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Greek Spirits, Dessert Wine & Sweets Pairing ~ Part 2

5/27/2019

14 Comments

 

Get Into the Greek Spirit~Opa 2!

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Welcome back for part 2 of our sip-while-you-eat series, the follow up to Greek Wine & Food Pairing, or as we like to call it, Drink Like a Greek, OPA!

Summertime is the perfect time to enjoy life…the Greek way! Kick off your shoes (or flip-flops) and pour yourself a glass of sweet indulgence or get “spiritual” with before-and-after dinner drink picks.

Our Greek wine and spirits experts Irene and Tony Gounaris, owners of Omega Wines & Spirits in Astoria, NY, once again helped us pair today’s cutting-edge dessert wines and spirits with a number of our Greek dessert options (all of which will be in our upcoming cookbook). Join us and find out what the sweetest buzz is all about!

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If you missed part 1, Drink Like A Greek~OPA! 
(featuring meze-and-entrée wine pairing), you can 
easily catch up, just click on the title above—it’s 
also listed in the right column of our blog page 
under categories and in our archives.


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BONUS: A Greek wine-lovers special offer awaits you at the end of this blog!


Let the Greek Spirit Move You with an Afternoon Delight!

Afternoon never tasted so good! The following spirits will add unparalleled flavor to a laidback intimate gathering or a pre-dinner meze party.


Skinos  Mastiha Spirit (Μαστίχα)  Chios island  $27.99 (750 ml) 
(Gold Medal, 2011 San Francisco World Spirits Competition)   
The underwater volcanoes, mild climate and limestone soil of the Mediterranean island Chios, along with a deeply rooted ancient tradition of cultivation and harvesting, makes Mastiha unique worldwide with a distinctive taste and exceptional aroma.

Mastiha/masticha is a resin extracted from the mastic tree, indigenous to the island of Chios. It has been used for centuries in its pure form as chewing gum (believed to be the world’s first), has been hailed as a tooth whitener and breath freshener, and is the key ingredient in this spirit.

This characteristic, balanced sweet spirit has pronounced notes of cucumber, pine, anise, and fresh herbs. 

Skinos is great as an aperitif or a digestif. Serve chilled neat, on the rocks, or mixed in an array of different cocktails. 
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Mastic tree resin
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Masticha - pure, dried form


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Isidoros Arvanitis  Ouzo Plomari (Ούζο Πλωμαρίου)  Plomari, Lesvos island  $14.99 (750 ml)   
The aniseed and fennel used in the distillation process are of a high quality and come from the distillery's own fields in Lisvori, Lesvos. Isodoros Arvanitis first created this ouzo in 1894 and it is still the most popular in Greece because of its smoothness, abundant aromas, and flavors of anise, herbs, and sweet spice. 

Ouzo pairs well with meze (appetizers). 
Serve very chilled neat or mixed with water/ice for that iconic milky-white color.



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Greek Dessert Wine & Sweets Pairings

Following are three dessert categories covering the most popular Greek sweets, each paired with its ideal wine match.


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Galaktomboureko
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Pasta Flora


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The Roman City of Salamis, Cyprus
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2015: 'Anama's 2011 vintage won a Silver award at the Hong Kong International Wine Challenge and a Bronze award at Decanter WWA London.


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Samos island
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Muscat grapes

Dessert 1:
Custards & Cheese

Galaktomboureko 
(lemon-orange custard pie 
with syrup)

Mbougatsa 
(custard-filled fillo packets)

Pasta Flora 
(classic Greek custard torte 
with fruit)

Poungia 
(Carnival spiced cheese crescents with honey)

'ANAMA

​'Anama Concept  'Anama
Cyprus,  Price upon request (500 ml)
‘Anama - a naturally sweet wine made from sundried grapes.  A contemporary concept based on the foundations of the oldest historically recorded wine in the world, “Kyprion Nama,” and its successor, known today as “Commandaria,” thus produced from Cyprus’s indigenous grape varieties Xynisteri (white) & Mavro (red).  The limited scale production is made using modern oenological methods, followed by a 2-year aging period in new oak barrels.  The wine’s "outfit" is custom-designed and made on an annual basis. Every bottle is labeled using precious materials and bares a unique hand-punched number, completing the product’s collectable profile.
​(Purchase information: The 'Anama Concept)

MUSCAT

Kourtaki  Samos Muscat (Κουρτάκη Μοσχάτο)
​Samos island  $10.99 (750ml)  

Bright orange-amber color turning to gold.  A silky dessert wine that has a honey-like sweetness with lush flavors of golden raisin, apricot, pear, orange, and spice, with an extended finish of sweet honey and lemon. 

Pairs well with Greek custard desserts, fruit, and pastries. Serve neat or over ice, or sip very chilled as a summer aperitif.
























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Karpathiko Baklava
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Skaltsounia




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Santorini
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Assyrtiko grapes
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A fine finish!

Dessert 2: 
Nutty Pastries

Karpathian Baklava 
(rolled homemade pastry dipped in syrup and sprinkled with nuts)

Trigona 
(nut-filled fillo triangles drenched in aromatic syrup)

Skaltsounia 
(citrusy, nut-filled dough-crescents)

AGED SWEET 
WHITE WINE

Estate Argyros Vinsanto 
(4-year barrel aged)
Santorini island  $45.99 (750ml)
This wine gets its name from Santorini (“Vin” [wine] of “Santo” [Santorini]), the island where it comes from, not to be confused with Italy’s Vin Santo wine. 

A combination of Assyrtiko (80%), Aidani (10%), and Athiri (10%) sun-dried grapes, Vinsanto is aged for four years, resulting in a wine that is sweet, complex, abundantly flavored, and excellent—a truly rare wine, worthy of all the effort. Copper amber in color with complex aromas of chocolate, honey, roasted coffee grounds, dried fruits, and nuts. It is a full-bodied, buttery, well-structured wine with a harmonious balance of sweetness and acidity. It has a long, fine finish. 

Pairs well with desserts (especially chocolate) and fruit. Serve chilled and sip slowly as an aperitif or a digestif.






























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Kserotigana
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Loukoumathes me Myzithra


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Drama vineyard
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Muscat grapes

Dessert 3: 
Cakes & Syrup Desserts

Kserotigana 
(fried pastry ribbons/knots with syrup)

Loukoumadakia me Myzithra
(little cheese puffs drizzled with honey) 

 Vasilopita 
(New Year’s cake or sweet bread with a lucky coin)

Revani 
(farina cake soaked in syrup)

MUSCAT

Domaine Costa Lazaridi 
​Methexis Eau De Vie Muscat (Kώστα Λαζαρίδη Methexis Μοσχάτο)  Drama  $16.99
 (500ml)  
(Gold Medal, Challenge International du Vin 2010, France)   
This Eau De Vie is distilled slowly and patiently from specially selected Muscat grapes to preserve their distinguishing aromas. Methexis has hints of roses, lemon, and orange-tree blossom. 

Pairs well with all types of desserts and fruits. Serve chilled or at room temperature and sip slowly as an after-dinner drink 
with coffee, dessert, or as 
a digestif.
























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Post-Dinner Libations





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Domaine Costa Lazaridi distillery
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Domaine Costa Lazaridi


TSIPOURO
(Greek grappa)

Domaine Costa Lazaridi  Idoniko Tsipouro  (Τσíπουρο Ηδωνικó)  Drama  $20.99 (500ml)   
The multiple distillation for this Tsipouro is carried out in copper stills, removing the distasteful elements that result from boiling, at the same time protecting the delicate aroma of the distil. The fruity characteristics of the carefully selected grape varieties over a background of orange-tree blossoms, possibly makes this Tsipouro the most genuine grappa. 

Serve very cold straight up (make sure to try it without the "rocks" to experience its true Greek spirit) and sip as an aperitif.



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Metaxa 5 Star

BRANDY

House of Metaxa  Metaxa (Μεταξά) 5 Star and 7 Star Greece  $26.99 (5 Star-750ml) & $29.99 (7 Star-750ml)   
The dark honey-colored 5-Star brandy is a classic. With a bottle inspired by ancient Greek architecture, its spirit captures the warmth of the sun. Smooth and mellow with an apricot, vanilla aroma and notes of raisin and brioche, with a light oak finish.

The sophisticated 7-Star bottle is inspired by ancient Greek vases, called Amphorae, which were used 
to carry wines and spirits. This brandy is made up of wine distillates aged up to 7 years, giving 7 Star a distinctly rich dark-amber color. This full-bodied brandy features a muscat, ripe peach, herbal-honey aroma with a warm, spicy taste and notes of black raisin.

Serve neat, on the rocks, mixed with tonic, or as a mixer in cocktails.

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Metaxa 7 Star

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I hope you enjoyed the sweet conclusion to our Greek food-and-wine pairing. Again, if you missed part 1 ~ Drink Like A Greek~OPA! ~ it’s not too late to check out our meze and entrée wine pairings! All our blogs are on the right in our archives and in categories. 

The wines and liquors featured in this 2-part series are just a sampling of the countless exceptional Greek wines and spirits available. As you embark on your fruitful tasting journey, may the bountiful Greek spirit continue to fill your sails of discovery.

If you have a different food you’d like to get a pairing for, leave us a comment below and we’ll get back to you with a wine match.

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Can’t find these wines in your area? No worries! Omega Wines & Spirits will ship within the United States and you can order online or by phone, 718-726-0056…just tell them Kukla’s Kouzina sent you and you’ll get 10 percent off your wine selections. To order online, enter the coupon code KUKLA.

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Thanks once more to Irene and Tony Gounaris at Omega Wines & Spirits for their help in putting together this delicious wine menu!

Omega Wines & Spirits is located at 23-18 31st Street in Astoria, NY. Check their website or call for information on in-store special events and wine tastings. Stop by for a visit next time you're in the area and revel in their amazing selections—they'll be happy to recommend a wine for your next occasion! 

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Here's the link in case you missed part 1 of this series: Greek Wine & Food Pairing.

As we close this food-and-wine series, our glass is once again lifted to all of you in a traditional Greek toast ~ 
Stin iyia sou! To your health!

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and we’ll see you next Monday!

Until then~
Kali orexi! Good appetite!

Kelly

Bookmark and Share

Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    

Web design by Kelly Salonica Staikopoulos

14 Comments

Greek Wine & Food Pairing ~ Part 1

5/20/2019

8 Comments

 

Drink Like A Greek~OPA!
(Meze, Entrée & Wine Pairing)

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For decades wine culture as been oversaturated with French and Italian 
wines so it’s high time Greece took its well-deserved place among these titans. 

We live in a time where attention spans are short and everyone’s always looking for the next best thing. 

This time Greek wine actually IS the next—best—thing!

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Greek wine is beginning to explode worldwide (finally!) and for good reason. From its northern regions to its southern islands, Greece has been producing wine for thousands of years so they know what they're doing. 

Each wine-producing area throughout the country is diverse when it comes to prime winemaking soil and microclimate. The fresh Aegean breezes, warm sun and rich volcanic soil of Santorini…the mountain-lake terrain of Velvento with its clay sand, argillaceous clay and limestone…Drama’s dry climate and alkaline clay…the low-plain region of Attica with its gentle winds, low humidity, non-existent frosts, and the brightest sunlight in Greece—these are just a few examples of what makes Greece a formidable contender for, and winner of, numerous awards and nods in the wine industry today. 

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Xinomavro grapes in Velvento, Greece
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Xinomavro vineyard, Estate Voyatzi, Velvento, Greece

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A typical Greek wine shelf at Omega Wines & Spirits in Astoria, NY
So many of you have approached us asking which Greek wines are good to serve with, well, just about everything, that we decided this topic was worthy of its own blog. Why an entire blog? Well, in our quest to find and recommend a couple of good wines to friends and followers, our research revealed many amazing Greek spirits that are not just for dinner but for enjoying after a meal, and for serving with various meze (appetizer) platters, lunch, dessert…you get the picture! 

We consulted with experts Irene and Tony Gounaris, owners of Omega Wines & Spirits in Astoria, NY, and they helped us pair today’s cutting-edge wines and spirits with a number of our Greek menu options (all of which will be in our upcoming cookbook)—a difficult task given the countless exceptional Greek wines and spirits available. This sampling is sure to arouse your palate and entice you to set sail on your own exploration of what has just become the hottest buzz!
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Picture yourself sipping wine on a mountaintop in Olympus or at a hillside tavern overlooking the Aegean in Santorini—the Ageri (breeze) caresses your face, the warm sun kisses your shoulders, you hear the crunch of the dry soil beneath your sandals, and as you look up you sense the majesty of the sea surrounding you, and you know that you are blessed. You muse that this must be how the ripening grapes in their vineyards must feel too! As you allow yourself to be swept away in this Hellenic utopia, let the following menus, each paired with the perfect glass (or bottle) of Greek wine, take you even further in your quest for paradise. 

We’ll tell you a little about the food in each category and everything you need to know about its perfect pair. These wines are a natural choice with Greek food (but they also play well with other kinds of cuisines)!


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BONUS: 
A Greek wine-lovers special offer awaits you at the end of this blog!


     A Little Meze, A Little Greek Wine



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Taramosalata with pita wedges

Meze 1: 
Cold Platter of Cheese & Dips

Feta, kasseri, Greek olives 
& figs (fresh or dried)

Hummus 

Taramosalata
(carp (fish) roe spread)

Tzatziki
(yogurt-cucumber dip)
​
Melitzanosalata
(eggplant dip)

Recipes for all in our Spreads & Dips  cookbook.

2 Pairing Options:
SEMI-DRY WHITE

Santo Wines  Ageri (Αγέρι)  Semi-Dry White  Santorini island  $17.99 (750ml)
In Greek, Ageri means light breeze. The distinct character of this wine is fresh, aromatic, and restless yet soft, gentle and nervous...just like the wind!! This is how Ageri was born, a white semi-dry wine that is vibrant straw-yellow in color, with notes of citrus and a hint of tropical fruits, such as guava. It is a robust, full-bodied wine with a delicate aroma and long aftertaste. Pairs well with appetizers, light cheeses, fruit, salads, white meat, grilled fish and octopus.


DRY ROSE

Nico Lazaridi  Rosé Nico Lazaridi  Drama  $19.99 (750ml)
Made with Grenache Rouge grapes, this wine is a bright rosé color with violet hues, and aromas of ripe red fruits and spice with a hint of rose. Crisp and lively with a delicious juicy, fruity flavor, yet light with a lingering aftertaste of caramel. Pairs well with cheeses, appetizers, and grilled summer dishes.





















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Tyropitakia
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Saganaki

Meze 2: 
Hot Cheesey Platters

Tyropitakia
(mini cheese pies)

Spanakopitakia
(mini spinach pies)


Saganaki
(fried Greek cheese flambé)

Recipes for Tyropitakia and Saganaki in our Meze  cookbook.

RED

Domaine Costa Lazaridi  Oenodea Red (Οινωδία Ερυθρός)  Drama  $10.99 (750ml)
(Gold Medal, Mundus Vini 2011, Germany)   
A red blend of Cabernet Sauvignon (60%), Syrah (20%), and Agiorgitiko (20%) aged in a combination of new and old French oak barrels for 10 months. It has a lively red color and a slight smoky character with aromas of cherries, raspberry, and plum dominating mature tannins. Its finish is laced with notes of oak and vanilla. Pairs well with creamy food, red meat, and rich sauces.














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Keftedakia
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Mbourekia me Kima
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Dolmadakia me Klimatofilla

Meze 3: 
Hot & Cold Meat Platter 

Keftedakia
(cocktail meatballs)

Mbourekia me Kima
(meat rolls)

Dolmadakia me Klimatofilla
(stuffed grape leaves with beef and rice)

Charcuterie

Recipes in our Meze  cookbook.


RED

Domaine Papagiannakos  Erythros (Ερυθρός)  Attica  $18.99 (750ml)
A careful blend of the Nemea Agiorgitiko (70%) variety of grape along with a small measure of Cabernet Sauvignon (30%) ensures a full body and smoothness to this exceptional red wine. Gold and clear in color with a rich bouquet. Pairs well with cheeses and red meats.












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Greek Wine…it’s what’s for dinner (and lunch too)!



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Mydia Gemista
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Kavouria me Moustarda
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Marides Tiganites

Entrée 1: Seafood

Mydia Gemista 
(stuffed mussels)

Kalamaria me Krasi ke Ntomata 
(sautéed calamari with wine and tomato)

Kavouria me Moustarda 
(steamed crabs with mustard)

Bakaliaro Plaki 
(salted cod with tomatoes and onions)

Tsipoures me Ladolemono 
(porgy or sea-beam fish with olive oil-lemon sauce)

Marides Tiganites 
(fried smelts)


2 Pairing Options:
DRY WHITE

Domaine Skouras  
Skouras Moscofilero (Μοσχοφίλερο) Peloponnese  $15.99 (750ml)
(Gold Medal: Vintage 2011, International Wine Contest Bucharest IWCB 2012 Citadelles du Vin)   Fermented in stainless steel vats. Skin contact for just 4 hours, no malolactic fermentation, and short aging over fine lees. Light white-yellow color. Intense aromas and flavors of white flowers and honeysuckle, rounded out with notes of rose petal and passion fruit. Its refreshing acidity leads to a long finish of orange rind with a hint of white pepper. Pairs well with all seafood, salads, and white meats.

DRY WHITE

Domaine Sigalas  Asirtiko Athiri (Ασύρτικο-Αθήρι)  Santorini  $24.99 (750ml)
Fermented in stainless steel vats. Straw-blonde in color, this Assyrtiko (75%) and Athiri (25%) blend is refreshingly bright with a nose of ripe citrus, lemon, and pear, and has a refreshing acidity with a long, delightful citrus aftertaste. Often referred to as “the king of whites!” 
Pairs well with all seafood and classic Greek recipes.

























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Kota Kapama me Fasolia Freska
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Psito Kotopoulo me Patates
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Psiti Galopoula me Gemisi

Entrée 2: Chicken / Pork

Kota Kapama me Fasolia Freska 
(chicken and string bean casserole)

Psito Kotopoulo me Patates 
(baked lemon-and-oregano chicken with potatoes)


Psiti Galopoula me Gemisi 
(citrus-roasted turkey with beef-and-rice stuffing)

DRY WHITE

Domaine Papagiannakos Savatiano (Sabbatiano: Σαββατιανó)  Attica  $15.99 (750ml) 
Bright gold and clear in color, this wine is produced with the savatiano grape and boasts a rich citrus aroma with flavors of peach, pear and vanilla, with medium acidity and a long zesty, fresh aftertaste. Pairs well with all Mediterranean dishes. 







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Pastitsio
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Moussaka
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Gemistes Piperies
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Kouneli Stifado
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Souvlaki

Entrée 3: Lamb / Beef / Rabbit

Pastitsio 
(Greek noodle-and-meat pie with béchamel sauce)

Moussaka (layered pie of vegetables, béchamel and meat sauce)

Gemistes Ntomates Ke Piperies 
(stuffed tomatoes peppers)

Papoutsakia 
(stuffed baby eggplants with béchamel sauce)

Psito Arni Me Patates 
(roast lamb with potatoes)

Kouneli Stifado (rabbit stew with pearl onions and red wine)

Souvlaki (shish kabob)

DRY RED

Estate Voyatzi  Xinomavro (Ξινόμαυρο)
Velvento (
on the foothills of Pieria Mountains, by Lake Polyfytos)  $24.99 (750ml)  
The local Velvento revival of Xinomavro owes its uniqueness to the distinct terrain of limestone soil, the nearby lake, as well as the use of new-, second- and third-use French and American oak barrels. The result is a strong bouquet with body, structure, and richness—a very different version compared to Naoussa Xinomavro. With equally strong tannins, but milder acidity and a softer character than that of Naoussa, Voyatzis Xinomavro is a more modern approach to the variety.

Ruby red-garnet in color with a distinctive aromatic character of red fruits, mint, licorice, and herbs combines with alternating flavor impressions of plum, blackberry jam, tobacco, oak, and vanilla. Pairs well with meat, mushroom dishes, tomato sauce-based dishes, grilled meats, and cold cuts.
































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Spanakopita
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Kolokithopita
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Anginares me Koukia
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Gigantes Plaki












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Wine Spectator’s Bruce Sanderson wrote this about Malagousia: 
“Its peachy, apricot and tropical fruit aromas remind me of a mix of Riesling and Viognier. However, on the palate, it is rich and fleshy, with good stony intensity too.” He gave it 89 points!

Entrée 4: Vegetarian

Spanakopita 
(spinach pie)

Tyropita 
(cheese pie)

Kolokithopita
(squash pie with homemade dough)

Imam Baildi 
(stuffed baby eggplants in tomato sauce)

Anginares me Koukia
(artichokes with fava beans)

Gigantes Plaki
(giant baked-bean casserole)


Tourlou
(vegetable stew)

Makarounes
(homemade cavatelli-shaped pasta with onion and olive oil)

WHITE

Domaine Gerovassiliou  Malagousia (Μαλαγουζιά)  Epanomi, Thessaloniki  $25.99 (750ml)  
(Domaine Gerovassiliou was named in the "Top 100 Wineries of 2012," with Malagousia listed in “Top-Scoring Wines” by Wine & Spirits magazine. Both the winery and wine have received countless awards.)  This wine is entirely produced from the Greek grape variety of Malagousia, saved from extinction due to the efforts of Vangelis Gerovassiliou.

Malagousia is partially barrel-fermented and then matured on its lees for a few months, gaining depth in flavor and enhancing floral aromas. Brilliant straw color with greenish shades, and an aroma of matured fruit such as pear, mango, and citrus. Rich flavors of lemon peel enhance the appealing mouth-feel adding a well-balanced finish. Pairs well with Mediterranean dishes, seafood, poultry, light sauced pasta dishes, fresh vegetable dishes, and salads.



































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NOTE: Though our focus for this blog is not on beer, we'd like to give an honorable mention to Mythos (Μύθος)—a bright straw-colored lager import from Mythos Brewery in Thessaloniki—which is the most popular beer in Greece and is widely distributed here in the States. Mythos is crisp and slightly bitter, with a refreshing citrus taste that makes it a winner on a hot summer day!


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I hope you enjoyed part 1 of our Greek food-and-wine-pairing adventure. Join us next Monday when we’ll complete this 2-parter with the perfect finish~Greek Spirits, Dessert Wines & Sweets Pairing!

If you have a different food you’d like to get a pairing for, leave us a comment below and we’ll get back to you with a wine match.


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SPECIAL OFFER!
Can’t find these wines in your area? No worries! Omega Wines & Spirits will ship within the United States and you can order online or by phone, 718-726-0056…just tell them Kukla’s Kouzina sent you and you’ll get 10 percent off your wine selections. To order online, enter the coupon code KUKLA.
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Thanks to Irene and Tony Gounaris at Omega Wines & Spirits for their help in putting together this delicious wine menu!    

Omega Wines & Spirits is located at 23-18 31st Street in Astoria, NY. Check their website or call for information on in-store special events and wine tastings. Stop by for a visit next time you're in the area and revel in their amazing selections—they'll be happy to recommend a wine for your next occasion!   


Our glass is lifted to all of you in a traditional Greek toast ~ Stin iyia sou! To your health!

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.

Thanks for following us and be sure to check out part 2 of this series: Greek Spirits, Dessert Wine & Sweets Pairing. See you next Monday!

Until then~
Kali orexi! Good appetite!

Kelly
Bookmark and Share
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Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!

Web design by Kelly Salonica Staikopoulos

8 Comments

Kukla’s Kouzina: Celebrating 6 Yummy Years

5/6/2019

0 Comments

 
​As we pop the cork on six years of blogging, as well as for recently publishing two cookbooks, we thought we’d share a Greek dessert recipe, Pasta Flora (Frola), typically made for name days, birthdays, and anniversaries. Step into our kouzina and lets bake up a party!

Pasta Flora : Greek Jam Tart  ​(πάστα φλόρα, PAH-stah FLOH-rah)

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Throughout Greece, when it’s time to celebrate a special occasion such as a name day, anniversary, or birthday, this is the go-to dessert that can easily be found in village bakeries. The crust is cookie-like, making it two desserts in one. Apricot and strawberry filings are favorites but you can use whichever flavor you prefer. We like marmalade or jam sweetened by the fruit, not by added sugar or syrup, for the freshest natural flavor. Baking in a tart pan with a removable bottom makes cutting the tart easier but if you’re using a one-piece dish or pie plate, there’s no need to line the outside with foil.
 
Prep time: 30 minutes
Baking time: 30 minutes
Serves: 8 to 12
 
TART SHELL
3 cups all-purpose flour
2 teaspoons baking powder
1 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon brandy
1/2 teaspoon pure vanilla extract
1 teaspoon grated orange peel
1 teaspoon grated lemon peel
*
1 1/2 cups (about 17 oz) jarred marmalade or jam, at room temperature
*
Confectioners’ sugar, for dusting
 
1. Arrange a rack in the center of the oven and heat to 350°F. Grease a 10-inch tart pan with a removable bottom and wrap the outside with foil.
 
2. Sift together the flour and baking powder. Set aside.
 
3. In a mixer bowl, beat the butter until creamed. Gradually add the sugar and beat until light and fluffy, scraping down the sides of the bowl. Beat in the eggs, one at a time, until combined well. Beat in the brandy, extract, and peels.
 
4. Using your hands or a wooden spoon, work in the flour mixture just until smooth and a dough is formed. Do not over-kneed the dough as this would make the crust tough.
 
5. Divide the dough into two pieces, one half the size of the other. Place the larger piece in the tart pan and, using fingertips, evenly press to the edges and up the sides, extending the dough 2 inches beyond the pan rim (you can also roll this out on a lightly floured surface). Fill the tart with the marmalade, spreading evenly to the edges.
 
6. On a lightly floured surface using a floured rolling pin, roll out the remaining dough to 1/4-inch thickness and cut into 1/2-inch-thick strips. Weave the strips in a lattice pattern over the tart (if needed, trim the strips so they do not extend beyond the rim of the pan). Fold over the bottom crust overhang over the edge of the lattice strips, crimping to secure. Bake about 30 minutes, until the top is lightly golden. (Can be made ahead. Store in an airtight container at room temperature up to 3 days.) Slip off the pan’s outer ring and transfer the tart to a platter. Lightly dust the edges or the entire tart with confectioners’ sugar before serving.
 
Recipe by Kelly Salonica Staikopoulos
Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style


Thanks for celebrating our website’s 6-Year Anniversary and for supporting us along the way. You’re an important part of our journey! I’ll be sharing more fun recipes in upcoming blogs so check back to see what’s cooking at Kukla’s. For more about our Kukla’s Kouzina journey, visit our Coming Full Circle blog. For photos of our foods, Kukla, us, and our next generation, visit our Gallery page.

Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly
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​Copyright © 2019 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
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    about

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    This Greek cooking blog is a companion to our  cookbook series 
    KUKLA’S KOUZINA: 
    A Gourmet Journey~
    Greek Island Style, including Meze 
    ​
    (Appetizers & Petite Plates) and Spreads & Dips, on Amazon. Visit our BOOKS page for more info.


    It's a Greek cooking school in your own home. Here you'll learn about Greek-island foods and will find cooking techniques that will demystify what is sometimes considered a complicated cuisine, allowing you recreate the dishes of the gods in your own kitchen! ​

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    olive oil kouzina

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       This exquisite olive oil produced by Mentis Estate is hand picked and carefully pressed by local artisans, creating a pure unblended oil that is aromatic and fruity with an acidity of less than 0.5%. 
       Mentis Estate is truly the finest olive oil we at Kukla's Kouzina have ever tasted and it's our first choice for serving with crusty bread, drizzling on salads, and finishing a dish. 

       Check out our blog Olive Oil~Branch to Bottle to see what makes Mentis Estate so special. Delicious (υπέροχος)!

    author  
    Kelly Salonica Staikopoulos

    Read all about Kelly, Kukla's Kouzina's blogger, and the rest of our team in our about page!


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