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Greek Adventure in Food and Wine! |
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Sunday, 04 May 2008 |
Reported by Yohanna Loucheur
Guild members met at Mystiko Greek Kitchen and Wine Bar on a nice Sunday evening to participate in another dinner event organized by Martin Carrière, Guild VP and master of wine-and-food events. We expected the usual high level of quality in this exploration of Greek wines and cuisine, and were not disappointed. Throughout the evening winemaker Nikos Karatzas, oenologist from Ktima Pavlidis winery in Greece, and wine agent Steve Kriaris talked about the Greek wine culture and industry, confirming that anyone looking for wines with distinct personality should keep an eye on Greece!
We were welcomed with the red and white versions of the Skouras Cuvée Prestige, a regional wine of the Peloponnese area using local cépages—Moskofilero in white, Aghiorghitiko in red. Both were appropriate sipand- mingle wines, with good fruit flavours and the right level of acidity to awaken the taste buds for the dinner ahead (but not enough, for instance, to stand up to the appetizers that followed).
Taramosalata and fried calamari were served as appetizer alongside a Thema Pavlidis, a floral and aromatic blend of Sauvignon Blanc and Assyrtiko with nice pear flavours, a soft attack, and a long lemon finish. Our table was not too keen on the taramosalata, but the calamari disappeared quickly. However, the real star was the feta dip served to vegetarians, an intensely flavoured mix that had everyone trying to guess the recipe.
This was followed by keftedes, very tasty meatballs that complemented perfectly the Kir Yanni Paranga, a Xynomavro/Syrah/Merlot blend from Macedonia with very good fruit and mint notes (a steal at $13!). Someone at our table was unable to drink reds and Steve Kriaris rose to the challenge of finding suitable white matches for the rest of the dinner, giving us further opportunity to explore the aromatic and crisp whites that Greece produces.
A Greek salad (feta, olives, cucumbers etc) offered a refreshing break before the main dish, lamb Youvetsi (lamb shank baked in tomato sauce with orzo). It was well matched by a Thema Pavlidis, a regional wine of Drama blending Cabernet, Merlot and Limino and showing good fruit, medium-high tannins, and quite a bit of oak. The 2003 Estate Papaioannou Nemea (100% Aghirgiko) however was the favourite, with more evolved flavours of prunes and dates.
We were all really full by the time dessert came around (a mix of Greek specialties), but taste buds got a second wind with the Sigalas Vin Santos! Thanks to the intense flavours of fresh orange and spice, low alcohol, good acidity and tannins found in this Asyrtiko/Aidani blend made in Santorini, the wine was enjoyed even by those claiming not to like “sweet wines”. For once everyone agreed with the Wine Spectator rating (93)! A grand finale to a fantastic exploration of a “new” wine region with very old traditions and distinct cépages.
The wines:
- Skouras Cuvée Prestige (white) – Regional Wine of Peloponnese
- Skouras Cuvée Prestige (red) – Regional Wine of Peloponnese
- Thema Pavlidis (white)
- Kir Yanni Paranga (red) – Regional Wine of Macedonia
- Estate Papaioannou Nemea 2003
- Thema Pavlidis (red) – Regional Wine of Drama
- Sigalas Vin Santo – Appellation of Origin Santorini
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The National Capital Sommelier Guild strongly supports moderate and responsible consumption of wine and spirits. Guild dinner events allow a designated driver to attend at a reduced price. The designated driver will not be served alcohol. Guild tasting events provide and encourage the use of spit buckets.