Magiritsa only for the lovers of the authentic Greek cuisine!
Magiritsa is a unique and controversial Greek soup made from lamb offal and lettuce garnished with fresh herbs and finished of with a delicious egg lemon sauce.
Ideal pairing with Nykteri Venetsanos Winery, recently awarded a gold medal at the international competition in London
Α Bright yellow color wine with green hues.
Delicate, intense, and aromas of pear, white flowers, and citrus fruits. Pronounced aromas of bitter orange, with hints of mastic and fennel root.
Rich, oily mouth, highly refreshing acidity, and a characteristic saltiness. Enjoyable long aftertaste.
Ntolmadakia
Dolmadakia yalanji is a traditional Greek favourite. They are also known by various names, such as sarmadakia, yaprakia, leaves, depending on the region. Whatever you call them, they are delicious, filled with rice and herbs!
Wine pairing with Malagouzia from Thivaiki Gi, τhe multi-awarded with gold medals in many world competitions and lately in Concours des Feminalise that Αllwinestories represented the winery.
This malagouzia, apart from its strong aromatic character, has a very special oily texture. This makes it ideal to be combined with accompaniment to green salads and dolmadakia. If you add an aromatic citrus and herb-based sauce to the dish, the combination will be perfect.
Kokoretsi
Kokoretsi is the grilled food made from animal offal found in the kitchens of Greece, served as an appetizer, cut into slices. The mastery of the roaster is shown in the taste result. Crispy and crunchy, it seeks company in a wine of medium body and acidity.
The choices here are many.
We recommend the rosé version of the volcanic soil, Anagallis Assyrtiko, Aidani & Mandilaria from Santorini by Venetsanos Winery.
Vibrant pink color.
A nose full of charming pomegranate aromas, with distinctive hints of rose, wild strawberry, and cherry.
A full-bodied wine characterized by a discreet sweetness, balancing perfectly with the refreshing acidity. There is a slight sense of carbon dioxide that makes the wine vivid and edgy.
Delicate tannins are distinctively present. Fruity and long-lasting finish.
Enjoy it at 10-12 °C
We suggest to drink a rosé from Mouchtaro. Thivaiki Gi, fermented with indigenous yeasts, a wine with rose color, aromas of wildflowers and red fruits, balanced taste, cool aftertaste. Enjoy it at 8-10 degrees.
And arriving at the main dish of the day, which is the spit-roasted lamb or goat, there are many suggestions for wine lovers.
Initially Muchtaro 100% from the Thivaiki Gi
From mature vines on clay-rock soils, a special wine that remains for 20 months in oak barrels. Deep red in appearance, with notes of red fruits, tobacco and black olives and a velvety mouthfeel with a full-bodied finish.
Mantilaria 100% from Venetsanos winery.
Plumy red color with violet hints.
Aromas of fig, sour cherry, carnation flowers, vanilla, and a sense of strawberry marmalade.
Medium body with firm tannins and an earthy character that reveals the unique terroir of Santorini. Aftertaste with aromas of charred wood, and roasted nuts.
Decanting is recommended.
Enjoy it at 14-16
If you prefer the Italian vineyard we recommend the recently tasted.
CASTELLO DI BROLIO 2020 Sangiovese 100%
Chianti Classico Docg Gran Selezione Gaiole
Bright medium ruby red with garnet highlights. On the nose intense aromas of juicy cherries, orange peel, tobacco leaves and the light savouriness of cinnamon and vanilla. On the palate slender and elegant, with beautiful fruit and well-integrated tannin and exciting and persistent finish.
Happy Greek Easter!
Cheers!
