Did you know that Greek and American Easter fall on the same day this year? With that in mind, it’s a great way to add some adventures to your palate’s passport. Make American food then pair it with Greek wine. That would add a nice touch to your Easter celebrations or however you choose to spend the day. Feel like you are in Greece with each sip!
Here are two pairings that would go great with wines featured from Cava Spiliadis. They offer a curated collection of estate wines from Greece that feature indigenous and international varieties.
*Ktima Tselepos / Driopi Estate / Nemea Reserve
Nemea is internationally celebrated as the region with vines that produce the world’s best agiorgitiko grapes. Nicknamed “Blood of Hercules” for its deep red color – legend says the Greek hero drank this wine before slaying the Nemean lion. Meets the high standards of the Tselepos winemaking philosophy such as low yields (6 tons / per hectare) and innovative vinification methods. 15,000 bottles produced.
Tasting notes: Full-bodied with fine tannins, complex aromas of red fruit with hints of eucalyptus and green bell pepper. Well-structured and balanced with a velvety palate and a long finish. Can be cellared for an additional 5 to 10 years.
Food pairings: Grilled Steak, Roasted lamb, and charcuterie.
*Ktima Katsaros / Valos
Grown on the slopes of Mt. Olympus (the home of the ancient gods) in a small organic family estate, Valos is 100% Xinomavro grapes, indigenous to this region of Greece. The wine comes from Stainless steel tanks and ageing in new French barrique for 9 months Only 4,000 bottles are produced.
Tasting notes: The wine is ruby red with a medium body. An absolutely beautiful nose with luscious fresh raspberries, strawberries, red cherries, fresh tomato and rose petals. On the palate, dried red fruit, fresh basil, thyme and tomato paste with very evident tannin structure.
Food pairings: Ribeye steak, roasted ham and fowl; hard aged cheeses.