tag:blogger.com,1999:blog-12417836901387430512024-03-14T00:50:47.920-04:00Athenee ImportersThe United States' leading importer of premium Greek Wines, Spirits & Beer
Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-1241783690138743051.post-25854784502647652842015-11-12T13:51:00.002-05:002015-11-12T13:51:24.611-05:00Santorini Brewing Co's Yellow Donkey - Just landed in the US!<div class="separator" style="clear: both; text-align: center;">
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After a record year for tourism on the island of Santorini, <a href="http://www.santorinibrewingcompany.gr/" target="_blank">Santorini Brewing Co</a> has resumed brewing & exporting their beloved Donkey beers to the US. Earlier this week, Yellow Donkey arrived in our warehouse. Yellow Donkey is a blonde Ale with refreshing citrus notes and is the lightest in the Donkey Beer series. perfect to drink on its own or even as part of a braising liquid for sausage & peppers!<br />
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In early December we will receive the rest of the Donkey beers - Red, Crazy IPA and a seasonal White Donkey (Weiss Beer) that will only be available in the winter months. Remember to keep your donkey beers well chilled as they are unfiltered!Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com6tag:blogger.com,1999:blog-1241783690138743051.post-17778484171709361282015-10-06T11:22:00.000-04:002015-10-06T11:22:25.620-04:00Thalassitis 2010 - The video is done!For the past few years I have been returning to Santorini over Labor Day weekend to participate in an experiment with Yiannis of <a href="http://www.gaia-wines.gr/" target="_blank">GAIA Wines</a> to see what (if any) are the effects of aging wine under the sea for a period of five years. This year the 2010 Thalassitis was surfaced and the end result was very surprising, yet again! The wine was smoky and very "closed" for a long time - we ended up decanting it for a few hours and going back to revisit it to see how it opened up. We were not sure if it was the function of the vintage or what caused it to be so closed for so long..... <br />
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Here you will find the link to the video that shows how we surfaced the wine. <a href="https://youtu.be/1PDs1mL7TG0">https://youtu.be/1PDs1mL7TG0</a><br />
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Unfortunately these bottles will not be making it to the US - the FDA has banned shipments of wines aged underwater for fear of "contamination" by outside elements.... If this ever changes in the future you know we'll be the first to hop on board and bring it in! For now, the winery will be selling these bottles in Europe - check in with their Facebook page for more info.<br />
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In the meantime, enjoy the video!Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-76859285293749626922015-05-21T14:08:00.001-04:002015-05-21T14:08:27.974-04:00The perfect wines for Memorial Day weekendAs Memorial Day weekend is upon us, it is a time that marks the unofficial start to summer with a 3-day weekend marked by parades, barbecues and memorial services honoring our service men & women who have lost their lives fighting for our country. <br />
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With all of the fun activities planned for the long weekend, it's time to think about your wine options to offer at your gatherings. With the weather turning warmer, it's time to think of lighter, crisper wines of all colors that pair well with burgers, hot dogs and other tasty grilled treats. Wines from Greece's grapes fit the bill perfectly - they are at their best when enjoyed with good food & good friends!<br />
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Here are some fun options that will please everyone in the crowd:<br />
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<a href="http://www.tsililis.gr/english/bianconero.aspx?id=1051&cat=4" target="_blank">Bianco Nero White & Pink</a></div>
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These tasty bubbles are made from the muscat grape and are off dry. Perfect for those people that want something light & refreshing!<br />
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<a href="http://www.samoswine.gr/uk/1.php" target="_blank">UWC Samos High Peaks</a></div>
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Samos is a mountainous island in the Aegean Sea. This is an island ruled by the muscat grape - it makes wonderfully aromatic dessert & dry wines. Here, the High Peaks is 100% Muscat from the highest altitude vineyards of the island (close to 1200 feet above sea level). High Peaks is floral and lively with crisp mineral notes. It is perfect as an aperitif while the grill is firing up.</div>
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<a href="http://www.mercouri.gr/" target="_blank">Mercouri Lampadias</a></div>
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The Mercouri Estate is one of Greece's most beautiful properties - it is situated along the Western Peloponnese coast. The family were merchants with Friuli and emigrated to Greece in the mid 1800's. As a result, their wines have an Italian flair to them. The Lampadias is an aromatic blend of Agiorgitiko, Syrah & Negroamaro. Lampadias has aromas of rose petals and white pepper. perfect with a grilled hot dog!</div>
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<a href="http://www.gaia-wines.gr/en/gaia/gaia" target="_blank">GAIA Notios Red</a></div>
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Notios Red is a perfect red for summer - it is light and fruity and is great when served chilled. Made from 100% Agiorgitiko, the main red grape of the Peloponnese, it is 100% unoaked. It is filled with red fruit notes and a pleasant acidity. This wine is perfect with your BBQ ribs or hamburger, or even salmon for that matter!</div>
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Now that you have your recommendations in hand, I urge you to seek out any of these gems and enjoy them with your friends this holiday weekend.</div>
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<br />Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-46301807610833630832015-04-15T15:38:00.000-04:002015-04-15T15:38:00.397-04:00Tsiakkas Winery - Welcome to the Athenee familyThe Tsiakkas Winery is located in the village of Pelendri, which is north of Limassol in the Troodos Mountains range in Cyprus. The winery was established in 1988 by the Tsiakkas family and has been considered for many years as one of Cyprus' finest boutique wineries.<div>
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Athenee is pleased to announce our new cooperation with the Tsiakkas Winery and will begin importing three labels into the United States as of May 2015. The wines are all from Cypriot native grape varieties and represent some of the finest expressions of the country's up and coming wine industry.</div>
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The labels for the white & red wines are representations of native Cypriot species of animals that are drawn by a local artist.</div>
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Here is a preview of what is to come:</div>
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<b>White Wine</b></div>
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<span style="font-size: 12.0pt; line-height: 115%;">Made from
the indigenous white grape variety, Xinisteri. The vineyards are located oin the Pitsilia region, which is the highest
in altitude region of Cyprus with cool summers and rather cold winters. Soil is
sandy/ volcanic with good drainage. No late frosts or rain in the early autumn
occur so the condition s are ideal for grapes.
Production per acre is very small, and vines are on average 50 years old. The wine is stainless steel fermented and
bottled fresh to retain its citrus aromas, medium body and long aftertaste.</span></div>
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<span style="font-size: 12.0pt; line-height: 115%;"> <b>Red Wine</b><o:p></o:p></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;">Made from
the indigenous variety Vamvakada from the Pitsilia region, it is a medium body
wine with spicy currants and vanilla undertones, a distinct taste of dark
forest fruits, firm tannins and an ability for long aging.<o:p></o:p></span></div>
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<span style="line-height: 18.3999996185303px;"><b>Dessert Wine</b></span></div>
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<span style="font-size: 12pt; line-height: 115%;">A completely </span><span style="line-height: 18.3999996185303px;">different type of</span><span style="font-size: 12pt; line-height: 115%;"> Commandaria than what is </span><span style="line-height: 18.3999996185303px;">currently</span><span style="font-size: 12pt; line-height: 115%;"> in the market. We picked a
high altitude vineyard and picked the grapes later than the rest, so we
achieved a higher concentration of the fruit on the plant. We then placed it in
the sun to further concentrate the taste.
</span><span style="font-size: 12pt; line-height: 115%;">We avoided too much sun and prolonged the period of sun exposure from 10
to 15 days. We then fermented in our own stainless steel for a month at</span><span style="font-size: 12pt; line-height: 115%;"> </span><span style="font-size: 12pt; line-height: 115%;">a very slow process and low temperatures. The
wine was then aged in small oak casks again at low temperatures always compared
with the traditional way. The aging was carried for four years instead of the
minimum two required by law.</span><span style="font-size: 12pt; line-height: 115%;"> </span><span style="font-size: 12pt; line-height: 115%;">No
fortification was made for this wine in order to retain its fruit.</span></div>
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Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-8680739955491833002015-03-25T10:57:00.000-04:002015-03-25T10:57:25.336-04:00ZHTW HELLAS! - Happy Greek Independence Day!March 25th is a day of national pride for Greeks all over the world. On this day in 1821, the Greek revolution to overthrow four centuries of Ottoman rule, began. There are parades across Greece to commemorate this day and to honor all who fought for independence. <br />
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In honor of Greek Independence, here are some beverages that you can pair with any Greek dish you may have today.<br />
<b>Beer:</b><br />
In recent years, microbreweries are popping up in all regions of Greece. We carry the Donkey beers from Santorini.<br />
<b>Red Donkey</b> - <a href="http://www.santorinibrewingcompany.gr/company_en.html" target="_blank">Santorini Brewing Co</a>. Established in 2011, Santorini Brewing Co is Santorini's only brewery. They produce three styles of beer - Yellow, Red & Crazy IPA. Have a Red Donkey with meze today or with a souvlaki.<br />
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<b>Wine:</b><br />
There are many options in this category ranging from a traditional retsina, to a crisp white wine all the way to a fruity, refreshing red. <br />
<b>Retsina</b> - This type of wine is considered an "Appellation by Tradition", meaning that it can only be produced in Greece. A well made Retsina pairs exceptionally well with robustly flavored dishes that have lots of garlic & spice. Think of Retsina like a palate cleanser between bites. Serve well chilled. Options for a well made retsina (not the stinky stuff of old) include <a href="http://www.vassilioudomaine.gr/english/" target="_blank">Vassiliou </a>Retsina & <a href="http://www.gaia-wines.gr/en/products/ritinitis-nobilis" target="_blank">GAIA</a> Ritinitis. The former is produced from Savatiano, which renders a softer style of Retsina, while the latter is made from Roditis, giving it more acidity and lemon notes.<br />
<b>White</b> - Great options from indigenous Greek grape varieties include a Savatiano from <a href="http://www.papagiannakos.gr/en/" target="_blank">Domaine Papagiannakos</a> or a crisp Assyrtiko from <a href="http://www.estate-argyros.com/" target="_blank">Estate Argyros </a>from Santorini. These wines will be great with fish, pasta or salads.<br />
<b>Red & Rose </b>- Now that we are officially in spring, it's time to enjoy rose & lighter reds. Try <a href="http://www.harlaftis.gr/index_en.html" target="_blank">Harlaftis</a> Petaloudes rose made from 100% Syrah or Thymiopoulos' Young Vines 100% unoaked Xinomavro. These wines pair amazingly well with a lamb burger, pork chops or even pizza!<br />
<b>Booze & cocktails</b> - Your Greek Independence Day would not be complete without a fun cocktail. Try a Johnny Samos - spiced rum, <a href="http://www.samoswine.gr/uk/1.php" target="_blank">Samos</a> Vin Doux and a splash of orange juice on top. Otherwise, enjoy a little <a href="http://stoupakis.gr/en/" target="_blank">Stoupakis</a> Kazanisto Ouzo or <a href="http://ouzotirnavou.gr/" target="_blank">Katsaros</a> Tsipouro well chilled or on the rocks!<br />
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Enjoy!Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-91578772840168960612015-03-13T10:48:00.002-04:002015-03-13T10:48:35.859-04:00Wines to pair with your Friday the 13th celebrationsFor the second month in a row, we have a Friday the 13th. Coincidence or is it a sign of something to come?<br />
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While we wait to see which it is, here are a few ideas for wines to drink tonight as you celebrate the traditionally unlucky day as you watch a horror flick. Also, check out these <a href="http://www.epicurious.com/archive/entertaining/partiesevents/movie-menus-friday-the-13th" target="_blank">food ideas</a> that might be fun to make as well. <br />
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<b><a href="http://www.mercouri.gr/brochure_en.pdf" target="_blank">Mercouri Estate</a> Antares</b></div>
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Made from a blend of the local variety Avgoustiatis & Mourvedre, this wine is spicy and earthy. Perfect to pair with blood sausage or deviled eggs..... </div>
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<a href="http://www.domainspiropoulos.com/" target="_blank">Spiropoulos</a> Red Stag</div>
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Made from 100% Agiorgitiko, this wine is bright ruby red in color with lively acidity. You can pair this wine with spicy chipotle burgers or squid ink pasta.</div>
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Here is a small bit of trivia for you to impress your friends (or loved ones) with tonight as you celebrate Friday the 13th!</div>
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<span style="background-color: white; font-family: Helvetica, sans-serif; font-size: 16pt; text-align: center;"> Friggatriskaidekaphobia</span></div>
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<span style="color: #454545; font-family: "Helvetica","sans-serif"; font-size: 10.5pt;">The
fear of Friday the 13th is called <i>friggatriskaidekaphobia</i> -
"Frigg" is the Norse goddess whom Friday is named after and
"triskaidekaphobia" means the fear of "13". It's also known
as<i>paraskevidekatriaphobia</i>, partly from the Greek word Friday. It is a
real fear - some people who have this disorder are even too afraid to say the
words “Friday the 13th”. Others avoid flying on a plane, going to work, or even
getting out of bed. According to the Stress Management Center and Phobia
Institute in Asheville, North Carolina, millions of Americans are afraid of
Friday the 13th. Symptoms of this fear range from mild anxiety and a nagging
sense of doom to full-blown panic attacks.<o:p></o:p></span></div>
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<b><br /></b>Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-62892688726934133142015-03-10T15:00:00.001-04:002015-03-10T15:00:13.372-04:00The Easter Bunny is coming! Wine recommendations for your Easter celebrationIn 2015, Catholic & Orthodox Easter fall in the same month but a week apart (April 5 & 12 respectively). While the celebrations may vary between the Christian faiths, there is one common fact - it is a time for family & friends to gather around the table for a celebration.<div>
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On both Easter tables you will find some version of lamb (chops, legs, whole animals....take your pick), perhaps a ham and fresh spring vegetables & salads. With all of the fresh flavors that will abound on the Easter table, finding wines that will match well can be a difficult task. </div>
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Here are a few recommendations for wines that pair well with any food - Greek or not:</div>
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<b>White Wine</b></div>
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When pairing white wine with lamb or ham, you need a wine with good acidity and body to stand up to the fuller flavors of these meats. In these instances, I would recommend white wines that have seen a small bit of time on oak to give them structure. While a nice Chablis from France would be a good choice, great Greek options include:</div>
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<a href="http://www.ktima-pavlidis.gr/" target="_blank">Ktima Pavlidis</a> Assyrtiko - it has great acidity but spends a small amount of time on its lees (dead yeast cells), which gives the wines a creamy texture while preserving the lovely floral aromatics.</div>
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<a href="http://www.gentilini.gr/" target="_blank">Gentilini</a> Robola - A grape variety that is known for weight on the palate and blossom notes on the nose. it has great acidity and can hold up to the Easter meats as well as the lighter dishes as well.<br />
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<b>Rose Wine</b><br />
For me, nothing says springtime and warmer weather like rose. Rose offers the best of both worlds - they have great acidity and are lighter than red wines so they can be served chilled and offer a refreshing alternative to red wine. Even though many prefer the pale salmon colored rose wines, I prefer the darker colored, more full bodied rose wines for the Easter meal. Options here include:<br />
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<a href="http://www.mercouri.gr/" target="_blank">Mercouri </a>Lampadias - The Mercouri Estate is located in the Western Peloponnese, near ancient Olympia. Lampadias is a unique blend of the Italian grape, Negroamaro, Syrah and the Greek grape, Agiorgitiko. it is a beautiful rose color with bright acidity and floral notes. This wine pairs amazingly well with asparagus, spring peas & ham.<br />
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<a href="http://www.gaia-wines.gr/en" target="_blank">GAIA</a> 14-18h - The name refers to the amount of hours the juice & the skin remain in contact for color extraction. This rose is a red wine drinkers rose - it is more full bodied with subtle tannins and great acidity. This wine is a true crowd pleaser.<br />
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<b>Red Wine</b><br />
When pairing red wines with the delicate meats of Easter, big, oaky styles are NOT your friend. They overpower the food and typically do not have enough acidity to balance with the meal. Look for lighter styles of wines including Oregon Pinot Noir or Sicilian reds made from local varieties. From Greece, look for wines that are either unoaked or lightly oaked. For me, with warmer weather, I turn towards unoaked red wines to give me great acidity and subtle tannins. Options here include:<br />
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<a href="http://www.karavitakiswines.com/index.php/en/profile/company.html" target="_blank">Karavitakis</a> Little Prince Red - made from the Cretan varieties Mandilari & Kotsifali, this is a 100% unoaked wine that has some pepper and wild herb notes - perfect with lamb. Serve slightly chilled<br />
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<a href="http://www.domainspiropoulos.com/" target="_blank">Spiropoulos</a> Porfyros - This option is a bit more mainstream and is a blend of Cabernet Sauvignon, Cabernet Franc & Merlot. This wine has seen some time in the barrel, but is not an overpowering oak-y style. Guaranteed to be a hit with your "big red" wine fans.<br />
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You can find these wines in retail shops across the country - if they do not have them in stock, ask them to order them for you.<br />
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Best wishes for a Happy Easter!!!Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-57323893292190480642015-03-06T15:27:00.003-05:002015-03-06T15:27:36.500-05:00Your ticket to spring - Thymiopoulos Boarding Pass 2014<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Your ticket to spring!</td></tr>
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If you live on the on the East Coast of the United States like we do here at Athenee, you are dreaming of warm spring weather, birds chirping, flowers blooming and most importantly, No Snow!!! In order to get us in the mood for spring, which is less than 3 weeks away officially), we have begun receiving the newest vintages of our white & rose wines.<br />
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Thymiopoulos Boarding Pass is made from 85% Malagouzia & 15% Kountoura Blanc, a local grape variety found in central Greece. Boarding Pass is is the perfect wine for warm spring days - bright fruit, balanced acidity and a pleasant finish. It pairs well with spring dishes filled with tender vegetables like spring peas, baby lettuce, ramps and lamb.<br />
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Boarding Pass is fermented 100& in stainless steel and is then left "sur lie", i.e. the wine is left in contact with the lees of the fermented wine, to develop a rich texture & complexity.<br />
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Be on the lookout for the 2014 vintage - we just received it and it's making its way through our distribution channels. Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-68420710131488198482015-03-06T15:09:00.002-05:002015-03-06T15:09:37.587-05:00Meet Tsipouro - Ouzo's elegant cousin Tsipouro, Greece's version of a must-based brandy distillate, has been produced and consumed for centuries and is traditionally consumed in the countryside. Until recently, most of it has remained within Greece or within the EU. Much of it had not made it to the US because of compliance reasons. However, that has changed. Greece has submitted the paperwork to the US government that provides the regulations & laws surrounding Tsipouro production, which now allows us to use the name "Tsipouro" on the label (in the past we were obligated to call them "Diluted Grappa Brandy" - not very appealing).<div>
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Our portfolio includes Tsipouro from <a href="http://ouzotirnavou.gr/" target="_blank">Katsaros Distillery</a>, Tsikoudia (the Cretan name for the spirit) from the Cooperative of Sitia, and in the near future, several spirits from the <a href="http://www.tsililis.gr/english/page.aspx?id=1037&cat=1" target="_blank">Tsililis Distillery</a> which will include Dark Cave, a 5 year barrel aged tsipouro in addition to grape varietal distillates.</div>
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Tsipouro results from the distillation of alcoholically fermented pomace (grape skins) which remains in contact with the wine, until distillation. Grape marc distillates exist also in other Mediterranean countries, such as Grappa in Italy, Eau-de-vie de marc in France and Orujo in Spain. </div>
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<tr><td class="tr-caption" style="text-align: center;">Copper pot stills at the Tsililis Distillery</td></tr>
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Tsipouro's history is a lengthy one.</div>
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For centuries, it was the secondary product of viticulture and domestic wine production. It was considered "the black sheep" of wine and it was always related to the life of the middle-class Greek.</div>
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Tsipouro was present in everyday moments of rural people, in joys and sorrows and it became a hallmark of the Greek hospitality.</div>
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The first reference to grape-marc distillate appears in Ancient Greece during the Hellenistic period, mentioning a drink named "trimma" which was produced by the boiling (distillation) of grape skins.</div>
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The art of distillation evolves during the Byzantine era at the monasteries of Agio Oros (Mount Athos), in Athos Peninsula. The monks of Mount Athos taught the monks of Meteora in the secrets of distillation, in a region where viticulture is witnessed since the Paleolithic Era. In the prehistoric cave of Theopetra, archaeological excavations revealed the presence of grape seeds.</div>
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Until the 15th century, the art of distillation of tsipouro expands to surrounding areas. In Epirus, Macedonia, the rest of Thessaly, and Crete as well as in many other parts of Greece. For many centuries, tsipouro was produced amateurishly by villagers as a way of reclaiming grape pomace, which would otherwise be discarded. Merchandising of small quantities was allowed, always in bulk, within the county and neighboring counties, as any kind of bottling was forbidden, in order to enhance the income of farmers and residents of border regions.</div>
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In 1883, the official Greek Government established the first law on the taxation of alcohol and in 1896 the first official licenses are given for the production of tsipouro. In 1989, with the relevant establishment of National and European legislation on drink spirits (Law 1802/1988 and Reg 1576/1989), production and bottling of tsipouro is allowed to official distilleries. This represented a huge shift for the qualitative evolution of tsipouro as it contributed significantly to the development of the culture of distillation and to the flourishing of tsipouro’s industrial production. </div>
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With the latest revision of the regulation for spirit drinks in the EU (Regulation 110/2008), tsipouro is established as an exclusively Greek product produced from grapes which are grown in the Greek land and which are distilled within the country.</div>
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With such a rich history, I encourage you to seek out Tsipouro and it enjoy it well chilled straight up. We are proud to offer several options of this spirit and look forward to increasing the items offered in the near future.</div>
Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-38709346554673726322015-02-19T13:25:00.001-05:002015-02-19T13:25:23.746-05:00Domaine Papagiannakos - Welcome to the Athenee family!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Domaine Papagiannakos - the entry</td></tr>
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We are pleased to announce the inclusion of <a href="http://www.papagiannakos.gr/en/" target="_blank">Domaine Papagiannakos</a> in the Athenee portfolio.<br />
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Domaine Papagiannakos is located in the Mesogaia area of the Attica region of Greece. The winery was established in 1919 and is now under the guidance of the third generation of the family. The vineyards contain a mix of indigenous Greek & international grape varieties, including Savatiano, Malagouzia, Agiorgitiko and Merlot. <br />
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Our first shipment is on the water and will soon reach US shores and will include: Savatiano, Malagouzia, Savatiano Vareli, Erythros, Merlot, Cabernet Sauvignon & the small production dessert wine, Melias. The winery's Retsina is expected to enter distribution in April or May. <br />
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For more information on the wines we are importing, <a href="http://www.atheneeimporters.com/works/domaine-papagiannakos" target="_blank">click here</a>.<br />
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Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-71993500619879599742015-02-18T16:48:00.000-05:002015-02-18T16:48:06.526-05:00The world through rose colored glasses - Athenee's rose offerings for 2015<div class="separator" style="clear: both; text-align: left;">
Nothing says spring (and the hope for its quick arrival) more than rose wine!</div>
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This year, Athenee has imported five rose wines from many regions in Greece, from grape varieties ranging from Agiorgitiko, Moschofilero, Tempranillo (yes, you read right!) and Syrah. </div>
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Since many of these wines are produced in small quantities, keep your eyes peeled for them.....</div>
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<br />Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-54330646260177407032015-02-18T15:21:00.000-05:002015-02-18T15:21:11.616-05:00Upcoming event in NYC - Meet & Greet with Yiannis P from GAI'A Wines<div style="text-align: center;">
<b>Interested in meeting one of Greece's finest winemakers? </b></div>
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<tr><td class="tr-caption" style="text-align: center;">Yiannis Paraskevopoulos</td></tr>
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Join us on Thursday, February 26th 2015, at <a href="http://www.thegreektribeca.com/" target="_blank">The Greek</a> in Manhattan's Tribeca neighborhood and meet Yiannis Paraskevopoulos of <a href="http://www.gaia-wines.gr/en" target="_blank">GAI'A Wines</a>. Yiannis will be there from 6-7:30pm and the restaurant will feature GAI'A Estate 2007 poured from a magnum. The 2007 GAIA Estate is considered one of the finest vintages of the past decade from Nemea. The 2007 vintage is the only one that GAI'A has released in a large format bottle, which makes it extra special!<br />
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The Greek will also feature the winery's 5 year barrel aged Assyrtiko vinegar in dishes such as their horiatiki salad & grilled octopus and will have bottles for sale that evening. GAI'A Vinegar is a fantastic product that is becoming a favorite among the foodie community in the US and is the only Assyrtiko vinegar currently for sale in the US from Santorini.<br />
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We look forward to seeing you there!<br />
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The Greek is located at 458 Greenwich St, NY NY<br />
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<br />Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-5098559072114423242014-11-24T14:20:00.000-05:002014-11-24T14:20:10.204-05:00Tips on choosing the right wines for your Thanksgiving tableI'm not sure if it's just me but it feels like Thanksgiving quickly crept up on me and only now I've realized that its this week!<br />
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Thanksgiving is one of my favorite holidays - you can venture away from certain traditional dishes and play with the stuffing & side dish recipes. This year our group will be a small one (10 people) so I'm not going crazy with numerous side dishes - I'm going to let the turkey be the centerpiece. However, the wine pairings can be tricky for some. <br />
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For me, the Thanksgiving meal is about richer foods and to counterbalance that, you need wines with acidity. Luckily, Greek grape varietals pair well with food and have vibrant acidity. Below are a few of my recommendations that will most likely be on my table as well:<br />
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<strong>White</strong><br />
While Assertion based wines from Santorini are currently all the rage, their sell through rate makes what's currently available in the market some of highest acidity-leveled wines out there. For me, they are a bit too aggressive for Thanksgiving. I prefer wines with a bit more roundness to them. This year I will be looking towards <a href="http://www.gentilini.gr/">Gentilini</a> Robola or <a href="http://www.mercouri.gr/">Mercouri</a> Kallisto. Robola as a grape variety has a bit more weight to it in addition to lively acidity that will stand up to the turkey and the side dishes.<br />
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<strong>Rose</strong><br />
For me, Agiorgitiko-based wines are the perfect match for cranberry sauce. The red fruit notes and soft tannins work exceptionally well. Rose wines are probably one of the best matches for the Thanksgiving meal overall. One of my tried and true options that is always a big hit is <a href="http://www.gaia-wines.gr/en">GAIA Wines</a> 14-18h rose made from 100% Agiorgitiko.<br />
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<strong>Red</strong><br />
With red wines, you need to be careful. Huge oak bombs with high alcohol will not work with Thanksgiving - they will simply overpower the meal. For red wines, look for lighter styles that can include unoaked reds. I recommend <a href="http://www.karavitakiswines.com/index.php/en/profile/company.html">Karavitakis</a> Little Prince Red (100% unoaked Kotsifali & Mandilari), <a href="http://www.thymiopoulosvineyards.gr/">Thymiopoulos</a> Young Vines Xinomavro (100% stainless steel Xinomavro), <a href="http://www.vassilioudomaine.gr/english/items.php?catid=5">Vassiliou</a> Nemea and <a href="http://www.ktima-pavlidis.gr/">Ktima Pavlidis</a> Thema Red.<br />
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<strong>Dessert</strong><br />
Some years I never make it this far. However, for those that saved room for desert, great options include <a href="http://www.samoswine.gr/uk/1.php">Samos</a> Nectar and <a href="http://www.estate-argyros.com/">Argyros</a> Vin Santo 12 year (this is if you want to get a bit crazy). Another option is to make a cocktail with <a href="http://stoupakis.gr/">Stoupakis</a> Homericon Mastiha. Mastiha is known for its digestive properties. Mastiha is great in gin-based cocktails that have cucumber and mint in them.<br />
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So there you have it! I hope that you are able to try some of these recommendations at your table this week. If so, drop a line and let me know how they were.<br />
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From the Athenee family to yours, we wish you a Happy Thanksgiving and a joyous holiday season.Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-66397174914327610562014-10-07T10:14:00.001-04:002014-10-07T10:14:12.110-04:00Thalassitis 2009 - what 5 years of underwater aging does to a wine<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">A shot of the cage of 2009 Thalassitis</td></tr>
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In 2010, Yiannis Paraskevopoulos of <a href="http://www.gaia-wines.gr/en">GAI'A Wines</a> decided to undertake an experiment to see what the effects would be of aging their 100% Assyrtiko off the coast of Santorini for a period of 5 years.<br />
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In the past, divers have come upon wrecks and they have found sealed bottles of spirits in their midst. In some cases, those bottles were opened and people were surprised at how lively those bottles still were. In the case of wine, Yiannis wanted to know how a wine would age underwater based on three factors:<br />
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3. In an anaerobic environment<br />
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With the help of a few friends and associates, a metal cage with about 480 bottles of Thalassitis 2009 were towed out to a predetermined spot off the coast of Santorini. In about 60 feet of water, the cage was submerged. Each year since then, the last 450 or so bottles of each vintage of Thalassitis have been submerged in the same fashion off the coast of Santorini.<br />
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In September of 2014, a group of us returned to the island to surface the 2009 Thalassitis. In the beginning, we were not sure if we were going to be able to do it - in 2010, a massive storm bit the island and apparently was so powerful that even at 60 feet down, the cage moved close to 200 feet from its original resting place! It too Yiannis several dives to locate the cage.<br />
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The video link you see chronicles the day we went to surface the wine. <a href="http://youtu.be/uCBH5G2k_6I">http://youtu.be/uCBH5G2k_6I</a>. As the video explains, we were able to salvage only 3 bottles of the 450 that were originally submerged - goes to show you how powerful the storm really was! The rest of the bottles were broken in the cage - I'm still amazed that 3 survived.<br />
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The next night we opened one of the bottles - it was fascinating. Color-wise, the wine had only become a slightly deeper yellow than a fresh wine. Additionally, Thalassitis (any many Santorini Assyrtikos) tend to develop petrol aromas after a few years - this bottle didn't have any of that.<br />
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It was surprising to me that the wine was as youthful and vibrant as it was. As I said on the video, if you would have given me that wine to taste blind, I would not have been able to tell you that was an Assyrtiko 2009.<br />
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At the end of the day, even though only 3 bottles were salvaged, the overall experiment was a success. The 2013 vintage was submerged as well. In September of 2015, we will return to Santorini to surface the 2010 vintage (don't worry - it's cage has been located and is intact). Hopefully if all goes well, the winery will decide to release some bottles for sale - we will need to wait until next September for that!<br />
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<br />Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-66405209863992947912014-10-06T12:18:00.003-04:002014-10-06T12:18:43.196-04:00Athenee Importers expands its footprint within The Winebow Group
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<span style="font-size: 11pt;">Athenee Importers expands distribution with The
Winebow Group</span></div>
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<span style="font-size: 11pt;">Effective October 1<sup>st</sup>,
2014, New York-based Athenee Importers portfolio will be distributed by The
Country Vintner in Delaware, Maryland, Virginia, North and South Carolina.<span style="mso-spacerun: yes;"> </span>Established in 1974, Athenee Importers is
the United State’s oldest family owned and operated importer of alcoholic
beverages from Greece and Cyprus.</span></div>
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<span style="font-size: 11pt;">In 2006, Athenee Importers
& The Winebow Group began its relationship in the markets where Winebow
maintains its own distribution operations.<span style="mso-spacerun: yes;">
</span>These originally included New York, New Jersey, Washington DC and
Pennsylvania.<span style="mso-spacerun: yes;"> </span>Shortly thereafter Massachusetts,
Connecticut and Illinois were included.</span></div>
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<span style="font-size: 11pt;">We are pleased to bring
our portfolio to The Country Vintner as it will better serve our customers
needs along the Eastern seaboard south of Washington DC with product continuity
and availability.<span style="mso-spacerun: yes;"> </span>According to Andrea
Englisis, VP of Athenee, “With a Q4 launch, we have decided to begin with a
group of select items within our portfolio and then look to expand the SKU
selection in 2015 as demand warrants.<span style="mso-spacerun: yes;">
</span>Our goal is to provide our customer with the largest selection of
quality products from our portfolio while working with a reputable distribution
partner.<span style="mso-spacerun: yes;"> </span>We believe that we have found
that with our new partners at The Country Vintner.”</span></div>
Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-78014065725295814802014-06-20T09:15:00.000-04:002014-06-20T09:15:19.956-04:00Celebrate the Summer Solstice with Greek winesAfter a long, cold and snowy winter in the Northeast, the weather has finally begun to cooperate and we will have a beautiful weekend - just the way to kick off summer!<br />
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Come summer time, I tend to drink refreshing wines - white, rose & unoaked reds. Anything that's a bit heavier is kept in the cellar until the fall & winter months come back around. Come summer, the best wines for the weather are high acid wines in any color. They are refreshing and pair well with all cuisines.<br />
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As it typically happens with the wines we import, they are usually too young when we first get them in during the 1st quarter of the year. I have gone back and started retasing several wines again to see how they have developed and I am really pleased with their progress. In some cases, I have found some 2011 & 2012s in the wine fridge and I must say, I'm sad that we've moved onto new vintages 0 they are just starting to show their stuff!!!<br />
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With that being said, here is a snapshot of what I have been revisiting and drinking at home recently:<br />
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<a href="http://2.bp.blogspot.com/-KvC-RR9A6rE/U6Qt138PjxI/AAAAAAAAALU/mz8aV-c3oJY/s1600/Thema+White+2011+other.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/-KvC-RR9A6rE/U6Qt138PjxI/AAAAAAAAALU/mz8aV-c3oJY/s1600/Thema+White+2011+other.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-KvC-RR9A6rE/U6Qt138PjxI/AAAAAAAAALU/mz8aV-c3oJY/s1600/Thema+White+2011+other.jpg" height="200" width="149" /></a><br />
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<a href="http://www.ktima-pavlidis.gr/">Ktima Pavlidis</a> Thema White 2013 - I am a huge fan of this wine when it's got about a year of bottle age on it. Right now, the Sauvignon Blanc is really showing on the nose and the Assyrtiko is still hanging out in the background. For you SB lovers, you will REALLY enjoy this wine now. For those that want more minerality, grab a few bottles and give it another few months - the SB will tone down and the pretty characteristics of Assyrtiko will come out.</div>
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<a href="http://3.bp.blogspot.com/-lr7rEoWHtmc/U6QvStAXeoI/AAAAAAAAALg/mxY-B7m1YGE/s1600/Foloi+Front+label+112811+copy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-lr7rEoWHtmc/U6QvStAXeoI/AAAAAAAAALg/mxY-B7m1YGE/s1600/Foloi+Front+label+112811+copy.jpg" height="200" width="132" /></a></div>
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<a href="http://www.mercouri.gr/">Mercouri Estate</a> Kallisto 2013 - This year this wine is SUPER! It's a blend of Robola & Assyrtiko from the farthest West you can get on the Peloponnese, near ancient Olympia. It's got a bit of weight to it from the Robola and then great minerality from the Assyrtiko. I have been having this with spicy grilled skirt steak and it's been fantastic.<br />
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<a href="http://2.bp.blogspot.com/-VN3VhXvNqUg/U6QxduWRpuI/AAAAAAAAALs/usoNwVRIEIg/s1600/Little+Prince+Red+other+label+cropped.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VN3VhXvNqUg/U6QxduWRpuI/AAAAAAAAALs/usoNwVRIEIg/s1600/Little+Prince+Red+other+label+cropped.jpg" height="169" width="200" /></a></div>
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<a href="http://www.karavitakiswines.com/">Karavitakis</a> Little Prince Red 2012 - This is one of our newest producers in the portfolio from Crete and I'm still getting my head around the Cretan grape varieties. This is a blend of the Cretan grapes Kotsifali & Mandilari and it's 100% unoaked. When you first open it, the wine can be a bit wild and gamey. I have found that chilling it down a bit has done wonders for the flavors and aromas to open up and become really tasty. many of my "big red" wine drinking friends have been able to appreciate it's lighter weight for the summer.<br />
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As I keep revisiting my wines, I will post my findings. If you come across any of these wines where you live, grab a bottle and try it. Let me know what you think! </div>
Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-86502393684058532932014-06-04T16:07:00.001-04:002014-06-04T16:07:53.993-04:00Looking to the future - announcing our first Estate Kegged wineIn recent years, wine in kegs has become more accepted and available across the United States. From Greece, there is currently one option, but it is kegged in the United States from wine that is brought in a bladder. We are pleased to announce that our newest property, <a href="http://www.karavitakiswines.com/">Karavitakis Winery</a>, has decided to offer Greece's first Estate Kegged wine in the Little Prince White 2013.<br />
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Little Prince White 2013 is a blend of 65% Vidiano and 35% Vilana, two native Cretan grape varietals. The kegs will be available as of July 1st in select markets - New York, Pennsylvania, Boston & Washington DC. The wine will be in 20L slim Key kegs, which are 100% recyclable. Be on the lookout for it on tap this summer!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-qtL3BM6Yv1I/U496iDbrL2I/AAAAAAAAAKg/8mrImzDUPJA/s1600/keg+shot+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-qtL3BM6Yv1I/U496iDbrL2I/AAAAAAAAAKg/8mrImzDUPJA/s1600/keg+shot+1.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Little Prince White in the bottle & in the keg</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ss1Fy6Hrd8A/U496iC-zzjI/AAAAAAAAAKk/bOhjYtDOVOA/s1600/keg+shot+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ss1Fy6Hrd8A/U496iC-zzjI/AAAAAAAAAKk/bOhjYtDOVOA/s1600/keg+shot+2.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Little Prince White kegs being prepared for shipment at the winery</td></tr>
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Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-47837095445903359602014-04-23T13:12:00.000-04:002014-04-23T13:12:09.558-04:00Samos' new look2014 marks the year where <a href="http://www.samoswine.gr/uk/1.php">UWC Samos</a>, Greece & Europe's oldest cooperative, undergoes a face lift on all of its dessert wines. With the intent to modernize and increase market awareness for the famous dessert wines made from the Muscat grape, UWC Samos has transitioned to a 500ml bottle with cleaner, simpler labeling for each wine.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nI7M20AL3Zs/U1fx1NV7fAI/AAAAAAAAAKQ/eUJH151-T5E/s1600/Samos+VIn+Doux+500ml+bottle+shot.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-nI7M20AL3Zs/U1fx1NV7fAI/AAAAAAAAAKQ/eUJH151-T5E/s1600/Samos+VIn+Doux+500ml+bottle+shot.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">UWC Samos Vin Doux</td></tr>
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The new bottle format and vintages are making their way into general distribution now as the previous vintages & bottle formats are being sold through. In the new format, the current vintages are:<br />
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Vin Doux 2013</div>
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Grand Cru 2013</div>
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Anthemis 2008</div>
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Nectar 2010</div>
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You can find more information on the various styles of the above dessert wines on our website by <a href="http://www.atheneeimporters.com/national-distributors/info-sheets-and-presentations">clicking here</a>.</div>
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It is also important to note that while some of the larger, negociant houses of Greece sell "Samos" wines, they are NOT the same as the wines from UWC Samos. Those wines are non vintage and are not of the same caliber as the wines above. They are cheaper alternatives that do not show the true potential of the Muscat grape and the wines from Samos.</div>
Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-70947462023268814812014-04-23T11:20:00.000-04:002014-04-23T11:20:19.726-04:00Red Donkey - the newest addition from Santorini Brewing CoLast fall we introduced<a href="http://www.santorinibrewingcompany.gr/company_en.html"> Santorini Brewing Co's</a> Crazy Donkey IPA to the United States. This is Greece's only IPA beer and also, Santorini's only microbrewery. This April, the first shipment of Red Donkey ale reached US shores.<br />
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<a href="http://2.bp.blogspot.com/-REEAYqZCdNY/U1fYRel9uPI/AAAAAAAAAKA/VQyibXVpyao/s1600/Red+Donkey+plain+poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-REEAYqZCdNY/U1fYRel9uPI/AAAAAAAAAKA/VQyibXVpyao/s1600/Red+Donkey+plain+poster.jpg" height="320" width="232" /></a></div>
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Red Donkey is available in 330ml glass bottles and comes in 6-pack carriers. Red Donkey is an ale style beer that is refreshing with hoppy notes. Look for Red Donkey to make its appearance across the US as the year progresses. </div>
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Please note that due to the upcoming high season on the island, exports will begin to wind down to make way for local demand. While we have done our best to have enough stock for the summer months, there is only so much we can predict. Quantities will remain based on demand. Once our stock is depleted, we will resume shipments in October.</div>
Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-31094405544989271832014-04-23T11:07:00.000-04:002014-04-23T11:07:45.190-04:00Introducing Karavitakis Winery - our newest addition from CreteAfter many years of searching for a winery partner on Crete, we are happy to announce that we have begun working with <a href="http://www.karavitakiswines.com/">Karavitakis Winery</a>. Located on the western side of Crete near the City of Chania, the Karavitakis Winery is family owned and operated.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/--xen7Y7hg-M/U1fSu3wmgEI/AAAAAAAAAJM/jz1Qf3QZ_DA/s1600/IMG-20120614-00051.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/--xen7Y7hg-M/U1fSu3wmgEI/AAAAAAAAAJM/jz1Qf3QZ_DA/s1600/IMG-20120614-00051.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Entrance to the winery<br />
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Currently we import four labels from the winery in two different lines - Little Prince & Klima. <br />
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The Little Prince line is made from Cretan grape varieties and both red & white wines are unoaked.<br />
Here are the labels:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-YsA9R6ovoVo/U1fUQta-OFI/AAAAAAAAAJY/WMonH0EKMdY/s1600/Little+Prince+Red+other+label+cropped.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-YsA9R6ovoVo/U1fUQta-OFI/AAAAAAAAAJY/WMonH0EKMdY/s1600/Little+Prince+Red+other+label+cropped.jpg" height="169" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kotsifali & Mandilari</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gHbf0wpUO3U/U1fUWuuhKlI/AAAAAAAAAJg/78C9cw-n1wo/s1600/Little+Prince+White+other+label+cropped.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-gHbf0wpUO3U/U1fUWuuhKlI/AAAAAAAAAJg/78C9cw-n1wo/s1600/Little+Prince+White+other+label+cropped.jpg" height="165" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vidiano & Vilana</td></tr>
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Klima, the word for "vineyard" or "vine" in Greek, represents the higher end line that also highlights Cretan grape varieties. The labels feature ancient Cretan text, aka Linear B, which is an alphabet that has been linked to the Minoan civilization. The text is the literal translation for "Klima".<br />
Here are the labels:<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-cGNB46B8s_o/U1fVwkBRg3I/AAAAAAAAAJs/DpmnIUDqRe4/s1600/Klima+Red+other+label+110413.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-cGNB46B8s_o/U1fVwkBRg3I/AAAAAAAAAJs/DpmnIUDqRe4/s1600/Klima+Red+other+label+110413.jpg" height="166" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Kotsifali & Merlot blend</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-JQKEuxCS_qg/U1fVwZ5E22I/AAAAAAAAAJw/II1quXpd9hM/s1600/Klima+White+other+label+110413.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-JQKEuxCS_qg/U1fVwZ5E22I/AAAAAAAAAJw/II1quXpd9hM/s1600/Klima+White+other+label+110413.jpg" height="166" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">100% Vidiano</td></tr>
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What's exciting for us is that Crete is a region where there is huge potential for it to increase in prominence. There are many indigenous varieties that exist nowhere else in Greece (or the world for that matter). Getting the customer to try these varieties and explore outside their comfort zone is our main challenge. Niko Karavitakis, the owner's son, has a progressive mind and has a positive vision for the future of the winery. One very cool project that will soon come to fruition here is keg wine. We will soon release an estate kegged wine in the US that will be solely from Cretan grape varieties. <br />
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Currently, distribution has started in Oregon, California, New York, New Jersey, Washington DC, Pennsylvania, Illinois and Massachusetts with more states coming on board in the near future.<br />
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Stay tuned for updates!Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-45234393952045853822013-11-25T16:53:00.001-05:002013-11-25T16:53:43.017-05:00Thanksgiving & Greek Wines - a perfect matchEvery year people ask me what I'm drinking on Thanksgiving. Being a Greek - centric importer, the majority of our wines are Greek that grace our table. Here are my thoughts on the best grape varieties & wines that pair well with the Thanksgiving meal.<br />
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<strong>Bubbles</strong><br />
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While waiting for all of our guests to arrive, I usually have a bottle of bubbly or two open. This year, I will be pouring <a href="http://www.domainspiropoulos.com/null-0-0-12-en.html">Domaine Spiropoulos'</a> Ode Panos Rose. This is the winery's second release of sparkling wine. It is made from a blend of 80% Moschofilero & 20% Agiorgitiko. It is a bright pink color with aromas of rosewater and strawberry - perfect for smoked salmon & prosciutto.<br />
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<strong>White Wine</strong><br />
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With the vast mount of side dishes and appetizers typically found on a Thanksgiving table, you need a wine that has a bit of body and acidity to it in order to stand up to the food. Look towards <a href="http://www.gentilini.gr/">Gentilini</a> Robola, known for its weight and body, as a good pairing option. Additionally, I like <a href="http://www.ktima-pavlidis.gr/">Ktima Pavlidis'</a> Thema White and Assyrtiko from the North as well. The Assyrtiko in the north is a bit more aromatic than those from Santorini. Pavlidis' Assyrtiko 100% sees some time on the lees, therefore making it a bit rounder and adding some weight to it.<br />
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<strong>Red & Rose Wine</strong><br />
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For me, there is nothing better to pair with the turkey than unoaked or lightly oaked red wines. Agiorgitiko, Xinomavro & Limnio easily fit the bill here. The acidity and red fruit notes of these grape varieties pair extremely well with turkey. Since turkey is a leaner cut of meat, you do not need a big, powerful oaky red - it will just overpower the meal. Stick to lighter reds and your palate will thank you for it. Good options include Thymiopoulos Young Vines, <a href="http://www.gaia-wines.gr/en">GAIA Agiorgitiko</a>, Vassiliou Nemea and <a href="http://www.portocarras.com/">Domaine Porto Carras</a> Limnio. Also, rose wines with high acidity and subtle tannin also are great matches as well. For me, my go to Rose is GAIA 14-18 - it has the red fruit that pairs well with the cranberry sauce and the acidity and flavor to pair well with stuffing.<br />
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<strong>Dessert</strong><br />
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With the ever present pumpkin pie, <a href="http://www.samoswine.gr/uk/1.php">UWC Samos</a> aged Muscats such as the Nectar & Anthemis are amazing options. Their cinnamon and nutty characters are the perfect match with dessert.<br />
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To all, have a happy Thanksgiving and enjoy some great food & wine with family and friends!Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-32396696368281934172013-11-18T10:38:00.000-05:002013-11-18T10:38:06.782-05:00Harvest Report 2013 - Mercouri EstateBelow are the thoughts from the <a href="http://www.mercouri.gr/">Mercouri Estate</a> on the 2013 vintage:<br />
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<strong><u><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Mercouri Estate 2013
Harvest Report</span></u></strong><span style="color: black; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<em><strong><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">The 2013 harvest began
on August 12th – a full 10 days earlier than the preceding year with the white
varieties of Viognier, Albarino and Malvazia Aromatica first to be hand picked.
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<em><strong><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Very good weather
conditions, including acceptably high temperatures after mid-July, contributed
to this early start date.</span></strong><span style="color: black; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></em></div>
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<em><strong><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">The combination of
excellent growing conditions (ideal temperatures during winter, total absence
of grape diseases, zero rainfall after June) with the pre-harvest grape
characteristics (high acidities, phenolic richness) lead us to believe that the
2013 vintage will be a classic!</span></strong><span style="color: black; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></em></div>
Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-28473422694159203282013-11-14T15:32:00.001-05:002013-11-14T15:32:45.138-05:00Harvest Report 2013 - Harlaftis WineryThe <a href="http://www.harlaftis.gr/index_en.html">Harlaftis</a> winery has two locations - one in Attica (near Athens) and their newest facility in Nemea. Here are Nicos Harlaftis' thoughts on the 2013 vintage:<br />
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<span style="font-family: Times, "Times New Roman", serif;"><em><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">About the harvest in Attica region:</span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></em></span></div>
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<span style="font-family: Times, "Times New Roman", serif;"><em><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Chardonnay, Sauvignon Blanc ,
Savatiano and Assyrtico and Roditis Harvest </span></em></span></div>
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</em></span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><em><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">It was an early harvest because we
had no rain during summer, stable temperatures , with north winds mainly
. The grapes were very good and healthy . Harvest began on August 8th (normally
it starts after August 15th) and finished September 20th.</span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></em></span></div>
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</em></span><br />
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Times, "Times New Roman", serif;"><em> </em></span></span></div>
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<span style="font-family: Times, "Times New Roman", serif;"><em><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">About the harvest in Nemea region :</span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></em></span></div>
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</em></span><br />
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Times, "Times New Roman", serif;"><em> </em></span></span><span style="font-family: Times, "Times New Roman", serif;"><em><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">Agiorgitiko, Cabernet Sauvignon,
Merlot, Syrah and Malbec Harvest</span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></em></span></div>
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</em></span><br />
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Times, "Times New Roman", serif;"><em> </em></span></span><span style="font-family: Times, "Times New Roman", serif;"><em><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";">It was an early harvest for the
agiorgitico, syrah and the cabernet sauvignon, because the climate
conditions were the same with the ones in Attica. Harvest started on August
22nd and finished on September 15th. The merlot and the malbec were on time and
the harvest started on August 30th. </span><span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></em></span></div>
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</em></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><em>
</em></span><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Times, "Times New Roman", serif;"><em>Generally, we are very satisfied
with both harvests in Attica and Nemea, with good results.</em></span> </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span>Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-61007144185184682082013-11-14T15:21:00.002-05:002013-11-14T15:31:01.873-05:00Harvest report 2013 - Ktima Pavlidis
Here are the thoughts and views from <a href="http://www.ktima-pavlidis.gr/">Ktima Pavlidis</a>, from the region of Drama in Northern Greece:<br />
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<o:p><span style="font-size: x-small;"> </span></o:p></div>
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<em><span>Harvest 2013 </span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;"><o:p></o:p></span></em></div>
<em>
</em><br />
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<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;"><br /><em>
</em></span><em><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">2013</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;"> seems to be a great year and one of the best in recent years , due to the
fact that this year we had a very good growth cycle , with mild winters ,
normal temperatures , </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">satisfactory
</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">rainfall and warm spring while there were no heat waves
in during the ripening of the grapes.</span></em></div>
<em>
</em><br />
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<em><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">The winter </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">was mild</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">, </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">avoiding
the danger of frost. There was n</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">o particular rainfall
during April and </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">May
and the rains of </span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">June restored the water stocks </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">of the </span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">soil . During maturation and </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">harvest there was no particular rain and</span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;"> </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">the
daily temperatures were </span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">high, </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">but not </span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">extreme </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">over
</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">37 ° C. Especially in the period </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">of</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;"> summer , the cool evenings in </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">combination</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;"> with the light breeze, helped smooth ripening in co</span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">oler</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;"> temperatures than usual. </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">N</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">o illnesses </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">were observed which
is the </span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">key element for the success of a wine. Compared to
previous years the fruit </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">setting
</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">increased with the result that yields </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">were </span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">20 % higher. The production </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">of</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;"> 2013 is expected to be </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">very</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;"> high quality as </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">a
result of weather </span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">conditions </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">that</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;"> permitted a smooth maturation. </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">The</span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;"> </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">optimal </span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">aromatic ripening </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">was
achieved and the </span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">excellent summer </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">conditions</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;"> ensured </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">the
high </span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">quality . </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">T</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">he white wines this year
</span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">are</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;"> expected to be very aromatic </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">with </span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">pleasantly high
acidity </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">and
a </span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;">good alcohol degree, while red </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">wines</span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;"> seems to also have very good phenolic ripeness, rich flavor, color
maturity structure </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt;">and
are</span></em><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN;"><em> capable of aging .<br style="mso-special-character: line-break;" />
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<em>
<span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: HI; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: HI;">The 2013<span style="mso-spacerun: yes;"> </span>wine
harvest will consolidate the superiority of </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: HI; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: HI;">Drama
region and of Greece </span><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: HI; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: HI;">in wine production </span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: HI; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: HI;">internationaly</span></em><span lang="EN" style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-ansi-language: EN; mso-bidi-language: HI; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: HI;"><em>.<br style="mso-special-character: line-break;" />
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<!--[endif]--></span>Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0tag:blogger.com,1999:blog-1241783690138743051.post-688487671731450812013-11-14T15:18:00.003-05:002013-11-14T15:28:19.396-05:00Harvest Report 2013 - Domaine SpiropoulosHere are thought from <a href="http://www.domainspiropoulos.com/index.php?lang=en">Domain Spiropoulos'</a> winemaker, Apostolos Spiropoulos on the 2013 vintage:<br />
<br />
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<span style="font-family: Times, "Times New Roman", serif;"><em>The Harvest in Mantinia was very good. It began the last
week of September which is about 10 days earlier than usual. Although there
were problems from hailstorms and frost, the grapes ripened well and evenly. We
have high alcohol levels like the harvest of 2012 with intense aromas and nice
typical acidity. The fermentations are still going.</em></span></div>
<span style="font-family: Times, "Times New Roman", serif;"><em></em></span><br />
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</em></span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><em>In Nemea we started the same time with Mantinia, maybe a
week earlier, which is a usual harvest time for the area and our vineyards. The
production was better and the grapes were fantastic. Healthy, with good
acidity, aromas and color. The fermentations are all done and we are extremely
happy with the outcome.</em></span></div>
Andrea Englisis DWShttp://www.blogger.com/profile/00719657030438199189noreply@blogger.com0