On Saturday 7/5/22, a presentation of seven natural wines from all over Greece took place at Axiotissa, paired with matching dishes by Giannis Vassilas.
The Oenologist-viniculturist Christos Foutsitzoglou chose the wines and spoke about the philosophy,and the value of natural winemaking.
From the bottom of our hearts we want to thank those who attended and contributed to this exceptional, and delicious tasting evening. Our friend Christos who generously shared his experience and knowledge. Iria who interpreted /translated into English so that our non-Greek speaking friends, who came to learn about the Greek vineyard and the natural holistic wine making process .
The waiters, waitresses and staff worked beyond their usual duties to help us deliver this exceptional evening.
And to all of you who came here with an open mind, and open taste buds!
A big Thank you.
The wines presented were
:
1. Patistis from the homonymous winery, Blanc de Noir, Xinomavro variety, from Pelion. Complimented perfectly with an artichoke pate with sour cream, mint and fennel and grilled organic Sourdough bread.
2. Xerosterna, Euphoria Winery, var. Robola, Mousata of Kefalonia
Paired perfectly with a John Dory ceviche with citrus juices.
3. Xeronomia, Xydaki Micro Winery, var. Monemvasia, Mykonos
An ideal marriage with the giant beans cooked in a wood-fired oven with smoked mackerel shards
4. Zakynthino, from the homonymous variety, Sklavos Winery, Kefalonia , served with pasta with minced fresh shrimp was outstanding.
5. Rose Xinomavro from the homonymous variety, Thymiopoulos, Naoussa, Imathia; Accompanying braised cuttlefish with tarama mousse and baked anchovies with tomato and fresh coriander.
6. Xylomacheirou, Xydaki Micro Winery, var. Xeromacheirou, Mykonos.
Served with slow cooked beef cheeks in a light tomato sauce it stood out beautifully, and unusually.
7. Mavro Kalavritino from the homonymous variety, Tetramythos Winery,
Orini Aigialeia, Peloponese. Served with free range rooster, with bulgur wheat and a little grated feta; matched perfectly with the intensity of this unique red wine.
We would like to share with you a small part of the introduction that Christos wrote:
"Today's, so-called, ‘soft’ naturally-made wines derive their origin from the birth of the winemaking itself , and from a philosophy of respect for the nature that surrounds us. At the same time the wine grower and maker controls the growing and wine processes .
We would say, that this philosophy is a naturally holistic approach to wine creation. Cultivation practices based on the natural balance of ecosystems and biocommunities; low acreage yields, usually non-irrigated and with very gentle , naturally created watering , and vines grown on, and around ,naturally occurring environments, such as minerals, plants, animals, etc. There is, little or no, tillage; pruning with respect, without reckless pruning and shock to the vines.
The results of these practices, on the one hand offer a pure, natural crop; on the other hand, the wine has unique high gastronomic value. The grapes capture the conditions under which they grew (rainfall, sunshine), the size and altitude of the vineyard, the age, the characteristics of the variety and other elements that complete the complex puzzle called terroir - “the characteristic taste and flavour imparted to a wine by the environment in which it is produced.
The vinification is carried out without interventions or additions. Whilst modern, alcoholic fermentation is done by commercial yeast that give a specific effect, in the holistic way it is a natrurally generated phenomenon. It starts spontaneously and ends as the natural sugar stores are exhausted.
It is particularly interesting that the naturally occurring yeast also changes with each different vineyard, therefore the result also changes."
