VOLKAN PREMIUM SANTORINI BEERS - THE PRIDE OF GREECE

 

FOR ALL EXPORT MATTERS YOU MAY CONTACT US AT :

Direct E-mail : dseitanidis@gmai.com

WEB SITE : www.volkanbeer.com

 

 

LAFAZANIS WINERY - NEW PRODUCT RANGE

 

Lafazanis Winery has recently completed its new range of wines which are now available in both domestic & international markets in 3 lines

• PREMIUM LINE
• (NEMEA PDO - CHARDONNAY - SELECTION WHITE & RED - FILEMA)
• VARIETAL LINE
• (AGIORGITIKO - MOSCHOFILERO - RODITIS - XINOMAVRO - MALAGOUZIA - ASSYRTICO)
• CLASSIC LINE
• (WHITE - RED - ROSE DRY, WHITE & RED SEMI-SWEET, RETSINA)

 

 

Moreover, the Winery produces a unique duo of wines   Lafazanis Selection white & red in 1 liter  glass bottles with a screw cap closure, which are top selling wines in Western Canada as well as in various European countries. 

 

 

 

 

For more information on all export matters you may contact us at : dseitanidis@gmail.com

 

 

 

 

 

 

 

 

VOLKAN PREMIUM SANTORINI BEER @ THE INTERNATIONAL BEER AWARDS - PRAGUE 2013

David and Goliath!
 

The Greek Volkan Premium Santorini Beer was a finalist in 3 categories at the International Beer Awards 2013 of the 9th Canadean Beer Strategy Conference in Prague, among giants of the global brewing industry. (http://bit.ly/13Rb7wu )

 

 

1. New product innovation of the year     
2. Best environmental/sustainability initiative of the Year    
3. Label of the year

 

…and awarded as the

 

 

Enjoy the essence of Santorini this summer and be a part of the Santorini dream holidays !

Cheers !!

 

GREEK WINES @ ROBERT PARKER'S WINE ADVOCATE (By Mark Squires)

Robert M. Parker Jr. is a leading U.S. wine critic with an international influence. His wine ratings on a 100-point scale and his newsletter The Wine Advocate, with his particular stylistic preferences and notetaking vocabulary, have become influential in American wine buying and are therefore a major factor in setting the prices for newly released Bordeaux wines. Despite controversy surrounding his reviews and scores, he continues to be the most widely known wine critic in the world today.

 

 

Mark Squires, formerly the forum leader on Prodigy's Wine Forum, has been teaching wine courses for over fifteen years, and published numerous articles in various magazines and papers, but his main output became electronic around 1995 when he began his own website. After a few years, he added a popular Bulletin Board, which is now housed on eRobertParker.com.

 

 

 

His website attracted international attention, both among readers and other media outlets. Mark sometimes gives and organize wine seminars for local organizations and individuals, and has acted as an expert wine consultant in a variety of matters and circumstances. He has been reviewing wines professionally for approximately a decade, and his reviews have been cited in major publications.

 

 

 

In 2006, he was assigned to cover Portugal's dry wines by Robert Parker for the Wine Advocate. Beginning in 2007, Mark was assigned to cover Israel and in 2008 he began covering Greece, Lebanon, Cyprus, Bulgaria and Romania.

On May 8th, Mark writes on his facebook wall : "Interim release reviews for Greece have now been added to the current eRobertParker.com issue (206) that went online at the end of April. There are a lot of interesting picks, including some reds (like Thymiopoulos Young Vines) and some other things (like a Gai'a estate Agiorgitiko vertical in the original release). Needless to say, however, Issue 206 for Greece focuses on whites, pinks, sparklers--especially summer-y picks (which is why I rushed out an interim report for wines that didn't make our April issue deadlines originally). There are many great choices in the new additions from both new and familiar names in whites, pinks and sparklers -- folks like Skouras, Douloufakis, Alexakis, Spiropoulos, Gentilini, UWC Samos, Alpha Estate, Boutari, Mediterra, Sigalas (the bigger boys in June's issue) and Wine Art, among others. Add wineries like Gaia, Argyros, Pavlidis, Mercouri, Manolesaki and others already up in the original 206 release (um, not to mention the Portuguese picks, including Vinhos Verdes) and this should get you set for summer drinking. Alpha's Sauv Blanc and Malagouzia, Douloufakis' Femina, Gai'a Assyritko, UWC Samos Muscat, Mercouri Kallisto and Foloi, Boutari Malagouzia, Sigalas' great blend from Santorini (the newly labeled AA)....well. So many others. So little left of my liver. These are things I like to drink in warm weather. Give them a try"...

 

...and we say a big "thank you" to Mark, for bringing Greek Wines to the spotlight once again!!

 

 

 

Greek Easter (May, 5th)Traditional Recipes

 

 

 

 

 

Only a few hours left when the streets of Greece and Greek Orthodox communities throughout the world ring with happy voices sharing "Christos Aneste" ! - Christ is Risen!...

 

Easter time, from the carnivals that come before the Lenten fast through Holy Week and the celebrations of Easter, is a special season in Greece.

 

This year, Greek Orthodox Easter is celebrated more than a month later than Easter observances in the Western church this year — on Sunday, May 5, 2013 — and marked by unique traditions that make Easter in Greece different than Easter celebrations in other lands.

 

The traditional foods on the Resurrection Table: hiroméri - smoked salted pork; cheeses; magiritsa - a creamy, lemony soup made from the lamb sweetmeats; koulourakia - Greek Easter bread; Tsoureki; Lambropsomo and other Easter breads and plenty of Greek wine, retsina and ouzo insure a feast which will last throughout the night. 

 

After the night of feasting and celebration, everyone is still up early on Easter Sunday morning. The Easter Sunday table is prepared and the festivities continue! The Easter meal is truly a feast. Salads of beans, greens and seafood, vegetable dishes that are grilled or cooked to be served with the rice dishes, Kokoretsi, breads, cakes, cookies, wines, ouzo...

 

The main dish at the Easter Table is the lamb or goat (usually kid). Served in honor of the Lamb of God who was sacrificed and rose again on Easter, a whole spiced lamb roasted over a charcoal fire is the most traditional of Greek Easter foods. The Easter Sunday celebration lasts through the day while visits are made to family and friends and the Easter feast is shared with every guest.

 

Each person that enters the home is greeted with Gia to kaló tis iméras!  - "For the good of the day!" with a plate of food and an invitation to join in the feast. Besides bringing insult and bad luck to a host who is rejected, the foods are so delicious...who could refuse?

 

 

 

 

YOUR REFRESHING SUMMER GREEK WINES & BEERS

Beginning of  May, the weather for the past few days shows that Summer's at the gates and I feel that it's the right time to give you a simple guide Greek Summer wines & Beers (why not?)

 

While there is no distinct category of wine ascribed for summer consumption, there are many examples that accentuate the food and weather typical of the hottest time of year.

 

A good wine is always a good wine, regardless of price, year or country of origin.

I hate it when a restaurant sommelier refuses to recommend an affordable bottle to complement a meal, adopting an air of superiority when he could never tell the difference between basic table wine and a glass of vintage Bordeaux in a blindfold taste test.The point is that wine is for everyone to enjoy, whether you obsess over it or not.

Although seasonal guides to wine are few and far between, summer is the perfect time to try out that new corkscrew of yours.

 

Many of us associate the season with cold beer too and I know I always love to pound a brew or two when I kick it on the stoop on a lazy Sunday afternoon. The traditional thirst quencher is a fine partner to the smoke, tang and sweet flavor of barbecue sauce.

 

For the Beer lovers, this Summer's  choice - at least to my taste -  would be the unique Volkan Beer from the notorious island of Santorini ( www.volkanbeer.com ) available  in two versions, a Blond Pilsner and a Black Lager.

 

 

 

 ...A good bottle of wine though could prove to be a very refreshing liquid you serve on the patio, whether you baste your meat on the grill or opt for a subtle approach.

The following are examples of  Greek wines that I propose you to enjoy during this summer..., for the guys to impress the ladies with some really good stuff and for the ladies to be impressed...

• Greek Whites of either indigenous grapes such as Moschofilero (reminds me of a Riesling or a Pinot Grigio, it is light, often low in alcohol and can serve as a complement to a decadent, rich meal or a simple fresh green salad, Assyrtico (ideal complement to haute cuisine, fish, seafood and surprisingly, even meat dishes) & Malagouzia (an exquisite match to greens, salads and even artichokes, a famous “wine killer”)  or even international grapes such as Chardonnay ( The most popular dry white wine today is still a favorite of mine because it can adapt to many flavors. A chilled glass on a summer evening is a great way to complement a simple dish of lemon pepper chicken on the grill and fettuccine tossed with a lusty tomato sauce).

•  Tart and fruit, Greek Rosés are the ultimate cold lunch and picnic wine. For your summer evening meal of grilled fish or a Mediterranean seafood stew, Rosé is always a fine choice.

• Greek Reds of either indigenous grapes such as a fresh Agiorgitiko (an easy drinking wine with the fresh aromas of red fruits is exceptionally food-friendly and match with a wide range of cuisines and occasions) or my favorite Syrah, known for its spicy blackberry, plum, and peppery flavors it is amazingly good even with fish, especially when blended with Viognier.