Easter is getting close and we will certainly enjoy delicious festive meals. We will suggest to you some food and wine pairing for these days.
HOLY SATURDAY
The main dish is Magiritsa (Greek Easter soup), a fatty soup with herbs, egg-lemon and lamb pluck. The ideal pairing for this dish is a wine with acidity, oiliness, rich flavors and aromas, such as the varieties Assyrtiko or Chardonnay, which have been left to mature in a barrel to acquire aromatic intensity and oiliness.
We suggest:
Pyritis, Artemis Karamolegos Winery
Santorini Vieilles Vignes, Canava Chrissou – Tselepos
Argyros Santorini, Estate Argyros
Moschopolis 6, Moschopolis Winery
Chardonnay Gerovassiliou, Ktima Gerovassiliou
Armyra Skouras, Domaine Skouras
If we want to taste something different, here is the chance to try an orange wine.
We suggest:
Yli 35 Orange, Papargyriou Winery
If we do not prefer Magiritsa and might cook a marinated and slow-cooked beef in the oven with tomato slices, what could be more ideal than a Xinomavro wine.
We suggest :
Earth and Sky, Thymiopoulos Vineyards
In case we are looking for the perfect pairing for the red Easter eggs, the right choice is Cuvee Brut Speciale, Cuvee Karanika.
EASTER SUNDAY
We set the Easter table with the appetizers, such as salads, fresh cheeses, pies or savory tarts and spit-roasted mezzes that we will pair with wines that have crisp acidity and fat.
We suggest:
Alfega Hatzimichalis, Domaine Hatzimichalis
Rose De Xinomavro, Thymiopoulos Vineyards
Arvanitidis Rose, Arvanitidis Estate
It is time to serve the meat. If we cook the lamb or goat in the oven with lemon, garlic and rosemary, we could pair it with a wine, such as Tear Of The Pine, Kechris
If we choose something different, like beef or pork, we can pair it with a red wine.
We suggest:
Biblia Chora Red, Ktima Biblia Chora
Driopi Reserve, Ktima Driopi – Tselepos
Grande Cuvee Nemea, Domaine Skouras
Kapnias, Domaine Hatzimichalis
Syrah Gerovasilliou, Ktima Gerovassiliou
The meat from the spit needs spicy, juicy wines with rich fruit, acidity and of course, firm tannins.
We suggest:
Limnio Red, Vourvoukeli Estate
Terra Petra, Thymiopoulos Vineyards
For our vegetarian guests, in case we choose to cook mushroom dishes, a good idea is to serve a wine.
We suggest:
Viognier Gerovassiliou, Ktima Gerovassiliou
Moschopolis 18, Moschopolis Winery
Mavro Kalavrytino Natur, Tetramythos Winery
If the menu includes pasta or risotto with peas, asparagus, lemon and aromatics, we could pair wines with acidity.
We suggest:
Idisma Drios Assyrtiko, Wine Art Estate
We will finish our Easter meal with a rich Galaktoboureko (Greek custard pie) or a delicious Greek kataifi which we would pair perfectly with Anthemis, UWC Samos or Vinsanto Argyros, Estate Argyros.
Wishing you a very Happy Easter!
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