Okay, so we didn’t actually go to Greece! One of the countless things I love about wine and food is their ability to take you to new places without having to physically travel. Recently, Kyle’s aunt and uncle invited us to a Greek inspired wine and food night. They made stuffed grape leaves and falafels - YUM! We tried three wines throughout the night from the Peloponnese peninsula and each one brought something unique to the table. These are some of the first wines that I have had from Greece and I will definitely be buying more!

The first wine we tried was the 2018 Hermes Roditis Patras and it was an elegantly simple, mellow, dry, white wine. Roditis (rho-VEE-tees) is the name of the grape used to make the wine and is known to make modest, everyday wines. There were mellow notes of cream and lemon delivered on a medium (-) body. The acid was medium (+) and added some excitement to my tongue on the short-lasting finish. The acid helped cut the olive oil used in the stuffed grape leaves, making a perfect pairing. For $13, this wine is terrific and gentle in taste, similar to a traditional Pinot Grigio.

Next on the list was the 2018 Dionysos Fileri made with Moschofilero (mow-sko-FEEL-err-oh) grapes. Moschofilero is also called Fileri. In Greece and Italy especially, some grapes have multiple names which can make it complicated and sometimes confusing. This semi-dry, white wine was packed with aromas of apricot, honeysuckle, orange, Jasmine and some green grass. The aromas followed through onto the palate with a medium (+) acidity, medium (-) body. The finish was also short with this wine and the alcohol lingered after swallowing. This wine is lively on the tongue and paired well with the falafels. The sweetness in the wine helped it stand up to the falafel, making a complimentary pairing. Although not my favorite of the three, for $15 it was worth a taste!

To end the night, we opened the 2019 Heremes Moschofilero Dry White. As stated in the name on the bottle, this wine was also made with Moschofilero grapes, however it tasted very different from the Dionysos Fileri. It was a gorgeous, light pink yellow color and was delicate on the nose. Honeysuckle, lemon citrus and stone were present on the medium (-) body and high acid. There was a medium, spritzy, lemon finish. We took this wine out on the boat after dinner and it was refreshing to drink on its own! For $13, the dry Moschofilero would pair well with lemon hummus and pita chips, especially on a hot summer day.

Here are a couple Greek wines that are next on my list!

1. Ktima Gerovassiliou Malagousia Single Vineyard – This white wine inspired us to have a Greek night in the first place! Kyle’s mom was watching a cooking show where they were talking about the Malagousia (Mala-goo-zia) grape that was going extinct, but it was fortunately saved by Ktima Gerovassiliou (Ktima translates to Estate) in Northern Greece. It is said to be highly aromatic with tropical fruit and have a rich mouth feel.
2. Assyrtiko by Gaía Wild Ferment – The Assyrtiko (A seer' tee ko) grape is one of the most popular reds in Greece! When it is labelled as Nykteri, it is aged in oak.
3. Alpha Estate Xinomavro Single Vineyard “Hedgehog” – The Xinomavro (ksee-NOH-mah-vroh) grape is said to be similar to the big, bold, famous Italian Nebbiolo. I am interested in the aging techniques used by this producer and am curious to taste their effect on the wine!
4. Kechris Tear of the Pine Retsina – Retsina (RET·suh·nuh) wines are fermented with pine resin and can be made with a few different grapes. This specific Retsina is made with Assyrtiko grapes which can age longer and can have a crisp feeling on the palate.

Yalanchi Stuffed Grape Leaves - Recipe by Mission Food

Falafel Patties – Recipe by Bob’s Red Mill