Category Archives: Wine tourism

French cuisine demystified at the French House Party

A few miles outside Carcassonne a convivial international group of culinary enthusiasts introduced themselves over coffee and pastries. Sitting in the poolside garden of Domaine St. Raymond they could already feel both the relaxation and excitement, which is the hallmark of French House Party residential workshops. Of course a shockingly blue sky and the yellow sunflower fields of the Languedoc provide a perfect foil for creativity.

French countryside in the Languedoc
Carcassonne

Domaine St. Raymond sits among gently rolling hills of golden wheat and sunflowers. A 14th century church, within view in the village of Pexiora, overlooks this agrarian scene. The nearby medieval UNESCO World Heritage city of Carcassonne welcomes throngs of visitors inside its fortified walls. Within this bucolic setting, small groups of intellectually curious travelers gather for all-inclusive creative residential workshops in southern France’s Languedoc.

Yet the creative process is nebulous. It has always been a balance of inspiration and technical skill. For discovering this balance British born Moira, Ph.D., author, and devotee of French cuisine, created the French House Party at her villa, Domaine St. Raymond.

Domaine St. Raymond

The early 19th century stone farmhouse ­­– restored into a spacious villa with eight individually decorated en-suite bedrooms – becomes a salon for like minded guests who delve into residential workshops focused on creative writing, songwriting with Dean Friedman, the arts and gastronomy with acclaimed French chefs. The French House Party workshops are serious endeavors but without pressure to perform. Although the pool is inviting, it’s that lack of pressure that energizes participation.

Chef Robert Abraham

The ambitious  Gourmet Explorer cookery courses brought together Michelin star French chefs Robert Abraham and Jean-Marc Boyer. From making foam from rocket to preparing young pigeon, the group was immersed in hands-on learning of both classic French and cutting edge culinary techniques. Dishes prepared during the culinary workshops become lunch and dinner.

Successive articles will illustrate some of the imaginative recipes these two chefs taught the group. On this first evening Moira and Chef Robert Abraham created a true dinner party by having prepared most of the dishes in advance. The group had an enjoyable experience making some canapés before sitting down to a superb French meal with wines from Domaine Le Fort.

fava beans & cheese puffs

Canapés

  • Parmesan marshmallows
  • Cookies with black olives and shrimp
  • Cheese straws
  • Tartar of smoked salmon and avocado
  • Large raw fava beans shelled, cut in half and sprinkled with sea salt
Mussel Curry Soup

Dinner:

  • Mussel curry soup
  • Sea Bass with mango
  • Lamb with lamb reduction sauce and potatoes au gratin
  • Brioche French toast with stewed cherries
  • Assorted cheeses

The cookies with black olives and shrimp were particularly interesting given both the flavor of the main ingredients in the texture of a cookie.

Cookies with black olives and shrimp

Ingredients:

  • 3 to 4 ounces cooked, chopped shrimp
  • 3 Tablespoons grated gruyere
  • 1 egg yolk
  • 6 chopped black olives
  • 2 Tablespoons flour
  • 2 ounces butter, cut in small pieces
  • 1/3rd teaspoon yeast
  • pinch of chili powder

Preparation:

  1. Mix the flour, gruyere and yeast in a bowl.
  2. Add remaining ingredients and mix with a wooden spoon until well combined.
  3. Drop by heaping teasoon size cookies on a parchment paper lined baking sheet. Rest for 15 minutes.
  4. Bake in a preheated 350° oven for 15 minutes.
Dinner (clockwise) Sea Bass with mango
Lamb with lamb reduction sauce and potatoes au gratin
Brioche French toast with stewed cherries
Assorted cheeses

Dean Friedman’s four-day summer singer/songwriter workshop at the French House Party provides a stimulating opportunity to discover, or rediscover, internal creative skills. Like all good teachers, Dean wants to draw out these skills from each participant. “I don’t profess to be able to write other people’s songs,” he states simply. Individuality is important.

Creative writing workshops are conducted by British author and “writers’ writer” Sarah Hymas. Poet, performer and coach, Sarah leads workshops for both beginners and writers already working on a project. For many of the creative courses available at the French House Party, groups can arrange workshops outside of the published schedule. Domaine St. Raymond is also a favored destination for international business retreats.

Class begins…

The French House Party’s all-inclusive tariff allows guests to focus energy on creativity. Multicourse lunches and dinners with wine follow a poolside French buffet breakfast of pastries, cheeses, fruits, granola, yogurts and charcuterie.

Workshop time is interspersed with excursions to such local attractions as exploring Carcassonne, the market in Revel, which has operated every Saturday since the 13th century, wine tastings and dining at area Michelin Star restaurants.

Even with the physically more challenging cooking courses held in the spacious, modern, professional kitchen, free-time activities revolve around a swim in the pool, tennis, billiards, table tennis, a book or CD from the library, biking in the French countryside or simply napping. After all, this is a French House Party.

after dinner coffee at Domaine St. Raymond

When you go:

The French House Party, Domaine St. Raymond, is less than 50 miles (77 km) southeast from the Toulouse-Blagnac Airport and the rail station Gare de Toulouse-Matabiau. The Gare de Carcassonne is 16 miles (27 km) west. Transportation is provided for guests arriving by air or train from either Toulouse or Carcassonne to Domaine St. Raymond.

Please click the link for the 2018 schedule of the French House Party

Disclaimer: the author has been the guest of the French House Party for three separate workshops – Song Writing with Dean Friedman, Gourmet Explorer and Gourmet Explorer Advanced.

Pyrenees Mountains from the French House Party

 

You can read more articles by Marc d’Entremont at:

Hellenic News of America

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Serres and Kilkis: Greek legends in Macedonia

Skra Waterfalls, Kilkis Region, Greece

When your cities can trace their histories back 4,000 years and they’re located in fabled Macedonia – land of Alexander the Great, Aristotle and Mount Olympus – “legendary” is not an inflated superlative.

Serres from atop Koulas acropolis

Divided into three sections, Central Macedonia is the location for not only Thessaloniki and Halkidiki, but to the more northerly cities of Serres and Kilkis both steeped in history, natural beauty, wine and fine dining.

meze at Ντοματα (Tomato) Restaurant, Serres

Read more in my travel column for  the April edition of the Hellenic News of America…

Legendary Central Macedonia’s Serres and Kilkis

 

Lake Kirkini

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A French House Party for the intellectually curious

Set in the gently rolling farmland of the Languedoc, Domaine St. Raymond sits in tranquility amidst its own lush gardens. The restored 19th century stone barn is home to the acclaimed French House Party, a unique villa for a unique gathering of intellectually curious travelers. From May into October, the French House Party offers participatory creative workshops in culinary arts, singing/songwriting and creative writing.

Jean-Marc Boyer’s shrimp with vanilla and tarragon

I’ve been fortunate to be invited three times to the French House Party to experience and write about its workshops – twice for culinary arts and once for singing/songwriting. At her villa, Moira Martingale, novelist and Ph.D., excels in providing an ideal atmosphere for relaxation so necessary to the creative process. Besides the swimming pool, tennis court, bicycles and other entertainment options during free time, Michelin stared chefs of the area frequently provide the food for guests at Domaine St. Raymond.

Michelin star French chefs Robert Abraham and Jean-Marc Boyer at the French House Party

The culinary arts series for beginners to advanced cooks is taught by Michelin stared chefs and range from a few days to over a week. It’s serious training both morning and afternoon (2 to 3 hour sessions each) and in almost all cases one’s work becomes lunch and dinner accompanied by the wines of local Domaine Le Fort. Besides being 20 – 30 minutes from the UNESCO World Heritage Site of medieval Carcassonne, the workshops may include excursions to area restaurants and for culinary arts to Domaine Le Fort and the Revel Market.

Domaine Le Fort

Domaine Le Fort Winery

Le Fort Winery has 45 hectares planted in (reds) pinot noir, malbeck, cabernet sauvignon, cabernet franc and syrah. (whites) chardonnay, viognier, muscat Blanc à Petits Grains (a white wine grape of Greek origin that is a member of the muscat family) and Riesling. Then there’s Gewurztraminer, a class of its own.

Thomas Pages

Thomas Pages is the 3rd generation of the Pages family to oversee Domaine Le Fort. His grandfather turned the centuries-old family farm into a commercial winery 25 years ago. His father modernized and expanded the hectares under production. With a degree in agronomy and family experience grandson Thomas is well prepared to continue pushing the limits of quality of Le Fort wines.

Many of their wines are aged in oak barrels and are moderately priced – especially considering the quality.

gewurztraminer

I must admit that I’ve not traditionally been a fan of gewurztraminer or riesling wines. Growing up in America the latter half of the 20th century when wine imports were limited, the German varieties available were wines that simply were too sweet for my taste. It took later experiences traveling to Europe to discover that there are dry gewurztraminer and rieslings.

Although new to making gewurztraminer, Domaine Le Fort’s had a nose of early summer flowers, flowering herbs and a hint of lime zest. In the mouth the citrus notes were pronounced along with hints of mango and juniper. The finish left a clean dry feeling in the mouth and throat.

Riesling

The Riesling had little aroma for the nose. That’s not a problem since hints of clean fresh air are always pleasant. The palate was quite surprised when it tasted notes of petrol at first sip that quickly dissipate into green apples, currents and fresh figs. Not as dry as the gewurztraminer, the flavors continued into the throat.

Chardonnay has also not been a favorite of mine, but Domaine Le Fort ages theirs in oak, which balances the sweetness of the fruit notes I find annoying in chardonnay. The oak does add subtle aromas for the nose of fireplace smoke in the distance when outside walking, honey and summer flowers. In the mouth these aromas smoothly blend and finish in the throat.

Rosé

Rosé in oak also continued my education into the world of dry fermentations of this too often sweet wine. The oak imparts a lighter aroma than for the chardonnay but with hints of cranberries and raspberries. In the mouth the light oak tempers the sweetness of the fruit and adds a punch that most rosés don’t possess. The finish is surprisingly dry as the flavors dissipate in the throat.

Malbeck

Domaine Le Fort started growing malbeck grapes ten years ago. This grape that’s strongly identified with the fine malbecks of Argentina takes on a different character in southern France. The aromas to the nose were the traditional rich full flavors of ripe berries and sweet tobacco. In the mouth these notes were accompanied by a surprising sense of spice – freshly ground pepper. That added to the taste like freshly ground pepper on strawberries. The finish was still dry extending the flavor notes far down the throat. Its character is different than in Argentina, but a fine addition to malbec vintages.

Revel Market

Revel Market

For over 900 years the market in Revel has been in continuous operation every Saturday. Revel, in the Haute-Garonne in southwestern France, is about an hour from the French House Party and Carcassonne.

The halles (food market) is in the middle of the medieval town of Revel surrounded by arcaded buildings, some still the original half-timbered ones. Food vendors are under the roof, and miscellaneous items are on streets radiating from the central square.

In the halles

The halles is the most notable feature of Revel in its central square. The 14th-century partially covered building is supported by massive wooden pillars and beams topped by a distinctive bell-tower.

truffels and goat cheese

The variety of foods available is overwhelming. From fresh black truffles to white asparagus, duck livers in tomato sauce to snails in garlic and parsley, the market requires a lot of self-control not to overbuy. It also highlights the abundance of agricultural products of southern France.

prepared foods
bread, sausage, fruit & cheese – perfect
Sweets at Revel Market

It takes awhile to comprehend that every Saturday for 900 years foodies have been coming to this site for the finest ingredients. Although it was my third experience, it takes time as well to comprehend the cocoon of serenity that Domaine St. Raymond provides for the creative activities of the French House Party. The 21st century isn’t about serenity, but that doesn’t stop Moira Martingale from ignoring that restriction. Within that cocoon an international gathering of the curious will share, learn and dine on fine food.

When you go:

The 2018 schedule of the French House Party runs from May 5 through October 1.

The French House Party, Domaine St. Raymond, is less than 50 miles (77 km) southeast from the Toulouse-Blagnac Airport and the rail station Gare de Toulouse-Matabiau. The Gare de Carcassonne is 16 miles (27 km) west. Transportation is provided for guests arriving by air or train from either Toulouse or Carcassonne to Domaine St. Raymond.

Contact:

Moira Martingale, French House Party, Domaine St. Raymond, 11150 Pexiora, Languedoc, France.
Tel: +33 4 68 94 98 16
Email: enquiries@frenchhouseparty.co.uk

The French House Party: http://www.frenchhouseparty.eu/

Location: http://www.frenchhouseparty.eu/about-us/location/

Course dates: http://www.frenchhouseparty.eu/how-to-book/course-dates/

Disclaimer: the author was a guest of the French House Party for three separate workshops – Song Writing with Dean Friedman and Gourmet Explorer Advanced.

Carcassonne

You can read more articles by Marc d’Entremont at:

Hellenic News of America

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Greek Wines of the Goumenissa P.D.O.

The Goumenissa P.D.O. (Protected Designation of Origin Goumenissa ) lies within the lush rolling hills of the Kilkis district in central Macedonia. The zone lies on the southeastern foothills of the Mount Paiko in the southwestern part of the Kilkis territory. The boundaries of the wine growing P.D.O. Goumenissa zone cover the areas around the town of Goumenissa,

Recognized in 1979, the compact zone is the smallest of the four Greek P.D.O. The region had also been a major silk producer, but competition from the Far East ended the industry in the 1950s.

In the Goumenissa P.D.O.

Although the region grew and marketed wines since ancient times, the Great Wine Blight of the 19th century devastated the industry throughout Europe. By the 20th century new grape varieties from America resistant to the blight revived the Greek vineyards. Most of these vines were hybrids created from both American and Greek cuttings.

Xinomaveo and negoska are famous indigenous red grapes of the Goumenissa region. Xinomavro grapes have high acidity, strong tannins and complex aromatic character. Negoska contributes dark, purple color with medium acidity and tannins and is often a 20% blend with other grapes.

Aidarini Winery – established in 1864

Aidarini Winery: Sauvignon Blanc, Notes in glass & bottle

The Aydarini family have been a fixture in the Goumenissa region since the mid19th century.The family-run business, led by Christos Aidarinis, maintaines its own vineyards and buys grapes from other wine-growers in the P.D.O. zone. A new state-of-the-art winery facility welcomes guests for guided tours and tasting trips as well as for purchases. Besides Greece, Aidarini wines are also exported to Germany, France and Cyprus.

meze at Aidarini Winery

Sauvignon Blanc – most exported to Germany – had aromas of walking through fresh fields of summer wild flowers. On the palate it was semi-dry with notes of lemon zest, fresh green grapes, white raisins. The finish is nice and dry in the throat. At Aidarini they served it to me with an interesting pairing of green olives sprinkled with orange zest.

 

Notes, an Aidarini blend of assyrtiko, malagouzia and chardonnay, was very light in aroma, like a soft breeze of fresh spring air after a light rainfall, with tones of grapefruit zest. In the mouth it was initially tart with subtle secondary tar notes. Swirled in the mouth hints of citrus zest, and green apples are evident – a complex wine. Finish is dry and slightly acidic – gives a slight punch. Food pairing: smoked salmon with cream cheese.

Roymenissa

Roymenissa (Goumenissa Red Wine of Origin Name) is 70% Xinomavro and 30% Negoska). Earthy aromas of walking into a humid cave with hints of ripe grapes. In the mouth it was silky smooth with rich notes of ripe berries and currents that cut through the sweetness of secondary hints of plumbs and dried figs. The finish was smooth, dry and flavorful but not tart. The one-year maturation of wine in oak barrels gives an exquisite bouquet of  fruit, wood and smoke. May be aged three to five years. Food pairing: prosciutto with cheese and apricots, grilled meat and mature cheeses.

 

Domaine Tatsis Winery – established 1996

Tatsis 100% Roditis 2014

The grandfather of Periklis and Stelios started making wines decades ago and turned it into a business. In Greece the level of wine appreciation is high due to the reality that so many families make wine at home.

Tatsis specializes in organic wines and since 2002 biodynamic growing techniques have dominated the growing process. The German association Demeter International is the only one that certifies biodynamic wineries (it’s an expensive certifying process.)

Domaine Tatsis never uses yeast, enzymes or preservatives. The hand labor involved with biodynamic farming is intensive. Leaves need to be hand trimmed to increase ventilation and prevent deadly molds and fungus. They do spray with copper sulfites and they ionize the water to multiply the copper’s effect. The winery has 32 acres of vineyards made up of Roditis Alepou, Malagousia and Chardonnay for the whites and Negoska, Xinomavro, Cabernet Sauvignon, Merlot and Cinsaut for the reds.

Xinomavro White 2014

Angel’s Heart Xinomavro White 2014 has aromas of honey. In the mouth those honey notes continue with ripe peach, apricots and figs. Dry with a slightly astringent finish. In a 2015 vintage the honey disappeared in the mouth and was replaced with fresh mineral water and subtle notes of herbal flowers. The finish was dry with a bit more acidity. Domaine Tatsis likes to age their whites believing they not only improve but that too many whites are sold young and raw – agree!

Tatsis 100% Negoska (a red grape cultivated exclusively in Goumenissa and part of the makeup of the area’s P.O.D. wines).

Domaine Tatsis is the only winery to bottle 100% negoska and as a red wine. The nose was full of ripe blueberries and red currents. The same notes continued in the mouth but intensified as very ripe, full flavored fruits that lingered on the tongue. The finish was dry and tingled in the throat.

Tatsis 100% Roditis 2014. Perhaps it’s the reddish amber tint to the wine, but the nose detected a hint of mandarin orange zest and honeysuckle. My mouth enjoyed dry, aromatic but light floral and herbal notes of young spring plants. The finish was dry and unexpectedly tingly in the throat.

Tatsis Wines are distributed in the USA by DNS Distributers, New York and San Francisco.

Chatzivaritis Estate

Chatzivaritis Estate

A fairly new winery ( first planting 1993 on 13 hectares – 2007 their first vintage) Chatzivaritis Estate produce three red, three whites and one rose. Wines are aged only in French Oak – $925 each and they keep the barrels at least 4 years.

Chloe Rose

Chloe Rose, 50/50 cabernet sauvignon and xinomavro, the crushed grape juice is in contact with the skins for eight hours before fermentation begins. It had a nose with floral hints, white currents, slightly unripe raspberries. In the mouth the tongue was coated with notes of strawberries and raspberries. The wine started semi dry but quickly changed to dry and finished in the throat light and dry.

100% Assyrtiko had the fresh, light yet complex flavor of this outstanding Greek white grape. Very little aroma for the nose to detect except fresh summer air. Identical taste notes continued – light floral, summer flowers with sweetness cut by a hint of grapefruit zest. The finish was dry and smooth continuing with notes of grapefruit.

100% Assyrtiko

The third wine was a 100% Assyrtiko experiment with natural yeast and aging for 6 months in oak that had been used for sauvignon blanc. The nose detected hints of caramel and wet cedar while in the month there was a slight sweetness uncharacteristic of an assyrtiko. Perhaps the aging in old barrels provided these flavors. Floral and herbal notes were secondary including anise and chamomile. In all a surprising and promising fermentation variation for this classic Greek wine.

Chatzivaritis Estate Eurynome Red 2013

Chatzivaritis Estate Eurynome Red 2013 is both deep red in color but in aromas of ripe plumbs and fresh red meat. These intense aromas continue in the mouth with notes of tobacco, grilled eggplant skin, thyme and then slides down the throat in a dry finish. It would be the perfect wine to pair with a grilled prime steak.

Chatzivaritis Estate wines are distributed in the USA by Ekletikon.

 

 

When you go: The Goumenissa P.D.O. region is easily reached by car from nearby historic Kilkis, which is 35 miles north of Thessaloniki.

Disclosure: The author was a guest of the wineries mentioned in this article through the cooperation of Kilkis Region Tourism. Special thanks to Marianna Skoularika, Michelle Karamisakis and Fotis Altiparmakidis of Kilkis Region Tourism for being my guides. Accommodations were provided by Dimosthenis Traditional Guesthouse in Goumenissa and Evridiki Hotel, Kilkis.   Arrangements were facilitated by Pass Partout Tourism Marketing, DMC, Thessaloniki.

birds like grapes…so

 

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Traditional foods on Tinos Island, Greece

A few people told me earlier that half a day was enough to appreciate Tinos. I’m not sure what they meant by “appreciate.” After four days I felt I’d barely skimmed the surface of the cultural and gastronomic delights of this northern Greek Cyclades Island.

Chef Aggeliki Vidou and “pumpkin” cheese
Kritikos cured meats

My guide, Adriana Flores Bórquez, had planned an ambitious itinerary that could easily have stretched over a week, but we did manage to accomplish all and a bit more. Yet it’s impossible to write about everything this island has to offer in one article. Since gastronomy is such an essential part of Greek life, the island’s wines, beer, spirits, cheeses and sausages are part of what gives Tinos its unique character.

Please read more in my March travel column for the Hellenic News of America

Tinos Island and its traditional food abundance

distilling raki

 

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Did the Oracle of Delphi predict Argyriou Winery?

Most likely not, especially since I usually do not like Pinot Noir. Not dry enough, a bit raw, too fruit juice for my taste. But I had not yet sipped Argyriou Winery’s 2014 Pinot Noir.

Argyriou Winery’s 2014 Pinot Noir

 

Within the rustic stone and wood elegance of the lounge in the1872 farmhouse, Nikos Argyriou, handed me a glass. I inhale. My head is filled with the bright aromas of a basket of late summer berries – blackberries, blueberries, sour cherries, red currents, and cranberries. I don’t want to take my nose out of the glass as each swirl produced more perfume.

Then a real surprise occurred. Like the legendary volcanic fumes that influenced the Oracles of Delphi, hints of sweet tobacco waft through the berries. The combinations of aromas were extraordinary.

Then I took a sip and was rewarded with the flavors intensified on my palate, dry, but not acidic, and smooth as silk. Rarely does a dessert pop into my head as a food pairing with wine but at that moment I craved a fresh warm cherry pie. Of course full flavored hard cheeses, ripe stoned fruit – fresh apricots for instance – and wood fired roast meats with Argyriou Winery’s 2014 Pinot Noir (aged 10 months in oak) would make an excellent meal especially given the setting.

wine cellar

Argyriou Winery and Wine Tasting Guest house is located within the village of Polydroso. The original 1872 stone farmhouse blends right into this postcard perfect village on the north-western slopes of Mount Parnassus. The main feature of the area is the abundance of water creating a lush ecosystem. Polydroso is within the National Park of Parnassus, which is a protected biosphere.

Nikos Argyriou was born in Polydroso and is the 3rd generation of his family in agriculture and livestock breeding. Nikos is not the only Greek to transform the age-old tradition of making wines for home consumption into an estate winery. The winery today comprises parcels totaling over 290 acres. The ecological position of the region creates mountain air currents essential to prevent deadly diseases to the vines.

A variety of wine related events are held at the guesthouse, which includes six spacious rooms and a wine cellar tasting room. Although the winery is not open to public wine tastings, guests of the Argyriou Winery and Wine Tasting Guesthouse have the opportunity to arrange a variety of wine tastings and pairings with the local cuisine.

A tasting of three more Argyriou Wines did nothing to damper my growing interest in this winery.

Malagousia

Malagousia from the Delphi area grows at 450 meters/1,500 feet elevation on mountain slopes of clay with fine drainage. This ancient white grape, thought to have gone extinct, was rediscovered in the 1970s and is now one of the most popular for wine in the nation.

It has an aromatic bouquet of white wild flowers on a dry summer day with a touch of lemon zest. In the mouth the pleasant undertone of lemon zest continues to scent the light dry grape morphing into herbal notes of lemon grass and lemon thyme. The finish is smooth and slightly astringent. It would pair well with grilled seafood and mild cheeses.

White Oracle Monteio

White Oracle Monteio is 40% chardonnay and 60% assyrtiko. The dry sea grass notes of Santorini Island assyrtiko cuts through the traditional sweetness of chardonnay like a mixed drink and yet created a full bodied white. There was an aroma of sweet butter and unripe figs. In the mouth caramel flavors coated the palate as if pairing the wine with ripe figs, mild cheese and white currents (not a bad pairing). The flavors continued silky smooth down the throat. It would pair well with mild cheeses, pastas with white sauces and seafood.

 

I make no excuses to being partial to red wine. I simply enjoy the full flavor of dry aromatic liquid fruit. Argyriou Winery’s 2014 Pinot Noir had already changed my perception of that grape. So I already did not need to be predisposed to Red Oracle Monteio (2014) – 80% Cabernet, 20% local Mavroudi. Cabernet ranks among my favorite reds, and the deep color and rich ripe fruitiness of Mavroudi are made to pair. Yet like with the Pinot Noir I was not expecting an extraordinary taste experience.

Red Oracle Monteio (2014)

It had the rich aromas of ripe berries, hints of tobacco, unsweetened chocolate yet subtle aromas as well of cloves, allspice and nutmeg emanating as if used as a rub on slowly roasting meat. My palate was bathed in these flavors as they blended with roses and ripe plumbs. Balanced tannins kept earthy and sweet in check as the wine slid down the throat dissipating its complex silky liquid flavors.

Delphi, Polydroso and the National Park of Parnassus are, like Argyriou Winery and Wine Tasting Guesthouse all year destinations with a major ski center. In the summer the beaches of the Corinthian Gulf are an easy day trip. Wine, agriculture, natural beauty helped create the millenniums old Greek civilization and the same forces draw increasing international attention to the extraordinary abundance of this land.

Corinthian Gulf

When you go: Polydroso is not a day trip from Athens – 6 hour drive. It would be a part of exploring Delphi and the Corinthian Gulf. Here are driving directions from Athens from Google Maps

Disclaimer: the author was a guest of Iniohos Hotel & Restaurant, Delphi and the Argyriou Winery and Wine Tasting Guest house. Travel arrangements were made by the MTCgroup, Athens

 

You can read more articles by Marc d’Entremont at:

Hellenic News of America

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