piraeus Seaside Varoulko A well-known and very popular eating place in Athens. Original and multi-award-winning (Michelin included) fish recipes by Lefteris Lazarou, combining personality and superb technique.

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

(5, Philippou St., Mikrolimano, Piraeus, tel. +30 210 4225059) Vasilainas In the kitchen of this historic restaurant, chef Manolis Aslanoglou prepares superb and highly inventive dishes, using authentic ingredients of the finest quality. (72, Aitolikou St., tel. +30 210 4612457)

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Wine Plus guide

Best gathering places The Athens Wine Aficionados’ Guide

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

(Intra-Schengen and Extra-Schengen area, tel. +30 210 3534226) Scala Vinoteca The first wine bar in Athens could only be a model for those that followed. The venue is beautiful, and the wine cellar hosts a large number of labels from Greek and international vineyards served by the glass, while the kitchen serves delicious hot and cold appetizers.

(50, Sina St., tel. +30 210 3610041) Wine Point Just a few meters from the new Acropolis Museum, the Point is ideal for «lazy» evenings with friends. It offers some of the best Greek labels and a remarkable variety of beers. Excellent assortment of hard-to-find Greek cheeses and cold cuts add an interesting twist to the menu. If, indeed, you like a label that much, you can buy it on the spot. (Ath. Diakou & 2, Porinou St., Plaka/Acropolis, tel. +30 210 9227050) By the Glass The Greek vineyard in a jewel of menu. This atmospheric wine bar is based in the city centre, in one of the most beautiful urban corners, the Ralli Arcade, next to the Russian church. By the Glass accompanies its liquid offerings with an assortment of simple dishes.

(Stoa Ralli, 3, Souri & Fillelinon St., tel. + 30 210 3232560) Oinoscent A huge selection (700!) of Greek and foreign wine labels, constantly renewed in a cute wine bar and cellar. The list of drinks includes, apart from wines, some of the best international beer brands, malt whiskeys, cognacs, calvados, armagnacs, sherries, ports, vintage champagnes, and all these perfectly combined with a plateau of selected cheeses and sausages. (44A, Voulis St., Syntagma, tel +30 210 3229374) Fabrica di Vino Housed in an 1880 downtown building, with a cool, industrial atmosphere and a large bar, Fabrica is the ideal place for a glass of wine after work. The collection of Greek labels exceeds that of foreign ones (80%-20%). Appetizers include tapas, local cheeses and cold cuts.

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

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

(2, Fokionos & 30, Petrakis St., tel. + 30 210 3239406) Kiki de Grèce Located on quiet pedestrian Ipitou Street, very close to Syntagma, this charming wine bistro specializes in the Greek vineyard. The list features 50 labels while the menu offers options like broushcetta with eggplant paste and smoked trout. (4, Ipitou & Voulis St., tel. +30 210 3211279) Para Sempre Situated just a few meters from elegant Kolonaki square, Para Sempre is ideal for relaxing after shopping. Selected Greek wines are served by the glass, in varieties which are combined with the day’s dishes. Enjoy delicious snacks, international cuisine, local specialties prepared with fresh produce from the country. (43, Haritos St., tel. +30 210 7210158) Monk This new venue is an essential all day stop with more than 100 selected labels of Greek and international wine varieties, sparkling wines, distillates, bottles of rare and special vintages plus wine cocktails paired with tasteful dishes. (4, Karoro St., tel +30 210 3211117) Octana Octana is a wine bar you always want to return to. Hospitable, warm and cosy. Sommelier Maria Dimou offers a very original wine list setup.

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

(9, Varvaca Sq., Pagkrati, tel. + 30 210 7014630) Vinarte Located in the elegant neighbourhood of Glyfada, the spacious Vinarte is decorated in minimal style, with a warm and welcoming atmosphere.

Here customers can taste or take home some of the best Greek and Italian wine labels. Many are served by the glass and accompany tasty Italian dishes. (18, Marangou St., Glyfada, tel. + 30 210 8941511)

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Best Gathering places: Greek islands

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

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

(Skala Sikamnia, Lesvos, tel. +30 22530 55360) Patmos Vegghera Patmian chef, Georgios Gryllis has brought with him a wealth of experience from Athens to create on Patmos a gastronomic restaurant with refined art de la table and Mediterranean cuisine.

(Skala, Nea Marina, Patmos, tel. +30 22470 32988) Andros Chez Zozef This place is like a doll’s house. Chandeliers in an art deco dining room with a buffet that looks like a grocery shop. Modernized local cuisine using the island’s produce. You must absolutely try the frutalia, the rooster pasta, the limpet pilaf, the local pie with wild greens, the kid with lemon and olive oil sauce and the Andros apple pie!

(Pitrofos, 6km before Andros Hora, tel. +3- 22820 5105)

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Milos Medusa In a small fishing village of this wonderful island, you will taste exquisitely cooked dishes. Grilled octopus and sardines, small fish and mylos pies.

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

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

(Mandrakia, Milos, tel. +30 22870 23670) Hivadolimni If you find yourself on the beach at Hivadolimni, on Milos, look in one of the alleys for the ouzeri of the same name. Here you’ll find superlative seafood as well as a salubrious version of the Cretan dakos: small pieces of roasted bread served with feta, tomato, aubergine and garlic!

Paros Barbarossa At this exquisite island location in the small harbour of Naoussa you will find the most famous of all fish tavernas, run by Eftyhis. With its genuinely local fish, this is one very good reason to spend a night on Paros. Not to be missed. (Naoussa, Paros, tel. +30 22840 51391) Ios Polydoros Polydoros is a seafront taverna on the beach at Koumbara offering fare at reasonable prices. With its friendly environment, relaxed mood and superb home cooking -unbelievable pastichio- (beware, they often run out in the evening) as well as fresh fish. Mr Polydoros himself has the appearance of a dreamy poet.

(Koumbara seafront, Ios, tel. +30 22860 91132) Mykonos Matsuhisa at Belvedere Far superior to Nobu of London (its sister restaurant), this one on Mykonos has attained a very high standard. Take a sip of the apple martini and try the Black Cod with sweet miso, Robert de Niro’s favourite dish. (Hora, Mykonos, tel. +30 22890 25122)

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Wine Plus guide

Santorini Selini One of the best Greek restaurants, showcasing local products. Your host is Georgios Hatziyannakis, one of the founding members of Slow Food in Greece, the creative force together with the chef, Thodoris Papanikolaou. All time classics include the small pitas with anthotiro and dill, spinach with pine cone seeds and raisins, cherry tomatoes with capers and fresh cheese, mushrooms stuffed with crab and cheese.

(Pyrgos, Santorini, tel. +30 22860 22249)

Rhodes Mavrikos Located in beautiful Lindos, in a courtyard. Mavrikos offers one of the best fish-based cuisines in Greece. Their classic hors d’oeuvres include caper leaves ragout and puréed split peas with a sweet homemade sun-dried tomato sauce. The «black dish», made from black giant beans with carob honey and homemade pork jerky is also delicious, as are the marinated garfish kebab and the baked skate with laurel leaves.

(Lindos square, Rhodes, tel. +30 22440 31232)

Koukoumavlos Nikos Pouliasis is the only person on Santorini who has dared to make crab soup with a sauce of white chocolate, lime and ginger, producing something very interesting as a result. The service is second to none as are the premises: the classic cave in the caldera with its beautiful décor and Mr Pouliasis’s discerning choice of opera music which you are sure to like. (Fira, Santorini, tel. +30 22860 23807)

Crete Avli Avli serves traditional recipes with a modern twist in Rethimnon, in a 17th century Venetian palace, hidden in a stone courtyard full of Cretan plants and herbs, sculptures and antiques. The wine list is a pleasant surprise, with more than 400 Greek wines.

(Xanthoudidou 22 & Rodamanthios, Rethimna, Crete, tel.+30 28310 26213)

Assyrtiko Outstanding and creative Greek cuisine in a beautiful setting with a view over kaldera. An up-to-date and extensive wine list.

(Fira, Santorini, tel. +30 22860 22463)

Mylos tou Kerata Built adjacent to a watermill, it resembles more a garden in bloom with its impressive flower displays and rose petals scattered on the tables.

The menu and the wine cellar also impress.

(Platanias, Hania, Crete, tel. +30 28210 68578)

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1800 Absolutely romantic atmosphere with progressive, refined Mediterranean specialties. (Oia, Santorini, tel. +30 22860 71485) Ammoudi The quintessential fish taverna, literally sitting above the waves. Choose a little scorpion fish and take a drink at Dimitris’s, while he’ll cook it for you over charcoal in aluminium foil with garlic, salt and pepper. Sunset is the best time to enjoy this.

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

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

(26, G. Averoff St., Kos, tel. +30 22420 20170)

Kefalonia Tassia Famous fish tavern in the heart of the beautiful Fiskardo’s harbor, with a clientele of celebrities. Serves seasonal stews, fish and seafood. Service quick and helpful, nice wine list.

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

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

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1 love, 2 restaurants Ένα καινούριο εστιατόριο στην πόλη με 37 χρόνια ιστορίας. Tα Kritikos Gallery & Restaurants εγκαινιάζουν το καινούριο εστιατόριό τους στο Πανόραμα, μεταφέροντας τις διάσημες γεύσεις τους και τις καλοκαιρινές μας αναμνήσεις από την Ουρανούπολη της Χαλκιδικής στη Θεσσαλονίκη. Ένας καλαίσθητος χώρος που χωρίζεται σε fish bar, spot για μεσημεριανό γεύμα, μεζεδάκια αλλά και καλό κρασί, μαζί με τα ενυδρεία των βασιλικών καβουριών και των αστακών να εντυπωσιάζουν. Ο εσωτερικός χώρος με τη σάλα και το open living room, στολισμένος με ιδιαίτερη διακόσμηση, χαρίζει μία ιδιαίτερα καλαίσθητη και ζεστή ατμόσφαιρα. Ο κατάλογος εμπλουτίζεται με αγαπημένες μεσογειακές γεύσεις, μοναδικά πιάτα θαλασσινών, ολόφρεσκα ψαρικά, χυμώδη και προσεγμένα κρεατικά, όλα μαγειρεμένα με την υπογραφή του Γιάννη Κρητικού και βραβευμένα από διεθνείς γαστρονομικούς οίκους. Το καλό φαγητό είναι αγάπη, αλλά και αφορμή να ανανεώσουμε τους δεσμούς μίας μακρόχρονης γευστικής φιλίας.

Kitchen: Seafood, Mediterranean

Business & Events: Menu Design

Proud of: Winelist

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