Wine Blind Tasting
@BlindTasters
🍷🍷🍷🍷🍷🍷 Blind tasting angles from @NeelBurton author of the award-winning Concise Guide to Wine & Blind Tasting, find out more in link ⬇️
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Big announcement: the new 4th edition is out! Now also available in two volumes (easier to carry, read, underline...). Hope it helps 🙏mybook.to/BlindTastingBo…
Kelesidi's Merhali paired with seasonal mushrooms in cream, herbs, and wine. Structured, tannic old school #Naoussa from the subregion of Giannochori 💯
Very lucky to taste older vintages of Goumenissa (a blend of Xinomavro & Negoska) at Chatzivaritis. The wines are extremely 'Greek', with notes like mushroom, cherry, tomato, dust & frankincense. With lower yields & older vines, this wine, already very good, would be astounding.
Voltaire said the heavens have given us two comforts against the burdens of life, namely, hope and sleep. Kant said he should have added a third, laughter. I say they should have added a fourth, wine.
The four Xinomavro (or Xinomavro dominated) PDOs: Goumenissa, Naoussa, Amyndao, and Rapsani.
Meeting 26-year-old Konstantinos Kokkinos, another new generation Naoussa winemaker. "We are more open-minded, more adaptable," he told me when I pushed him. 'Kokkinos' is Greek for 'Red' (related to our 'cochineal'), so he is aptly named.
There's a new generation of winemakers in Naoussa. Tasting the second & third vintages of Socrátes Maras, who is only in his early twenties. Very silky, Burgundian wines, especially the 2022!
The largest of the four lakes that moderate the climate in Amyndeo
Visit to Alpha Estata in #Amyndeo and especially taken by the Barba Yannis Xinomavro, made from 106 year old ungrafted vines. Pictured: the vineyard, the limestone soil profile, and the wine.
If you're going to try one Karanika wine, let it be this one. Traditional method ungrafted old vine #Xinomavro, with seven years on the lees. Would be fun in a blind tasting, and distinguishable from Champagne by notes of roses, tea, and peaches. #Amyndeo
Macedonian meal of fried batzos, zucchini balls, saganaki shrimps, and baked quince 🤤🤤🤤
Barrel tasting with Georgios Diamantakos. It's all the same Xinomavro, so we were literally 'barrel tasting' (barrel age, oak forest, toasting)—which was super fascinating. #Naoussa
Ran into Santorini winemaker Aris Tselepos, who is in Naoussa fermenting some Xinomavro. He told me yields in Santorini this year were just 200kg/ha!!
Kostis (Konstantinos) was v busy with the harvest, but left me with two great Naoussa vintages. The 2007 was a bit too Parker for me, but the 2011 had my spine tingling.
In the vineyards at Dalamára. We are in the subregion of Gastra, with Paliokalias in the distance. The differences between the subregions are still a matter of debate; the differences between producers are greater. #naoussa
Visit to the Nymphaeum in Mieza, where Aristotle taught Alexander the Great and Ptolemy I Soter. There would have been a temple structure in front of the cave, which is surrounded by beautiful woods and clear streams. This is right next to Naoussa.
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