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The Weekend Neos Kosmos : 30 June 2018
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 30 JUNE 2018 15 FOOD FOR THOUGHT sauces. It worked well with the mussel and artichoke avgolemono barley, however, I must confess most palates preferred how the rose stood up to the challenge. The aroma of cherries, combined with notes of citrus and gooseberry flowers was an excellent balance to the dish; a good idea of what it could do combined with more exotic and fruity sauces. The third course, a smoked wallaby kleftiko hidden under greens and eggplant chips was a rather challenging dish for some. The wallaby, spiced up and cured, was served as tartare on a double dish, with the bottom layer filled with slowly burning herbs. This unique kleftiko was paired with the 2017 Ovilos White, a result of combining two excellent varietals – Assyrtiko and Semillon (a Bordeaux varietal), which grow in the warmest but most barren spot in the vineyard, along the Pangeon hillside. The core of the dish wasn't my favourite as I personally find the wallaby too strongly flavoured to consume, however, I did find this white rather interesting and with good pairing potential. The main nose exudes apricot and honey with notes of tropical fruit and citrus; add a delicate sense of nuts and vanilla on top of that. This Semillon, could easily compete with many Australian, Tasmanian, and New Zealand whites, not to mention its French counterparts. My personal favourite was the papia, aka duck, sitting atop a mouthwatering citrus and mastic-infused bed. This course was exquisitely paired with the 2010 Areti Red and the 2012 Ovilos Red. The Ovilos Red is derived from the Cabernet Sauvignon varietal. It is a wine with a long ageing process, produced from extended maceration of grapes and ageing in new French oak barrels for 16 months. It is then allowed to mature in bottles for 24 months. It has a deep ruby-red colour with exquisite aromas of raspberry marmalade, red fruit and violet in harmony with cedar, smoke and milk chocolate for a skilful blend. It has a full-bodied, rich flavour with impressive structure and an artful balance between its acidity and generous tannins and can be cellared for at least 15 years. For me, it was like drinking the dish and vice versa. It was arguably the best pairing my tastebuds have experienced so far; I couldn't get enough. Its main aromas remind the nose of raspberry marmalade, red fruit and violets combined with cedar, smoke and milk chocolate. It has a distinct flavour that would perfectly compliment red meats, lamb or goat as well as many nuts and cheeses. Like many great things, it is not available in Australia (yet)! The Areti Red left us all with a good impression, an Agiorgitiko that does not originate from the Nemea area. Deep red, fruity aromas and strong tannins; less full-bodied and more acidic it would make a better match for cheese platters and deli or casserole meats. Last but not least came the dessert, an unusual pastry topped with radicchio and hazelnuts, slightly moist with honey. Next to it a piece of goat cheese that tasted like blue cheese. What at first seemed like a weird combination of ingredients combined with a special 2013 Areti White vintage got to titillate our tastebuds in a thought-provoking way. Once again the Wines of Greece team introduced Australians to vintages and titles that make Greece proud, delivering a closing night to remember. Pouring the delicious yuzu jus The goat cheese and radicchio, hazelnut honey pastry. The salt and vinegar loukoumades.
23 June 2018
07 July 2018