All posts filed under: East Med

Anything but Assyrtiko: Greek wine reviews

I do not drink enough Greek wine to say Anything but Assyrtiko just quite yet – there is still so much to love about Santorini – but after this selection from the Daily Drinker for my Greek wine reviews I can see past the horizon beyond Santorini. Under the blaring midday sun on the beach, imagine a very cold white wine called Roditis by Tetramythos as the high thrilling squeal of children chased by waves, with the Malagousia, Domaine Gerovassiliou creating a general hubbub of civilised conversation of adults on the towel nearby. As the sun goes down, these voices become more distinct and clear – the Kidonitsa, Monemvasia Winery draws near and whispers idle romantic thoughts with rich fruit that lingers beyond midday, yet as fresh and essential, as a cool shower at the hotel before dinner in the local restaurant. The Robola, Gentilini is a complex, balanced wine that continues the holiday as the true souvenir of the summer in Kefalonia. A timeless Greek wine, it could be the best white wine from anywhere, yet as specific to its time and place, …

Greek Assyrtiko: between thyme and the deep blue sea

What is the Greek wine Assyrtiko? Grown on the volcanic soil of Santorini, it is a white wine that when good, is a summer wind by the sea made into taste and smell. Last night I had the Hatzidakis Assyrtiko with hot salmon, fresh herbs and dijon mustard on ciabatta and, although it is not a traditional Greek dish, it is an excellent match for this wine: as clear as white houses against blue sky. For those who had too much cheap retsina on a package holiday once: this wine will rock your preconceptions about Greek wine. Let in the fresh air. There is no reason why Santorini AOC should not be more well-known: minerally, fresh and from a major Greek Island. The technology is there to create fresh white wines, hopefully Hatzidakis will pave the way for more wines from this region. Tasting with a handful of vine-ripened tomatoes before dinner lifted the wine to another level, and my friend suggested it was the methoxypyrazines that are working together in tomato and the Assyrtiko (the green tastes in wine, …