NEW YORK – Cava Oinos, importer of select Greek wines, featured Lantides winery at an intimate and informative wine dinner on March 10 at Ammos in New York City. Wine representative Pavlos Charalampakis from Lantides Estate introduced the guests to Lantides’ award-winning wines paired with delicious traditional Greek dishes.
The event began with Lantides’ refreshing Sauvignon Blanc Ergo which paired perfectly with the traditional spanakopita, spinach pie made with barrel-aged feta, mint and extra virgin olive oil. Charalampakis noted the wine’s balanced acidity and flavors of asparagus, green apple, and pepper. “It’s our bestselling wine,” he said, adding that the scent and the taste of the wine are the same which is is not always the case for many wines, and pointed out that the wine “represents Greek summer.”
Next on the menu, kolokithokeftedes, crispy zucchini croquettes made with graviera and feta cheese, mint, extra virgin olive oil, and served with a tzatziki dip, paired with Lantides’ Goldvine Chardonnay, another great white wine with citrus and pineapple notes and a buttery quality, as well as more acidity than the Sauvignon Blanc which is characteristic of this more acidic variety. Charalampakis mentioned that the Chardonnay was the first wine Lantides winery produced as Mr. Lantides had studied in France for eight years and knew how to cultivate it and the second wine was the Nemea Agiorgitiko which would be tasted later on at the event.
Spanakopita paired with Lantides’ refreshing Sauvignon Blanc Ergo at the wine dinner on March 10. Photo by Eleni Sakellis
Saganaki was served next, the lightly fried Greek graviera cheese flambéed with 7-star Metaxa brandy paired with Lantides’ Little Ark Moschofilero, a delightful, balanced rosé which could be paired with any food. The Moschofilero is an indigenous Greek variety, ideal for rosé, and all the wines in the Little Ark line are made with indigenous Greek varieties, the white with Assyrtiko and Malagouzia, the red with Xinomavro and Agiorgitiko, the two most popular Greek red wine varieties, Charalampakis said.
Guests then enjoyed the arni yiouvetsi, the traditional casserole dish of slow-cooked lamb shank in a homemade tomato sauce over Greek orzo, paired with Lantides Nemea Agiorgitiko. Aged in second use barrels, this distinctive, velvety smooth red wine’s main characteristic is dark red fruits. The wine is Protected Designation of Origin (PDO), Charalampkais said, noting that Agiorgitiko is from Nemea, though the variety is grown in other areas of Greece, those wines are not PDO, they have the European Union certification as Protected Geographical Indication (PGI).
Guests enjoyed the award-winning Lantides wines and delicious food at the wine dinner at Ammos on March 10 in New York City. Photo by Eleni Sakellis
Finally, the paidakia, grilled rack of lamb was served with Lantides’ Cuvee Cabernet Sauvignon Merlot/Agiorgitiko, another impressive red wine that paired wonderfully with the lamb.
The excellent Lantides wines would be ideal for pairing with traditional Greek favorites for the upcoming Easter holiday feast.
Among those present were Mary Vaxevanidou, Head of Public Diplomacy Office in New York, and Nikos Thomopoulos, Trade Commissioner of the Greek Trade Office in New York.
Learn more about Lantides wines online: https://cavaoinos.com/
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Lantides wines were on display at the event on March 10 at Ammos in New York City. Photo by Eleni Sakellis
Guests enjoyed the award-winning Lantides wines and delicious food at the wine dinner at Ammos on March 10 in New York City. Photo by Eleni Sakellis
Grilled lamb was served with Lantides’ Cuvee Cabernet Sauvignon Merlot/Agiorgitiko. Photo by Eleni Sakellis
Lantides’ Nemea Agiorgitiko. Photo by Eleni Sakellis
Kolokithokeftedes, crispy zucchini croquettes, were paired with Lantides’ Goldvine Chardonnay. Photo by Eleni Sakellis
Saganaki was paired with Lantides’ Little Ark Moschofilero. Photo by Eleni Sakellis
Arni yiouvetsi, the traditional casserole dish of slow-cooked lamb shank in a homemade tomato sauce over Greek orzo, paired with Lantides Nemea Agiorgitiko. Photo by Eleni Sakellis
Dining and Cooking