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axariotisxy

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I’ve been exploring Greek wines lately and am curious about the prevalence of organic options. With the rise in demand for organic and natural products, I’m wondering if this trend has caught on in Greece's winemaking industry. Are many wineries in Greece focusing on organic practices, or is conventional winemaking still the norm?

I’d love to hear from anyone who has experience with organic Greek wines—whether you've visited wineries, tasted organic selections, or have any insights on how easy it is to find them in local markets or restaurants. Any recommendations for specific organic Greek wines or regions to explore would also be greatly appreciated!
 
I’ve been exploring Greek wines lately and am curious about the prevalence of organic options. With the rise in demand for organic and natural products, I’m wondering if this trend has caught on in Greece's winemaking industry. Are many wineries in Greece focusing on organic practices, or is conventional winemaking still the norm?

I’d love to hear from anyone who has experience with organic Greek wines—whether you've visited wineries, tasted organic selections, or have any insights on how easy it is to find them in local markets or restaurants. Any recommendations for specific organic Greek wines or regions to explore would also be greatly appreciated!
The trend of organic and natural wines has definitely made its way into Greece's winemaking industry, and it's growing stronger each year. Many Greek wineries are now focusing on organic practices, moving away from conventional methods as consumer demand for organic and sustainable products continues to rise.

Several winemakers in Greece are embracing organic and biodynamic viticulture, aiming to showcase the authentic flavors of native grape varieties while protecting the environment. Regions like Nemea, the Peloponnese, Crete, and Santorini are leading the way in organic wine production. Wineries such as Domaine Skouras, Gaia Wines, and Hatzidakis Winery (on Santorini) are well-known for their organic offerings.

Finding organic Greek wines in local markets and restaurants is becoming easier, especially in cities like Athens and Thessaloniki, where demand for natural and organic products is high. In tourist areas, you can often find organic wines on restaurant menus, though they may be less prominent in more rural areas.

Some great organic Greek wines to try:
1. **Hatzidakis Assyrtiko** (Santorini) – Known for its volcanic minerality and purity.
2. **Domaine Skouras Moscofilero** (Peloponnese) – A floral, aromatic white wine from a leading organic producer.
3. **Gaia Thalassitis** (Santorini) – Organic Assyrtiko, famed for its depth and complexity.

If you ever visit Greece, some wineries offer tours that focus on their organic practices, so you could experience firsthand how organic wines are made. Have you had the chance to explore any particular organic wine varieties yet?
 
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This is the impression I got, as well. In addition, a lot of wineries seem to use organic practices naturally and just don't make a big deal out of it. But in stores and stuff, I have noticed it mire common.

Thank you for sharing those Greek wines - it's so helpful! I could use this information too for the next time I am in Greece!
 

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?
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