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Tasting Notes for Greek Wine?

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kosta_karapinotis

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I have been on a journey of discover for Greek wine. The wine names and grape types are totally foreign to me. I would love your advice and your thoughts concerning your thought on the wine!

I have been on a fascinating journey of discovering Greek wine, and I must admit, the names and grape varieties are completely foreign to me. I'm eager to learn more and would love to hear your advice and thoughts on Greek wine.

From what I understand, there are some unique and ancient grape varieties like Assyrtiko, Xinomavro, and Agiorgitiko that are highly regarded. What are your experiences with these or other Greek wines? Do you have any favorites or recommendations for someone new to Greek wines?

Additionally, I'm curious about food pairings and the best regions to explore further. Any insights into the flavors, characteristics, and the overall experience of drinking Greek wine would be greatly appreciated. Looking forward to your suggestions and learning more!

greek-wine.jpg
 
I was in a similar place when I started exploring Greek wines, and it’s been an amazing journey. Assyrtiko from Santorini is a must-try, especially if you enjoy crisp, mineral-driven whites. It pairs beautifully with seafood. For reds, Xinomavro from Naoussa is a unique experience with its complex, earthy flavors and aging potential—perfect with grilled meats. Agiorgitiko, often from Nemea, is a softer red with fruity notes that go well with roasted vegetables or lamb.

Greek wine regions, like the Peloponnese and the islands, each offer something special. If you’re into wine tourism, visiting Santorini or Crete can give you a deeper appreciation of the terroir. Don’t hesitate to experiment - Greek wines can be full of surprises. That was key for me.
 
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Pastitsio - Should I Add Cinnamon?

Hi everyone! I’m making pastitsio this weekend for a family gathering, and I’m debating whether or not to add cinnamon to the meat sauce. I’ve seen it both ways—some recipes call for just a pinch, while others go heavier, giving it that sweet, aromatic depth. I know cinnamon is more common in moussaka, but I’ve heard it’s traditional in pastitsio too, depending on the region.

What do you all think? Does cinnamon make it more authentic, or do you prefer a more savory meat sauce without the sweetness? I’m leaning toward adding just a bit, but I don’t want to overwhelm anyone who’s expecting something more classic and hearty. Do you do nutmeg and cinnamon both? I usually put nutmeg in the béchamel.

Thick of Think Bechamel for Pastitsio or Moussaka?

Hi everyone! I’m curious how you like your Bechamel for Pastitsio and Moussaka? My family is a bit divided between liking it thick and fluffy or a bit thinner. What do you think?

I’ve seen it both ways. Some recipes go heavy on the flour and eggs to get that airy, almost cake-like layer that stands tall when sliced. Others go lighter for a more velvety topping that melts into the rest of the dish. I personally love both depending on the mood—thick and fluffy feels more indulgent, but the thinner version blends beautifully with the meat or pasta.

What do you usually go for when you cook or eat these dishes? And do you ever adjust your béchamel depending on the occasion or who you’re serving?

Would love to hear your thoughts, favorite techniques, or any tips for getting that perfect top layer just right!

Making Your Own Loukanako?

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Would it be better to include green olives in the mezze plate instead, just for variety? Or do you think there’s no such thing as too many Kalamatas on the table?

I’ve seen green olives used in mezze platters, but I’m not sure which type complements the other flavors best — especially when you’ve got things like tzatziki, dolmades, and feta going on.

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I was thinking maybe something syrupy like portokalopita or even a batch of loukoumades if they’re not too much trouble. But I’m open to anything that’s a crowd-pleaser—bonus if it pairs well with coffee, beer, or a shot of ouzo later in the night.

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Simple Moussaka Recipe

My family recipe for moussaka is complicated and makes a huge portion. I am trying to simplify it. Here is one of my attempts - it came out pretty good! Any advice you guys might have to tweak things?

Ingredients​

For the base:

  • 2 large eggplants, sliced into ½-inch rounds
  • Olive oil
  • Salt
For the meat sauce:
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 500g (1 lb) ground beef or lamb
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • ½ tsp cinnamon
  • Salt & pepper to taste
  • Optional: ¼ cup red wine
For the béchamel sauce:
  • 4 tbsp butter
  • ¼ cup all-purpose flour
  • 2 cups warm milk
  • Salt, pepper, pinch of nutmeg
  • ½ cup grated Parmesan or kefalotyri
  • 1 egg, beaten

Instructions​

  1. Prepare eggplant:
    • Sprinkle sliced eggplants with salt and let sit for 20–30 minutes to remove bitterness. Pat dry.
    • Brush with olive oil and roast at 400°F (200°C) for 20–25 minutes until golden, flipping halfway.
  2. Make meat sauce:
    • Sauté onion and garlic in olive oil. Add ground meat and cook until browned.
    • Stir in tomato paste, crushed tomatoes, cinnamon, salt, pepper, and optional wine. Simmer for 20–25 minutes until thickened.
  3. Make béchamel:
    • In a saucepan, melt butter, whisk in flour, and cook 1–2 minutes.
    • Gradually add milk while whisking until thickened.
    • Season with salt, pepper, and nutmeg. Remove from heat, stir in cheese and beaten egg.
  4. Assemble:
    • In a baking dish, layer half the eggplants, then all the meat sauce, then the remaining eggplants.
    • Pour béchamel over the top and smooth it out.
  5. Bake:
    • Bake at 375°F (190°C) for 40–45 minutes until golden and bubbly.
    • Let rest 20–30 minutes before serving.
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