PROWEIN 2012 - DUSSELDORF ( 4 - 5 - 6 MARCH) AT THE GATES

Only a few days left before the grand opening of 

PROWEIN 2012 in Dusseldorf Messe ( 4 -5-6 March).

We will be expecting you to our stands at

HALL 3 - GREEK PAVILION

• LAFAZANIS WINERY - No 3  F 29
• NICO LAZARIDI WINERY  Νο 3 Ε 40
•  RAPSANI WINERY - Chamber of Larissa stand
• DOUGOS WINERY - Chamber of Larissa stand

For any information before or during the Fair, please contact us at :

 dseitanidis@gmail.com & +30 69 48 188 797

  

 

 

 

 

 It is our pleasure  to inform you that 2 of NICO LAZARIDI wines have been awarded GOLD MEDALS at the recent Berliner Wein Trophy.

 

 

 CHÂTEAU NICO LAZARIDI White 2011  

&

 BLACK SHEEP Semillon-Sauvignon 2011

 

 

 

 

For more information on our complete range of wines, you may contact us at: dseitanidis@gmail.com

 

 

 

TAVERNA "OPA" - ENDLESS FUN..THE GREEK WAY!!

OPA (Greek: ΩΠΑ) is a password that conveys the festive Greek spirit at Taverna Opa where every day is a celebration of good food and wine.

We invite you to join in our celebration.

Experiment and enjoy!

www.tavernaopa.com

Taverna Opa Hollywood, FL

410 N. Ocean Drive,
Hollywood, FL 33019
T: 954.929.4010 | F: 954.929.0249
E: hollywood@tavernaopa.com

Taverna Opa Dolphin Mall, FL

11401 NW 12th Street,
Miami, FL 33172
T: 305.513.8388 | E: info@opadolphinmall.com

Taverna Opa Orlando, FL

9101 International Drive
Orlando, FL 32819
T: 407.351.8660
F: 407.351.8661
E: info@opaorlando.com 

Taverna Opa West Palm Beach, FL

700 S. Rosemary Ave. Suite 232
West Palm Beach, FL. 33401
T: 561.820.0002

Taverna Opa Tampa, FL

Channelside Bay Plaza
615 Channelside Dr., Space 123, Tampa, FL 33602
T: 813-443-4821 | E: info@tavernaopatampa.com

 

 

 

 

 

 

 

FANTIS FOODS..your reliable Greek food & wine importer and distributor in USA

Established more than 98 years ago in the U.S., Fantis Foods imports and distributes fine Greek/Mediterranean food and beverage products throughout North America. We believe that providing customers with the best products available and the information they need to make informed decisions, creates discriminating, satisfied, and loyal clients.

For more information on the range of the imported

Food & Wines from Greece,

you may click on : http://www.fantisfoods.com/

Happy Valentine's Day...with a glass of your favorite Greek Wine!!

Pick your favorite wine and celebrate with your loved ones this beautiful day .... but in case you did not decide yet, choose a Greek wine instead !!

Happy Valentine's Day & Yamas !!

INTRODUCING THE WINES OF GREECE - MANTINIA / MOSCHOFILERO

Though Moschofilero-Mantinia is one of Greece’s greatest grapes, and despite that Greece has the oldest wine industry in the world, the distinctive Moschofilero-Mantinia white wines (PDO Mantinia) remain undiscovered by all but the most dedicated wine enthusiasts.

Moschofilero-Mantinia won’t remain undiscovered for long. Grapes like Albariño and Pinot Grigio are hot properties today; a decade ago, few had even heard of them. And not longer ago, Riesling was a grape that most snobs would argue was only for beginners! Yet, in specific markets today, Riesling is the fastest growing grape variety, and it’s not just the beginners who are drinking it. Consumers want new flavors, and what seems to link these varieties is that, like (Moschofilero-Mantinia, they are lighter, crispier and more refreshing than the white wine styles that held sway up till now.

It’s not just that consumers are looking for something novel and different; Moschofilero-Mantinia is both to many wine drinkers. Consumers have had love affairs with certain grapes based upon those grapes’ distinctive character, whether the smooth and buttery notes of Chardonnay, the rich complexity of Pinot Noir, or now the expansive flavor profile of Riesling. Moschofilero-Mantinia is distinguished in this same manner; the grape’s wild and exotic floral intensity, along with its tangy crispness, offers a unique character and profile that explains why wine lovers are embracing this grape with lust.

All in the name

Moschofilero-Mantinia. The promise of an exotic wine experience is all in the name. The ordinary consumer looks for something familiar when studying a Greek wine label. Moschofilero-Mantinia would seem to have a leg up in that. First of all, it’s the name, itself: Moschofilero-Mantinia sounds like Muscat. In fact, it kinda tastes and smells like Muscat. So we’re good, right? Well, yes and no. Muscat is not exactly a household name, but, at least, for those who know about it, there is an expectation of bright and intense floral aromas, as well as a tangy crispness, regardless of whether it’s made in dry or off-dry style.

But the rub is that Moschofilero-Mantinia and Muscat are not at all related and, while Moschofilero-Mantinia can be remarkably floral and tangy, it can also be many other things: rosé, sparkling, full-bodied, racy, rich, light, frothy –or as dry and bitter as a dried grapefruit peel; an exotic experience that’s all in the name. There is another critical difference: Muscat has a hundred places around the globe where it offers a tasty if usually inconsequential wine. Moschofilero-Mantinia ideally belongs in one spot, and it’s all in the name; the lofty plateau of Mantinia in the north-central Peloponnese. When grown in vineyards at 2.000 feet in elevation and higher, and allowed to hang long into October, the perfume gets headier, the texture increases, and, in the hands of the excellent winemakers in Mantinia and Arcadia, the wines are unique and compelling. About 85% of Mantinia’s vineyards are planted to Moschofilero-Mantinia so there must be something compelling about the marriage and it’s all in the name.

Another advantage conferred by viticulture on a high plateau is that disease pressures can be mitigated by winds and lack of pests. So Mantinian winegrowers are particularly focused upon organic viticulture, simply because they have less need of pesticides and fungicides than their colleagues in more sheltered and humid spots. Mantinia’s triumph with newly styled Moschofilero-Mantinia has attracted attention within and outside Greece; dozen of producers have felt compelled to offer varietal bottlings to the international marketplace, and the grape name no longer seems so challenging. Moschofilero-Mantinia; success is all in the name.

INTRODUCING THE WINES OF GREECE - NEMEA / AGIORGITIKO

Nemea-Agiorgitiko is colored in myth. There is an ancient legend that the rich, dark, soft and mysterious Nemea-Agiorgitiko wines from the region of Nemea, in the Peloponnese, Greece, taste that way because the very vines on which the Agiorgitiko grapes grow, were stained by the blood of the lion that Hercules slew, in a time long past. Truth or not, this is the stuff that mythology is made of, and this place, and the wines from this place, Nemea-Agiorgitiko, are as ancient as any in the world, perhaps, more so, and yes... this is indeed the land of Hercules.

The incredibly beautiful and captivating region of Nemea is actually the namesake of its main grape, Agiorgitiko, which, literally, means the grape of St. George (Agios Georgios) and originates from the city of Nemea, formerly called Agios Georgios – St. George.

Among the oldest of Greece’s hundreds of indigenous grapes, the Nemea- Agiorgitiko variety loves its home, and thrives in it. It is the only grape allowed to use the Nemea Appellation (PDO Nemea) and it takes on many incarnations within this variable landscape in the hands of gifted winemakers. In Nemea, we can find 100 year-old vines and older. Some are planted on native rootstocks and there are new plantings expressing the most modern techniques of viticulture. The variety of soils and the diversity of the terroir help to create many different styles of wine from the Nemea-Agiorgitiko grape.

Nemea-Agiorgitiko, food-friendly wines

Red, oak-aged Nemea-Agiorgitiko, food-friendly wines are amazing. The diversity of their wine styles only confirms this fact. Naturally, red, full-bodied, oak-aged Nemea-Agiorgitiko, food-friendly wines are simply fantastic with any type of grilled meats, from pork to lamb, but the opportunity to try sausages and poultry, as well must not be missed. Lighter, medium-bodied styles can be matched with a great range of foods, like casserole and stews, pasta dishes and cheeses. Thus, these red Nemea-Agiorgitiko, food-friendly wines are the perfect choice for many occasions.

Nemea-Agiorgitiko, food-friendly wines are not only ideal for the Greek table, but are a fine complement to international cuisine. Greek gastronomy is, certainly, the very definition of the Mediterranean diet, with the bounty of olive oil, olives, mastic, honey, saffron, cheeses, lamb, octopus and so much more. While Greek cuisine is exploding in popularity worldwide as a result, and Nemea-Agiorgitiko wines are definitely amazing with this food, do not be trapped into thinking that Greek wines are only for Greek food. On the contrary, Nemea-Agiorgitiko, food-friendly wines are well balanced between their flavors, and, as a result, are compatible with all types of cuisines and all sorts of dishes, from all areas of our shrinking global village of modern gastronomy.

Enjoy Nemea-Agiorgitiko, food-friendly wines in Greece or at home. The wines are delicious, the region is breathtakingly beautiful and the people are passionate and hospitable. You want to visit! You want to drink Nemea-Agiorgitiko and, at the same time, to drink UP, totally experience, the legendary land of Nemea.

However, although everyone should visit Nemea, dont feel as though you have to come to Greece to enjoy Nemea-Agiorgitiko, food-friendly wines. Call up some old friends, grill some steaks or lamb chops, open a bottle of Nemea-Agiorgitiko Reserve or Grande Reserve and feel the warmth of these multipurpose wines. Experience the passion and drink the nectar of Hercules. Open a bottle of a lighter style red Nemea-Agiorgitiko with some cheese and enjoy an afternoon with friends or, even, a glass at the bar, after work with your business colleagues. Nemea-Agiorgitiko is always good and within the category. These are sensational wines, near and far, in Greece and abroad, which complement all cuisines and all occasions.

The very beginning of a culture of food and wine on the table began nearly 4.000 years ago in Greece. Red Nemea-Agiorgitiko, food-friendly wines capture the essence of this ancient tradition and they are perfect on the table, around the globe.

PROWEIN 2012 - THE EUROPEAN WINE EVENT OF THE YEAR (DUSSELDORF 4-6 MARCH, 2012)

PROWEIN 2012 - the biggest Wine trade Fair in Europe - is opening its gates in  a few days  and LAFAZANIS WINERY will be participating as every year at : 

HALL 3 - GREEK PAVILION Νο 3 F 29 ( stand Νο 16 ).

Be there!!

Supported by :

WINTER'S DELIGHT - TRADITIONAL GREEK FASOLADA (BEAN SOUP)

This is a simple and extremely popular dish - some people say that this - in fact - is the Real Greek National dish! It's very easy to prepare, the only time-consuming part is soaking the beans overnight, and it's tasty and nutritious, ideally eaten with fresh bread and olives.

 

 

Ingredients

½ kg haricot beans

1 large onion grated

2 carrots diced

1 tablespoons roughly chopped celery leaves

1 red hot chilli pepper

½ tablespoon tomato paste

150 ml slightly concentrated tomato juice

150 ml olive oil

Salt and pepper

 

Cooking instructions

Soak the beans overnight.

The next day put the beans in a deep pan with enough water to cover them.

Boil them, but before they come to the boil remove with a wooden spoon the froth that comes up to the surface.

After they come to the boil simmer for 15 minutes.

Remove the beans and drain them in a colander.

Put them back in the pan and add enough boiled water to cover them. (about 2 fingers above the surface of the beans)

Add all the remaining ingredients and simmer for 1 hour or more – until the beans are tender.

Wine Pairing

Our forefathers used to match their Fasoladas, either with a "Brousko" red (super dry) XINOMAVRO from Naoussa or Rapsani regions, yet it is also ideal with the "good old" Retsina.

DOUGOS METH'IMON "7"... THE GREEK "CHATEAUNEUF DU PAPE"

      

METH' IMON  "7" is a unique dry red wine, made of Cabernet Sauvignon, Cabernet franc, Syrah, Merlot, Grenache rouge, Batiki & Limnio grape varieties at Dougos Winery, located at the foothills of Mount Olympus right off Tempi Valley. 

      Vinified according to  the classic red method, it stays patiently for a year in small french oak casks ( Allier & Vosqes) before its bottling in an extremely limited number of bottles.

For more info you may click on www.dougos.gr

                                            

Supported by :

                                            

                       

        

        

Greek Wines Worldwide thanks you all !!!

The message was clear; Our blog's counter reached the number of 8.200 visitors from 108 countries the past 12 months.

Needless to mention, we are so grateful for your kind words  in your everyday comments  and we would like yo assure you that we will keep up with our goal, as long as we "feel" your love and enthusiasm on your e-mails to us!!

TRADITIONAL GREEK MOUSSAKA

This blog would not be a true guide to Greek food & wines if there wasn't a recipe for Moussaka!

  This traditional dish has become an ambassador to  Greek cuisine all over the world and is found served in numerous types of restaurants.

 The downside of this is that the Mousaka recipe that many people have tasted, probably without even having visited Greece is far from the authentic Moussaka that is served in Greek homes.

However, if Moussaka is what leads you to Greek cuisine and from there to discover the delights of the flavours of the meals of Greece then it has served a purpose.

 

This is an authentic recipe for Moussaka in wich we have used a basic preparation method.

 

Experiment and enjoy.

Ingredients

Approx 1,5 kg of potatoes
640gr minced meat - lamb, beef or a mixture of both
3 tablespoons butter
480gr tinned tomatoes or 1 tablespoon tomato paste
1 cup grated  hard cheese  (cheddar, parmesan or kefalotiri)
1 medium onion, chopped
1 tablespoon parsley, finely choppedoil for frying
salt, pepper
approx 8 tablespoons ground french toast, or dried breadcrumbs

Bechamel Sauce
125gr butter
4 heaped tablespoons plain flour
1 litre milk, (warmed, but not boiling)
2 egg yolks
salt, pepper
1/2 cup grated hard cheese ( cheddar, parmesan or kefalotiri )

Preparation

Peel the potatoes, wash well and slice into 1/4 inch round slices.
Fry the potatoes both sides.
Remove from pan and place on absorbent paper to soak up any excess oil.
Melt the butter in a saucepan and saute the chopped onion, fry the ground meat (lamb or beef) until browned.
Add the finely chopped tomatoes (or paste), salt, pepper and parsley.
Cover and simmer until most of the juices are dried up.

Remove from the heat and add 1/3 of the cheese and 3-4 tablespoons of the french toast or breadcrumbs.
In a greased baking tray, sprinkle about 2 tablespoons of the french toast on the bottom of the tray.
Place half the potatoes in a layer on the bottom of the baking tray.
Sprinkle 1/3 of the grated cheese over the potatoes.
Pour all the mince meat sauce over the potatoes and spread evenly.
Finish with the rest of the potatoes in a layer over the meat sauce.

How to make the bechamel sauce

Melt the butter in a saucepan.
Stir in the flour and mix over a gentle heat until it turns slightly yellow and starts to bubble.
Remove from the heat and slowly add a little milk and mix in well.
Gradually add the rest of the milk, stir over a gentle heat until the sauce boils and thickens.
(You may need a hand whisk to use whilst the sauce is slowly thickening, to prevent the sauce going lumpy.)
If you get lots of lumps in the sauce, don't worry. Remove the saucepan from the heat. Use an electric mixer to beat the sauce for a couple of minutes and you will get rid of all the lumps. Season with salt and pepper.
Stir in the cheese.
Leave it to cool for a few minutes, then stir the egg yolks through the sauce until completely mixed in.

Pour the bechamel sauce evenly over the potatoes.
Sprinkle the remaining cheese over the sauce and then about 2 tablespoons of the ground french toast or breadcrumbs on top.

Bake in a medium oven (180C) for approximately 30-40 minutes, or until it reaches a nice golden colour.
Remove from the oven and leave it to stand for 5-10 minutes to set before cutting into portions.

Serve with fresh crusty bread a  crisp Greek Horiatiki salad and a Greek wine of your preference...both whites and reds are a perfect match to this unique dish!

Here is a short list of wines to choose :

1. NEMEA - LAFAZANIS WINERY

2. RAPSANI - CHRISOHOOUWINERY

3. MERLOT  -  CHATEAU NICO LAZARIDI

4. METHYSTANES - DOUGOS WINERY