www.greekwinesworldwide.com

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Please make sure to click on the new website to keep yourselves updated on the developments in the greek wine indusrty and not only; your comments on it would be very much appreciated & will be used to improve and make it a window and a useful tool for the information of the Greek Wines fans,Worldwide !!

A PINK "EXPLOSION' IS..THE WINE OF THE MONTH

TECHNI ALIPIAS ROSE '08

Producer: Wine Art Estate
Type of wine: Dry Rose, Regional wine of Drama
Varietal composition: Cabernet Sauvignon – Nebbiolo – Syrah – Merlot - Sangiovese
Region of production: Mikrochori, Drama
Origin of grapes: Mikrochori Vineyards (Drama, Macedonia, Greece)
Soil: Sandy-Clay
Climate: Continental with intense temperature changes of day and night, southern winds during summer.
Vineyards altitude: 200 meters app.
Vintage: 2008
Vintage start: Early - September
Region of bottling: Mikrochori , Drama
Vinification methods: Classical Rose vinification (each variety is separately vinified)
Alcohol: 13.8% vol
Acidity: 5.7 gr/lt
Sugars: 3.5 gr/lt
Characteristics: TECHNI ALIPIAS ROSE is made from Cabernet Sauvignon, Merlot, Sangiovese, Nebbiolo and Syrah. It has a particularly appealing rosé colour, with a rich fragrance whose palette of aromas includes scents of ripe strawberry, blackberry and violet. The taste is soft, rich and warm, all freshness and fruit.
The wine is best enjoyed with pasta - Varenika, white meats and cooked vegetable dishes, such as mushrooms cooked in wine, aubergine roll, stuffed tomatoes, as well as cold dishes of preserved meats and cheeses.
Serving Temperature: 10°C

DOUGOS WINERY- RESULTS OF THE 4th GREEK TASTING FOR WINES OF ORGANIC GRAPES

We are proud to inforn you that, at the recent Annual 4th Greek Tasting of wines of Organic grapes, Dougos Winery top scored once again, achieving admittedly outstanding rankings!!

GOLD MEDAL

· METH’YMON Acacia White Dry 93, 4 / 100 points
· DOUGOS Roditis – Assyrtico White Dry 89, 2 / 100 points


SILVER MEDAL

· METH’YMON Syrah Red Dry 2006 87, 0 / 100 points
· METH’YMON 7 varieties Red Dry 2007 85,6 / 100 points


For more info, please contact:
E-mail: dseitanidis@gmail.com
Mobile: +30 69 48 188 797

WEEKENDER'S DELIGHT..

An original Greek Summer recipe for those who are willing to enjoy a light dish on a Sunday evening with friends & family...

KOLOKYTHAKIA GEMISTA

( STUFFED COURGETTES)

serve 6 persons, preparation time : 25 min. cooking time : 90 min.

INGREDIENTS

- 1 kg COURGETTES
- 600 gr. BEEF MINCE
- 2 ONIONS, FINELY CHOPPED
- 1/2 CUP OF GREEK SHORT - GRAIN RICE
- 125 ml OLIVE OIL
- 1 BUNCH DILL
- SEA SALT & FRESHLY GROUND PEPPER

FOR THE "AVGOLEMONO" = EGG & LEMON SAUCE

- 1 LEMON JUICE
- 3 EGG YOLKS
- A LITTLE SEA SALT

COOKING INSTRUCTIONS

• Wash, top & tail the courgettes.
• Lighly scrape their skin off with the blade of a blunt knife.
• Hollow them out so they resemble to cylinders, closed at one end.
• Mix the minced meat, rice, 3/4 bunch of dill,onion,salt & pepper in a bowl and then stuff the courgettes.
• Place the cougettes one next to the other in a shallow pot with the open end on top.
• Add the olive oil and just a little hot water.
• Cover & simmer for approx. 1:30' hours.

Additionally

• Strain the pan juices and pour into a small pan.
• Beat the egg yolks with the lemon juice & salt and slowly add the pan juices, continuously beating..
• Pour over the courgettes and garnish with the remaining dill.

Accompany this light dish with a fresh, aromatic white wine, preferably a Lafazanis Roditis, a Techni Alipias Sauvignon Blanc/Assyrtico or a Claudia Papayianni Alexandra Malagouzia.

THAT WAS IT!!

...and when the feast is over...you can send me your comments at : dseitanidis@gmail.com

THANK YOU ALL...

Just a few words to deeply thank all my friends from around the world, for their kind messages!!

Guys, you're giving me the strength I need to move forward....

Soon enough I will be able to communicate with you, from the new GREEK WINES WORLDWIDE website!!

www.greekwinesworldwide.com

NEW LABELS FOR IDISMA DRIOS range...by WINE ART ESTATE

The "multi - champion" varietal range of WINE ART ESTATE...is now "dressed up" in new classy labels; the current vintages are already available at a limited number of bottles.

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

CHRISOHOOU WINERY...the oldest producer in the region presents a brand new Rapsani v.q.p.r.d

CHRISOHOOU VINEYARDS
V.Q.P.R.D. RAPSANI MOUNT OLYMPUS
since 1880

On the enchanting hillsides of the notorious Mount Olympus, in the heart of the appellation region of RAPSANI, the CHRISOHOOU WINERY and its privately owned vineyards in more than 30 stremmas are located. The CHRISOHOOU Family cultivates & produces local wines since 1880 and today, the 4th generation – Giorgos & Telemachos – is continuing the family tradition.
The unique microclimate, the rich terroir & the high altitude of the region, as well as the carefully selected indigenous grape varieties & controlled yield (maximum 600-800 kg/stremma), combined with the “cutting- edge” wine making techniques, are the key factors for the production of this authentic superb RAPSANI, ideally expressing the philosophy & vision of the CHRISOHOOU family tradition.
Today, we are pleased to introduce the winery’s pride, a robust & powerful dry red original & authentic RAPSANI made of Stavroto, Krasato & Xinomavro carefully selected grapes, matured in French oak barrels for 12 months, at an extremely limited number of bottles.

ORIGINAL RAPSANI CHRISOHOOU - VINTAGE 2007

TYPE:Dry red wine Appellation RAPSANI of Superior Quality

VARIETAL COMPOSITION: Stavroto 40% - Krasato 30% - Xinomavro 30%
VINEYARDS: 30 stremmas of privately owned mountain vineyards at the slopes of Mount OLYMPUSinRAPSANI,at an altitudeof650meters. The soil is clay & argil and the climate is continental.
VINIFICATION:For Stavroto & Krasato classic red vinification at controlled temperature of 20-24C. Cold maceration & malolactic fermentation in barrels for the Xinomavro. Ageing for 12 months in French Oak barrels 500lit and at least 6 months in the bottles.
ALCOHOLIC DEGREE: 12, 3 %
SUGAR LEVEL: 2, 90 gr/lit
TOTAL ACIDITY: 4, 60 gr/lit
FREE SO2: 11, 2 gr/lit
PH: 3, 5
TASTING NOTES:Intense & bright red colour with brownish hints and complex aromas of red dry fruits & discreet presence of wood. Rich & velvety in mouth has a refreshingly high acidity and a long aromatic aftertaste.
FOOD PAIRING:Red meat, either glilled or cooked in rich sauces & hard yellow cheeses.

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