Dimitris Seitanidis is your connection to... Greek Wines Worldwide

Touch the skies with a Real Greek Bouyourdi and loads of Retsina

2012-01-26T19:38:00.001+02:00

One should not be considered as a real Greek, if on his table - at least on a Saturday or Sunday meal - there's not a "Bouyourdi''....

Let me explain myslef...Bouyourdi, is a tasty appetiser or side dish - very easy to prepare!

The recipe is for 4 people and if you want to serve it in one ceramic dish, it should be about 20 - 25 cm diameter and 5 cm high.

Alternatively you can split it into 2 bowls, like the one in the photo, or even serve it in small individual ceramic bowls.

Ingredients

6 medium size ripe tomatoes

300g original feta cheese

1 tablespoon finely chopped red chilli ( no matter if chilli is from Mexico)

4 tablespoon of extra virgin olive oil, preferably Greek

Salt, as much as you like

Preparation

Cut the tomatoes into 1cm slices.

Put 1 tablespoon of olive oil in the ceramic bowl(s).

Put a layer of tomatoes on top of the oil.

Sprinkle a little salt, but not too much as the feta is salty.

Spread 1/3 of the feta crumbled on top.

Sprinkle 1/3 of the chilli on top.

Add 1 tablespoon of olive oil and add the tomatoes, salt, feta and chilli as before.

Add another tablespoon of olive oil and once more add layers of tomato, feta and chilli.

Add the final tablespoon of olive oil on top.

Bake in a preheated oven at 180 degrees Celsius for 30 – 40 minutes.

VERY IMPORTANT NOTE

YOUR BOUYOURDI IS CRAVING FOR FRESH & HOT BREAD AND CHILLED RETSINA, SO DO NOT MAKE THE MISTAKE NOT HAVE LOADS OF THEM WHEN READY TO BEGIN THE FEAST!!

YAMAS!!

LAFAZANIS SELECTIONS IN 1L BOTTLES

2012-01-25T15:08:00.000+02:00

Lafazanis Winery - always following the global trends - has recently launched a new duo of wines tailor made for the Canadian markets, the "Lafazanis Selections 1 liter - stelvin screw caps".

The unprecedented reception of this duo by the Canadian market in both British Columbia & Alberta, led the producer to also present them to other export markets (such as Germany) with very promising results.

Lafazanis wines are available in Western Canada by WHITEHAL AGENCIES INC (www.whitehall.ca) & Eastern Canada by SYLVESTRE WINES & SPIRITS INC (www.sylvestre.ca)

For more information on Lafazanis Selections, please contact us at : dseitanidis@gmail.com

Walnut Cake (Karydopitta) with Greek Dessert wines

2012-01-23T12:48:00.000+02:00

The day before yesterday, I had the pleasure to enjoy a couple (!!!) of Karydopitta pieces at a friend's home and I thought to myself.."it's about time to upload a traditional Greek cake for all my friends around the world"...just to give an alternative to those who are willing to try something from my homeland!!

Karydopitta (kah-ree-do-pee-tah) is a moist and flavorful walnut cake that is flavored with cinnamon and bathed in sweet syrup. It’s a great cake to make ahead because it will keep well covered and at room temperature.

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 60 minutes

Yield: Approx. 24 pieces, enough to feed your family & friends :)

Ingredients:

For the cake:
7 eggs
1-cup vegetable oil
1/2 cup milk
2 cups sugar
2 tbsp. brandy or cognac
Zest of 1 lemon
2 tsp. ground cinnamon
1/8 tsp. ground cloves
3 1/2 cups self-rising flour
2 tsp. baking powder
1 tsp. baking soda
1 cup walnuts, coarsely ground (plus more for topping if desired)
For the syrup:
2 cups sugar
2 1/2 cups water
1 small piece cinnamon stick
Juice of 1/2 lemon (strained)

Preparation:

Note: It may seem unusual to be using self-rising flour together with baking powder and soda, but I tried it and it worked well, producing a light and airy cake.

Preheat the oven to 350 degrees. Grease and flour a 9 x 12 rectangular baking pan or a similarly sized round pan. Kyria Eleni uses a round pan approximately 32 cm in diameter.

If you’d like, you can line the bottom of the pan with parchment to make it easier to remove the pieces.

In a large bowl, using an electric mixer beat the eggs until they are a light yellow color, about 5 minutes. Add the oil, milk, and sugar and mix well. Add cognac, lemon zest, cinnamon and clove and mix until just incorporated.

In a separate bowl, sift the flour with the baking powder and baking soda.

With the mixer on lowest speed, incorporate the flour into the batter. Stir in the ground walnuts and turn off the mixer once the ingredients are combined.

Pour the cake batter into the prepared baking pan and bake in a preheated 350-degree oven for 35-40 minutes or until a cake tester inserted in to the center of the cake comes out dry.

While the cake is baking, prepare the syrup. In a medium saucepan, add the sugar, water and cinnamon stick and bring to a low boil. Simmer uncovered for ten minutes until the syrup thickens slightly. Remove from heat, remove the cinnamon stick and stir in the lemon juice.

Allow the syrup to cool to room temperature. Remove the cake from the oven and carefully pour the cooled syrup over the warm cake.

This cake is traditionally topped with more chopped walnuts & ice cream...yummy!!

To complete the feast, accompany your Karydopitta with a Greek dessert wine, such as the notorious VINSANTO by San..torini Winery, FILEMA by Spyros Lafazanis and Mavrodaphne of Patras or Muscat by George Karelas.

CHICKEN SOUP (KOTOSOUPA) WITH MOSCHOFILERO

2012-01-20T12:48:00.000+02:00

CHICKEN SOUP (KOTOSOUPA)

Now that the weather is so cold, what would be better than a hot chicken soup, made the way our grand mothers used to make and here is the recipe to enjoy it with friends & family.

INGREDIENTS

One medium chicken
3 onions
1 cup of extra virgin olive oil
1 cup of rice
salt
pepper

COOKING INSTRUCTIONS

Clean the chicken well and remove any unnecessary giblets.

Put it in a deep pan, add as much water is needed to cover it and boil it.

When it starts boiling skim the fat off the soup and add the onions (chopped) and the olive oil.

Leave the chicken to boil for an hour.

Check that the chicken is coming apart easily; If not, boil it for more minutes (the boiling hour depends on how fresh the chicken is).

Remove the chicken from the deep pan and put it on a plate.

Boil the rice on the water you used to boil the chicken.

While the soup is boiling, remove all the bones from the chicken.

Add the clean parts of the chicken on the soup, salt and pepper.

Serve the soup when the rice is ready.

Chicken soup can also be served with egg and lemon sauce (avgolemono).

A fresh & crisp Moschofilero from Peloponnese would be an excellent choice for those who love to explore the world of wines.

For more info on where you may find the nearest importer or distributor of Greek Wines to your location, you may e- mail us at : dseitanidis@gmail.com

AU GOURMET GREC - LUXEMBOURG

2012-01-18T16:00:00.000+02:00

www.augourmetgrec.com

Depuis l’'année 2005 dans la ville de Luxembourg se trouve l’'épicerie «Au Gourmet Grec». Il s'’agit de la première épicerie grecque du pays, avec la gamme la plus complète, qui vend des produits alimentaires, des vins, de boissons spiritueuses helléniques ainsi que des produits cosmétiques à base de plantes et d’'huile d’'olive crétoise.

Since 2005 in the city of Luxembourg the unique grocery store "Au Gourmet Grec" is located. This is the first Greek grocery store in the country offering the most complete range of food products, wines & spirits as well as Greek cosmetics & oil olive from Creete.

PAN - FRIED FETA CHEESE with GREEK WHITES

2012-01-10T17:11:00.002+02:00

The very first time I've tasted this outstanding dish, was somewhere in Southern Germany, by the hands of an excellent Greek chef, quite a few years ago...

Since then, wherever I go, I always ask for this starter to enjoy a glass of chilled white wine and here is the recipe for you to enjoy it at home with your beloved ones.

PAN-FRIED FETA CHEESE

Ingredients:

• 200gr Feta Cheese• 1 egg
• 1/2 teaspoons ground pepper
• 1/2 teaspoons ground paprika
• 6 tablespoons Greek extra virgin olive oil
• plain flour (enough to coat the feta)
• 50gr sesame seeds
• 3 tablespoons of Greek honey (preferably something light)

Preparation

- Cut the feta cheese into 1cm x 2cm chunks, and place them in the freezer for 15 minutes.

- Blend the egg, the pepper & paprika in a bowl and beat well.

- Roll each piece of chilled feta in the egg mixture, then roll it in the flour.

- Once you have done with all of them, roll each piece in the egg for a second time, then roll it on the sesame seeds.

Heat the olive oil in a frying pan, and cook the feta on each side until it gets golden.

In the meantime, warm the honey in a saucepan until it becomes very liquid.

Remove the feta pieces from the frying pan, drizzle with a little honey, and serve warm.

Interesting option

Accompany your "Pan Fried Feta" with a slice of smoked bacon

Wine pairing

Choose a Greek dry white wine, either a Chardonnay from Peloponnese by Spyros Lafazanis to enjoy your Pan-Fried Feta, you can always though match it with a Sauvignon Blanc / Semillon from the region of Drama (Chateau Nico Lazaridi) or a Xinomavro (blanc de Noir)with Roditis from the region of Rapsani (White Chrisohoou).

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

2011-12-28T19:01:00.000+02:00

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

2011-12-19T13:04:00.001+02:00

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

2011-12-13T17:30:00.001+02:00

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.

2011-12-12T15:43:00.000+02:00

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

2011-12-07T14:03:00.000+02:00

"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

2011-11-28T14:15:00.000+02:00

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

2011-11-01T15:19:00.001+02:00

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

2011-11-01T10:41:00.000+02:00

RAPSANI CHRISOHOOU - SPECIAL EDITION

2011-10-05T15:08:00.001+03:00

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 !!!

2011-09-20T13:34:00.003+03:00

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

2011-09-01T18:17:00.002+03:00

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

2011-09-01T11:20:00.000+03:00

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!!

2011-08-30T20:21:00.003+03:00

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

2011-08-19T12:23:00.000+03:00

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"...

2011-08-01T12:44:00.001+03:00

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

2011-07-28T14:43:00.002+03:00

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 !!

2011-07-21T13:51:00.001+03:00

GREEK WINES WORLDWIDE

2011-07-12T15:44:00.001+03:00

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

2011-07-08T13:57:00.000+03:00

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!!

2011-07-01T11:25:00.000+03:00

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

Combine peeled shrimp, oil, and Cajun seasoning in a medium bowl. Set aside.
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.
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).
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

George Karelas Wines shine @ Los Angeles International Wine & Spirits Awards

2011-06-10T11:35:00.001+03:00

George Karelas is the best by far producer of the unique Mavrodaphne of Patras D.O.C red dessert wine (the Greek Port), as well as of a wide range of dry wines.

Karelas wines are constistently awarded in the most prestigious wine competition worldwide.

The latest "harvesting" was at the recent

Los Angeles International Wine & Spirits Awards where Karelas wines shined again making us proud to be Greeks.

BEST OF CLASS GOLD MEDAL 92 Points Mavrodaphne of Patras 2008

BEST OF CLASS GOLD MEDAL 91 Points Retsina

SILVER MEDAL Ambelina Roditis

SILVER MEDAL Achais Red 2009

BRONZE MEDAL Achais White 2009

BRONZE MEDAL Orpheus Red

Karelas wines are available in the US through www.estia.biz

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

DECANTER WORLD WINE AWARDS 2011

2011-06-04T13:27:00.001+03:00

Nico Lazaridis The Black Sheep Syrah 2009

Pangeon, Macedonia, Greece

Nico Lazaridis Perpetuus 2007

Drama, Macedonia, Greece

San..torini winery Vinsanto 2006

Santorini, Aegean Islands, Greece

FOR MORE INFORMATION PLEASE CONTACT US AT : dseitanidis@gmail.com

Odysseas Elytis' words...for Greece!!

2011-05-31T12:56:00.000+03:00

"Εάν αποσυνδέσεις την Ελλάδα, στο τέλος θα σου μείνουν μια ελιά, ένα αμπέλι κι ένα καράβι"

" Ιf you could "cut " Greece off in pieces, in the end you would be left with an Olive tree, a vine & a boat"...

Odysseas Elytis (November 2, 1911 – March 18, 1996) was a Greek poet regarded as a major exponent of poetic modernism in Greece. In 1979, he was awarded the Nobel Prize in Literature.

SANTORINI the notorious island @ the Aegean Sea....SANTORINI P.D.O. an excuisite wine!!

2011-05-30T15:04:00.002+03:00

SANTORINI

Dry white wine

TYPE: Dry white wine – Protected Designation of Origin Santorini

VARIETAL COMPOSITION: Assyrtico 100%

VINEYARDS: Privately owned vineyards on the island, at an altitude of 150 meters, the soil is volcanic - calcareous and the climate is Mediterranean.
VINIFICATION: Cold Maceration at controlled temperature. Classic white vinification at 17C. Maturation with “batonnage sur lies”.
ALCOHOLIC DEGREE: 13,5 %
SUGAR LEVEL: 1,9 gr/lt
TOTAL ACIDITY: 6,18 gr/lt
TASTING NOTES: Bright yellow colour with green tones and complex aromas of lemon, citrus & exotic fruits. Rich & well balanced in mouth has a refreshing acidity and a long aromatic finish.
FOOD PAIRING: Shellfish & Seafood, grilled fish, green salads & Mediterranean delicacies.

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

Lafazanis Wines - the New Flavours of Greece

2011-05-12T11:19:00.000+03:00

The new LAFAZANIS SELECTIONS are now available

in both BRITISH COLUMBIA & ALBERTA

by WHITEHALL AGENCIES INC

For more information please click on www.whitehall.ca

LAFAZANIS WINERY @ SIAL CHINA - SHANGHAI (MAY 18-20, 2011)

2011-05-10T12:51:00.001+03:00

Lafazanis Winery SA will be present in the forthcoming SIAL CHINA in Shanghai New International Expo Centre (May 18-20 , 2011).

We would be delighted to receive you to our stand No A77 at HALL 5 to initiate you to the fantastic world of Peloponnesean Wines.

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

Moreover, on Saturday May 21st Lafazanis Winery organizes a special event in Hotel Radisson Blu in Beijing for its business partners , the Press & the Embassy of Greece in China.

Invitation 邀请函

Lafazanis Winery S.A.

the Greek Embassy

Longevity Wines Company

Have the pleasure to invite you to the wine tasting dinner

At Banquet Hall of the Beijing Radisson Blu Hotel

From 5:30pm-8:30pm, May 21, 2011, Saturday.

希腊拉法佳酿酒庄

希腊大使馆

北京荣锦酒业公司

荣幸地邀请您参加

在北京皇家大饭店宴会厅举办的品酒晚宴，

时间：2011年5月21日，星期六，晚上5:30-8:30。

拉法佳酿酒庄坐落在希腊最著名的葡萄酒产区-内梅亚地区。该地区葡萄酒生产历史悠久，希腊著名的大力士神庙的遗址就在酒庄的葡萄园之中。欢迎你参加本次活动，在这里你可以品味希腊美酒，和酒庄的主人面对面交流，感受酒中飘出的希腊神话故事。

敬请光临！

邀请代表：朱龙君（13701381112）

Spring is the "Asparagus season"...

2011-04-29T13:41:00.001+03:00

Spring is the season of the fresh Asparagus and what a better white wine to accompany the various asparagus recipes, than a fresh & aromatic Greek Moschofilero.

Try this recipe below which goes perfectly with Moschofilero Lafazanis (www.lafazanis.gr)

Asparagus and Chicken Pasta

Ingredients:

1 pound pasta

8 asparagus spears, cut into 2-inch pieces

1 tablespoon olive oil

4 4-ounce skinless chicken breasts, cut into thin strips

1 teaspoon dried basil

½ teaspoon salt

½ teaspoon black pepper

¼ cup white wine

½ cup hard yellow cheese

Directions:

1.Cook the pasta in a pot of boiling water according to package directions, 9 to 10 minutes. Drain and set aside.

2.Meanwhile, heat oil in a large skillet over medium. Add chicken and cook until lightly browned, 5 to 7 minutes, stirring. Add asparagus and basil and cook until softened, 3 minutes.

3.Add salt, pepper, and wine; bring to a boil over high heat, reduce, and simmer until liquid is almost gone and chicken is cooked through, 3 to 4 minutes.

4.Add reserved pasta and cheese to skillet; toss to coat and serve immediately

for more info on Lafazanis Wines please contact us at : dseitanidis@gmail.com

PINK...SPRING by Chateau Nico Lazaridi

2011-04-27T11:04:00.000+03:00

Spring is already here...and what a better way to celebrate its arrival than the newly released Chateau Nico Lazaridi Rose 2010 dressed up with a brand new label, a masterpiece of the famous Greek painter Ianni Nikou.

ROSÉ NICO LAZARIDI

Protected Geographical Indication Drama

Dry Rosè Wine
Varieties: Grenache Rouge 100%.
Vineyards: Agora, Pigadia, Adriani.
Cultivation: Linear planting in north-south orientation at altitudes of around 225 m yields the superb fruit from which this wine is made.
Harvest: Early September.
Vinification Method: Classic rosé vinification at low temperature 12-14ο C
Characteristics: Clear, rose color with violet hues. Aromas of ripe red fruits with hints of rose. Freshness and vividness in the mouth with delicious, juicy fruit. Gentle with a long aftertaste of caramel.
Aging – Storage: Will respond to aging for up to 2-3 years after harvest.
Perfect Pairing: Serve chilled at 10ο C, with Mediterranean cuisine’s grilled meats and selected varieties of cheeses and appetisers.

Warmest Wishes for a Happy Easter!!

2011-04-21T13:28:00.000+03:00

Greek Easter Feast - Whole lamb on a spit (Greek style)

2011-04-19T13:32:00.003+03:00

Having already received many of your messages congratulating us for the Magiritsa recipe as well as asking for info on other traditional Greek Easter recipes, we were "obliged'' to present the notorious OVELIAS "Whole lamb on a spit" (Greek style) & my favorite "KOKORETSI", in an effort to initiate our friends worldwide to the Greek customs & life style!!

Enjoy!!

OVELIAS - Whole lamb on a spit (Greek style)

Materials:

• 1 lamb at around 10 to 12 pounds

To rub the lamb:

• 1 / 2 cup oregano

• 1 / 4 cup salt

• 1 / 8 cup black pepper

Wash the lamb and then sprinkle the inside out with this mixture. Following is a twinge. The skewer will pass from the back through the cavity of the trunk and out of the head. By wire to tie the forelegs and hind legs. Intermediate tied to two or three points on the backbone of the spit to avoid the broken lamp in the shooting. The belly does not need to be stitched because it serves something.

Cooking the lamb will take around 5 to 6 hours depending on the size of the lamb and spit initially be placed on the highest point of the grill and then turn a fast pace, so as not to grab and cooked through. Will gradually be lowered, since the charcoal will digest. At times of course the barbecue will be supplied with coals. If during this time the flame is lit you can turn it off by throwing salt on the coals. During cooking the lamb will regularly washed with a brush with lemon and oregano until crisp.

Ovelias is a perfect match to a robust NEMEA -12 - LAFAZANIS, a NAOUSSA XINOMAVRO - ESTATE CHRISOHOOU or a NICO LAZARIDI MERLOT ; some of you though, may find Retsina as an interesting match, too!

Kokoretsi

Materials:

• 2 pluck with the spleen, heart, lungs and sweetbreads

• 2 diapers or bowl or caul

• 2 pounds lamb enterakia

• Oregano

• Salt

• Pepper

For the wetting of the lamb and intestines:

• 1 cup olive oil

• ½ cup lemon juice

• 2 to 3 teaspoons oregano

After the wash and pluck the rest and drain will not cut very large pieces and the seasoning and put them and oregano. We put them on the spit alternately, liver, spleen, lung, heart, sweetbreads, and where and we'll track and no diaper. After we finish we will wrap the diaper is great but if the diaper you will not go twice to not have much fat.

We take you to the edge of the bowel and secured to one end of the spit and then bring along to the other side and again the same procedure to make a mesh casing along. Then we will continue to wrap around it by trying to hide kokoretsi the inside. Once wrapped around the intestines would cover it with towels are not exposed and the spit will place somewhere upright all night.

The cooking time depends on the heat and the thickness of the intestines. For intestines with a diameter of about 10 cm would need around 4 hours. Like the lamb on the spit so the intestines should be placed first on high not to burn from the outside and when it is cooked from the inside then slowly lowered it down to crisp. I'll Spread and this in itself will Spread lemon lamb.

KALO PASCHA ( HAPPY EASTER )!!

Happy Easter with a traditional Greek recipe, the classic Magiritsa Easter Lamp soup

2011-04-18T14:14:00.002+03:00

Magiritsa is traditionally made with the parts of the lamb not used for spit-roasting. Remember that Greek Easter lambs are very small, about 24 pounds. In the classic recipe, all the innards--heart, lungs, and so forth--go into the pot, but they do not really contribute to taste.

The flavor of the stock comes from the boiled head and neck, and the soup gets its distinctive taste from scallions, fresh dill, and egg-and-lemon sauce. There are lots of different magiritsa recipes. A friend described to me the one her family prepared in Halki, a small island in the Dodecanese. In her family's version, no innards are used because, on Halki as on all the Dodecanese islands, people do not roast the lamb on a spit, but slow roast it in a wood-burning oven, stuffing the cavity with rice and chopped innards.

In Halki's magiritsa, many lamb's heads were boiled to make a very tasty stock. The heads were not boned, but as they cooked for many hours, even the bones softened. Each member of the family got one head and ate it with the broth. No scallions or dill were added to that unusual magiritsa.

Serves 6 to 8.

• Head, neck, some intestines, and liver of a young lamb, or 3 pounds lamb bones (see variation)

• 2 large onions, halved

• Sea salt

• 1/2 cup olive oil

• 2 cups finely chopped scallions

• 1 small chili pepper, minced, or freshly ground pepper to taste

• 1 1/2 cups chopped fresh dill

• 2 eggs

• Juice of 1 1/2 - 2 lemons

Wash the lamb head and neck thoroughly and place in a pot with the onions. Cover with cold water, season with salt, and simmer for about 1 hour, skimming the surface several times to remove the accumulated froth.

Cut the intestines into several pieces and wash thoroughly under running water. If you like, slice them open so you can wash them more easily. In a separate pan, bring some salted water to a boil and add the intestines. Blanch for 2 minutes, then remove with a skimmer and discard the water. Chop the intestines finely. You don't need more than 1 cup of chopped intestines.

The head and neck are done when the meat falls from the bones. Remove from the pot. Using a sharp knife, cut open the head and separate the meat from the bones. Remove the meat from the neck and cut all the meat into small pieces. Strain the stock and discard the onions. Let the stock cool and remove the fat. (Up to this point, the preparations can be made a day ahead. Refrigerate the meat and the stock, making it easier to skim off the congealed fat.)

To finish the soup, wash the liver well and cut it into small cubes. In a deep skillet, heat the olive oil and sauté the liver with the scallions and chili pepper, if using. Add the finely chopped meat and intestines, together with 1 cup of the dill, and turn a few times with a wooden spoon. Transfer the mixture to a pot and add the skimmed stock plus an equal amount of water. Bring to a boil. Reduce the heat and simmer for 15 minutes. Taste and add more pepper and salt if needed.

Beat the eggs in a large bowl with about 2 spoonfuls of water and the juice of 1 lemon. Slowly add cupfuls of the hot soup to the bowl, beating continuously with the whisk. When the egg mixture is very hot, pour it slowly into the pot, over very low heat, stirring well to prevent curdling. Taste and add more lemon juice if needed, sprinkle with the rest of the dill, and serve immediately.

This delicious & nutricious soup perfeclty matches with Lafazanis Chardonnay (Single Vineyard), Estate Chrisohoou Aspo apo Mavro (Xinomavro Blanc de Noir) or even a young red (Agiorgitiko Lafazanis) & a smooth Rapsani Chrisohoou!!

Kalo Pascha (Happy Easter) to all !!!

Recipe by : Aglaia Kremezi (writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes)

RETSINA - A UNIQUE TRADITIONAL GREEK WINE

2011-04-14T15:54:00.005+03:00

RETSINA

Retsina is a traditional white - or sometimes rosé - wine that has been made in Greece for at least 2000 years. Its unique & distinctive flavor is said to have its origins from the ancient practice of sealing the wine vessels (amphorae), with pine resin to avoid destroying them by being in contact with oxygen. The pine resin was keeping the air out of the vessel, while at the same time was "infusing" the wine with its distinctive aromas and taste. Later on, the Romans started to use barrels for the fermentation & maturation of the wines removing any need of sealing the vessels with resin, yet the flavor of Retsina itself became so popular among the nations in the Mediterranean Basin, making it a beloved type of wine and a traditional Greek product well known all over the world, even today!

Retsina is usually made of various local grape varieties but the best is considered that of Savatiano, as well as of Roditis grapes.

Retsina was - and still is - one of the top selling wines within Greece and one of the top exported Greek wines - despite the "ruthless war" against it mostly by some "late" fans of "imported traditions" - and it is no coincidence that people from around the world enjoy it not only when in Greece for holidays, but also at home or in the numerous Greek restaurants.

Enjoy Retsina, wherever you find it, always chilled and in small glasses, accompanied by any kind of appetizers (tapas or mezedes)!!

Yamas!! (Cheers)

For any further info, please feel free to write at : dseitanidis@gmail.com

A real Greek recipe for our Dutch friends who asked for it...the notorious STIFADO

2011-04-05T19:27:00.002+03:00

STIFADO is one of the "Classic" Greek dishes not only in most of the Greek restaurants around the world but also is one of the beloved every day meals of the Greek families;

Enjoy it in its Dutch version accompanied by an excellent dry red wine from the slopes of Mount Olympus, Rapsani Chrisohoou 2008.

Prowein 2011 @ the gates (Dusseldorf, March 27-29)

2011-03-23T13:48:00.000+02:00

We are pleased to inform you that – as every year - we will be present at the forthcoming PROWEIN 2011 which will take place at the DUSSELDORF MESSE on March 27 – 29.

It would be our pleasure to receive you to our stands at HALL 3 where you will have the chance to taste the complete range of our wines available for exports, as follows:

LAFAZANIS WINERY – STAND E 40

CHATEAU NICO LAZARIDI – STAND E 40

DOUGOS WINERY – STAND F 38

RAPSANI CHRISOHOOU WINERY – STAND F 38

For any further information, please contact us at: dseitanidis@gmail.com & +30 69 48 188 797 (Dimitris Seitanidis)

BLACK SHEEP by NICO LAZARIDI

2011-03-18T17:44:00.001+02:00

The Black Sheep is a beautifully vinified Syrah, dressed up in an "eye -catching" label, a "sarcastic" brand name and signed by Greece's leading estate producer Nico Lazaridi; along with its "alter ego" - the Black Sheep Semillon & Sauvignon Blanc - are made to accompany all your happy moments...

Cheers!!

For more info on the BLACK SHEEP duo, please contact us at : dseitanidis@gmail.com

INTERNATIONAL WINE COMPETITION - THESSALONIKI 2011

2011-03-15T12:52:00.001+02:00

Excellent news on our collaborating producers at the recent International Wine competition in Thessaloniki, Greece 2011, where Estate Chrisohoou awarded a GOLD MEDAL for SYRAH CHRISOHOOU & a SILVER MEDAL for PETRITIS CHRISOHOOU.

Moreover, Lafazanis Winery awarded a SILVER MEDAL for his lovely PROROGOS RETSINA, the traditional appellation white wine of Greece.

SYRAH CHRISOHOOU / GOLD MEDAL

PETRITIS CHRISOHOOU / SILVER MEDAL

INFO ON THE NEW GREEK WINE LEGISLATION

2011-03-09T13:13:00.001+02:00

The Greek wine legislation, along with those of the other EU countries, is changing. The European Union has introduced a unified system for all its members. The implementation was phased and will be concluded by the end of this year. It is important to note that for the time being, both terms, from the old and the new framework, can be used on the wine label.

The new framework is called the Protected Geographical Status (PGS). It consists of geographical indications that are defined by EU law to protect the names and reputations of regional foods.

The PGS consists of the following 3 geographical indications:

1. Protected Designation of Origin (PDO)

In Greek this is called Προστατευόμενης Ονομασίας Προέλευσης (Π.Ο.Π.). It replaces the OPAP and OPE categories from the former legislation.

2. Protected Geographical Indication (PGI)

In Greek it is the Προστατευόμενης Γεωγραφικής Ένδειξης (Π.Γ.Ε.) and replaces most of the TO’s from the former legislation.

3. Traditional Speciality Guaranteed (TSG)

In Greece these are the "Varietal wines" that will replace the former OKP’s.

All other wines that do not meet the requirements of the PGS framework will be marketed as Table Wines. In Greece, the term "table wine" (EO) remains.

Please look here for the former Greek wine legislation and its terms.

Greek PDO Wines by regions:

Macedonia: Naoussa, Goumenissa, Amyndeo and Plagies Meliton
Thessaly: Rapsani, Anhialos and Messenikola
Epirus: Zitsa
Peloponnese: Nemea, Mantinia, Patras, Muscat of Patras, Muscat of Rio Patras, Mavrodaphne of Patras
Aegean Islands: Limnos, Muscat of Limnos, Santorini, Paros, Rodos, Muscat of Rodos, Samos
Ionian Islands: Robola of Cephalonia, Muscat of Cephalonia and Mavrodaphne of Cephalonia
Crete: Peza, Archanes, Sitia and Dafnes

DETROP - OENOS 2011 - THE FOOD & WINE EVENT OF THE YEAR IN GREECE

2011-03-04T11:21:00.000+02:00

NEMEA LAFAZANIS...an excuisite expression of Agiorgitiko,Greece's noblest red grape variety!!

2011-02-24T11:10:00.002+02:00

NEMEA

-12-

LAFAZANIS

AGIORGITIKO GRAPE

NEMEA 12 LAFAZANIS - TECHICAL PROFILE

Vintage: 2007
Alcohol in % : 13,1
Type: Dry red
Classification : V.Q.P.R.D. NEMEA
Producer: Lafazanis Winery
Grape Variety: 100% Agiorgitiko
Region: Nemea - Anc.Kleones
Altitude: 250-400m
Soil: Clayish & calcareous
Climate: Typical mediterrenean
Vines per Ha : 3.000
Yield (hl/ha) : 50
Plant density 1,5 x 2m
Harvest: 15/09/2006-25/09/2006
Vinification: 8 days of skin contact with frequent pumping over the "cup" with a weak mixing. Fermentation at 23 C
Ageing: 12 months in oak barrels
Tasting comments: Deep red colour with complex aromas of ripe red fruits, vanilla and tobacco. Rich and nicely structured mouth feel with velvety tanins and long aftertaste
Storage suggestions: Store in dark, clean and cool place
Serving Suggestions: At 16-18 C

FOR ANY FURTHER INFORMATION ON ALL EXPORT MATTERS, PLEASE CONTACT US AT : dseitanidis@gmail.com

NICO LAZARIDI - MAGIC MOUNTAIN...the Greek "ICON" Wine!!

2011-02-23T12:30:00.001+02:00

PROFILES

MAGIC MOUNTAIN RED

Regional Drama Red Dry Wine

Viniculture

Varieties: Cabernet Sauvignon, Cabernet Franc.
Vineyards: Agora, Pigadia, Adriani.
Cultivation: Linear planting, north-south orientation. Vineyards gently sloping, with sandy-clay soils of average composition.
Harvest: September
Vinification
Method: Classic red wine vinification, followed by 16-18 months on new French oak for oxidize ageing and 18 months in the bottle in excellent cellarage conditions.
Characteristics
Intense, velvety, deep red colour. Rich palate with aromas reminiscent of red forest fruit in a perfect combination with spices, which blend with the aromas of the barrel. A noble wine with a robust character and complex taste.
Storage - Aging
Responds well to aging for up to 10 years after harvest.
Perfect Pairing
Drink at room temperature around 18-20º C, with red meats in complex sauces, game or tangy cheeses.

MAGIC MOUNTAIN WHITE

Regional Drama White Dry Wine
Viniculture
Varieties: Sauvignon Blanc.
Vineyards: Agora, Pigadia.
Cultivation: Linear planting at elevations of up to 250 m Plant spacing: 1.5 m x 2.5 m North-south orientation.
Harvest: From August 20 to early September.
Vinification
Method: Controlled-temperature fermentation 12º C, followed by at least 6 months on new oak, with bâtonnage.
Characteristics
Limpid golden yellow colour, with hints of green. Rich aromas of ripe fruit, coffee, freshly mown grass and roasted nuts. Lusciously ripe in the mouth, tightly compact structure, explosive aftertaste.
Storage - Aging
Will respond to aging for up to 6 years after harvest.
Perfect Pairing
Drink nicely chilled 10-12º C, with fish in light sauces or smoked salmon.

THE "NEW WINES OF GREECE" TRAILER...

2011-02-04T14:29:00.001+02:00

THE "NEW WINES OF GREECE" TRAILER...

http://www.youtube.com/watch?v=ZSVA1dhiQbQ

...Just beautiful!!

DIONYSIA 2011 - THE ATHENS WINE FESTIVAL

2011-02-04T10:46:00.002+02:00

INVITES YOU TO THE "ATHENS WINE FESTIVAL"

More than 120 Greek wineries and several importers with wines from France, Italy, Australia, the United States and other countries will be present at this year’s Athens Wine Festival.

More than 1.000 different wines are available for wine tasting.

The Exhibition is open from 11:00 -20:00

Venue: Zappeion Megaron,Athens National Gardens - Metro station: Syntagma

(FEBRUARY 12 - 13, 2011)

be there!!

www.dionysia.gr

To our 4.500 Friends Worldwide..."Thank you" by heart!!

2011-01-29T11:27:00.004+02:00

Having already exceeded 4.500 friends visited our blog from countries all over the world, we wish to say a big "thank you" for supporting us, your kind comments and numerous messages, asking for information on Greek Wines Worldwide!

YAMAS!!

CHEERS!!

LION D' OR (ΧΡΥΣΟΣ ΛΕΩΝ) by Nico Lazaridi

2011-01-28T10:38:00.001+02:00

LION D’OR CABERNET SAUVIGNON

Regional Pangeon Red Dry Wine

Viniculture
Varieties: Cabernet Sauvignon 100%
Vineyards: Foothills of Mount Pangeon.
Cultivation: Linear vineyards planted in average soils, 3-10 km from the sea among the foothills of Mount Pangeon.
Harvest: Middle third of September.
VinificationMethod: Classic red wine vinification, with more than 8 months aging on French oak.
Characteristics
Deep velvety purple colour and luscious aroma of raspberry and spices. Well-rounded and full-bodied, gentle structure, characteristic tannins, long smooth finish.
Storage - Aging
Will respond to aging for up to 8 years after harvest.
Perfect Pairing
Drink at room temperature 18º C, with any kind of meat or poultry in strongly flavoured sauces, or yellow cheeses.

LION D'OR CHARDONNAY

Regional White Dry Wine of Pangeon

Viniculture
Varieties: Chardonnay 100%
Vineyards: Foothills of Mount Pangeon.
Cultivation: Linear vineyards in average soils, 3-10 km from the sea among the foothills of Mount Pangeon.
Harvest: Late August to early September.
VinificationMethod: Classic white wine vinification at controlled temperature 12º C.
Characteristics
Limpid, brilliant yellow-green colour, fruity that brings the crispness of citrus, melon and pineapple .Rich and charming mouth , well-balanced and pleasantly crisp flavour.
Storage - Aging
Keeps well for up to 3 - 4 years after harvest.
Perfect pairing
Drink chilled 8-10º C, with shellfish, shrimp or lean white meat.

CHRISOHOOU WHITE...is now ready to blow up your senses!!

2011-01-22T12:03:00.002+02:00

ΛΕΥΚΟΣ ΧΡΥΣΟΧΟΟΥ

CHRISOHOOU WHITE

• Παραγωγός (producer) : ΟΙΝΟΠΟΙΕΙΟ ΡΑΨΑΝΗΣ ΧΡΥΣΟΧΟΟΥ/CHRISOHOOU WINERY OF RAPSANI

• Εσοδεία (vintage): 2010

• Ποικιλιακή σύνθεση(varieties): RODITIS 30% - XINOMAVRO 70%(BLANC DE NOIR)

• Προέλευση (Region ) : ΘΕΣΣΑΛΙΑ - THESSALY

• Ζώνη παραγωγής (Appellation zone) : ΡΑΨΑΝΗ - RAPSANI

• Όγκος παραγωγής σε φιάλες (volume/bottles): 5.000

• Oινοποίηση (Vinification) & Χαρακτηριστικά (Characteristics): Ο οίνος αυτός παράγεται από λευκή οινοποίηση της ερυθρής ποικιλίας Ξινόμαυρο με τη μέθοδο Blanc de Noir που του χαρίζει φρεσκάδα και νευρικότητα και από την ποικιλία Ροδίτη, που συμπληρώνει το σώμα και την γεμάτη του γεύση. Chrisohoou white is produced by the “blanc de noir” vinification of the noble red Xinomavro grapes, blended with Roditis grapes. A dry, fresh, crisp & lively wine, with full body & a long lasting finish.

• Αρμονία γεύσεων (Food pairing) : Απολαύστε το στους 10° C με θαλασσινά , λιπαρά ψάρια στη σχάρα, πουλερικά & χοιρινό σε λευκές σάλτσες. Enjoy it with seafood, grilled fish, Poultry & pork meat in white sauces.

FOR MORE INFO ON PRICES & DISTRIBUTION PLEASE CONTACT US AT : dseitanidis@gmail.com

VINEYARD of MYKONOS...unprecedented pleasure!!

2011-01-20T18:03:00.001+02:00

www.mykonos-wines.gr

discover Greece's hidden treasures

CANETTE WINES S.A. ...in the heart of Europe

2011-01-13T19:54:00.005+02:00

In the heart of Europe - downtown Brussels - one can find the best selection of Greek wine producers by Canette Wines S.A. as well as the finest selection of Greek delicacies!

CANETTE WINES

28, Rue De Witte De Haelen

1000 Brussels

Phone : 02/ 223 13 82

Fax: 02/ 223 18 45

E-mail: info@canette.be

www.canette.be

Best Wishes for a Happy & Prosperous New Year!!

2010-12-30T13:39:00.000+02:00

MERRY XMAS...HO HO HO!!

2010-12-24T12:59:00.000+02:00

FESTIVE MOOD WITH SELECTED GREEK PRODUCERS TO CHOOSE

2010-12-21T15:52:00.001+02:00

ASK FOR

YOUR FAVORITE GREEK PRODUCER

CELEBRATE XMAS

NEW YEAR'S DAY

WHEREVER YOU ARE!!

dseitanidis@gmail.com at your services

MERRY XMAS with a bottle of your favorite Greek Wine!!!

2010-12-19T15:13:00.000+02:00

Chateau Nico Lazaridi....Greece's leading estate!

2010-12-18T10:32:00.004+02:00

Chateau Nico Lazaridi
One of Greece's leading Estates, available in the U.S. by Fantis Foods INC

www.nicolazaridi.gr
www.fantisfoods.com

Yeah...Greece has its own Spumante and it is great!! "Chrysalis"

2010-12-14T11:35:00.003+02:00

TYPE: Sparkling White Wine

GRAPE VARIETY: 100% Muscat of Alexandria

REGION: Kaminia on the island of Limnos

SOIL: Volcanic, poor & sandy

VINEYARD: Plant density 340 /stremma, Average yield 650Kg/stremma.

MICROCLIMATE:Mediterranean with cool summers & mild winters. Usually sunshine with northeastern winds blowing during the year.

TECHNICAL CHARACTERISTICS : Alcoholic degree 11%

Sugar level 25gr/LT

Acidity 6,8gr/Lt

pH 3.5

5.8 bar

VINIFICATION: Charmant method with two months batonnage “sur lies”.

CHARACTERISTICS : A straw-yellow spumante with greenish tinges and a distinctive character. Its rich, sophisticated bouquet is the result of a perfectly executed vinification technique and the unique character of the Muscat of Alexandria grapes. The sweet aromas of apple, the ripe summer fruit scents and delicate floral nuances make it so pleasantly refreshing, while velvety notes caress the palate in the company of a well integrated acidulous touch, enhanced by a fragrant, persistent beading.

FOOD PAIRING: Accompanies ideally a variety of light dishes, asparagus, marinated salmon, oysters as well as exotic fruits & desserts.

BEST SERVED AT: 10-120C

FOR MORE INFO PLEASE CONTACT US AT : dseitanidis@gmail.com

BROKEN PLATE RESTAURANTS IN CALGARY, ALBERTA...and OPA!!

2010-12-07T20:04:00.001+02:00

http://www.brokenplate.ca/

The Broken Plate is a modern contemporary Greek Kitchen & Bar like no other. The cuisine is inventive yet approachable, while staying true to its Mediterranean origin. The Broken Plate is dramatic, with fresh colours, contemporary lighting, and modern ambiance, which is remote from the traditional whitewashed, blue-accented environment adopted by many of its counterparts. The warm urban feel offers the ideal setting to savor a glass of Greek wine and The Broken Plate's array of appetizers and entrées. Fresh high-quality cuisine, attentive Greek hospitality, and festive atmosphere await all at The Broken Plate.

The décor of The Broken Plate captures a contemporary and pristine Greek ambiance. Using the Alefantis's broad vision for the restaurant, they designed a unique restaurant space. Diners enter to view a handcrafted 5 foot high urn.

Spectacular photography of Greece, original art and romantic candlelight frame the dining room in a serene, yet exciting, manner. A festive bar, and comfortable setting, promote the perfect stage to enjoy the fine Greek wines, cuisine, and of course ouzo, for which the restaurant is known.

The Broken Plate is the only Greek establishment in Calgary that couples modern/contemporary décor, full-flavored cuisine, high-quality service, and the kefi lifestyle with each visit.

BREAKING NEWS : SPARKLING XMAS from GREECE!!

2010-12-07T17:57:00.000+02:00

Have you ever tasted a sparkling wine from Greece? If not, you may wait a few more days until the brand new CHRYSALIS SPUMANTE will be ready and available for exports!!

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

Athenee Importers...your reliable source of quality Greek wines in USA

2010-12-04T10:58:00.000+02:00

Athenee Importers

PO Box 2039

Hempstead, NY 11551

Tel: (516) 505-4800
Fax: (516) 505-4876

Email: info@atheneeimporters.com

www.atheneeimporters.com

NESTOR IMPORTS INC...Fine Greek Wines in USA

2010-12-04T10:56:00.000+02:00

Nestor Imports, Inc.
225 Broadway,

Suite 2911

New York,

NY 10007-3001
Tel.212.267.1133
800.775.8857
Fax 212.267.2233
Email info@nestorimports.com
www.nestorimports.com

MARATHON FOOD is your reliable importer & distributor of fine food & wines of Greece

2010-12-02T19:13:00.001+02:00

http://www.marathonfood.co.uk/

GREEK TAVERNA NIKO'S in 287 CENTRAL AVENUE White Plains, NY 10606

2010-12-02T17:48:00.000+02:00

www.nikostaverna.com

An extensive wine list of quality Greek wines, together with real Greek Food!!

WHITE CHRISOHOOU...the new wine by CHRISOHOOU WINERY OF RAPSANI

2010-11-26T14:21:00.001+02:00

ΛΕΥΚΟΣ ΧΡΥΣΟΧΟΟΥ - CHRISOHOOU WHITE

• Παραγωγός (producer) : ΟΙΝΟΠΟΙΕΙΟ ΡΑΨΑΝΗΣ ΧΡΥΣΟΧΟΟΥ/CHRISOHOOU WINERY OF RAPSANI

• Εσοδεία (vintage): 2010

• Ποικιλιακή σύνθεση(varieties): RODITIS 30% - XINOMAVRO 70%(BLANC DE NOIR)

• Προέλευση (Region ) : ΘΕΣΣΑΛΙΑ - THESSALY

• Ζώνη παραγωγής (Appellation zone) : ΡΑΨΑΝΗ ΟΛΥΜΠΟΥ - RAPSANI, OLYMPUS

• Όγκος παραγωγής σε φιάλες (volume/bottles): 15.000

• Oινοποίηση (Vinification) & Χαρακτηριστικά (Characteristics): Ο οίνος αυτός παράγεται από λευκή οινοποίηση της ερυθρής ποικιλίας Ξινόμαυρο με τη μέθοδο Blanc de Noir που του χαρίζει φρεσκάδα και νευρικότητα και από την ποικιλία Ροδίτη, που συμπληρώνει το σώμα και την γεμάτη του γεύση. Chrisohoou white is produced by the “blanc de noir” vinification of the noble red Xinomavro grapes, blended with Roditis grapes. A dry, fresh, crisp & lively wine, with full body & a long lasting finish.

• Αρμονία γεύσεων (Food pairing) : Απολαύστε το στους 10° C με θαλασσινά , λιπαρά ψάρια στη σχάρα, πουλερικά & χοιρινό σε λευκές σάλτσες. Enjoy it with seafood, grilled fish, Poultry & pork meat in white sauces.

FOR MORE INFO PLEASE CONTACT US AT : dseitanidis@gmail.com

BREAKING NEWS - LAFAZANIS WINERY @ AWC VIENNA

2010-10-12T17:53:00.002+03:00

AWC VIENNA 2010 is the largest official recognised wine competition in the world!

10.951 wines from 1.733 producers out of 36 nations over five continents have been tasted and valuated anonymously.

For one more year Lafazanis Winery top scored, proving its consistent quality & philosophy by producing wines of the optimum price/quality ratio!

1.Chardonnay Lafazanis 2008

2.Roditis Lafazanis 2009 SILVER

3.Moschofilero Lafazanis 2009 SILVER

4.Selection Lafazanis Red 2008 SILVER
5.Nemea 12 Lafazanis 2007 GOLD

www.salonicawines.co.uk (Greek wines in UK)

2010-09-17T14:36:00.003+03:00

www.salonicawines.co.uk

Macis Tzechilidis, Managing Director of Salonica Wines Ltd is a Greek National living in the UK. Originally from Salonica, Macis has managed and worked in many restaurants throughout Greece and the Islands. Here in the UK where he has now settled, he enjoys an association with several Greek Speciality Restaurants and has become increasingly aware that many fine wines from Greece are disappearing from restaurant menus. This is mostly due to a lack of credible suppliers not knowledgeable in reliably scourcing some of the finest wines from Greece at affordable prices.

Our imported Greek wines at reasonable prices and will allow your clientele to find out about some of the most acclaimed wines from the most important wine producing areas in Greece and the Greek Islands.

Salonica Wines are exclusive importers of Robola wine as well as of RAPSANI A.O.C dry red wine from the slopes of the notorious Mount Olympus!!

LAFAZANIS WINERY ENTERS THE CHINESE MARKET

2010-08-10T17:37:00.001+03:00

We are delighted to inform our friends worldwide that Lafazanis Wines are now available in China through Daysun Express (Beijing) Ltd.

For any information please contact

Mrs. Betty Yang
Customer Service, Air Import Department
Daysun Express (Beijing) Ltd.

Rm213,Airport Warehouse Customs Building,

No. 10 Tianzhu Road, Beijing Tianzhu Airport,

Industrial Zone, Beijing, China 101312

www.daysunlogistics.com.cn

Tel: 0086-10-80489211/010-80486033

Fax:00 86-10-80489322

Customer Service Hotline:400-650-6566

杨柳青

进口部客服

大顺国际货运代理（北京）有限公司

北京市天竺空港工业区天柱路10号

空港仓储海关楼213室　邮编101312

客服热线：400-650-6566

ESTATE CHRISOHOOU shines at WINE SPECTATOR MAGAZINE - AUGUST 2010 ISSUE

2010-07-23T16:44:00.005+03:00

It is no coincidence that Estate Chrisohoou - one of the best, if not the best, procucers in the appellation region of Naoussa - shined once again at the Wine Spectator's tasting with 2 wines; the XINOMAVRO/NAOUSSA 2005 @ 89/100 & the ESTATE CHRISOHOOU RED @ 87/100, proving once again its consistency in the quality & style over the years!!

Both wines are available in the USA by Nestor Imports!!

Established in 1948

LAFAZANIS WINES IN DENMARK ( World of Wine A/S )

2010-07-15T12:06:00.006+03:00

It is our pleasure to inform you that Lafazanis wines are now available in the Danish market through World of Wine A/S.

For any info on the complete selection of wines please contact :

World Of Wine A/S

Mr.Thomas Andersen

Rødovre Centrum 20

2610 Rødovre.

www.worldofwine.dk

XINOMAVRO ELINOS - GRAND GOLD MEDAL in Germany

2010-07-05T11:10:00.002+03:00

International Organic Wine Awards 2010

Quality awards competition for wines produced exclusively from organically grown grapes.

This year for the first time ever the "internationale bioweinpreis" will be directed by WINE SystemAG and Martin Darting, in two tastings (December 2009 and June 2010).

Highly selected international wine experts from the areas of production, restaurant industry, trade, and media will conduct the tasting according to the proven multistage process of the PAR-System, developed by Martin Darting. This kind of tasting guarantees an optimum of objectivity, traceability and fairness.

Only the best wines will score in the award categories of "Grand Gold", "Gold", and "Silver". Wines of exceptional quality that are not awarded a medal will be communicated as highly recommended. The results of the evaluation will be displayed in graphic format.

Xinomavro Elinos 2007 - the undisputed champion from Greece - awarded a GRAND GOLD MEDAL, proving once again its outstanding quality & style!!

For more info, technical profile, distribution network & prices please contact us at : dseitanidis@gmail.com

LAFAZANIS SELECTION in 1 LITER BOTTLES for the CANADIAN MARKETS

2010-06-22T15:22:00.003+03:00

Lafazanis Winery always responding the the International markets' demands, recently launced in Canada a brand new duo of wines the "Lafazanis Selections" White & Red in 1 liter bottles, starting with British Columbia & Alberta Provinces, in close cooperation with ''Whitehall Agencies Inc."

For more info on the new Lafazanis Selections, please contact :

WHITEHALL AGENCIES INC. www.whitehall.ca

Head Offices

185 Dorval Ave.,

Suite 401 Dorval,

Québec, H9S 5J9

tel: (514) 828-9463

fax: (514) 828-9434 (Finance)

(514) 828-9433 (Sales & Marketing)

email: info@whitehall.ca

Western Division Office

601 West Brodway, Suite 400

Vancouver, BC, V5Z 4C2

toll free: 1-800-671-9463

tel: (604) 685-4746

fax: (604) 713-8601

e-mail: bcoffice@whitehall.ca

WINE & SPIRITS MAGAZINE -August 2010 - WINE RECOMMENDATIONS

2010-06-21T11:06:00.004+03:00

+ 87 LAFAZANIS 2009 Mantinia Moschofilero BEST BUY

+ 86 LAFAZANIS 2007 Nemea Agiorgitiko A.O.C. BEST BUY

+ 86 LAFAZANIS 2009 Peloponnese Roditis

+ 85 Elinos 2007 Naoussa -Xinomavro A.O.C.

+ 84 Chrisohoou Winery 2008 Rapsani A.O.C.