Domaine Porto Carras: From then to now
Have you ever heard of the Greek PDO (Protected Designation of Origin) Meliton Slopes? You are not...
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Tag: Greece
Life In The Time Of COVID-19 : Winemakers Dimitrios & Stavroula Kioutsoukis, Kamara Estate, Thessaloniki, Greece
Today we catch up with Father and Daughter winemaking team, Dimitrios and Stavroula...
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Life In The Time Of COVID-19 : Winemaker Yiannis Paraskevopoulos, Gaia Wines, Greece
Now, I have never professed to be perfect with my pronunciation of my interviewee’s...
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A Perfect Tour of Greece With John Szabo MS
A Perfect Tour invites you to join them and John Szabo MS in Athens and Santorini this June....
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Lantides at Vintages
Nicholas Pearce presents Lantides Goldvine Cabernet Sauvignon: buy direct or at the LCBO. Discover...
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Zoltan’s Notes: Assyrtiko and Barbera from Riverdale Wines
Zoltan Szabo and Jerry Gain taste a Greek white and an Italian red. Sommelier about town Zoltan...
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Try This $15 Greek White Wine
Malcolm Jolley dicovers Karavitakis’ Little Prince wine at the LCBO. If the Karavitakis...
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Olive Oil Crisis
This week the British papers, like The Guardian and The Independent, reported on the disaster that...
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Nemea’s G Spot: Seek It Out
Andreas Lantides is the son and heir of visionary Greek Vigneron Panos Lantides of Lantides...
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Jamie Drummond on Food and Wine #54 Christine Cushing
This week we sit down with the delightful Christine Cushing and discuss her inspiration, her journey into the world of food and cooking, and her range of Greek olive oils…
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Wine of The Week: 2007 Boutari Agiorgitiko Nemea Greece
I’m not quite sure what is going on with the LCBO right now but the past six months have seen a number of remarkably good value wine make their way to the shelves of most stores across the province. This wine from the Peloponnese region of Nemea is certainly one of those bargains…
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Med Summer At All The Best: Feta & Watermelon
Feta is the best known cheese imported from Greece. It is traditionally made from a mix of goat and sheep milk, formed in big blocks and then cut or sliced into pieces (‘feta’ means ‘slice’ in Greek).The pieces are placed into large wooden barrels or tin cans and covered with a brine solution of salt and water. It‘s a simple cheese- young, fresh and full of flavour. Enjoy as part of a tapas selection with pickled vegetables, salamis and olives, include in baked dishes and dips and crumble over pizzas, pastas and salads.
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