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?)
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.
- 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.