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Learning about Greek wine

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paharo45

paharo45

Active member
On a recent trip to the Peloponnese region, I had the pleasure of tasting a robust Agiorgitiko, which was a perfect companion to the local lamb dishes. I also visited the Domaine Skouras, a family-owned winery where the tradition has been passed down for generations – their Megas Oenos blend is to die for.

While I remain enchanted by the wines from this region, I'm just getting started. I've heard whispers of lesser-known grape varieties with complex profiles, such as Assyrtiko. Has anyone here had the opportunity to indulge in this rare find? Share with us your tasting notes!

For those looking to dive deeper into the world of Greek wine, there are some magnificent wine routes that weave through lush vineyards and offer a glimpse into the country's rich wine culture. The 'Wines of Crete' festival is also an upcoming event I have on my radar. It's a great opportunity to sample a diverse array of Cretan wines and perhaps even unearth a new favorite.

What Greek wines have beckoned to you? Any particular food pairings that brought out the best in them? Or perhaps you have a favorite vineyard that you would recommend visiting.
 
I love Greek wine. I didn't like the small sample set of Greek wine I was finding in the United States at first. Offerings about twenty years ago were few and far between. Mavrodaphne, retsina, maybe a red here and there. Things are different now. I went to Greece, and also Greek wine is more readily available outside of Greece.

One of the things I love is that there are grapes in Greek wine you can't find anywhere else. Assyrtiko, a gem from the volcanic soils of Santorini, produces mineral-rich and citrus-forward whites that are simply spellbinding. At the same time, Agiorgitiko and Xinomavro showcase reds' diverse and robust character.

What struck me most is the unique personality these grapes have. As opposed to familiar international varieties, trying a Moschofilero or a Roditis offers a taste that's refreshingly different, an expression of terroir that's as clear as the Aegean Sea itself.
 
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What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

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?

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?
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