Wine has been a part of Greek culture for at least 4,000 years. Of course, the “worship” of the ancient Greek god of wine, Dionysus, played an important role in lifestyle and cherished folklore for many centuries.
For two weeks (June 8 – 22), New York’s top restaurants and retailers are going Greek! Join the New Wines of Greece as we invite you to visit your favorite restaurants and retailers for special promotions, tastings, discounts, food-pairings and much, m...
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Wine and food pairing specialist. With retail, wholesale and import expertise, and the curiosity of an ex-archaeologist, I love to uncover the wines that are the truest expressions of place and time.
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Starting at $28.99
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“King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Caber...
The Occitanian word “merlot” translates to “young blackbird.” An accurate description for this popular, early-budding...
The irony here is that Syrah’s origins could give Carmen Sandiego a run for her international wallet. Syrah’s deepest...
British wine writer and critic, Jancis Robinson, once noted that throughout the 80’s and 90’s in the United States, C...
Estate Argyros was established in 1903 by Georgios Argyros, in a 5 acres vineyard located in E...
From September 2002 the new generation has officially taken over the ownership of Gentilini. With...
The Tikves wine district, recognized as the most important quality vine growing region in Macedon...
The Mercouri Estate is located in the Western Peloponnese,near the village of Korakochori, 2 k...
The Popova Kula Winery and vineyards are located on the south slopes of the Grand Hill (Veliko Br...
The Moraitis family came to Paros from the Peloponese during the revolution of 1821. In 1970, The...
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Greece on Snooth
August 2008
Paired with olive oil poached cod, okra & potato stew, and kalamata tapanade (Whole Foods, Counter Culture: Greek Isles). Incredible pairing with an amazing dish. Full of white pepper and citrus. Read More
August 2008
Beautiful and refreshing dry rosé. Paired with roasted turkey breast (was supposed to be duck) with pears on a sauté of spinach, raisins, and pine nuts. Paired excellently with the veg - turkey killed all the fruit and made it rather sour. Citrus and bright berry flavor shines through. Crisp and light with a short to mediuum finish. Read More
August 2008
Paired with stuffed calamari, charred eggplant & cucumber salad, with roasted pepper & tomato coulis (Whole Foods, Counter Culture: Greek Isles). Very good pairing with peppers (roasted) Awesome acidity, no oak, very crisp. Read More
August 2008
Paired with assorted cheeses, herb marinated olives, and crusty bread at Counter Culture: Greek Isles at Whole Foods. Very refreshing, crisp. Petrol and minerality on the palate. Nice acidity. Read More
August 2008
Honey and (slightly) sweet bright tropical fruits on the nose. The attack explodes with honey and citrus. There's a medium spiciness but it's balanced and smooth with a wonderful finish. Read More
July 2008
Good example of a moschofilero from the appellation of Mantinea. Classic muscat aromas (this greek variety is related to muscat) with a streak of lively minerality. Good stuff! Read More
July 2008
Fantastically balanced wine from this boutique winery in a cave on a hillside on Santorini. One of the best examples of this variety. Read More
July 2008
Undoubtedly the best Robola from Kefalonia, this wine is brilliantly clean with aromas of lime, lemon, grapefruit,honey and hazlenuts. On the palette all the aromas shine through, balanced with crisp acidity and a minerality that really shows the true terroir of the Omala Valley. Excellent value for money. We had it with grilled Sea Bream. Read More
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