Today is a special day for me: Six months ago I announced here that a fine selection of Greek wines that I carry via 600bottles will soon be featured at the 3 star Michelin Restaurant Bareiss in Germany. I am very proud to announce that I have now received the order – the wines are already on their way.
In Germany, it is still rare to see high quality Greek wines listed at wine merchants, or non-Greek restaurants. The decision of such a very high class establishment to offer Greek wine is groundbreaking and potentially trendsetting.
The final selection includes different varietals from a number of wine regions and growers:
Thimiopoulos Ghi kai Uranos, 100% Xinomavro from Naoussa.
Gentilini Eclipse, 100% dry Mavrodaphne from the island of Cephalonia.
Gentilini Robola Cellar Selection, 100% Robola from the island of Cephalonia.
Gaia Thalassitis, 100% Assyrtiko from the island of Santorini.
Manousakis Nostos Syrah, 100% Syrah from the island of Crete.
Manousakis Nostos Roussanne, 100% Roussanne from the island of Crete.
My thanks go out to all the Greek winemakers who work so hard to produce such exciting quality. I am also very grateful to Juergen Fendt, the well-known Sommelier from the Bareiss Restaurant, who is a truly open-minded wine professional.
For general information of pairing Greek wines and food, please take a look at these suggestions by Konstantinos Lazarakis MW.
Great news and it just underlines what “people in the know” have been saying for some years now, Greek wines are made to be matched with food. I am sure you saw this article but I thought that the 4th to last paragraph just underlines the point nicely: http://www.nytimes.com/2011/05/18/dining/at-nice-matin-a-wine-list-that-hits-all-the-marks.html?_r=1&ref=dining
Kosta, thanks for shooting out the link. The difference in perception of Greek restaurants in the US is a great lesson to be learned. In many parts of Europe, Greek cuisine is not really Greek at all, rather a totally diluted and cheap effort. My focus is on finding ways to get out of this dire Catch 22. Greek cuisine has so much to offer – and there are some serious chefs abroad who deliver big time. It is similar to the dilema Greek wine still fare. But I do see a change taking place, really am hopeful in the medium term.
Well done Markus, that’s Germany sorted just the rest of Europe to do now!
Paul ;) It is an important start, it certainly adds a dimension of seriousness. Would love for the UK to follow suit…