Pairings | Greek wine
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.
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.)
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?