Its Nearly Christmas

I have been so busy coming up to Christmas , that my blog has been neglected.Of course there has been a great deal of eating and drinking goiong on it is the "Feative Season " after all.
Some friends asked us to dinner last week and we ate the best sea bass that I have had for a long time. It was not farmed so the fish was very large. Our hostess had cut it into thick meaty steaks ans griddled it with herbs and lemons.On the side we had a salad of chopped tomatoes parsley and capers dressed in olive oil and vinegar. A real treat!!!
I took along the wine , which was a Viognier made by Skouras, very lightly oaked , so that you still got loads of tropical fruit on the palate.
Very few winemakers grow Viognier in Greecce, but both Skouras and Gerovassiliou make excellent wines from this fashionable grape variety.
On to Christmas day. The usual Turkey with all the trimmings and of course an English Christmas pudd. The dessert will be accompanied by Samos "Anthemis" made from the muscat petit grain indigenous grape , fortified and aged in oak for 5 years.This is liquid Christmas pudding, raisony and figgy.
With the turkey we will crack open a few bottles of Hatzidakis "Cuvee 15", his organic Assyrtiko, a real foody wine with great acidity and structure.
Just off to make a healthy veggie supper before the real festivities begin, probably a soup from the abundance of vegetables in the fridge, or maybe lentils.