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Cellar Club May 2018

Posted by Nick Savasta on

May 2018 Cellar Club
Wines from Greece

From whichever angle one looks at it, the Peloponnese is the champion as a viticultural zone in Greece. Due to its shape, the Peloponnese is like a big island with an extended coastline. But the majority of its vineyards are found in medium to high altitudes, on the slopes and plateaus of the mountain massifs. Given the fact that the Peloponnese is home of two of the most popular Greek varieties, the white Moschofilero and the red Agiorgitikot.

Cephalonia (Kefalonia) is an island in the Ionian Sea, just off the west coast of Greece. It is home to a rich wine-growing history and to three PDO-level appellations. Robola of Cephalonia is the most important of these, producing light, fresh, white wines with citrusy characteristics from the Robola grape variety.
Wine Pick #1:
2015 Domaine Gioulis Sofos Red
Domaine Gioulis  
P.G.I. Korinthos, Greece
The Sofos, or "wise one," is a blend of Cabernet Sauvignon and the indigenous varietal, Agiorgitiko, sourced from the ancestral home of the grape in the Nemea area near Corinth.
Red ruby color with violet hues. The nose has aromas of mature blackberries, raspberries and sweet spices. The palate has a well balanced acidity and a medium plus body; fragrant of fresh blackcurrant - blackberry fruit, red pepper and hints of dark chocolate.
Wine Pick #2: 
2016 Robola of Cephalonia 
Robola Cooperative of Cephalonia 
Cephalonia, Greece 
The cooperative consists of 300 member families working on the Ionian island of Cephalonia in the western reaches of the Greek archipelago. The mountainous vineyards of the Omala Valley require patience and cultivation methods steeped in centuries of winemaking to achieve a successful harvest
Light color wine, with almost white shade, and nose really cool and fresh, with rejuvenating scents of white flowers, citrus notes, lime zest, tea leaves and tarragon. Medium volume mouthfeel, with impressive acidity and long, highly classy aftertaste.
Kolios Greek Kasseri Cheese
Kolios is made from fresh pasteurised sheep's milk and has been produced by Kolios for four generations. Aging of at least four months is required for the proper development of flavor, but Kasseri is best after ten to twelve months.
 Kasseri is one of the best examples of the wonderful aromas inherent in sheep's milk and, when made the traditional way, it develops very complex and rich flavors. The cheese making technique of Kasseri is an art form still used in Thessaly, where the best Kasseri is produced. 
It can be a delight eaten by itself, but it's also a wonderful cheese to use in fillings as well. 
It is very aromatic, has a superb, rich taste and accompanies fresh white bread, tomatoes, olives and a glass of wine perfectly.
A perfect pairing for both wine selections and our delicious recipe of the month: 

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