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Wine Enthusiast has written up “The A-to-Zs of Greece and its Wine,” a list of 26 facts (one for each letter of the alphabet) about the country’s food and wine. Here are some of our favorites in alphabetical order.

Crete | Because its climate is ideal for winemaking, Crete has been making wine for nearly 4,000 years. The region produces 20% of the country’s wine, including Syrah, Chardonnay, Vilana, and Kostifali varieties.

Epirus | Located in Greece’s northwest corner, Epirus is a winemaking region known for still, sparkling, and semi-sweet wines.

Moschofilero | An aromatic white wine, Moschofilero is made in Mantinia, in the Peloponnese. It’s crisp, fresh, has a floral aroma, and pairs well with fish.

Ouzo | This anise-flavored alcoholic beverage is a famous Greek spirit. It’s often diluted with water, ice, or soda.

Peloponnese | The Peloponnese was described by Homer as “full of vines,” and wine production there dates as far back as 7,000 years.

Taramosalata | A Greek-style caviar made from fish roe, lemons, onions, olive oil, and potatoes, Taramosalata pairs well with crisp white wines.

Vasilopita | This traditional New Year’s Day cake is baked with a coin inside. Whoever finds it in their slice is blessed with good luck for the upcoming year. Unsurprisingly, it’s often enjoyed with sparkling wine.

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