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

Cabernet Sauvignon is one of the world's most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet franc. From France, the grape spread across Europe and to the New World where it found new homes in places like California's Napa Valley, Australia's Coonawarra region and Chile's Maipo Valley. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s.

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)

Tiramisou with visanto Santorini

Ingredients for 4 people

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.

Samaropetra (Σαμαρόπετρα)

Having used the technique of skin contact while producing it, Samaropetra manages to retain all the aromatic potential of the varieties used. What reaches the nose is complex, with intense aromas of exotic fruits, grapefruit, white peach, melon and dried herbs. The mouth is full and wiriness.

Produced by: Ktima Kir-Yianni

Varietal Composition: Gewurtztraminer, Sauvignon Blanc, Roditis

Price: Approx. 10.00€

Asprolithi (Ασπρολίθι)

100% roditis, produced by Aggelos Rouvalis at North-Eastern Aigialia at 600m altitude. AOC. Yellow-green color, fruity and refreshing acidity. A really stable wine. Served at 10oC, accompanying appetizers, seafood and fatty fish.

Price: Approx. 10.00 Euro.

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)

Plant: very vigorous variety, very productive, susceptible to mildew. Grapes medium or large bark white, pink to red-rouge. Harvest depends on the area of cultivation and is performed mid-September until early October.

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

Visanto

Vinsanto is a traditional sweet wine from Santorini. Its color is dark bronze. It belongs to the category of wines Appellation Origine High Quality (OPAP Santorini). Grapes are harvested at the end of September and are exposed to sun for almost two weeks. During this process, grapes loose much of their water and sugars concision is increased. After pressing of the grapes must is driven into wooden barrels, to follow the process of fermentation for at least four months. Then left to mature for at least two years in oak barrels. In order for a wine to be named visanto, apart from the above mentioned procedure that has to be followed, the grapes must be at least 51% of Assyrtiko variety, while the remainder will be varieties of grapes and Aidani, Athiri or other white grapes grown in Santorini. There are two theories about the origin of the name. One theory is the name comes from the use of the Holy Eucharist (Italian vino santo: "holy wine") while the other suggests that the origin of the wine (Italian vino di Santorini: "wine from Santorini) . In Santorini make also vinsanto with sweet black grapes Mantilaria which, however, does not belong to the category of wines Opap. Visanto Kamaritis by Koutsogiαnnopoulos is a visanto made from mantilaria you should try (approximately 16 euro).

Label: Santorini Vinsanto Vin De Liqueur

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

Assyrtiko (Ασύρτικο in Greek) is one of Greece’s finest multi-purpose white grape varieties. It was first cultivated on the island of Santorini, where it has developed a unique character producing excellent Appellation d’origine contrôlée (AOC) wines. Assyrtiko has the ability to maintain its acidity as it matures. It is a generally a dry wine that has citrus aromas mixed with an earthy, mineral aftertaste due to the volcanic soil of Santorini. Assyrtiko grapes clusters are large, with transparent yellow-gold skin and juicy flesh. Throughout Greece, the average age of the vines is 70 years with many vines dating back 150 years or more. Assyrtiko has so far shown resistance to Phylloxera which has consequently meant that the vines haven't needed to be replaced by phylloxera-resistant rootstock. In the last 25 years Assyrtiko has been planted throughout Greece including Macedonia and Attica. In these areas it has a milder and more fruity character.
Fits with fit sea fruits and fish.

Some labels: Thalassitis by Gaia Oinopoiitiki, Vivlia Hora by Vivlia Hora