Friday, 16 September 2016


Last year, the Greek wine producers and the festival’s guest were lucky enough to be greeted  and welcome by  Jancis Robinson OBE, MW and Julia Harding MW. This coming October, the festival ambassador is Olly Smith, a multi award-winning wine expert,  TV personality, author and columnist.
My sources are telling me that the festival will expand this year so a new place was chosen for it to take place, he beautiful West Handyside Canopy in Kings Cross N1.
The London Greek Wine Festival  will not only introduce you to the uniquely delicious and autochtonous grape varieties of Greece but will also tempt to you to taste divine Greek food and all that in an uplifting, joyous atmosphere . You are going to be properly spoiled  with the amazing selection of 150 amazing wines to try from some of the country’s best  wine producers. As soon as the final program is announced, I shall make sure to update this post, because you wouldn’t want to miss the in-depth masterclasses and the various stocks. Believe me.
I heat that a whole char-grilled lamb (or  more!) will make an appearance accompanied by delicious suckling pig and a plethora of other delights. Things are going to get shaken up by the London Greek Collective who will present us with live music and dancing. Saturday night will be a proper Greek fiesta, so put your dancing shoes on!
Olly said: “Join me at this year’s Greek Wine Festival on 8th and 9th October and taste your way around the glory of Greece. With the best producers, top food and a warm hearty welcome, come and explore the depth of Greek wine with its enthralling creativity springing from several thousand years of viticulture. These fabulous flavours are part of an unfolding story that surprises, tantalises and reveals a whole cast of characters. With a tale behind every bottle and a style to suit every palate, raise your glass to discovering the greatest of Greece.

Theodore Kyriakou said, “We are so thrilled about this exciting and independent festival devoted to unearthing the dazzling array of wines from native country. Our passion has always been to champion, promote and serve the very best Greek food and wine. This philosophy has always been integral to the values at our restaurant. So naturally our festival and joyful celebration of the best Greek food and wine will shine through this event. I can’t wait to show guests the true colour and vibrancy of Greece.”

I look forward to seeing you all at the Festival!
£10 online in advance at or on the door on the day.
Join the fun on Twitter!

Wednesday, 25 May 2016

Friday, 6 May 2016





Thursday, 21 April 2016

Mavrodaphne of Patras & Muscat of Patras by George Karelas

Mavrodaphne literally means "black laurel". The name was chosen by Gustav Clauss, the founder of the Achaia Clauss winery, because of the berries' resemblance to those of the laurel.That was about 150 years ago! Little could he have known at the time that the wine he had crafted would become one of the most identifiable products of the Greek vineyard? Nor could he have known that, today, apart from yielding some highly acclaimed sweet wines such as “Mavrodaphne of Patras” and “Mavrodaphne of Cephalonia,” the Mavrodaphne variety would also yield some equally touted and remarkable dry wines. 

Most of the Mavrodaphne vineyards are found in the Peloponnese, particularly its north-western part. Until recently, the variety was almost exclusively employed in the production of distinguished fortified dessert wines under the indication P.D.O Mavrodaphne of Patras. The same was also customary on the Ionian island of Cephalonia where limited quantities of the sweet, hard-to-find P.D.O Mavrodaphne of Cephalonia wines are produced. The varietal’s characteristic near-black colour, dense aromas of dried prunes and currants, high alcohol content, and medium acidity indeed fit the classic profile of sweet wines like a glove. And then, enter that particularly piquant “bitterness” which ushers the finish of Mavrodaphne wines into another, complex dimension. In recent years, more and more of the dry wines of the variety seem to feature these titillating characteristics, and the absence of sugars appears to fortify even further the game of “here’s your sweet nose, there’s your sweet & sour taste,” a game strikingly reminiscent of Veneto’s grand Amarone wines. 

Mavrodaphne is indubitably a grand variety of the Greek vineyard. Having earned its rightful place among the “Port” dessert wines and being as little-known as it is unexpected in its dry version, Mavrodaphne will surely win over wine lovers with a nose for the authentic, the different, and the diverse.  

George Karelas is maybe the only producer using 100% Mavrodaphne grapes for the production of his MAVRODAPHNE OF PATRAS (P.D.O) wine even if the legislation allows the blend of Mavrodaphne with other higher-yielding varieties of inferior quality – most often Black Corinthiaki.

The result is the production of world class wines we are proud to speak about;

Mavrodaphne of Patras by George Karelas as well as its alter ego, the White Muscat of Patras, are available in USA, China, Japan, the Netherlands, Denmark and quite soon in Canada & UK.