Christmas, New Year's Eve and other festive gatherings are about to begin. The dishes are decadent and oh-so-many! But what do we drink?

1st Version


Mushroom soup with fresh cream with Cuvee Speciale from Karanika Estate. Xinomavro has the vegetal and earthy notes to accompany the dish, on the other hand autolytic aromas and buttery texture will fit like a glove with the creamy texture of the dish.

Quiche with caramelized leeks and Roquefort with Gruner Veltliner or Riesling from Alsace, 2-3 years old.  Acidity is balanced by the greasiness of the dish, aging helps to make the aromas more ripe and sweet and pairs harmoniously with the sweetness of the leeks, in the case of Riesling. Gruner, with time, acquires more herbal aromas combined with more juicy fruit that will match perfectly with the herbaceous and mellow character of the leeks. Blue cheese plays the role of a wildcard that highlights the fruitiness of the wine.

Poultry stuffed with chicken liver, chestnuts, raisins and pine nuts with Fine Assyrtiko by Anatolikos Vineyards. Oily, rich texture, sweet notes, spices and nutty flavors on both plate and wine (bingo)!

2nd Version

New Year's Eve

Green salad of spinach, rocket and beetroot leaves, with pomegranate vinaigrette, orange fillets, candied sesame croutons and gorgonzola with Malvasia Aromatica from Karavitakis Vineyards. The herbal essence of wine combined with fruity aromas and hints of sweetness will fit like a glove with this gushy salad.

Cheesy Gratin of winter vegetables (potato, celeriac, sweet potato) with Concert. The richness, the buttery aromas and the volume of the dish call for an oaked, rich Chardonnay, like Concert of Rira Vineyards.

Pork with dried fruits and bacon with Nemea from Estate Gofa. A mellow but light-oaked agiorgitiko with notes of smoke, sweet spices and prunes will be great for this spicy and melt-in-your-mouth pork.


Wellington beef with Pinot Noir from Burgundy. Give yourself moments of luxury with a beef fillet, wrapped in mushroom pate baked in puff pastry and accompany it with a French Pinot Noir (at least 5 years old) so that its earthly dimension shines through the dish.


3rd Version

For fish lovers

Salad with radishes, cucumber tagliatelle, gravlax salmon and lemon- dill vinaigrette  with Sauvignon Blanc from Domaine Hatzigeorgiou. Vegetal and lemon aromas and crisp acidity will take off the dish.

Sauteed scallops with pancetta and cauliflower puree with Moschopolis 6. Earthy, smoky and with a buttery feel in the mouth is the ultimate combination for this dish.

Butter poached Lobster with truffle butter. If you are in the process of doing this, make a gift to yourself and put a Mersault next to it (ideally at least 10 years old). Buttery, nutty and truffle notes combined with an incredible velvet structure in the palate ... honestly, I cannot think of anything better.



The most classic of all is, of course, Vassilopita, which fits perfectly with a sweet Moschato wine from Samos, such as Nopera Vintage. The desserts of the season are chestnut roll cake or Mont Blanc, which will be perfect next to Euphoria from Dourakis Winery. On the other hand, if you are a fan of chocolate then open a bottle of Pollios of Anatolikos Vineyards to start your year sweet and luxuriously.


Wine, food, Christmas trees and lights yes, they are needed, but the most important things are the smile, the joy and the important people of your life.

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