Monday, 22 December 2014

Saturday, 20 December 2014


Volkan Superior Santorini Beer is now available accross Switzerland via 

Greek Food - George Skanavis
Goldlinstrasse 6, Sursee 6210

Tel. + 41 41 922 0286


The Swiss Beer lovers can now easily get it either by the importer's on-line shop or by  finding it at , one of the most prestigious beer specialists in the country.


Tuesday, 16 December 2014

"Ich bin ein Berliner" aka Volkan Santorini beer at Mandragoras Berlin (Die Alraune) Restaurant

Excellent news for Volkan Santorini Beer,  now that we have the privilege of being listed in one of the best Greek/ Mediterranean restaurants in Berlin, Mandragoras (Die Arlaune), where Vassilis Tassiopoulos - a visionary chef and entrepreneur from Thessaloniki,  does  his magic and offers an exceptional version of the "purebred" Greek cuisine with an international aspect...

It is no coincidence that numerous Berliners as well as visitors to the German capital city enjoy superb food with selected Greek wines and beer at a cosy environement.

 "Ich bin ein Berliner" .....are you? 

Frohnauer Str. 106 / Ecke Falkentaler Steig, Berlin, Germany
TEL : +49 30 4048806 

Monday, 15 December 2014

Volkan Superior Santorini Blonde as seen by the eyes of a Swedish beer lover

Volkan Santorini blonde 5%
Nu har vi fått in den första ölen som är lavastensfiltrerad från Santorini.
Unik smakupplevelse av den lokala honungen samt citrus medica från Naxos. Svalkande förfriskning med smak av våren.
En ljus pilsner med aromer av gul vanilj och toner av färsk humle,
honung och ingefära.

Enjoy a variery of authentic Greek delicacies with a bottle of chilled Volkan Santorini Blonde at :

Mykonos Restaurant in Stockholm 
Mail adress: 
Telefon: 08-301818
Telefax : 08-322110
Sankt Eriksgatan 95
113 32 Stockholm

Thursday, 11 December 2014

Christmas Dinner Greek Wine Pairing Guide

Wine pairing comes as a challenge to many, as choosing the perfect wine to complement a delicious dish requires experience and skill. If you will be serving wine at Christmas dinner this year, this Christmas Dinner Wine Pairing suggestions will help you choose the right wines to compliment your main dish for the special occasion and it includes options for both reds and whites so that everyone at the table can be impressed:
·                   Ham – How will you be preparing the ham? If you will be baking, smoking, or honeying your ham, you will want to choose a wine with a hint of sweetness, such as a Moschofilero. To accommodate the red lovers, choose a red that is a little lighter in body, such as a Xinomavro.
·                   Turkey Since your turkey is likely paired already with delicious, savory sides, you will want to choose a wine that has herbal tones and goes well with the entire bunch. A Malagouzia will accomplish that goal. However, to account for the red enthusiasts, you may have an Agiorgitiko, a Xinomavro, or even blends of Xinomavro & Merlot or Agiorgitiko with Syrah on deck.
·                   Duck – French wines are known for going best with duck. This year try a bold Greek red from the P.D.O. regions of Naoussa, Rapsani or Amynteon which have the ability to transform the entire dining experience when paired with a roasted, braised, or smoked duck. However, to account for the white wine lovers, you will want to have sweeter, fruit-themed wines on deck, such as a surprisingly round oaked Assyrtiko from Santorini, a fresh Assyrtiko blended with Sauvignon Blanc from Drama or even a white Muscat of Rio / Patras.

The list of Greek wine options is literally endless, so drop by  your nearest liquor store and make the difference this Xmas  by surprising your friends & family beyond any cliché....

Tuesday, 9 December 2014


How to make Fasolada   

the Traditional Greek bean soup

Winter has come with a vengeance and we all need to fill ourselves with warm, comforting and nourishing food, so what would be a better time to make a nice Greek Fasolada; 

Fasolada is a traditional Greek bean soup that has nourished the people of Greece for generations. This hearty bean soup freezes well, so save time and energy by making a double recipe to use for another quick-fix dinner later.

So, on those cold freezing nights, try this easy recipe for Fasolada – a traditional nourishing Greek bean soup.
  • Two cups of small dried Greek or any other white beans (always soak your dried pulses in lots of water for at least 12 hours before cooking – and then throw this water away)
  • Two litres of fresh water
  • Half a cup of olive oil (olive oil is one of the vital ingredients of this delicious Fasolatha so do not try to economise on, it)
  • One big onion
  • One to two tablespoons of chopped fresh garlic
  • Five or six chopped fresh or canned tomatoes
  • One large or two small carrots
  • Two stalks of celery with leaves
  • One teaspoon fresh or dried oregano 
  • One teaspoon fresh or dried thyme 
  • Two tablespoons tomato paste 
  • Salt and black pepper to taste
  • One teaspoon chopped fresh mint or parsley (optional)
1.  In a large soup pot, pour in water, and add beans and olive oil.
2.  Boil for about 30-40 minutes.
3.  Chop the vegetables.
4.  Add all the remaining ingredients, except the tomato paste, salt and pepper.
5.  Simmer on low heat for about two hours or until the beans are soft and cooked all the way through.
6.  When the beans are thoroughly cooked, add the tomato paste, the salt and the pepper.
7.  Let everything simmer for another 15 minutes.
8.  Sprinkle with chopped mint or parsley when served (optional)

Serve your fasolada with crumbled feta cheese and great hunks of crusty homemade bread and real butter.

Pick a bottle of Greek dry red wine, preferably one of either varietal Xinomavro or a blend of Xinomavro with other local grapes (P.D.O. regions of Rapsani, Naoussa, Goumenissa & Amynteon) and feel the warmth & balance of the tastes & aromas of an authentic Greek feast.

(Xinomavro - Krassato - Stavroto) 

SOURCE : Article provided by wikiHow, a wiki building the world's largest, highest quality how-to manual. Please edit this article and find author credits at the original wikiHow article on How to make fasolatha – traditional Greek bean soup

Wednesday, 3 December 2014

Volkan Santorini is the best beer with Sushi?

I won't turn down a chilled Sapporo when we pull up to the sushi bar, but if you have a good takeout source and you're eating sushi at home, you might have more options when it comes to beer.

The most common go-to beers for sushi are Japanese rice lagers. While these will work, I recommend that you try bumping up to a proper pilsner
The added bitterness and hops bring out rich salty-sweet and earthy flavours in the dish. Combined with wasabi, the floral character of the Continental hops blossom to fill your mouth—it's a delightfully intense and almost magical combination.

What's the best beer to drink with sashimi, nigiri or sushi rolls?

 Can beer handle the ginger and wasabi? 

Beers on the lighter end (e.g. Volkan Santorini White) in general are better with sushi because it's generally  pretty delicate. 

With straight sashimi, something clean and snappy like an ice cold  Volkan Santorini Blonde Pilsner, would undoubtedly be an option.  

If you're eating sashimi, a White beer is light enough, but the sweetness is there to bring out the sweetness of the raw fish and balance the wasabi. When pairing with sashimi you want to keep it simple so as to not detract from the delicate flavours of the fish and a Volkan black Wheat Lager would be great  because of its low bitterness and slight sweetness that can substitute for the lack of sweetened rice. 

For richer fishes such as fatty tuna I would go for a Belgian style beer like Volkan Santorini Grey, as its high carbonation helps cut the richness while still remaining low in bitterness.

In anyway, regardless of what type of your preference, a beer is always a perfect pairing to sushi fans, including "yours faithfully"…