Pairings | Greek wine
There are few grapes that bring Greece to mind like Assyrtiko, the saline wonder of the Cyclades. But what do you pair with it? As often, the answer depends on the winemaking style and terroir, because there is not one Assyrtiko (I should know, I recently tried 80 of them.)
Peter Pharos argues that his home country's wines deserve a place on the table with the world's most popular cuisines.
If you’re wondering what type of wine to serve with moussaka the obvious answer is a Greek red. The dry, dark-fruited character of the country’s indigenous grapes suits the dish perfectly.
There are so many interesting wines in Marks & Spencer’s new ‘Found’ range that it’s hard to single out the best, but as it’s Greek Easter this weekend I’m going for the two Greek ones.
As I'm sure you know the hospitality industry - i.e. restaurants, pubs and hotels - is in dire straits with no clear idea when businesses can reopen or even if they’ll be viable if they do.
Even if you’re into wine I reckon there’s a fair chance you won’t have heard of Savatiano a grape that's indigenous to the Attica region of Greece and which is also used to make retsina.
Paris isn’t the obvious place you’d think of drinking Greek wine - in fact it’s a rare sighting in a city whose wine lists are almost 100% French. So when I came across one in a hip little bar called Clamato I was intrigued
I must confess a sentimental attachment to Gentilini who I visited on the beautiful island of Kefalonia back in 2001 when I was researching a feature on Greek food.(Kefalonia - or Cephalonia as it's sometimes spelt - is where the book and film Captain Corelli's Mandolin was set.)
The way things are looking I don’t imagine there will be many standout matches of the week over the forthcoming months given that I’m out and about much less than normal. But this one, from Trivet in Bermondsey last week is truly excellent.
I’m conscious I don’t post as many red wine pairings as I should partly because I tend to drink white wine more often, particularly at this time of year but this was a really spectacular match at a Visit Greece lunch at Above at Hide last week held to promote the Greek wine trails.
One of the objectives of the organisers of our trip to Greece last week was to try to show how Greek wines pair with other international cuisines and flavours. It resulted in some quite bizarre dishes like black eye beans and kiwi fruit and chicken with carrot cream and tangerine gel but also provided some useful new insights.
As it was my first Easter in Greece - which was celebrated a month later than that of the western Christian church this year - what could I focus on but what to drink with a Greek Easter lunch?