Today is a special day for me: Six months ago I announced here that a fine selection of Greek wines that I carry via 600bottles will soon be featured at the 3 star Michelin Restaurant Bareiss in Germany. I am very proud to announce that I have now received the order – the wines are already on their way.
In Germany, it is still rare to see high quality Greek wines listed at wine merchants, or non-Greek restaurants. The decision of such a very high class establishment to offer Greek wine is groundbreaking and potentially trendsetting.
The final selection includes different varietals from a number of wine regions and growers:
Thimiopoulos Ghi kai Uranos, 100% Xinomavro from Naoussa.
Gentilini Eclipse, 100% dry Mavrodaphne from the island of Cephalonia.
Gentilini Robola Cellar Selection, 100% Robola from the island of Cephalonia.
Gaia Thalassitis, 100% Assyrtiko from the island of Santorini.
Manousakis Nostos Syrah, 100% Syrah from the island of Crete.
Manousakis Nostos Roussanne, 100% Roussanne from the island of Crete.
My thanks go out to all the Greek winemakers who work so hard to produce such exciting quality. I am also very grateful to Juergen Fendt, the well-known Sommelier from the Bareiss Restaurant, who is a truly open-minded wine professional.
For general information of pairing Greek wines and food, please take a look at these suggestions by Konstantinos Lazarakis MW.