FIVE EXCELLENT APPETIZERS FOR LIMNIONA
Limniona is a rare Greek variety (not anymore!) that was saved to gradually win us over, after it quietly transitioned from its more aggressive and robust character to velvety versions, mainly single-varietal reds, but also rosés, single-varietal or blended ones. It seems to be constantly gaining ground among the red Greek varieties. At the same time, its similarity to Pinot Noir has added a few dozen fans who consume it very pleasantly even in the summer months and and slightly chilled! It is elegant, fresh, and with a characteristic structure, while its fruity character and velvety tannins are begging for snacks. So to make things easier, below you will find, a list of easy snacks and the perfect Limniona that you should try with them. Easy, fast, and without having to much trouble.
- Salty Cookies Black Truffle. It is a salty cookie with black sesame, sea salt, and notes of black truffle. All you have to do is place them on a serving plate, top them with thin slices of prosciutto (feel free to add 2, don't be sorry), a few flakes of aged Gruyère*, and 1 drop of truffle oil, just enough to enhance the existing flavors from the biscuit. This biscuit has a slightly buttery feel, so the combination of the above requires the Apla Rose 2024 Oenops, a blend of the Limniona, Mavroudi, and Xinomavro varieties. the herbaceous nature of the wine balances the earthy notes of the truffle, while the acidity and fruity aromas balance its full flavor.
*if you want to take it to the extreme, you can also add a nice brie.
- Jukeros Chutney Lovers with apple tomato, smoked paprika, ginger, mustard seeds, and apple cider vinegar. A chutney made for flavor explosions and many combinations. On multi-grain thin crispbreads, spread a generous amount of goat cheese and heat it to bring out all its rich aromas! While the crispbreads are baking, toast some walnuts in a non-stick pan until all their oils are released. Not for long, about 4-5 minutes. Remove the toast, add a teaspoon of the chutney on top of the goat cheese and sprinkle with the toasted walnuts. Open a bottle of By Soft Nails 2022 from Kontozis Vineyards and feel the perfect balance between the red fruits of the wine, the sweet and sour taste of the chutney, and the creamy texture of the cheese.
- Shiitake Breadsticks. Very crispy breadsticks from a very special variety of mushrooms, the shiitake, namely Lentinula. Their taste is rich, special, and slightly spicy. It needs the right accompaniments to match the texture, but also a wine that has been through a little barrel, to balance the mushroom. Combine them with smoked Metsovo cheese and thin slices of Pataki, with a few fresh herbs on top for added flavor and freshness, as well as with the Meth' Ymon "L" 2023 from the Doukos Winery.
- The Mushroom Meze, apart from being the best in red sauces or plain in a pasta dish, also makes an excellent canvas for appetizers to which you want to add an extra touch. It has a strong flavor of sun-dried tomato, Florina pepper, and Kalamata olives. Cut rustic bread into thick slices and top with manouri, thyme, and mushroom meze. Warm briefly in the oven and while you eat the leftover mushrooms plain (you definitely will), chill a Limniona 2022 from the Oenops winery for a few minutes. The juicy character of the unfiltered wine is what the acidity of the marinade needs, with the manouri bringing a truce to the flavors.
- And finally, a snack for the enthusiasts and lovers of the more barrel-aged version of the variety, who remain faithful to the earthy notes, the many but well-crafted tannins, and the intense acidity. A package of Black Pepper Crackers may not be enough, because they are incredibly tasty on their own. So you use them as mini bruschettas and put a small amount of black truffle mustard on top. Then you add small bites of beef carpaccio, parmesan flakes, and arugula leaves. A bite full of fat, saltiness, and a spicy sensation. And what does all this medley of flavors need? Of course, the Anafora 2020 from Wine Art Estate , has just the right amount of barrel aging to balance the fat and enhance the protein of the carpaccio. Pure magic!
In a more robust version, you can do the same with sausage and pecorino cheese!
Christina Tsogka
