ΤΙ ΝΑ ΚΑΝΕΙΣ
Symposium
of Wine, Eros and other Demons
Once … around 400 B.C.
In the luxurious lounge of the home of the young poet, Agathona, who had just won a prize for his first Tragedy, a great number of people had gathered – all the elite members of society along with the intellectuals of Athens; Socrates, accompanied by his loyal scholar Aristodimo, Aristophanes, Alkiviades, Phaedrus, the doctor Eriximahos, Agathona’s lover – Paphsanias and others. They half lay on the settees in twos, the settees being arranged in a circle around the large room with small tables placed in front of each settee where food was placed. After having finished this first stage of the symposium, they go to the next stage when they share jokes and break out in laughterwhile drinking from their goblets. They decide not to drink too much before each has a say on the topic of ‘Love’, weaving words of praise in honor of this god of love – Eros.
Today … 2018 A.D
Of Wine, Eros and other Demons.
A philosophical trip from Plato to the present day! With a glass of wine…
“Love”
“Plato wants to show that there is a common root connecting all beautiful things and to convince all, that the source of love, even in its most physical dimension, is the subconscious desire of people to look at absolute beauty and to create something nice and new, rather than to have a direct or indirect relationship with it. In his Platonic version, love is the most widespread, among men; a special manifestation of a much more general desire for universal knowledge.
Symposium
A dialogue of the so-called middle (or mature) writing period of Plato, on the subject of ‘Love’. This and much more is discussed while drinking wine at gatherings of Wine, Eros and other Demons. An Open Dialogue event inspired by Plato. We are inspired by the “Symposium” of Plato, we enjoy Greek wines and we discuss how the unsurpassed Idea of Calles was inherited in the modern world. “Love, is love for the beautiful,” says Socrates when he comes to praise Eros. The “Symposium” or “About Eros” was written about 385 B.C., at a time when the Athenian State was in decline, exhausted by long-standing wars. Eros, is the god of love and desire, and the son of Aphrodite. In the Symposium, Eros is recognized both as erotic love, and as a phenomenon that is capable of inspiring courage, valor, great deeds and works, and vanquishing man’s natural fear of death. The philosophical part of the event starts with a discussion of Plato’s Symposium. Dr Katsimitsis briefly explains the connection between the Symposium and wine, and then he exposes the platonic theory of love. This is a wonderful starting point for the discussion that followed regarding love, emotions in general, and reasoning. The participants lively contribute to the discussion, and the whole atmosphere quickly becomes very warm and cozy. Our purpose, Ms. Evangeliou-Founder of VSN HUB, tells us, “is to take advantage of the values of Ancient Greek Philosophy in the Modern Era and to make us happier today by leading a way of life of EUDAIMONIA”. Where else, but at Kleanthous House, History Museum of the University of Athens – blelow the Acropolis Hill.
www.vsnhub.com
Become a…
Sommelier in 4 steps
Greek Wine
Things have been changing in Greece over the last couple of decades. And we are not talking
about the financial turmoil troubling the coun
try. It all has to do with wine!
Lately Greece has proven itself to be one of the fastest rising wine regions of Europe and the world in general. The old slow pace of the past has been abandoned for a fast growing quality wine production rhythm that has taken the wine world by surprise. Wine travelling in Greece is not a bad idea at all with wine tourism being on the rise as well. Just picture yourself tasting some amazing white wine at a beautiful winery
location, knowing there is a fantastic beach wait
ing for you just a few minutes away.Or, trying a velvety, oak aged lush red wine in a stone built cellar, after having visited an ancient temple or a picturesque old church in secluded beautiful sceneries. Get to know Greek wine. It will be worth your while. And if Greek wine“sounds all Greek to you”, we are here to help.
Become a…
Sommelier in 4 steps
Did you know that the wine we choose to serve depends on the food it accompanies? With some dishes a fresh wine is better than an aged one. Here is a guide to help you accompany your dishes with the right wine and also to be able to decode wine labels.Wine is linked to the term ‘balance’, the good physical and psychological state; while research also links it to longevity. In truth, it is not merely a drink which does good for our organism; there is a whole philosophy behind it. Learn to differentiate between the types of wine, decode their labels, serve it at the perfect temperature, in the right wine glass and to know which wine to serve with which meal.
- Types of wine
The most usual classification of wine is as follows:
According to region
Table wines – wines with no particular region
of origin.
Local wines – These constitute a sub-category - of table wines but having a particular place of origin (e.g. Where the grapes used to make it were grown). They bear the characteristic geographical zone and the variety used.
- OPAP and OPE – Wines of a particular higher quality origin and Wines of a particular regulated origin. (They refer to a sweet red wine.) These are typical of their place of origin and the variety
- of that region.
- Tip – Of course we can find exceptionally good
- wines in all categories.
- According to its color
- White wines – Are made from white and red
- grape varieties. The color is due to the fact that
- during its production with special machinery,
- there is no contact between the must and the
- skin of the grapes used.
- Rosé – It is mainly made from the red grape varieties and whereby there is contact between the skin lasts for a few hours.
- Red – The contact with the skin of the grapes lasts from a few days to a few weeks.
Tip – It is the skin of the grapes which bears the greatest quantity of the most interesting characteristics (aroma, taste, vitamins). Based on taste
Dry wines – Contain a small quantity of sugar (up to 4gr per liter).
Semi-dry – Contain 4-12 gr. per liter.
Semi-sweet – Contain 12-40 gr. per liter.
Sweet – The quantity of sugar exceeds 40 gr.per liter.
Organic wine
There is no such term as “organic wine” since for the time being there is still no official Europe an regulation which certifies organic wine-making. On the label, one can read: “wine made
from organic grapes”.
- The anatomy of a label
All information concerning the particular wine is on the label in code form.
Name – It is written along with the category it belongs to. (e.g. Table wine)- Producer/Bottler – It is usually the same person; if not, then both names are mentioned. Country of production – It is mentioned if it is a local or community product etc. Alcohol content – This refers to the degree of alcohol the wine contains. It is usually between 11-13%. However, there are also wines with a much lower alcohol content (9%) or much higher (like in the case of natural sweet wines which go beyond 15%). Crop – This refers to the year of the crop. This indication is only mandatory for wines bearing the Place of Production (POP). Depending on the “crop”, the wine’s age is determined. “Contains Sulphur Dioxide” – This specification is obligatory as from 2004 for all wines produced within the E.U. Consumers are to be warned if any product contains allergens. Sulphur dioxide is used as a preservative. This is not harmful to our health if used in accordance to legislation. Capacity – Bottle of 750ml are usually used. The back label – Most wines also have a label regarding the producer, the wine, etc. is given.
Sparkling Wines
Sparkling wines are ones which contain Carbon Dioxide. Bubbles and froth are formed once the cork is popped. Champagne belongs to this category; it is produced only in the province of Champagne, in France.
- Serving it correctly
In search of the right glass – wine-lovers claim that the right glass brings out the taste of
the wine. Some basic things to know are:
The shape – The wineglass should have the shape of a tulip bud – the brim should curve towards the inside of the glass so that the wine’s aroma is guided towards the nose. Furthermore, the stem of the glass should be tall so that one can hold the glass without touching the upper part and heat the wine with the temperature of one’s palm. The size – It should be quite large, so as to pour a large quantity of wine in it, but without filling it to over a third. If the glass is too small, you will not be able to rotate it so as to release its aromas.
The material – The ideal material would be crystal, which is transparent and smooth, allowing one to observe its contents with perfect clarity.
Tips
Wine-glasses for white wine are usually smaller in size than those for red wine. The older the wine, the bigger the glass it should be served in; this allows it to “air” properly. For sparkling wines, use a tall, narrow champagne glass. The height allows the bubbles to form more easily. Serving temperature Almost all red wines are served a few degrees be low room temperature (18 degrees).
In practice – For a wine to warm up, leave it standing in 18 degrees Celsius for 2 – 3 hours.
Never place wine close to any heating appliance(e.g. Radiator) so as to heat up more quickly because it will lose its flavor.
White wines, on the other hand, due to their carbon dioxide content and their acidity, need
to be served cool – not chilled, as they lose their aromatic features.
In practice Chill the wine in a wine bucket. Place ice, add water and immerse the bottle in it for 10-15΄, so that its temperature “drops” to 8 degrees. Alternatively, place the wine in the refrigerator for about 2 hours.
Rosé wines follow the rules for white wines, while sparkling wines are served even colder
than that of white wines. Tip Savoir vivre demands that a different wine is
to be served with each dish at the table.
Aged versus Fresh wines
Aged or old wines are considered to be of the best quality. Such a wine has been made to last bottled for many years; a characteristic which adds to its quality and thus makes it more expensive. Red wines are normally old, however, there are old white wines too. On the other hand, the fresh wines are much better consumed within 18 – 30 months of harvest.
- What each wine should be served with
White wines …
Due to their acidity and their carbon dioxide content, which makes them refreshing, they are
best served with something salty. - Fresh wines should accompany …
Fish and Seafood
Light pasta dishes
Chicken or Pork cooked without too many spices
Dishes with egg-lemon sauce
Stews (no red sauces) - Cheese that goes well with Fresh wine is:
Feta cheese, Katiki Domokou, Kopanisti, Mizithra - Aged white wine should be served with:
White sauces (e.g. Mushroom sauce)
Cheese that goes well with Aged white wine is:
Brie
Camembert
Gorgonzola
Roquefort cheese - Red Wine …
Being rich in tannin (a substance extracted from the flesh of grapes), it goes well with dishes
rich in protein. Protein “seizes” the tannin and soothes the flavor of the wine. - Fresh Red Wine is to be served with:
Pasta with red sauces
Stews with tomato sauce
Meat (not grilled though)
Game (e.g. Feathered type)
Cheese that goes with Fresh Red Wine:
Gruyere
Pecorino
Kasseri
Emmental
Serve Aged Red Wine with:
Game (e.g. Wild boar)
Delectable/ Gourmet dishes (e.g.
Greek traditional Stifado)
Cheese that goes with Aged Red Wine:
Munster (a French cheese)
Parmesan
Tip – Serving wine and cheese that have
the same origin would be ideal.
Grape Distillates
According to the French, grape distillate (fruits) is the ‘water of life’ – (eau de vie). It actually is the distillate of fruit, and such, are grapes! It is produced through fermentation and distillation of the fruit and is under no circumstances flavored in any way. Whatever aroma is bears, is due to the actual fruit it comes from.
A wide variety of fruit distillates are produced and can be found on the market. In Greece, the most prominent on the market distillate, is the distillate of grapes.
It should not be confused though with ‘tsipouro’ or ‘tsikoudia’ since for their production, the
whole grape, which has not previously been crushed, is fermented and distilled (in small copper distillers). In this way, all the fineness of the aroma of the specific variety of grapes used is highlighted. For this reason, the grape distillate, especially the single-variety one, is the very best type to put aside and allow to age. It should finally be consumed in a brandy glass. Tsipouro and Tsikoudia Tsipouro and tsikoudia are almost one and the same alcoholic beverage. It is referred to as “Tsikoudia” in Crete and “Tsipouro” in other parts of Greece. Its history goes way back to the Middle Ages. The difference between tsipouro and tsikoudia is that the one is distilled once while the other undergoes a second distillation process. However, this is not a hard and fast rule.
One thing should be noted though. Neither is to be referred to as “raki” – a name which has no relevance to Greece. Tsipouro and tsikoudia have a long-standing relationship with the Greek soil, its people, the grapes and the cultivation of the vines. These are historical and geographical names which have been accepted by the E.U. and have to do with Greek distillates. Similarly, “Tsipouro Tirnavou” has also been institutionalized, along with “Tsipouro Thessalias”, “Tsipouro Makedonias” and “CretanTsikoudia”. Within Greece, the following labels are also accepted: “Tsipouro Mouzakiou”, “Epirus Tsipouro” and “Naousa Tsipouro”. Some distillers, however, have the right to use the labels: “Tsipouro Lymnou”, “Tsipouro Thrakiotiko”, “Tsipouro Tinou” and “Evritiko Tsipouro” in their commercial naming of their products. Recent history reflects on the love the people have for tsipouro and tsikoudia; they have been linked to the majority of house holds for centuries. Tsipouro and Tsikoudia have been established as everyday drinks – whether people drink to celebrate a joyous occasion or to drown their sorrows. It is a quick treat which accompanies many appetizers. Their high alcohol content serves to warm the body and the soul on cold winter days. In some cases, they are also used for medical purposes. However, the appropriation of these products outlines the reasons for the prevalence of them sold in bulk, at the expense of not only the Greek economy, the quality, the recognition of the producers of brand labeled products, the low export rate, but also the health of the consumer. To the question “bulk or bottled?” The answer is one: BOTTLED. It has been inspected and carefully bottled, thus protected from deterioration of its quality.
Health is not to be taken lightly and in this case, should the tsipouro be poorly distilled … it could have a detrimental effect on its consumer due to the methanol it contains; the wrong proportion or dosage of methanol could cause serious damage to a person’s health – blindness being one.
Aromatized or not (tsipouro), with the classic aniseed, saffron or other spices, is popular with all age groups – perhaps due to its history; thinking back when our forefathers enjoyed a shot or two. This is a subconscious emotional experience for the Greek people. Besides, these distillates function as a healthy diversity – setting the Greek market apart from the homogenize world market.
Some are invited to take on a more sophisticated manner of rational consumption; a way which defines their method of production as well as branding them as high quality products. This is exactly what the Greek Distillery 2016 demonstrates and supports. Both tsipouro and tsikoudia, depending on the region and the habits of the people, are consumed on their own, or with very few appetizers. In Crete, for instance, a good accompaniment would be raw broad beans or raw artichoke leaves. In Thessalia, on the other hand, a variety of appetizers are the norm. The spicier the dish, the better accompaniment it is in some cases. Smoked ham, cheese and salty cold meats are favored. Tsipouro and tsikoudia also go well with seafood, how ever, not as much as meat. It should be served straight – without the addition of ice or water.
Ouzo
Many stories and myths have been spread about the origin of ouzo. It is supposed to have originated from the Byzantium. The truth of the matter is that ouzo is a Greek product, protected by the E.U. Regions such as Thessalia, Thraki, Lesvos (Mitilini), Mesolongi, Chios and others, however, cities like Thessaloniki, Kalamata, Piraeus, Serres and others have some of the most renowned distilleries which produce ouzo; some of which date back to over one and a half centuries. Institutionalized indications for ouzo are: “Ouzo Thraki”, “Ouzo Kalamata”, “Ouzo Makedonia”, “Ouzo Mytilini” and of course, “Ouzo Plomari”. Ouzo comes from the distillation of aromatized alcohol, however, it can also be produced by wetting the alcohol with aromas like those of aniseed and fennel; usually around 20% in proportion of its alcohol content (by law).
There is also ouzo which is produced exclusively through distillation. As an aperitif, ouzo is supposed to whet the appetite, on its own or along with a small plate of different appetizers. It can, how ever, be served as an accompaniment to a whole meal, especially but not exclusively, with sea food and salads. Ouzo, which is best consumed at 10°C-12°C, is best enjoyed without ice, as it spoils its flavor; this is why adding cold water is a better way to chill it. The proportion should be one part ouzo/two parts water.
Greek liqueurs
Tentoura, Mastic from Chios, Kumquat from Corfu and Citron from Naxos