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axariotisxy

Active member
Greece has such an incredible variety of wine regions, and I’m eager to dive deeper into the unique wines each area has to offer. From the volcanic soils of Santorini’s Assyrtiko to the rich reds of Naoussa, it seems like every region has its own story and flavors to explore.

For those who have ventured into Greek wine culture, what are your tips for getting to know these regions? Are there specific wineries or vineyards you recommend visiting? Do you have a favorite wine route or tour experience that stood out?

I’d also love to know if there are regional food pairings I shouldn’t miss when tasting Greek wines. Additionally, are there any particular festivals or events that celebrate Greek wines?
 
Exploring Greek wines is a fantastic journey! Each region truly offers something special. For whites, start with Santorini’s Assyrtiko—its crisp minerality pairs beautifully with fresh seafood, especially grilled octopus or white fish with lemon. In Naoussa, try Xinomavro, a bold red often likened to Nebbiolo. Pair it with slow-cooked lamb or a hearty moussaka to bring out its earthy complexity.

If you’re planning visits, Santorini’s volcanic vineyards like Domaine Sigalas are unforgettable, offering stunning views and tastings. In Naoussa, Kir-Yianni is a must for exploring Xinomavro’s versatility. For wine routes, the Peloponnese is incredible, featuring Nemea’s Agiorgitiko reds and Mantinia’s Moschofilero, a fragrant white.

As for events, the Athens Wine Week and the annual Santorini Wine Festival are perfect for sampling a wide variety. Dive into the stories behind each bottle—it’s the best way to connect with Greece’s rich wine culture!
 

How to make Kalamarakia (fried calamari) at home?

I had amazing Kalamarakia Tiganita (Greek fried calamari) at a seaside taverna in Greece over the summer, and I’d love to recreate it at home. I know it’s a simple dish, but I want to get that perfect crispy texture while keeping the squid tender—not rubbery.

What’s the best way to prepare and clean the squid? Should I use fresh or frozen? Also, I’ve heard that soaking the squid in milk makes it more tender—does that really work?

For the coating, is plain flour enough, or should I mix it with semolina or cornstarch for extra crunch? And what’s the secret to getting that light, golden crust without it turning soggy?

Lastly, do you fry in olive oil or another type of oil, and at what temperature? Any tips on serving it with the perfect dipping sauce?

Making Difference Variations of Koulouri at Home?

I’ve been experimenting with making koulouri (the Greek sesame-crusted bread rings) at home and would love some advice on creating different variations. I’ve mastered the classic version with sesame, but I’m curious about other flavors and styles.

Has anyone tried making sweet koulouri, maybe with honey or cinnamon? What about savory twists, like adding cheese, olives, or herbs? I’ve also seen some koulouri recipes that use different types of flour—does whole wheat or rye work well, or does it change the texture too much?

I’d love to hear your favorite variations and any tips on getting that perfect crunch on the outside while keeping the inside soft. Also, if you’ve tried making a gluten-free version, I’d appreciate any insights!

Greek Baking with Olive Oil

I’ve recently been interested in experimenting with Greek baking using olive oil, and I love the unique texture and depth of flavor it brings. I’ve noticed that some traditional Greek baked goods, like Lado Kouloura (olive oil cookies), rely entirely on olive oil rather than butter. I’m really interested in learning about more Greek desserts and breads that use olive oil as the primary fat.

Are there any other traditional Greek baked goods that exclusively use olive oil? I’d love to try out authentic recipes that highlight this staple ingredient. Also, do you have any tips on how olive oil affects texture and flavor compared to butter?

Tips for making skordolia to be creamy?

I love making skordalia, but I always struggle to get that ultra-creamy, smooth texture like the ones I’ve had at authentic Greek tavernas. Mine tends to turn out either too thick or a bit grainy.

I usually make it with potatoes, garlic, olive oil, and vinegar, but I’ve heard some people use bread instead of potatoes. Does that make a difference in texture? Also, is there a trick to emulsifying the olive oil properly? I worry that I might be adding it too quickly or at the wrong time.

Would love to hear your best tips and techniques for achieving that silky, luscious consistency. Do you have any family secrets or traditional methods that make a difference?

Navigating Dairy-Free in Greece

I’m traveling to Greece this summer with a family member who needs to be completely dairy-free—no cow’s milk, cheese, or yogurt. They’re unsure if they can tolerate sheep or goat dairy, so to be safe, they plan to avoid it entirely.

I know Greek cuisine has plenty of naturally dairy-free options, but I’d love advice from anyone who has navigated this before. Are tavernas familiar with dairy allergies? How easy is it to request dishes without feta or butter? Are there any traditional Greek dishes we should watch out for that might have hidden dairy?
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