THE OUZO

The OUZO is a must for aperitif in GREECE accompanied by MEZZEDES with or without water on a terrace in front of a sunset

OUZO is the national aperitif but it could be like KOS the Turkish raki which is a fairly similar drink.

Ouzo is the only Greek alcohol exported worldwide and consumed all over the country.

Bu without water, “Greek style”, the ouzo reinforces, it seems, the taste of
MEZZES
.

This is why it is best eaten in the ouzeries where we serve these small dishes to share.

To enjoy it in a tavern, pour the ouzo, water, and ice cubes without deviating from this order. When the ouzo is poured too quickly, the alchemy and taste are altered. That’s why you never store the ouzo in the refrigerator. And we don’t drink it at once!

There are a lot of different kinds of Ouzo. You can order by the glass (usually well stocked, or a carafaki – a small bottle of about 20 cl
ELIES: Olives, black or green they are huge and succulent.

A little trick and tricks not to be missed: the taste of the uoz and watermelon associated is extraordinarily good !!! Also at the end of the meal when you are brought the watermelon as a dessert of hospitality do not hesitate to drizzle this one with pure ouzo for the regal of your taste buds!!

 

WINE

  • WINE – KRASSI  (kokkino for red and aspro for white): Greece produces perfectly correct table wines. Retsina is the table wine by tradition. In ancient times, jars were resin-encased to improve their waterproofing. This tradition has been perpetuated, giving the wine this very special resin edg. Since the 1980s, Greece has undergone a revolution in this area. It produces AOCs of high-quality native Greek grape varieties. A wide range of red, rosé and white wines can be found in Rhodes, such as Zacosta, a dry red wine from the Amorgiano varoety, the Archontiko, Mandilaria and Red Grenache. In rosé, do not pass by the Rouvinio, from the mountainous vineyard. In white wine, we recommend a Villaré, 100 Athiri or Rodos 2400. Note that all wines (even whites) are often served at room temperature.
  • RETSINA is a very special wine, a white with a strong taste of pine resin. It can be drunk in small bottles or by the glass. The taste is really surprising. In the past, the bottles were not counted, but the medling of the bottles lined up. However, it tends to disappear. But it is to taste with a lot of moderation
  • As far as wine is concerned, it should be noted that in Greece one does not ask for a bottle, nor a poôt but one asks for a poid, and therefore you will ask for example a kilo of red wine [ Ena Kilo Krasiou ]
  • Water is called NERO in Greek !!!

 

The good sweet Greek wines of the Greek islands come from local varieties and their allies are the sun and their unique terroirs.

The Vinsanto of SANTORIN, the Muscat of SAMOS, Lemnos and RODOS,the Mavrodaphné of KEFALONIA, the Liatiko of CRETE, the Malvasia of PAROS are some pieces of the sweet puzzle of Greek wines. Coming from native varieties between the rays of the Greek sun (Ouranos) and the rich Greek land (Gaia), these wines are different from the others you know in character and appearance. Their colours range from bright golden yellow to deep amber. Their aromas have vibrant notes of fresh fruit and flowers crowned by the mature taste acquired over the years. And next to all this, their velvety sweetness. It is no coincidence that the sweet wines of Greece attract the most demanding wine lovers in the world. The sweet wine of Greece is a treasure that I do not deprive myself of even if the sweet wine is a bit expensive, in my opinion.

The Vinsanto of Santorini. Don’t be confused by the dark color of this wine. This wine is made of several “white” varieties used for the production of dry wines of Protected Origin Appellation (Assyrtiko, Athiri and Aondani). The clusters of reasons for producing Vinsanto are picked up when they are very mature and they are then left in the sun for two weeks. The remaining must is then vinified and left in oak barrels for at least two years (sometimes the ripening lasts up to 30 years). What makes Vinsanto unique is this game between acidity and sweetness. Regarding the origin of the name Vinsanto, there are two theories: one theory is that Vinsanto would result from the abbreviation of the words “vino santo” which means “holy wine” . The other theory is that Vinsanto would come from “Vino di Santorini”. Anyway, nothing changes for this wine that remains the most sought after on the whole planet!

 The Liatiko wineof  Crete From antiquity to the present day, the Herakleion Daepheus remainthe most important wine-growing areas of Crete. It is here that Malvasia wine, already known in the Middle Ages as the Byzantine Empire, is produced. Its climate and land create an ideal terroir for the Liatiko variety (from the word ioyliatiko which means July in Greek, by extention, maturation in July…). Liatiko is the basis of Daphne red wines A.O.P.  This wine is arranged under various types: Sweet wine, natural sweet wine and natural sweet wine liasto (with bunches in the sun). This wine has the color of burnt caramel and contains aromas of chocolate and dried fruit. I love this wine for its velvety texture and its aftertaste that stays long under my taste buds. Wine farming in the Sitia region (end east of Crete) has a long tradition throughout history. It is also said that the statesman and Roman general Lucius Licinius Lucullus but also a good eater (see Lucullian diners) sourced Sitia wines. Today, Sitia’s sweet AOP wines are also produced from Liatiko, from clusters that are spread out under the Greek sun: Grapes wrinkle; some of its liquid evaporates and the rest is enriched with sugar. These sweet wines stand out from other sweet wines by their aromas and tastes: A feeling of wild cold and familiar warm at the same time rises to my soul and I see virtually before me the images of the steep mountain slopes of the Sitia region opposite Libyan Sea.

Muscat wines. Samos’s beautiful terraced vineyards now cover an area of 1,500 hectares. Most of these wines are located in mountainous and semi-mountain regions, ensuring the grapes slowly and stablely mature. Thus, the grapes reach impressive levels of natural sugar to create the sweet aromatic Muscat wine from Samos known for centuries (photos above). This white, small-grain Muscat is by far the most cultivated in Samos. The wine clusters produce a superb dense wine rich in aromas that we love after dinner. According to Homer, it was the Akeans who drank Muscat wine from the island of Lemnos during the Trojan War. Myth or reality, it does not matter so much since the reputation of this wine is still intact on the island. The wines for dessert from the large grapes of the Muscat variety of Alexandria are distinguished by its rich aromas (especially citrus) and its rich taste (fruit, flowers, honey and dry reasons). Muscat wine from RODOS has an impressive fruit yen. Muscat wines from Kefalonia have an attractive honey character. P

Mavrodaphne wine. A bavarian walker Gustav Clauss decided in 1861 to found a winery that can still be seen at the foot of Mount Panachaiko, above Patras. It was he who named this wine Mavrodaphne in honor of his beloved, the beautiful Daphne with beautiful black eyes. This wine still fills our glasses and continues to impress with its bouquet of dried fruits and flowers (photo by Mavrodaphné de Patras at the top left). What is interesting is that Mavrodaphne wine is also produced on the island of Kefallonia (photo by Mavrodaphne of Kefallnoia at the top right). On this island, Mavrodaphne wines from Kefalonia are just heavier and darker in colour than The Mavrodaphne wines from Patras.

 

THE DIGESTIVES

  • The TSIPOURO is very special, ideally it is serving slightly hot. It is very syrupy, it goes very well … and that’s kind of the problem especially since it’s drunk at any time. He won’t give you any gifts…
  • METAXA is a fairly strong and very dry digestive. for non-sensitive souls.
  • MASTICA is a liquor from putty produced on the island of CHIOS    

 

THE BIERE

 

no images were found

SHARE !!! SHARE!!!