Greek Wines Worldwide wishes you a new year full of Love, Health, Happiness & Prosperity

Greek Wines Worldwide wishes you by heart...Merry Christmas!!

        We would like to wish each one of you a warm and  Merry Christmas, full of life’s blessed gifts and plenty of joy, health & prosperity.

Sincerely,

Joyeux Noël

Buon Natale

Vrolijk kerstfeest

Glædelig jul

God jul

Veselé vánoce

Crăciun fericit

Hyvää joulua

Срећан Божић

С Рождеством

Feliz Navidad

Sretan Božić

Bon Nadal

Feliz Natal

Geseënde Kersfees

Nollaig Shona

Nadolig Llawen

Frohe Weihnachten

NIBELUNGENSCHÄNKE in Frankfurt am Main

I love Frankfurt not only as a beautiful city with friendly people, but also for the good times I have there every time I go....

NIBELUNGENSCHÄNKE is an excellent choice for our friends in Germany as well as visitors who love to eat ( &  drink) Greek!!

http://www.nibelungenschaenke.de/

NIBELUNGENSCHÄNKE

Griechisches Spezialitäten - Restaurant
mit neuem schönen Raucherraum und
Sommergarten

Nibelungenallee 55
60318 Frankfurt am Main

Tel.: (069) 55 42 44
Fax: (069) 59 38 61

  

 Öffnungszeiten

täglich ab 17:00 Uhr

Sonn- und Feiertage:
ab 11:30 Uhr durchgehend warme Küche bis 24.00 Uhr

TAVERNA GREKA, 326 Columbia Street, New Westminster, B.C.

www.taverna.ca

Finest Greek food & Wines...overlooking the beautiful Fraser River in New Westminster Vancouver Canada....

bookings at : Tel.  (604) 526-6651, Fax. (604) 525-6103

e-mail: kpapakyr@shaw.ca 

Der Grieche in Frankfurt....A Greek in Frankfurt

"Der Grieche in Frankfurt....A Greek in Frankfurt"... may reminds you of an "oldie but goldie" from the late 80's by Sting, yet it's a brand new Greek Taverna - Restaurant in the city of Frankfurt. 

Beautifully decorated, cozy with friendly  personnel and my friend Giorgos in charge..."Der Grieche" is the "place to be" not only for the residents of the city but also for the numerous tourists who love real Greek food & wines.



Kaiserhofstrasse 12 ,

60313 Frankfurt am Main,

Tel: 069 91396146

www.der-grieche-taverna.de 

P.D.O. RAPSANI... WINES TO REMEMBER

It may looks "Greek" to you, but this is a list of the 3 best Rapsani wines available in both domestic & export markets.

•  Rapsani Reserve by Tsantalis Winery
• Rapsani by Dougos Winery
• Rapsani by Chrisohoou Winery

Greek Wines Worldwide is proud to introduce 2 out of 3 wines above (by Dougos & Chrisohoou wineries) and always at your disposal for any further info on them as well as on the "blessed" region of Rapsani.

PERPETUAL PLEASURES by CHATEAU NICO LAZARIDI

PERPETUUS RED

Regional  Red Dry Wine of  Drama

Varieties: Sangiovese, Cabernet Sauvignon.

Vineyards: Agora, Pigadia.

Cultivation: Linear planting, with a north-south orientation. Plant spacing 1,40 m x 2,25 m, in soils of average composition.

Harvest: Second half of September.

Vinification Method: Classic red wine vinification, followed by 18 months on new French oak and 18 months in the bottle in excellent cellarage conditions.

Characteristics : Intense ruby red colour. Vigorous aromas of small red forest fruits and violet ,which is in perfect harmony with the aromas of the barrel. An intense, strong body, gentle and complex with tannic aftertaste.

Storage - Aging : Responds well to aging for up to 10 years after harvest.

Perfect Pairing :Drink at room temperature around 18º C, with red meats in complex sauces, game or tangy cheeses.

PERPETUUS WHITE

Regional  White Dry Wine of Drama

Varieties: Semillon 100%

Vineyards: Agora.

Cultivation: This variety is grown at an altitude of nearly 250 m. Linear planting oriented north-south. Roots spaced 1.5 m x 2.5 m apart.

Harvest: First ten days of September.

Vinification Method: Controlled-temperature fermentation 12º C, followed by at 8-9 months on new acacia wood, with bâtonnage.

Characteristics : Bright yellow colour with aromas of ripe, white- flesh fruits and acacia undertones. Luscious and intense body with light, sourish finish.

Storage - Aging :Will respond to aging for up to 6 years after harvest.

Perfect Pairing :Drink chilled 10º C, with delicately sauced fish or smoked salmon.

For more info & export matters, please contact us at : dseitanidis@gmail.com 

LAFAZANIS WINERY - EDITORIAL IN ESTIATOR MAGAZINE - USA

RAPSANI CHRISOHOOU - SPECIAL EDITION

Chrisohoou Winery of Rapsani is about to launch its flagship wine, the brand new Rapsani Chrisohoou P.D.O. Special Edition 2009.

For more information on techical profile, prices & distribution networks please contact us at : dseitanidis@gmail.com

Stay tuned!!

GREEKS CAN DO IT...IN BRITISH COLUMBIA !!!

Bouzyos the Greek Taverna

The idea for Bouzyos the Greek Taverna was conceived 11 years ago by a Greek carpet salesman with a big dream. Then, John Georgopoulos, with his entrepreneurial spirit, keen business sense, and a bit of money burning a hole in his pocket, brought Greek food to Commercial drive.

Today, Bouzyos is one of the top Greek taverna's in Vancouver. Not only known for the best roast lamb in the city and traditional Greek menu, but for it's lively family atmosphere. John's intent for the taverna was to introduce Greek culture to it's patrons through food, atmosphere and entertainment.

"If the father in My Big Fat Greek Wedding opened up a more-refined restaurant instead of a diner, Bouzyos would be it."
- Koby Leung

And there you go!

Bouzyos Taverna offers SELECTIONS LAFAZANIS
as its House wines !

Yamas !!

http://www.bouzyostaverna.com/

LAFAZANIS WINES ENTER THE AUSTRALIAN MARKET

www.lafazanis.gr

LAFAZANIS WINERY SA  
is proud to announce that its complete range of wines are  

Imported & Distributed in Australia by:

 

Estate wine Distributors Pty Ltd

for more information please contact

 sales@estatewines.com.au

www.estatewines.com.au

NOSTOS - MANOUSAKIS WINERY ! The top estate in Crete

Exceptional Cretan Wines by the top estate producer

of the notorious island of Crete!

For more information, please contact us at : dseitanidis@gmail.com or +30 69 48 188 797

GREEK PASTA with a delicious Greek Wine of your choice!!

Italians are famous for their pasta dishes, yet you may also try a pasta recipe..the Greek way !!

Ingredients

• Pepper
• 2 tomatoes (large)
• Salt
• 250gr (1/2 lb) oz feta cheese
• Olive oil (try a delicious extra virgin olive oil from Greece)
• 450gr (1lb) dried penne or rigatoni or other sturdy pasta
• Parsley
• Oregano
• 1lemon
• 150gr (1/3 lb) olives (preferably Kalamata)
• 3 artichoke bottoms

Directions

1.Boil pasta and prepare it al dente (slightly less time than what it reads on the box).
2.While the pasta boils, chop up the tomatoes and artichokes and place in a large bowl.
3.Clean and chop the olives and toss in the bowl with the chopped vegetables.
4. Crumble the feta cheese and add to the bowl.
5. Sprinkle some oregano, parsley, salt and pepper to the mix. 6. Add 2 teaspoons of fresh lemon juice and 2 teaspoons of olive oil.
7. Toss everything together.
8. When the pasta is ready, drain and return to the pot while still hot.
9. Add the vegetable micture to the pasta, slowly mixing it in.
Serve hot together with a glass of a delicious crisp & aromatic Moschofilero, or a fresh Roditis by Lafazanis Winery.

www.lafazanis.gr

GRATIN D' AUBERGINES.... une RECETTE DE CUISINE TRADITIONNELLE GRECQUE

Gratin d'aubergins, version allégée pour environ 4 personnes



• Couper 2 aubergines moyennes en tranches. Les déposer dans un plat allant au four et ajouter 1 C.S. de sel, ainsi que 1,5 dl d'huile d'olive.
• Faire cuire 30 minutes environ à 200 degrés.
• Pendant ce temps, préparer une sauce avec 3 tomates, 2 oignons hachés finement, un peu de sel, que l'on fera cuire env. 10 minutes dans une petite casserole.
• Passer ensuite au mixer.
• Déposer par couches successives dans le plat à gratin (2 ou 3 couches):

aubergines grillées, sauce tomates et fromage râpé.
Faire gratiner au four.
Servir en accompagnement, avec du pain, ou comme "metze".

Meilleur appariement soit avec un réfrigérée Retsina, ou avec un Roditis  & Savatiano!

Stuffed Tomatoes with Rice and Ground Beef - Recipe for "Yemista"...

This recipe is a staple of the summer season when tomatoes are abundant and at their peak. You can also use the same filling for peppers, zucchini, or any other vegetables that may be available.

The recipe below made enough filling for six large tomatoes and 3 medium zucchini. You can adjust it according to your needs. Feel free to add raisins, pine nuts, or slivered almonds if you like.

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes

Yield: 6 - 8 Servings

Ingredients:

• 6 large tomatoes
• 3 medium zucchini
• 3 large potatoes, peeled and sliced in wedges
• 1/2 cup sugar
• 1 lb. ground beef
• 1/2 cup olive oil, plus more for drizzling
• 1 large onion, minced
• 2 cloves garlic, minced
• 1 cup fresh parsley, minced
• 6 tbsp. uncooked rice
• 2 tbsp. tomato paste
• 1/2 cup tomato sauce
• 1/2 cup breadcrumbs
• 6 pats of butter or margarine
• A pinch of ground nutmeg
• Salt and pepper to taste

Preparation:

Prep the vegetables:

When I slice the tops of the tomatoes, I like to leave a small piece attached to the base to act as a hinge for the tomato top. This helps to keep the tops matched to the bottoms. Sprinkle a tsp. of sugar in each tomato cavity to help reduce the acidity.

Using a spoon, scoop out the tomato flesh and reserve in a bowl. Be careful not to pierce through the skin of the tomatoes. Scoop out the zucchini and add their flesh to the bowl. Using a food processor or food mill, process the pulp until you have a chunky liquid. Set aside.

Prepare the stuffing:

Brown the ground beef in a large skillet. When all the pink has disappeared, add the olive oil. Add the onions and saute until translucent. Add the garlic and saute until fragrant, about a minute.

Add the parsley, rice, half the tomato pulp puree, tomato paste, and tomato sauce. (The paste is added to deepen the flavor and also to improve the color of the sauce.) Season with nutmeg, salt and pepper. Allow the sauce to simmer and reduce a bit so that it is not too runny. The uncooked rice will begin to absorb the excess liquid as it cooks.

Stuffing the vegetables:

Drizzle some olive oil in the bottom of a rectangular pan. Assemble the vegetables in the pan and use the potato wedges to keep the vegetables upright. (I also like to put in some carrots because they sweeten the sauce as they roast.)

Preheat the oven to 350 degrees.

Stuff the tomatoes and zucchini about 3/4 full. Replace the caps and sprinkle the tops with breadcrumbs. Place a pat of butter or margarine on each top. Pour the remaining pulp puree in the bottom of the pan and season the vegetables with salt and pepper.

Bake for about an hour or until the vegetables have become tender and cooked through. For best results you can lower the heat to 275 and let the vegetables slow roast for a few hours.

The flavors develop as the vegetables sit so they can be enjoyed even more as leftovers the next day.

 Stuffed Tomatoes with Rice and Ground Beef -"Yemista" is ideal pairing to either a fresh & aromatic Prorogos Retsina Lafazanis ,a  Selection Lafazanis White  or a Chrisohoou Rapsani White (Blanc de Noir Xinomavro & Roditis).

LAFAZANIS WINERY LAUNCHES ITS BRAND NEW KLEONES EXTRA VIRGIN OLIVE OIL

KLEONES EXTRA VIRGIN OLIVE OIL is the outcome of Spyros Lafazanis' vision to compliment the winery's assortment with an excuisite product of the Greek land.

This excellent & delicious  extra virgin olive oil has been produced under the latest methods in the winery's "cutting -edge" installations and it is now available in Marasca 500ml bottles in both Greek & export markets.

For more information please contact us at : dseitanidis@gmail.com

LAFAZANIS WINES AVAILABLE IN CHINA !!

GREEK WINES WORLDWIDE

• Dimitris Seitanidis est votre lien .... Vins grecs dans le monde
• Dimitris Seitanidis ist Ihre Verbindung zu .... Griechische Weine Weltweit
• Dimitris Seitanidis es su conexión con.... Los vinos griegos En todo el mundo
• Dimitris Seitanidis è il tuo collegamento a .... I vini greci In tutto il mondo
• Dimitris Seitanidis is uw verbinding met .... Griekse wijnen Wereldwijd
• Dimitris Seitanidis er din forbindelse til .... Græske vine verdensplan
• Dimitris Seitanidis hittar du .... Grekiska viner Världsomfattande
• Димитрис Seitanidis является подключение к .... Греческие вина всему миру
• Dimitris Seitanidis dostęp do .... Greckich win Ogólnoświatowe
• ディミトリSeitanidisはへの接続です....ギリシャのワインワールドワイド
• Dimitris Seitanidis er din forbindelse til.... Greske Wines World wide
• Dimitris Seitanidis on yhteytesi .... Kreikkalaisia ​​viinejä Maailmanlaajuinen
• Димитрис Seitanidis е вашата връзка .... Гръцки вина в световен мащаб
• 的Dimitris Seitanidis的连接....世界各地的希腊葡萄酒
• Dimitris Seitanidis은 연결합니다.... 그리스어 와인 월드 와이드
• Dimitris Seitanidis van a kapcsolat .... Görög Borok Világszerte
• Dimitris Seitanidis je vaše připojení k .... Řeckých vín World Wide
• Dimitris Seitanidis este conexiunea ta la .... Vinuri grec Lumea largă
• Dimitris Seitanidis अपने कनेक्शन है .... यूनानी विश्व व्यापक वाइन
• Dimitris Seitanidis bağlantı .... Yunan Şaraplar Dünya çapında
• Димитрис Сеитанидис је ваша веза са .... Грчка вина Светски
• Дімітріс Seitanidis є підключення до .... Грецькі вина всьому світу
• Dimitris Seitanidis คือการเชื่อมต่อของคุณไปยัง .... ไวน์กรีกทั่วโลก

TSIPOURO LAFAZANIS - THE GREEK ANSWER TO THE ITALIAN GRAPPA

TSIPOURO LAFAZANIS is available in 700ml - 200ml - 50ml bottles

For more information please contact us at : dseitanidis@gmail.com

We welcome July 2011 with a summer recipe & an excellent Greek White Wine!!

Blackened Shrimp Stroganoff

with Santorini P.D.O. Dry White Wine

Ingredients

• 1 pound fresh shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 tablespoon Cajun seasoning
• 6 ounces fettuccini pasta
• 1 tablespoon butter
• 3 cups fresh mushrooms, sliced
• 1 tablespoon chopped shallots
• 2/3 cup chicken broth
• 1/2 cup sour cream
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 (7 ounce) jar roasted red bell peppers
• 1 tablespoon drained capers

Directions

1. Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, melt butter over medium heat in a large frying pan. Cook and stir mushrooms and shallot in butter until tender. Remove from pan. Add shrimp cook until shrimp turn pink about 2 to 3 minutes. Remove from pan. Add 2/3 cup chicken broth to pan, and bring to a boil. Cook, uncovered, until reduced to 1/4 cup (2 to 3 minutes).
4. In a small bowl, stir together sour cream and cornstarch; mix in 1 cup chicken broth. Stir into reduced chicken broth in the frying pan. Cook and stir until thick and bubbly. Cook 1 minute more. Stir in shrimp, mushroom mixture, roasted red peppers, and capers. Heat through, and season to taste. Serve over pasta.

Footnote

• You can substitute shrimp broth or white wine for the chicken broth. To make shrimp broth, reserve shrimp shells, and simmer in 2 cups water for 15 minutes.

               

For more info on Santorini PDO as well as other Greek Wines to complement your summer recipes please contact us at : dseitanidis@gmail.com