From the archetypal colored egg, a spoonful of Magiritsa, tender lamb to sweet tsoureki, the gastronomic diverseness of the Easter table successful Greece makes wine enactment particularly absorbing and astatine the aforesaid clip requires a thoughtful approach.
After all, it is wine that connects each these tastes into a single whole.
The main crockery of the Easter table, a symbol of the Resurrection of Christ, is simply a painted egg. The operation of wine with a boiled ovum is 1 of the astir hard and delicate tasks successful gastronomy.
There are two reasons down this:
- the starchy structure of the yolk that adheres to the full interior surface of the mouth. It is rather hard to wash disconnected with mean wine oregon water;
- Eggs incorporate 1 of the astir hard flavors to brace with wine – umami, which is besides contiguous successful soy condiment and mushrooms.
Only sparkling wine tin header with such difficulties. The bubbles, oregon “perlage,” cleanse the palate’s taste buds and assistance brace eggs with brackish oregon caviar. The champion prime would beryllium Brut, Extra Brut oregon Brut Nature sparkling wine (with a minimum magnitude of sugar).
For example, sparkling from a Greek winery Domaine Karanika from the Amyndeo portion successful bluish Greece – Cuvee Prestige Extra Brutcreated from 70% Assyrtiko and 30% Xinomavro with aging for 48 months connected the lees. It tin adjacent beryllium combined with aromatic magiritsa: successful this case, the acidity of the sparkling wine seems to chopped done the abdominous and texture of the soup. I would accidental this is an perfect enactment if you want to observe magiritsa successful the good eating style.
Extra Brut Rose from the winery Markovitis from Macedonia, aged 26 months connected the lees and with agleam aromas of brioche and reddish fruit, it will work perfectly when pairing dyed eggs with reddish caviar. The reddish berries and herbaceousness will besides soften the richness of the offal successful Magiritsa and marque the soup taste much comfortable, particularly if you are not a instrumentality of this dish.
Rich, dense sparkling wine made from 100% Vidiano from a Cretan winery Douloufakis Aged for 24 months connected the lees and filled with fruity aromas, hints of meadow herbs, chromatic and tsoureki. It goes well not lone with eggs, but besides with astir salads, cheeses and food dishes.
Not a single Easter table successful Greece is implicit without lamb. This nutrient itself is rather dense, fatty and has a very specific taste.
Especially if it is stewed lamb shank oregon rack of lamb. To support this texture, the wine indispensable beryllium arsenic affluent and full-bodied. For example, Agiorgitiko Old Vines from the winery Mitravelas from the Nemea region, produced from 60-year-old ungrafted vines and aged successful barrels from the bosom of Burgundy, with aromas of strawberry, cherry, cocoa and tanned leather.
Rich reddish Kameni from the winery Santo Wines made from 100% Mandilaria variety is sure to delight everyone who is looking for extent and structure successful wines. It is produced successful a unique way: first, the grapes are dried successful the sun for respective days to summation the attraction of sugar, and then they are vinified. Thanks to this, a slight sweetish enactment remains successful the aftertaste, which adds further complexity of taste to the stewed meat.
Cinnamon-stewed lamb will brace perfectly with the winery’s uncommon Greek reddish Limniona Zafeirakis from the Tyrnavos region, the aroma of which is distinctly noticeable with pepper, capers, licorice, arsenic well arsenic floral notes of jasmine and gardenia.
If your penchant is not stewed meat, but, for example, grilled ribs oregon a whole lamb connected a spit, Santorini’s Mavrotragano would beryllium a bully solution: from the winery Sigalas — with predominant aromas of cherry, tobacco, caramel and cloves, oregon from the winery Hadzidakis – with tones of acheronian chocolate, eucalyptus and agleam minerality that perfectly complements the smoky taste of nutrient cooked implicit an unfastened fire.
Sweet pastries are champion paired with dessert wine.
Omega Late Harvest from the winery Ktima Alpha perfectly complements the taste of tsoureki, where precocious acidity is not required, but the sweet and spicy shades of baked goods are particularly intelligibly emphasized.
Easter cakes and their analyzable spirit illustration – from a yeast dough with nuts and candied fruits to a sweet and sour glaze – are champion handled Vin Santo from Estate Argyros from the land of Santorini (the longer the aging, the better) oregon first-class Liastos made from 100% Alexandria Muscat from the winery Limnos from the land of Limnos of the aforesaid name.
Greek wines astatine the Easter table not lone unite traditions and complement the joyousness of the holiday, but besides turn each taste into an unforgettable gastronomic journey.
About the author: Elina Rodnov is simply a certified wine expert, writer of the “Culture of Taste” telegram channel.
Greek (GR) · 
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