“Food without wine is like a day without sun” Jean Anthelme Brillat-Savarin
Wine is a part of our lives that constantly takes us on an endless journey of knowledge and taste experiences. It has been an important part of culture and tradition since ancient times. Besides, it is hard to imagine the Mediterranean diet without wine.
Wine has the power to blend in with any national cuisine, bringing joy to people in every corner of the world. A tasting with simple Greek products can highlight a good wine in the best way, giving the one who tastes it a unique experience.
From Aristotle’s “On Fish” to the people of Asia Minor who arrived in the region due to the 1923-1924 Exchange of Populations, the uniqueness of each cuisine’s approach is ideally matched with each wine variety selection, creating a continuum that unfolds its uniqueness on the shores of the Toronean Gulf or the Siggitikos Gulf.
The aromatic herbs or spices that accompany the wine play an important role in the selection of the wine and this is because they in turn determine the intensity of the wine we choose. On the one hand, meat – from beef tongue to meat pies – but also soft yellow cheeses are ideal companions of Limnio. On the other hand, the vast Aegean Sea Garden, with its atherina, anchovy, flounder, picarel, mussels – mainly in the pan -, fish soup and grilled octopus, are worthy partners of the Roditis. Not forgetting, of course, Malagouzia, the variety that produces wines that most people love for their rich aroma and their very special oily texture. This makes it an ideal match for white oily seafood and fish, such as cuttlefish and squid, cooked grilled or sautéed, to preserve their buttery texture and to blend with that of the wine.