EASTER WINES
Already thinking about how to pack? Have you done all the follow-ups for the following days? If you are going to the village, you will surely have thought about the distribution of space-people, how you will avoid the relative you have not seen for 10 years and will want to chat, but also "where will i fit again all these stuff"... But make some space in the back seats, to at least take the right wines with you and enjoy the Easter lunch table, as you deserve!
*If, on the other hand, you stay here, all you have to do is get them in time, while if you're just The Guest, you're the coolest in the hood and good on you, just take a six-pack of wines to take to the lunch table, because you have to get a little involved too!
The first festive dinner takes place on Holy Saturday after the Resurrection and includes the magiritsa stew, which is one of the most difficult dishes of the day because it starts with the detailed cooking preparation (if you are even a little hypochondriac you know exactly what I mean) and ends with its taste. Strong fatty elements, with a very special meaty feel, rich in egg-lemon sauce, and herbs, raise the degree of difficulty in finding the right wine. It will match one with intense fruit, an equally full and oily body, and satisfactory acidity, which will bring balance. The Great Escape Chardonnay from Thistledown Winery which has spent 6 months in barrel has the creaminess and juicy fruit it needs! If the magiritsa stew is cooked with red sauce and plenty of herbs and onion, prefer a Xinomavro Rose from Zinideos Winery.
And Easter Sunday dawns and from very early, the coals catch fire. We skip breakfast this day and instead of scrambled eggs, the easter red ones take place which are also the second most difficult dish of the day. Immediately after the coffee you can consume a sparkling Brut Cuvee Speciale from the Karanika Estate, which is the best Greek sparkling wine and goes perfectly with the edesma (even in the egg salad version) and it will be the start of the fun!
On the table, there will be many other appetizers to cover the time it takes for the lamb to come off the spit and these are varieties of cheese, green and cool salads, and various spreads, such as cheese spread, russian spread, and maybe even some surf and turf tapas, which is always a safe choice for all preferences. The safest pairing will be an aromatic white wine with intense freshness, vegetality, fruit, and refreshing acidity. I recommend Ageli Sauvignon Blanc from the Lykos Winery and Muscat of Spina of the Karavitakis Vineyards, while a rosé proposal such as the Amaradon Rosé from the Toplou Monastery will be ideal.
For more rich and buttery appetizers, such as quiche lorraine, traditional pies (cheese pie, spaghetti pie), or baked potatoes and au gratin, the best pairing is a white wine with a subtly creamy texture and moderate acidity, such as The Longtail from The Knack Project. Alternatively, a light red will be great, and if you cool it in the fridge for half an hour, it will be just perfect. This is Nouvella I from Zin Ideos Winery.
And finally, let's get into the roast! Gardoumpakia, sausages, kokoretsi, lambs, goats.
Meat appetizers such as kokoretsi and gardoumpakia go a little towards the character of the magiritsa stew, but the meat ultimately gives a different result, which will need wines rich in fruit, soft tannins, and earthy character, such as Nebbiolo Langhe Perbacco Vietti. I also recommend the highly gastronomic Rosé Xinomavro from Oenos Nature or a robust Acheron from Markoyanni Winery. For grilled sausages, a full-bodied and peppery wine, such as The FootBolt from d'Arenberg Winery, is ideal!
And we cheerfully say goodbye to the delicious bucolic appetizers, to take their place on the stage, the lambs! If you choose to roast the lamb on a spit, you should pair it with acidity and full body, and it is the best opportunity to sacrifice an aging wine, such as Artemis Karamolegos Winery's Pyritis. The spit roasted goat will go best with a spicy, rich wine with juicy fruit and sharp acidity, such as Deux Dieux from Aivali Winery. If you choose to roast them in greaseproof paper, the lamb with plenty of lemon and herbs, with San ta Maratha of Hatzakis Syros Winery, is a choice that cannot be missed, while the goat with peppers and tomato, looks meaningfully at a velvet red, with plenty of fruit and acidity. I recommend Naoussa from Domaine Kelesidis.
The above are some of the options you have, while you will find more here:
Enjoy to the fullest and Happy Easter!
Christina Tsogka
