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ProWein 2013: Messe-Schnipsel

Die Prowein: Verkostungszonen, Weindiagramme, Expertisen, Hallen, Hallen, Hallen voll mit Wein. Der Overkill an Eindrücken. Aber es hat viel Spaß gemacht. Ein paar wenige gemischte Eindrücke habe ich hier gesammelt: Read the rest of this entry »

2003 White Santorini, Domaine Hatzidakis, Santorini, Greece

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I think I already confessed my weakness for Greek wines several times here. But again: I believe there is a big trend ahead with those wines, and it will last despite the recent financial crisis in the country. Original varieties, a diversity in Terroirs and styles as well as ageing potential are all arguments that speak for durable success of Greek wineries. Read the rest of this entry »

Categories: Greece,Santorini

Με τα πόδια*

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This is a bottle I once received from my Greek friend Faye. It is a privately produced family wine like they’re often made over there. The particularity here, and this time I don’t know if it’s still common usage in Greece (It isn’t!), is that the wine has been crushed by feet, including the Tod’s-loafer-accustomed luxury feet of my friend (;-))
After hearing such a thing I’m usually pretty quick on jokes. But I decided this time Read the rest of this entry »

Categories: Greece

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. Read the rest of this entry »

Categories: Food,Greece

Restaurant Varoulko*, Piraios (Athens)

Varoulko is the first Greek restaurant ever having been awarded a Michelin star (in 2002). Chef Lefteris Lazarou is renowned for creating and reinventing Greek fish dishes on a very high level.
The restaurant is located on the Piraios road where several bouzoukia are located.
The restaurant building and its interior have elements which remind the design of a boat, like wooden walls or scuttles. It is quite modern on the inside and the spacious dining room is built so that every table is well spaced and the guests can concentrate on the most important: the food. Read the rest of this entry »

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