Saturday, 21 February 2009
Katogi Averof (Κατώγι Αβέρωφ)
Characteristics
A complex red with deep, attractive highlights. A distinctive bouquet arises from a balanced blend of the various fragrances with that of the oak. In the mouth, a soft fullness accompanies the rich aromatic qualities provided by the varieties and a long maturation in barrels at low, stable temperatures
Varietal Composition
Cabernet Sauvignon 60%, Aghiorgitiko 40%
Vinification
Classical red vinification in stainless tanks with a 20-25 days maceration and then drainage and pressing until 0,6 bar pressing level. Ageing for 12 months in oak barrels and 6 months in bottles
Analysis
Alcohol: 12,3 % Vol
Total Acidity: 5 gr/lt
pH: 3,6
Serving Suggestions
Enjoy it with red meat dishes, grilled lamb, sausages and ham
Produced by: Katogi & Strofilia S.A.
Price: Approx. 13.00€
Agiorgitiko (Αγιωργίτικο)
Also known as: Mavro Nemeas, Mavroudi Nemeas.
Agiorgitiko is one of the most noble Greek red varieties. It is cultivated in the Prefecture of Corinthia, chiefly in the OPAP (Appellation of Origin of Superior Quality) zone of Nemea at an altitude which ranges from 300 to 800 metres. It is also encountered sporadically in the Prefectures of the Argolis, Arcadia, and Attica, and in Macedonia.
Its grape is spherical, of medium size with a thick skin and a deep red colour. Its flesh is colourless and has 2 to 3 seeds.
The Appellation of Origin of Superior Quality (OPAP) Nemea wine, a number of Local Wines (Peloponnisiakos, Plagies Oreinis Korinthias, etc.), and Table Wines are produced from Agiorgitiko.
It is considered a variety of considerable potential and is capable of producing different wines, depending upon the environment in which it is cultivated. Thus it can give noteworthy sweet wines, fresh-tasting reds, capable of ageing, and very high-quality rose’s in high-altitude areas. Its harvest starts in the first half of September and its completed in the first 15 days of October in the more mountainous areas. In the Nemea zone in particular, the many individual features of the relief of the area give rise to differing micro-climates in the region, with the result that the wines produced retain the individual characteristics of their sub-region of origin. The wines of the plains and semi-mountainous areas are distinguished by a marked fruity character, reminiscent of strawberries, cherries, and blackberries, and have rich and sturdy body. The mountainous areas produce wines which are characterized by their freshness and their individual wealth of aroma, with notes of fruit, herbs, and spices.
Some labels: Katogi Averof (Κατώγι Αβέρωφ), Paraga (Παράγκα)
Cabernet Sauvignon
Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet franc and Sauvignon blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation - the grapes have thick skins and the vines are hardy and resistant to rot and frost - and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions. Its widespread popularity has also contributed to criticism of the grape as a "colonizer" that takes over wine regions at the expense of native grape varieties.
Some labels: Katogi Averof (Κατώγι Αβέρωφ)
Thursday, 19 February 2009
Tiramisou with visanto Santorini
12 ladyfingers (savoiardi) biscuits
3/4 cup of maskarpone
3 eggs
2 tablespoon sugar
1 cup cold espresso coffee
1 cup of visanto
1/2 cup chocolate couverture
Cocoa
Separate the eggs and hit egg's white until meringue. Let aside. Hit egg yolks with sugar, add maskarpone and stir for 3 minutes. Mix two mixtures with light movements. Add the espresso and the wine in an open and deep bowl. Sprinkle the ladyfingers and put them in a a platter. Dregde with cocoa, cover with cream, garnish with the chocolate and serve.
Wednesday, 18 February 2009
Samaropetra (Σαμαρόπετρα)
Produced by: Ktima Kir-Yianni
Varietal Composition: Gewurtztraminer, Sauvignon Blanc, Roditis
Price: Approx. 10.00€
Gewürztraminer
Gewürztraminer is an aromatic wine grape variety that performs best in cooler climates. It is sometimes referred to colloquially as Gewürz, and in French it is written Gewurztraminer (without the umlaut). Gewürztraminer is a variety with a pink to red skin colour, which makes it a "white wine grape" as opposed to the blue- to black-skinned varieties commonly referred to as "red wine grapes". The variety has high natural sugar and the wines are white and usually off-dry, with a flamboyant bouquet of lychees. Indeed, Gewürztraminer and lychees share the same odorant compounds. Dry Gewürztraminers may also have aromas of roses, passion fruit and floral notes. It is not uncommon to notice some spritz (fine bubbles on the inside of the glass).
Its aromatic flavours make Gewürztraminer one of the few wines that are suitable for drinking with Asian cuisine.[citation needed] It goes well with Munster cheese, and fleshy, fatty (oily) wild game. Smoked salmon is a particularly good match.
Some labels: Samaropetra by Ktima Kyr-Yianni
Roditis (Ροδίτης)
Cultivation Areas: cultivated in almost all of Greece with different clones and names. The largest vineyards are located in the Peloponnese (Egialias), Boeotia, Thessalia.
Wine: Vineyards with a relative altitude and low yields give remarkable wines with balanced alcohol and acidity, rich flavor, good aroma.
Some labels: Samaropetra by Ktima Kyr-Yianni, Asprolithi by Aggelos Rouvalis
Tuesday, 17 February 2009
Visanto
Monday, 16 February 2009
Sauvignon Blanc
Sauvignon blanc is a green-skinned grape variety which originates from the Bordeaux region of France. The grape gets its name from the French word sauvage ("wild") and blanc ("white") due to its early origins as an indigenous grape in South West France. It is now planted in many of the world's wine regions, producing a crisp, dry, and refreshing white varietal wine. Conversely, the grape is also a component of the famous dessert wines from Sauternes and Barsac. Sauvignon blanc is widely cultivated in France, Australia, New Zealand, South Africa, California, and South America.
Depending on the climate, the flavor can range from aggressively grassy to sweetly tropical. Wine experts have used the phrase "crisp, elegant, and fresh" as a favorable description of Sauvignon blanc from the Loire Valley and New Zealand. Sauvignon blanc, when slightly chilled, pairs well with fish or cheese, particularly Chèvre. It is also known as one of the few wines that can pair well with sushi. Along with Riesling, Sauvignon blanc was one of the first fine wines to be bottled with a screwcap in commercial quantities, especially by New Zealand producers. The wine is usually consumed young, as it does not particularly benefit from aging. Dry and sweet white Bordeaux, typically made with Sauvignon blanc as a major component, is the one exception.Some labels: Vivlia Hora by Vivlia Hora, Samaropetra by Ktima Kyr-Yianni
Vivlia Hora (Βιβλία Χώρα)
Varietal composition: Assyrtiko 40%, Sauvignon Blanc 60%
Features: Soft green-yellowish color with provocative clarity. The marriage of the cosmopolitan with the Greek dynamic, fragrance experience, gives a wine with intense fruity aromas reminiscent of exotic fruits, peach and citrus. The taste of rich, refreshing with excellent balance, great acidity and a pleasant aromatic aftertaste.
Produced By: Ktima Vivlia Hora
Thalassitis (Θαλασσίτης)
100% from assyrtiko variety. Pale yellow in color with gray highlights. Low intensity aromas of citrus, mineral and baked bread. The first sweet attack quickly leaves the position of the acidity and salty metallic taste of terroir. Moderately cool finish with adiposity and yeast aromas.AOC.
Produced by Gaia Oinopoitiki.
Price: About 12 €
Assyrtiko
Fits with fit sea fruits and fish.
Some labels: Thalassitis by Gaia Oinopoiitiki, Vivlia Hora by Vivlia Hora