These two wines formed part of my further research for an article on Greek wines for Cambridge Business.
Santorini Assyrtiko, Hatzidakis 2013 (£11.99) Sandy yellow, orchard fruits on the rose; sweet, ripe cooked peaches, but dry, fresh and mineral. A touch of salinity; long, mineral finish. Good.
A versatile food wine, it has the body and acidity to stand up to a range of strongly-flavoured foods such as pasta, roast pork or salamis and hard cheese.
Tsantali Organic Cabernet Sauvignon 2011 (£9.49) a modern Greek red with Bordeaux-style cassis, cedar and cool mint; deep, concentrated structure and an organic purity.
Still tightly knit, despite four years' age, this will benefit from several hours in the decanter / years' cellaring. Good.
Match with red meats, such as rare roast beef.
Other related articles
A Greek Odyssey in the Supermarket; Chapter 1
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