Last week witnessed a unique and informative event exploring the quality of both wines and cheeses sourced from across Greece, brought together in amazing combinations.
The event was the latest food and wine celebration created by Melbourne’s newest culinary organization, the Greek Food & Wine Society.
The sell-out event was well attended by young and the not so young, by those of Greek heritage and not, but all keen to learn more about the wine and cheese of Greece, through tasting some of its best products.
It was held at the lovely Muses Wine Bar in north Fitzroy, one of Melbourne’s best kept secrets. The warm ambiance of the restaurant was enhanced by its Hellenic decor, with evocative illustrations of the Ancient Greek muses decorating the walls.
Some of the chilled wine provided at the Greek wine tasting. Photo: Jim Claven
The guests made their way past the bar – stocked with an extensive collection of Hellenic beverages – to the special tasting room at the rear. Muses owner Yannis Malindretos operates a great establishment.
Those attending this special event were welcomed by the Society’s Alkistis Gerassimou and Meni Valle as they were directed to their seats, passing a large map illustrating some of the key wine producing regions of Greece.
Specially prepared seating cards and tasting booklets all added to the professionalism of the evening. Thanks to Alkistis for these impressive productions.
As we enjoyed the entrée servings of olives and pickled vegetables, the evening began with a short introduction by Meni Valle who then introduced the key presenter of the night – Jay Bessell of Wine & Corks.
So much wine to choose from – Achilles Kalanis and Steve Tsaganas discussing the finer points of Greek wine on the night. Photo: Jim Claven
Jay is the sommelier at The European and well known across the Melbourne culinary scene. An educator, Jay brings not only his well-researched knowledge of food and wine to his presentations but his love of the products is reflected in his exuberant and entertaining delivery.
Needless to say when he began to present Jay had the rapt attention of the attendees. A dedicated foodie, he explained his own journey across the wines and cheeses of Greece, a personal immersion from which we were all about to benefit.
We all held our breath as he began by jumping up in the table and proceeding to open the first bottle of wine – a sparkling wine from Thessaly – with a dramatic flourish of his long knife. A performance most appropriate for a Greek culinary event! Shouts of bravo filled the room.
Some of the entrees served on the night. Photo: Jim Claven
This was to be our first tasting of the evening – a bottle of Brut Cuvee vintage 2022 from the Domaine Karanika winery at Amyntaio in Macedonia. Jay explained that the wine was made from mostly ungrafted xinomavro grapes combined with assyrtiko grapes. This is a word class sparkling wine, getting rave reviews by champagne experts.
As we tasted this crisp, refreshing wine, Jay expounded on its rich yeasty nose with aromas of lime, pear and strawberry. The regions terrior – French for soil and climate – are considered perfect for sparkling wine. The match with Manouri cheese from nearby Larrisa was perfect.
The next wine was a semi-dry rose from the Katogi Averoff winery at Metsovo in the Epirus region. Jay explained that the wine was 100% xinomavro, full of rich aromatics, redolent with cherry and strawberry.
I found this wine very refreshing and balanced, with none of the harshness of some of this wine style. Intense yet subtle. The match with cubes of fine feta from Tempe in Thessaly, served on cubes of seedless watermelon, drizzled with olive oil and a sprinkling of mint, was simply to die for.
The style of preparation of this cheese and watermelon combination by Muse was noted by many attendees – could this be a new foodie craze amongst Melbourne’s Hellenes! I hope so.
For the next wine we were flying off the mainland to the wineries of the big island – Crete. This was a vidiano wine from the Alexakis winery at Heraklion, vintage 2023.
Alexakis is one of the most important wine producers in Crete. As Jay said this is a seductive wine, elegant and peachy on the nose, with rich fruity flavours on the palette. A medium-full-bodied wine, with a satiny texture and long fruity finish as Jay says.
Sommelier Jay Bessell has the attendees enthralled with his tales of Greek wine and cheese. Photo: Jim Claven
I found it a beautiful, crisp white wine, served chilled. It was perfectly combined with Cretan Graviera cheese, drizzled with Greek honey.
The next wine took us back to northern Greece, to Naoussa in Macedonia, and to the rich, full-bodied wines of the region.
This 100% xinomavro wine named by its Katogi Averoff winery Inima is from its 2018 vintage. The name means “heart, soul” in the local vlach dialect and this wine definitely has both. With a bright ruby red colour, Jay tells us that the wine has aromas of red fruit and spice with hints of violet and liquorice. The taste reveals smooth tannins and a slight acidity that ensures that this wine is one that will age well. Its marriage with Macedonian Kasseri cheese is again simply perfect.
It reminds me of the Sicilian nero d’avolo wine style that has been all the rage amongst the Australian wine cognoscenti in recent years. Jay explains that a wine of this quality is exceptional value. A red wine of this depth and complexity from France would set you back up to $400 a bottle. Inima can be had in Australia for $40. Jay implores us to buy a case!
The final wine of the night was from the Theopetra Estate at Meteora, Thessaly.
This was a dry red wine combining the Cabernet Sauvignon and Syrah grape varieties with the local and organically grown Limniona grape variety.
As Jay explains the wines deep purple colouring flows from its controlled fermentation and ageing in French and American oak barrels.
On the nose one can detect fruity aromas as wells as hints of pepper, cloves, nutmeg, nuts, chocolate and caramel. The taste is full bodied, balancing acidity and rich velvet tannins with the hint of red and black fruits and sweet spices, giving a long complex finish. The combination with a dried Mizithra cheese from Crete complemented this strong red perfectly.
The tasting ended with huge applause for both Jay and the Society for an amazing wine and cheese experience.
Everyone appreciated the dedicated work that had gone into making the night such a success. All went away better informed of the range and complexity of Greek wine styles.
Kate Karamitos, Stella Moschos and Vicki Kyritsis enjoy the night. Photo: Jim Claven
They also appreciated the unique combinations of cheeses, excellently prepared by the chefs of Muses. I know I can speak for many who attended the event – if we thought we knew about Greek wine, well we went home with a far great knowledge and deeper appreciation of Greek wine and cheese – thanks to Jay and the Society.
Congratulations to Alkistis, Meni, Mary, Angela and Vicki and all at the Society and their supporters for putting together such a wonderful culinary evening.
The whole combination of wine and cheeses, thoughtfully selected and presented by the sommelier was both uniquely educational and a joy to experience.
Those present were fulsome in their praise of the event and organizers, expressing their desire to attend future events and wishing the Society every success as it produces more such culinary offerings for the community.
The event is the latest organised by the Society following the launch of Meni’s new cookbook Thessaloniki – and the many kitchens of Northern Greece, published by Hardie Grant. Copies of the sumptuously illustrated book were also available for purchase at the event.
The Society is working with Anthea Loucas Bosha, CEO of Melbourne Food & Wine Victoria, on a proposal that will bring the best of Greek food and wine into the mainstream of Melbourne’s vibrant foodie culture. Watch this space.
The Greek Food & Wine Society was formed earlier this year by Meni Valle, Alkistis Gerassimou, Mary Tsaganas, Angela Nicolettou and Vicki Kyritsis.
Its purpose is to present the best of Greek culinary offerings to the wider community in a series of events and experiences, expanding our understanding and appreciation of Greek food and wine.
For more information on the Society – www.greekfoodandwinesociety.com.au. The Society can be followed on Facebook and Instagram.
Jim Claven is a trained historian, freelance writer and published author. He has researched the Hellenic link to Australia’s Anzac tradition over many years, including writing on the Anzac experience of Greek food and beverages across both world wars. One of his passions during his field research travelling across Greece is to take time to enjoy its culinary delights and beverages. Most recently Jim wrote in Neos Kosmos of his visit to the Macedonian region, tasting its wine and food at the Kontosoros Guest House at
A night to explore the delights of Greek wine and cheese
Last week witnessed a unique and informative event exploring the quality of both wines and cheeses sourced from across Greece, brought together in amazing combinations.
The event was the latest food and wine celebration created by Melbourne’s newest culinary organization, the Greek Food & Wine Society.
The sell-out event was well attended by young and the not so young, by those of Greek heritage and not, but all keen to learn more about the wine and cheese of Greece, through tasting some of its best products.
It was held at the lovely Muses Wine Bar in north Fitzroy, one of Melbourne’s best kept secrets. The warm ambiance of the restaurant was enhanced by its Hellenic decor, with evocative illustrations of the Ancient Greek muses decorating the walls.
The guests made their way past the bar – stocked with an extensive collection of Hellenic beverages – to the special tasting room at the rear. Muses owner Yannis Malindretos operates a great establishment.
Those attending this special event were welcomed by the Society’s Alkistis Gerassimou and Meni Valle as they were directed to their seats, passing a large map illustrating some of the key wine producing regions of Greece.
Specially prepared seating cards and tasting booklets all added to the professionalism of the evening. Thanks to Alkistis for these impressive productions.
As we enjoyed the entrée servings of olives and pickled vegetables, the evening began with a short introduction by Meni Valle who then introduced the key presenter of the night – Jay Bessell of Wine & Corks.
Jay is the sommelier at The European and well known across the Melbourne culinary scene. An educator, Jay brings not only his well-researched knowledge of food and wine to his presentations but his love of the products is reflected in his exuberant and entertaining delivery.
Needless to say when he began to present Jay had the rapt attention of the attendees. A dedicated foodie, he explained his own journey across the wines and cheeses of Greece, a personal immersion from which we were all about to benefit.
We all held our breath as he began by jumping up in the table and proceeding to open the first bottle of wine – a sparkling wine from Thessaly – with a dramatic flourish of his long knife. A performance most appropriate for a Greek culinary event! Shouts of bravo filled the room.
This was to be our first tasting of the evening – a bottle of Brut Cuvee vintage 2022 from the Domaine Karanika winery at Amyntaio in Macedonia. Jay explained that the wine was made from mostly ungrafted xinomavro grapes combined with assyrtiko grapes. This is a word class sparkling wine, getting rave reviews by champagne experts.
As we tasted this crisp, refreshing wine, Jay expounded on its rich yeasty nose with aromas of lime, pear and strawberry. The regions terrior – French for soil and climate – are considered perfect for sparkling wine. The match with Manouri cheese from nearby Larrisa was perfect.
The next wine was a semi-dry rose from the Katogi Averoff winery at Metsovo in the Epirus region. Jay explained that the wine was 100% xinomavro, full of rich aromatics, redolent with cherry and strawberry.
A great night was had by all! – Alkistis Gerassimou, Siva Sooknandan, Julia Pritchard of the Hellenic Orthodox Community of Geelong and Steve and Taksia Tasaganas. Photo: Jim Claven
I found this wine very refreshing and balanced, with none of the harshness of some of this wine style. Intense yet subtle. The match with cubes of fine feta from Tempe in Thessaly, served on cubes of seedless watermelon, drizzled with olive oil and a sprinkling of mint, was simply to die for.
The style of preparation of this cheese and watermelon combination by Muse was noted by many attendees – could this be a new foodie craze amongst Melbourne’s Hellenes! I hope so.
For the next wine we were flying off the mainland to the wineries of the big island – Crete. This was a vidiano wine from the Alexakis winery at Heraklion, vintage 2023.
Alexakis is one of the most important wine producers in Crete. As Jay said this is a seductive wine, elegant and peachy on the nose, with rich fruity flavours on the palette. A medium-full-bodied wine, with a satiny texture and long fruity finish as Jay says.
I found it a beautiful, crisp white wine, served chilled. It was perfectly combined with Cretan Graviera cheese, drizzled with Greek honey.
The next wine took us back to northern Greece, to Naoussa in Macedonia, and to the rich, full-bodied wines of the region.
This 100% xinomavro wine named by its Katogi Averoff winery Inima is from its 2018 vintage. The name means “heart, soul” in the local vlach dialect and this wine definitely has both. With a bright ruby red colour, Jay tells us that the wine has aromas of red fruit and spice with hints of violet and liquorice. The taste reveals smooth tannins and a slight acidity that ensures that this wine is one that will age well. Its marriage with Macedonian Kasseri cheese is again simply perfect.
It reminds me of the Sicilian nero d’avolo wine style that has been all the rage amongst the Australian wine cognoscenti in recent years. Jay explains that a wine of this quality is exceptional value. A red wine of this depth and complexity from France would set you back up to $400 a bottle. Inima can be had in Australia for $40. Jay implores us to buy a case!
The final wine of the night was from the Theopetra Estate at Meteora, Thessaly.
This was a dry red wine combining the Cabernet Sauvignon and Syrah grape varieties with the local and organically grown Limniona grape variety.
As Jay explains the wines deep purple colouring flows from its controlled fermentation and ageing in French and American oak barrels.
On the nose one can detect fruity aromas as wells as hints of pepper, cloves, nutmeg, nuts, chocolate and caramel. The taste is full bodied, balancing acidity and rich velvet tannins with the hint of red and black fruits and sweet spices, giving a long complex finish. The combination with a dried Mizithra cheese from Crete complemented this strong red perfectly.
The tasting ended with huge applause for both Jay and the Society for an amazing wine and cheese experience.
Everyone appreciated the dedicated work that had gone into making the night such a success. All went away better informed of the range and complexity of Greek wine styles.
They also appreciated the unique combinations of cheeses, excellently prepared by the chefs of Muses. I know I can speak for many who attended the event – if we thought we knew about Greek wine, well we went home with a far great knowledge and deeper appreciation of Greek wine and cheese – thanks to Jay and the Society.
Congratulations to Alkistis, Meni, Mary, Angela and Vicki and all at the Society and their supporters for putting together such a wonderful culinary evening.
The whole combination of wine and cheeses, thoughtfully selected and presented by the sommelier was both uniquely educational and a joy to experience.
Those present were fulsome in their praise of the event and organizers, expressing their desire to attend future events and wishing the Society every success as it produces more such culinary offerings for the community.
The dried Mizithra cheese from Crete. Photo: Jim Claven
The event is the latest organised by the Society following the launch of Meni’s new cookbook Thessaloniki – and the many kitchens of Northern Greece, published by Hardie Grant. Copies of the sumptuously illustrated book were also available for purchase at the event.
The Society is working with Anthea Loucas Bosha, CEO of Melbourne Food & Wine Victoria, on a proposal that will bring the best of Greek food and wine into the mainstream of Melbourne’s vibrant foodie culture. Watch this space.
The Greek Food & Wine Society was formed earlier this year by Meni Valle, Alkistis Gerassimou, Mary Tsaganas, Angela Nicolettou and Vicki Kyritsis.
Its purpose is to present the best of Greek culinary offerings to the wider community in a series of events and experiences, expanding our understanding and appreciation of Greek food and wine.
For more information on the Society – www.greekfoodandwinesociety.com.au. The Society can be followed on Facebook and Instagram.
*Jim Claven is a trained historian, freelance writer and published author. He has researched the Hellenic link to Australia’s Anzac tradition over many years, including writing on the Anzac experience of Greek food and beverages across both world wars. One of his passions during his field research travelling across Greece is to take time to enjoy its culinary delights and beverages. Most recently Jim wrote in Neos Kosmos of his visit to the Macedonian region, tasting its wine and food at the Kontosoros Guest House at Xino Nero. He can be contacted via email – jimclaven@yahoo.com.au
Dining and Cooking