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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!
 

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

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?

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!

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.
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