#issue14
“People don’t remember days; they remember moments!” Grape’s wine journal mulls over wines, restaurants, aromas, ideas, and special moments.
Do you know what “unicorn wines” are? First of all, they have to be beautiful. Now let me introduce you to Yiannis Economou.
A new profession has emerged over the past years in the wine world: “celebrity” oenologists who, with the help of their teams, are responsible for several wineries at once.
Greek white varietals offer diverse styles to match the broad range of Greek culinary options, which combine modern cooking techniques with traditional recipes and ingredients.
Marmita shares with us recipes for kritama salad and grilled magiatiko, two of its own dishes that use local seasonal ingredients.
The winery, which has been certified as an organic producer since 1998, focuses on native varieties.
Over the last few decades, Greece has produced some very lovely and well-made wines.
Santorini’s excellent wines have been recognized by leading sommeliers around the world. We take another look at this unique terroir’s top-notch wineries.
Did Dimitris Katsaros get things backwards, or was he just ahead of his time? His son Evripidis follows in his admirable footsteps.
