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2001 Vinsanto, Paris Sigalas, Santorini / Feta Ice-cream

Greece is truly on the way for becoming a big wine country. In the last years, top winemakers have made a huge effort for fetching the best out of a great variety of terroirs and grapes. This is also true for Greek dessert wines which have always been there but are now starting to compete with its worldwide counterparts. Today I am lucky to try a Vinsanto from the Cyclades island Santorin, a gift from Faye (thanks :=)). I’ve always heard of Vinsanto from Italy, but I guess the winemaking procedure is similar. The grapes are being dried in the sun for some days (raisined) and then slowly fermented. The most famous Santorin winemaker Paris Sigalas (of whom I once tried a nice Assirtiko white wine during my dinner at Varoulko) has the reputation to make some of the best sweet wines of Santorin and Greece. And it takes me only one sip of his Vinsanto to confirm. This wine is genius.
It has a nice dark amber colour, is slightly blear but has the most flavourful nose. It smells like honey and lemon and balsamic vinegar (in a very positive way). On the palate, the same scheme reappears, underlined by a fresh lemon balm note. It has a relatively strong acidity (reminding the high acidity level of German sweet wines), but which is more a sort of fruity honeylike acidity which confers the wine a solid structure. I guess this acidity permits this wine to age a decade or two or even more. At the same time this wine feels creamy, Maybe due to its very soft tannins and also has a great length.
For obtaining this wine Paris Sigalas blends the white grape varieties Asyrtiko (75%) and Aïdani (25%) and keeps it for some years in barrels. The effort is truly worth it. And besides, we also had the perfect dessert-match with it: Faye’s genuine Feta Ice-cream with honey. Sounds interesting doesn’t it? Maybe I’ll add the recipe soon.
Anyway, if I had to rate this wine I would give it a 94-95 grade.
Now here’s the recipe for the Feta Ice-cream:

Ingredients (serves 4):

100 ml milk
125 g cream
50 g feta cheese
3 egg-yolks

Preparation:

Heat up milk and cream together. Put in the feta cheese and let melt. Put egg yolks in a metal-bowl. Pour in hot feta-cream while stirring the yolks. Put the bowl on a warm water bath and keep stirring until the mixture thickens. Strain it and let it cool down. Put it for 30 minutes in the ice-cream maker.
Serve with honey.

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Categories: Food,Greece

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