Wine Making in Greece

Athens has long been known for its history and gastronomic expertise, but the emerging importance of the local wine industry adds an exciting new dimension. Vintners are rediscovering indigenous grapes (like Assyrtiko, Moschofilero, Savatiano and Xinomavro), meaning that discerning wine connoisseurs are getting a whole lot more to sip than the usual international staples of Cabernet Sauvignon, Chardonnay and Pinot Noir.
When visiting fine restaurants in Athens, there will always be a sommelier to guide you to wines that suit your flavor profile. For instance, Evangelos Psofidis, Head Sommelier of Hotel Grande Bretagne and the King George, has an extensive cellar featuring sought-after wines that include the Grand Cruff Burgundy and Domaine de la Romanée-Conti. However, Psofidis is especially proud of his remarkably broad Greek wine list. Our seven-course, wine-paired Tudor Hall Dinner began with an Aegean sea bass tartare accompanied by the Amalia Brut sparkling
Moschofilero. I would compare the sparkler’s oral nose and finesse to some of the world’s most intriguing sparkling wines. Executive Chef Sotiris Evangelou crafted our main course of Corfu Sofrito (a mini veal fillet), which was paired with a 2008 Tsantali Rapsani Grand Reserve, a deep red, spicy blend of the Xinomavro, Krassato and Stavroto grapes.
At the Electra Hotel’s Roof Garden Restaurant, Executive Chef Petros Kalevrosoglou and the maître d’hôtel Dimitris Kyrchanidis presented a five-course tasting menu which featured fillet of grouper paired with Ktima Avaton Gerovassiliou, a dark ruby red blend with a depth and spiciness to match the fennel and lemon cream sauce. A nest of kataifi (shredded fillo dough) with citrus marmalade and pistachio dessert completed our meal and was paired with Vinsanto Argyros, Santorini, a sun-dried dessert wine made with Assyrtiko, Athiri and Aidani grapes. Its creation and flavors are reminiscent of the famous Tuscan Vin Santo wines.