Wine

An great difference between wine and other drinks, is the absence of distillation during its preparation. Fermentation is sufficient, while even aging is optional. Furthermore, its raw material is always grape juice (must), which differentiates it from beer, a beverage also produced through fermentation only. Finally, wine production never uses alcohol of agricultural origin.

A good start for a beginner would be a dry, unaged wine. If it is a white one, make sure it does not have strong acidity. If it is a red one, make sure it does not have “aggressive” tannins. If it is a rosé one, make sure it is made of a relatively "easy" variety, eg. Merlot.

The taste and aroma of wine, ie. its basic organoleptic characteristics, are a huge asset. In general, white wines have elements of citrus, tropical fruits and flowers, while reds are dominated by elements of sour cherry, raspberry, and chocolate. Rosé wines fall somewhere in between, often having elements of roses and strawberry.

The differences are big. Grape varieties, soil composition, climate and even agricultural and winemaking practices change from region to region. All these are described with one word, which is more and more often met: Terroir!

Any, as long as it's not morning... Both lunch and dinner take on a new dimension when accompanied by a glass of wine. The most daring ones enjoy a glass even having their brunch. Of course, wine cannot be missing from weddings, birthdays, anniversaries and celebrations. Finally, what's better than enjoying a glass of wine on a night out with our loved ones.

Any sparkling wine is perfect for a party. Dinner is a more sophisticated occasion, because the choice of wine is determined by the choice of food. Red meat and red pasta require red wine. Oily fish and crustaceans go well with a rosé. The most "typical" fish, white pasta, as well as special pasta dishes (eg. pesto or blue cheese) are accompanied by white wine. Poultry wants white wine (if grilled or baked chicken) and red (if roast rooster, roast duck or stuffed turkey).

Suggestions are countless, but we will limit ourselves to a few. Enjoy a red Xinomavro with grilled sausages and a cool Sabbatiano with oregano sardines, oven-cooked. Game and aged Agiorgitiko go together, while lobster pasta and Russian salad probably call for their rosé, be it Merlot or Syrah. However, if the salad is tabbouleh, Caesars or a traditional Greek one, then white wine (eg. Roditis, Chardonnay or Malagouzia) is the recommended choice. And as for typical or giants beans, a Limnio or a Negoska would be excellent choices.

Truth is that wine is difficult to preserve. Better consume the entire quantity of the bottle, once it is opened. Of course, this is not always feasible. In this case, keep the rest of the wine in the refrigerator, bottle corked, for a time no longer than two or three days. After this period, it is almost certain that the wine will change, at least to some extent.

We often hear or read that red wine is served at room temperature. That's why we don't store it in the fridge. According to this mentality, we should drink red wine at 30 degrees Celsius in the summer. Not a good idea! Red, therefore, requires a temperature of 12-15°C, while white and rosé are drunk cooler, at 10-12°C. Of course, wine requires a proper stemmed glass in order to bring out its aromas. Plastic glasses, water glasses or "traditional coffee shop glasses" are pure sacrilege!

Try making the popular Mojito, by replacing rum with white retsina wine. An also popular suggestion is the Kir, consisting of sparkling white wine and Crème de Cassis, in a ratio of 6:1. An interesting variation is obtained if, instead of sparkling wine, a strongly aromatic still dry wine is added, such as Moschofilero, Malagouzia or Muscat. Red wine lovers, could do the same with a Syrah, along with plenty of ice.