V stands for Vostilidi, Vostilidi, Sarri winery, Kefalonia

V for Vostilidi by Panos Sarris is another acidic expression of the eponymous Kefalonia variety from a unique vineyard near Pallika. This wine is light golden in color with intense aromas of ripe citrus and dried flowers, mineral character, accentuated acidity and rich body. It goes well with many snacks, especially citrus jam.

Land of Inotria, Cabernet Sauvignon Agiorgitiko, Costa Lazarides Estate, Capandriti

Magnificent wine from Costa Lazaridis Estate, signed by the famous “flying oenologist” Michel Rolland (the so-called oenologists who often travel as consultants to wineries from around the world). It has a dark purple color, with intense aromas of black and dried fruits, sweet spices, dark chocolate, oak and accentuated acidity, rich body and high tannins. Pair it with fatty cuts of medium-cooked beef, such as ribeye or picanha.

Retsina, Savvatiano, Papayannakou Manor, Attica

Although it remains a misunderstood style of wine, quality bottled retsina pairs very well with food, especially appetizers with lots of bold and varied flavors. It has aromas of pine, vegetable and herbal elements, green fruits and citrus. It has a medium body and a clear acidity. It can be paired with everything from strong cheeses and pies to pork fricassee.

Vidiano, Idaia winery, Crete

From the famous local variety of Crete, Vidiano from Idaia has a greenish-yellow color with aromas of flowers (jasmine, rose), stone fruits and citrus fruits. It has medium acidity, medium body and buttery texture. It can be paired with fresh fatty cheeses such as Cretan Gruyère with thyme honey, or with white meats such as fried chicken.

Read more in Gastronomos