Santorini

We spent Sunday and Monday of this week visiting Santorini and of course the Hatzidakis Winery. All Monday morning was spent in the vineyards , as that is where the wine making process begins. All his new vineyards are under organic production so full of wild flowers at this time of year. However , I could not resist this photo that really illustrates the minerality of the volcanic ash soil and the harshness of the terrior. The yellow is lichen full of sulphur.
After the vineyards we spent a happy hour tasting the wines in his cave cellar just outside the village of Pyrgos. As usual I loved his "Santorini" 2010 and of course his Mylos 2009.
We then decamped to the little taverna in Pyrgos "Mythos" run by the very jolly Nektarios. and his wife Katie. We had a marvellous lunch of, fava, tomatoe fritters, kalimari, the best tzaziki that I have had for some time and roast pork, all washed down with Hatzidaki's "Santorini". We rounded off themeal with fresh fruit and home made halva. and a Greek coffee.

Clean Monday

Monday this week was a public holiday here in Greece as it is the first day of Lent.
It is known as "Clean Monday". It is a day for friends and family to gather together ,  to go out and fly kites and then after to sit down to a feast of fasting food.
This is one of my very favourite days here in Greece.
As usual we had friends over and ate the following
Special bread , known as Lagana , large flat loaves covered with sesame seeds that is broken with your hands , you are not supposed to cut it with a knife.
Artichokes, Kos lettuce salad, cucumber salad, beetroot, stuffed vines leaves, lentils with vegetables and rice, octopus cooked in red wine, taramasalata, tomato tart, and finally prawn pea and broad bean rissoto. Followed by strawberries and halva.
Some recipes and pictures will follow soon.
As you can see no meat, this is the day for seafood and salads.
Octopus is an absolute must and I was finally brave enough to cook it.

Photos of our Tasting @ Efis Deli

                                      This is Efis Deli in Glfada Athens

Tasting at Effi's Deli

This Saturday our local Deli organised a tasting of Grey Mullet Bottarga matched with wines from the Attikan Winery , Marcou.
Bottarga is a salty fish roe from the Grey mullet  that is delcious served very simply on brown bread with a squeeze of lemon juice.
The producer Trikalinos also makes a powder from the roe that was fabulous sprinkled on their own cured sardine fillets, again served on brown bread.
The wine that seemed to me to compliment these was the dry white made from a blend of Savatiano with Chardonnay.

I am not a spirit drinker but I am sure the Bottarga snacks would be excellent with Vodka.