This week we have a very hearty recipe for you. Lentils and tomatoes are an all-time favourite and we couldn’t but pair them together in this simple, yet very comforting dish.

We are after all getting ready for summer, eagerly waiting for the first juicy summer tomatoes to appear in the market. So in this recipe, adapted from Jack Santa Maria’s cookery book Greek Vegetarian Cooking, we are using the vibrant red organic tomato passata to make a delicious lentil stew. It makes for an excellent dinner, served alongside brown rice. But also, it works great as a more filling pasta sauce. Don’t forget to check out all of our recipes with tomato passata.

Serves 2 as main

1 medium red onion
1 clove of garlic
2 tbsp olive oil
1 bottle tomato passata (or 2-3 juicy tomatoes, crushed)
500ml water (plus more if needed)
150ml red wine (we used the Barafakas Idea Red)
100g lentils
dried thyme (to taste)
dried oregano (to taste)
salt, pepper (to taste)
brown rice and fresh tomatoes (to serve)

Grate or finely chop your onion and garlic. In a medium-sized pot add the olive oil, onion and garlic. Gently fry over medium heat until translucent but not caramelised.

Add the tomato passata, water, wine and lentils and stir everything together. Add the thyme and oregano and season with salt and pepper.

Bring to a boil then lower the heat and cook, covered, until the sauce is thickened and the lentils are tender, around 45minutes. Half-way through taste and adjust for dried herbs and seasoning.

Serve with brown rice and fresh tomatoes (if desired).

Mulled wine is one of our favourite European Christmas traditions. This week, we’ve prepared for you our very special recipe for mulled wine, inspired by Greek wines, spirits and flavours.

As you may know, we love unique Greek wines and spirits, ethically sourced from small producers and vineyards from all over Greece. So for this special mulled wine, we’ve used the Sant’Or Krasis Red, an organic, biodynamic, natural wine, made wine with indigenous yeasts. Its rich red fruit flavours of cherry, plum and cassis and spiced notes of cinnamon, cardamom and rose wood pair perfectly with the winter spices we’ll use. And to make our mulled wine truly special, we are also adding Metaxa, a spirit laying somewhere between Cognac and Brandy, yet impossible to classify. Its toffee tasting notes and fruity finish are the ideal pairings for the Corinth raisins and citrus fruits we will be using!

Oh and did we mention that our mulled wine has absolutely no sugar? Yes, like in a hot toddy, we used honey to add sweetness and a splash of grape molasses to add depth. Trust us, it’s the most delicious mulled wine you’ll ever taste!

Serves 6

1 bottle of Sant’Or Krasis red
100ml Metaxa 7 Stars Love Greece
100gr orange blossom honey
1 tbsp grape molasses
60g Corinth raisins
3 cinnamon sticks
½ tsp ground cloves
2 bay leaves
2 oranges
2 tangerines

Using a vegetable peeler or a sharp small knife, remove large strips of the orange zest from the oranges and tangerines, making sure to have as little of the white pith as possible.

In a large pot place the wine, Metaxa, honey, grape molasses, raisins, spices, bay leaves and citrus peel.

Gently simmer over medium-heat for 5-7 minutes, stirring occasionally until the wine is lightly simmering.

Serve warm.

“…a less famous grape variety”
“winner of the Sommelier Wine Awards”

…… what picture do these words draw when they are put together? I have to admit, it took me a long time to put all the pieces of the puzzle together, before I finally got enchanted by the charms of this wine.

Mesogeia, located in East Attica, Greece, is the place where this wine was made. For some, it is better known as the area surrounding parts of Athens. Compared to wine-producing regions such as Santorini or Crete, this area is on the south edge of continental Greece, where the micro climate for grape growth is definitely different from that on those islands. Thanks to the dry and long summers during the grape growing season, grape varieties that are cultivated in the area have to be resistant to heat and drought. Since 1979, this region has had its own geographical indication of origin, which is recognised as a PGI (Protected Geographical Indication) nowadays. One of the most well-known wines from this area is the famous Retsina, which is frequently regarded as the signature wine of Greece by many.

Yes, we just mentioned Retsina. In many occasions the grape variety Roditis is added to Savatiano to produce a blended white wine to make Retsina. Perhaps this is the reason why the name Roditis is less well-known. What is even uncommon to see, is Roditis being used solely to produce a dry white wine. And indeed, the Aoton Roditis 2015 was in fact made in only 3,000 bottles.

Sommelier Wine Award Gold
In 2018, the 2015 Aoton Roditis won a gold prize in the UK-based Sommelier Wine Awards competition. It was described as to have a similar style to Chenin Blanc, in the way that this wine stands out for its full body and rich texture.

In the glass, this wine shows a beautiful, clear, bright and medium-to-deep gold colour, demonstrating its well-developed maturation stage. With a high viscosity, it already starts to indicate an inviting oily-ish texture. By gently swirling the glass, it releases a distinctive spicy aroma, a mixture dominated by cumin and touches of clove and aniseed. Following that, are the gradually opened notes of ripe apple and honey, which also announce the wine as being well-matured. There was clearly no trace of oak barrel. On the palate, the wine is dry, with high acidity, full body and rich texture. There are complex flavours of roasted pineapple, subtle melon and honey, together with the smoky and flinty tastes that developed from the cumin and clove aromas. Without the use of oak barrel, this wine has a citrusy finish.

The wine is ready for drink, or can age for another 2-3 years. It is best served in a globe-shape glass, like the ones you would use for an oaked Burgundy white wine, with a temperature of around 12-13°C. While some sommeliers suggest to have it with a vegetable risotto, this wine can also be an excellent pairing to fresh salmon and sea urchins. If you’d like to eat like a Greek, have the wine with a youthful graviera cheese besides fava dip and red onion; if you are a fan of Japanese food, go bold and try it with sashimi.

Order the 2015 Aoton Roditis here!

by Celine


Moving away from the most famous wine regions, another small yet unique area of viticulture is waiting to be explored, through this excellent 2013 Icarus Black Dry Red Fokiano. In Greek mythology, Icarus, the son of the great craftsman Daedalus, fell into the sea close to a beautiful Greek island on the eastern Aegean Sea. This is how the island, Icaria (a.k.a. Ikaria) gained its name.

This seems to have set the tone for the viticulture and winemaking in the island: long history. Wine made in Ikaria was called the ‘Pramnian’ which is associated with the God Dionysus. In fact, archeological discoveries in modern days unveiled traces of the widespread Dionysian rituals in the island. This ancient winemaking method, did not use stainless steel containers or oak barrels but stored wines in huge clay jars which were buried in the ground. This tradition is still well-preserved in the world nowadays, and can be found in areas such as Georgia, where winemaking techniques have been serenely yet vividly passed on for several thousands of years.

In spite of this long history, however, it was not until the 1970s that the grape variety Fokiano was allowed to be cultivated on the island. The first geographical indication of Ikaria in wine came in 2006. To some extent, one could regard the story of winemaking in Ikaria as the Greek winemaking history in a nutshell: glorious history, late revivals lagging behind its Mediterranean peers, and innovative approaches attempting to adapt to the modern wine world.

The 2013 Icarus Black Dry Red Fokiano, as a PGI wine of Ikaria, is made from 100% Fokiano grapes grown on the island. Besides the benefits of the Mediterranean climate, the vineyards located on the Ikarian highland also make full use of the cool temperature for their vine growing. The winery still follows the traditional winemaking techniques of the island and ferments wines in their clay jars that are buried underground, giving visitors a “piece” of heritage to experience. Meanwhile, as we wrote earlier, winemakers in Greece are proactively seeking new ways to fit their traditional recipes into the international standards of  the modern wine industry. Boutique producers, organic methods, small production and oak barrels, are all the trendy elements that have enabled the development of this wine so as to release its charm. The fact that around 800 bottles a year are produced definitely makes this one rare and quite special.

In the glass, this wine has a clear and bright pale garnet colour, indicating its development stage as a matured wine. On the nose, it firstly releases aromas of red berries, then toast and vanilla of the oak barrel, mingled with cigar, leather and slightly gamey notes. Let it sit for a few more minutes, and you will also get hints of soy sauce and sea wind, reminding you of some savoury notes that are usually associated with umami. In a word, perfectly developed. On the palate, this wine has high acidity, delicate tannins with a medium body. It is slightly gamey and savoury, yet more fruity comparing to the aromas on the nose (red cherries, white pepper and dried dates), with a long finish. Complex and well balanced, this elegant wine can be seen as a thin version of the aged French Pinot Noir.

The wine is probably at its best stage to drink, and I do not suggest ageing it. It is best served at 16-18°C, in a large globe Burgundy style glass, without decanting. Just like Pinot Noir, this one can be paired with a wide range of foods, from tuna, chicken, duck or rabbit, to lamb, pork and beef. On top of that, BBQ or roasted food with spices such as rosemary and thyme will also taste great with the wine.



by Celine

As a wine writer, one of my favourite moments is when people share their thoughts on the wines I’d previously recommended to them. Wine lovers from all over the world always enjoy talking and writing to each other, exchanging ideas and thoughts on wines. And this happened this week and brought me a considerable amount of joy. A colleague of mine, with whom I keep in touch only online, usually talking about tasting notes, took a cruise trip to Santorini earlier this year. He tasted the wonderful Gavalas Santorini as well as the Gavalas Voudomato. When I asked what he thought of these wines, he said “ Awesome, indeed.”

Awesome, indeed. This is also my comment about this 2016 Gavalas Voudomato. Romantic colour, crispy acidity, and fresh red berry aromas. We can say this is an excellent piece of art, refreshing as a white wine, but also with the red-fruit flavours of red wine.

On the label, Gavalas Voudomato also demonstrates the geographic indication (GI) of PGI Cyclades. Cyclades is a group of islands in the Aegean sea and include islands such as Naxos and Santorini. For a wine to be qualified as PGI Cyclades, grapes for winemaking must be 100% from this area, and vineyards are required to be located above 30 meters of altitude. The name ‘Voudomato’ is taken from the grape variety, as the wine is made from 100% Voudomato grapes. Gavalas winery has become the only one in Santorini to cultivate ‘the indigenous rare’ variety of Voudomato.

Just in case you do not know how rosé wine is produced in the winery, here is a little review. Normally, there are three methods in rosé winemaking, none of which involves the use of an oak barrel. This is why the rosé wines available at the market are all refreshing for summer, and do not benefit remarkably from aging. The first and also the cheapest method is blending red wine with white wine. Such approach usually can be found only in the new world, as it is forbidden in Europe. The second one follows the process of red winemaking, but only shortens the time of maceration depending the winemaker. Therefore, in theory, this method can result in a wide range of styles, and is able to produce a rosé that is unlimitedly close to a red wine. Such method is prevailing in the Southern Rhone Valley, France. The last one which produces some of the most delicate rosés in the world, is more predominant in South France and Provence. It crushes black grapes as if it were white ones, and thus follows a white winemaking process.

The 2016 Gavalas Voudomato follows the third approach, but also has a pre-fermentation skin contact which is also used in some white winemaking to extract more colour and body. In light of this, it is definitely a rosé with character. In the glass it shows a clear, bright and pale ruby colour, just like a glass of cranberry juice, but also like a glass of pure sea water being dyed with red rose petals. On the nose, it has pungent aromas of apple juice, accompanied by notes of fresh strawberry, raspberry and violet. On the palate, it has a crispy acidity, light to medium body, medium alcohol, a touch of tannins, and mouthfuls of flavours of raspberry, pomegranate and strawberry. The finish is medium-long and full of minerals.

The wine is ready to drink. It is best consumed at the temperature of 8-12°C, and with savoury foods. Light cheeses, dishes with poultry or seafood in tomato sauce are ideal pairings. To be honest, as a rosé of 2016 vintage, well developed and fresh as it is, this wine is not suitable to age any longer, so drink more, and drink now.

by Celine


According to the European Union laws on geographical indications and traditional specialties, Greek wines often carry the classifications of PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication). Nemea, among all the most established PDO regions for wine, is famous for its high-quality wines made from Agiorgitiko grape.

Located in the north of the Peloponnese, Nemea has a long tradition of history-engraved viticulture and is the home of the largest single vineyard in Greece. The Barafakas winery, in spite of being a young and boutique producer, has been deeply influenced by the history and culture of this region. Nemea is also the place, in Greek Mythology, where Hercules performed his first labour by killing the Nemea lion which had ravaged the area and threatened the locals. Knowing that, the lion in the winery’s logo absolutely has made the brand more identifiable in term of its origin.

To be classified as a Nemea PDO, a wine is required to be made from the Agiorgitiko grape exclusively. The name Agiorgitiko, in fact means ‘St. George’s grape’. This variety, among more than 200 Greek native varieties, is rarely grown or seen elsewhere outside Greece. Being extremely versatile, Agiorgitiko is used in the winemaking of a wide range of wines, from light rosé to full-bodied oaked red wines.

In glass the wine shows a clear, bright, vibrant purple colour with a purple rim, suggesting it’s a youthful wine, with a high viscosity. On the nose it is dominated by the aromas of cherry jam — really ripe red cherries — and liquorice. Besides the outstanding ripe cherry jam and liquorice flavours, there are also other notes of fresh red fruits, such as strawberry and a subtle hint of pomegranate, which help keep it fruity and refreshing. It then gradually releases hints of herbs and spices. The wine has no trace of oak barrel, thus making it a fruity and easy-drinking wine. On the palate the wine is dry, with high acidity, soft tannins and a medium long spicy finish. It has a medium alcohol level and body. If I had to compare it with another, more famous wine, I would say it is close to a riper and unoaked version of German Spätburgunder / Pinot Noir.

This red wine is ready to drink now. My suggestion is to enjoy it as soon as possible, since it is not a wine that is suitable for aging. With its unique characteristics, the Barafakas Idea red is an ideal table wine to pair with food, even on a summer day. This lovely red wine is best to be served at 16°C which is slightly lower than room temperature. Unquestionably pleasant on its own, the wine is equally delicious when paired with herb roasted chicken, chicken liver, roasted duck breast, or even quail. To be bold, you might want to try having this wine with pappardelle pasta with a porcini ragu. However, my advice is to avoid foods with too much umami taste such as soy sauce — this will clash with the wine on the palate by making it more bitter and astringent.

Click here to order the Barafakas Idea Red!

Source:;; WSET – Greece

by Celine

Youthful and fruity, the well-structured 2017 Sant’ Or Krasis presents a classic Bordeaux style with unique Greek grape varieties. I am deeply surprised that a red wine with the vintage of 2017 has already developed to that extent.

Produced in Santameri, Greece, this wine is made from the local grape variety Mavrodaphne, a grape that was mostly often used in producing sweet or fortified wines. Nowadays, however, modern winemaking philosophies and approaches have contributed to the reinvention of oak-matured Mavrodaphne, as is the case of this wine.

The town of Santameri sits in the mountainous area in north-west Peloponnese Peninsula. Generally, wine lovers may be more familiar with the other two famous Denomination of Origin appellations in the peninsula: Nemea and Martina, both situating in the eastern side and enjoying a slightly more ‘continental’ climate for viticulture. Santameri, in contrast, is located in the Patras region where the climate is definitely more ‘Mediterranean’. This means that the long and dry summers with short and rainy winters have created warm climate conditions with relatively small temperature variations, ideal for the Mavrodaphne grapes to grow and ripe. As a result, the wine usually displays distinctive aromas of ripe dark fruits.

The wax seal of the bottle may add extra points to attract your attention. Just in case you are not sure how to open a wax-sealed bottle, here is a tip: Pretend the wax does not exist and use the corkscrew as usual. But make sure to spend a few seconds clearing the wax pieces around the very top bit of the bottle before you pull the cork out, so as to avoid small pieces falling in the wine as the cork is coming out.

At first glance, you may easily find out that this is a very youthful wine, for it has a clear and bright deep purple colour with blue-ish hints in the purple rim. The viscosity is high. On the nose, it exhibits clean and intense aromas of ripe fruits such as black cherry and black plum. Following these initial aromas, the wine also has noticeable traces of oak barrel: toast, cocoa, toffee and tobacco. Gently swirling the glass, the wine also releases notes of wood, cedar box and a very small amount of hay. This suggests that the wine is in a developing stage, in spite of the youthful colour it shows. On the palate, this wine is dry, with high acidity, smooth firm tannins, medium alcohol level and a medium body. The finish is long. The intense flavours it brings include ripe black cherry, cigar, wood, toast, cocoa, and dark chocolate. It is slightly savoury, and shows characteristics of a developing wine. Combining with the outstanding flavours of a cigar box this wine reminds me of a typical red Bordeaux, and also surprises me for the range of flavours it has, considering that it is a 2017 vintage.

This wine is ready to drink, but may benefit from another 1 or 2 years of bottle maturation. It is best served at 18 – 20°C, in a large tulip shape glass. For such a youthful wine with firm tannins, I suggest to decant it for at least 10 minutes. This wine is suitable to drink on its own, but also will be fantastic to pair with grilled red meat, game dishes, and tomato-based sauces, for example with pasta.


By Celine

2016 Markou Kleftes Savatiano Sulphur Free, 12.5%

How much do we know about natural wine? In the April issue of Decanter magazine last year, the rise of natural wines was brought to the attention of wine consumers. The ‘trend’ of drinking natural wine is gradually becoming a matter of lifestyle for many enthusiastic wine lovers.

So, what exactly is the natural wine? How different is it from the wines we are used to drinking? According to the Oxford Companion to Wine, what we call natural wine is a relative rather than an absolute term. It differentiates these types of wine according to the winemaking processes (or philosophies). Typically, the grapes are grown by small-scale, independent producers, they are harvested by hand from sustainable, organic, or biodynamic vineyards. The wine is fermented without any extra yeasts (meaning only the natural yeasts existing on the grapes are used) or additives, and little or no sulfites are added for refining. This definition, unfortunately, indicates that the term “natural wine” is quite vague and we have to uncover in what specific ways a bottle of such wine is indeed “natural”.

The 2016 Kleftes from Markou Vineyards, is a sulfur dioxide (SO2) free wine made from grapes grown in organic vineyards in the Koropi area of Attica, Greece. The name “Kleftes” in Greek is also the name for dandelion seeds, which carry your thoughts and dreams to the loved ones and present hope, dream, and the uncertainty of a new journey. If you have read our earlier wine review about Shinopefko Retsina in this blog, you will find that this wine is made with the same grape variety, from the same region as the retsina. In this case, what can we expect from a sulphite free wine to taste differently?

Normally, sulfur dioxide in winemaking is necessary to preserve the wine from oxidation and to refine the wine by preventing bacteria and unwanted yeasts. This is the same element as you may find in dried fruits from supermarkets. Without sulphite, Kleftes is obviously more oxidised and displays more characteristics of oxidation. In the glass, it shows a slightly hazy yet bright gold colour with a lemon rim. On the nose, the wine has moderate aromas led by cooked apple, ripe pear and citrus flowers. Swirl the glass gently, it may also reveal some notes of roasted nuts and honey. There is no hint of the oak barrel. On the palate, it is dry, with crisp acidity, light body  and relatively low alcohol level. The flavour intensity is high, dominated by tastes of grape fruit, citrus flowers and crushed apple, accompanied by a long finish.

The wine is best drunk around 8-10 °C, which is about 5-10 minutes after being taken out from the fridge. Because it is sulphite free, it is not an ideal wine for aging. To prevent the oxidation, my suggestion is to consume this wine as soon as possible. It is a good wine to pair with food such as fried fish pie, green salad, or risotto with asparagus and parmesan cheese. An amazing pairing with wild capers, fava and bread.

Click here to buy the Markou Kleftes Savatiano!

by Celine

References: Oxford Companion to Wine

This week, our wine writer Celine tastes the 2016 Moraitico Rosé, 11.5% and shares it with us.
Taste this unique wine from the island of Paros, along with other Aegean Island wines –and food pairings! at our September Wine Tasting.


Nothing goes better on a sunny and hot summer day than a light and fruity rosé.

You may have heard about the benchmark set by the refreshing and light-bodied Bandol rosé from Provence, with its romantic color as well as the elegant flavours on the palate. Just imagine having a wonderful holiday by the Mediterranean sea and leisurely sipping a glass of this zesty drink. If that sounds like you, then you cannot miss this 2016 Island Rosé produced by Moraitico winery.

The winery Moraitico is located on the island of Paros in Greece, on the Aegean sea, southeast of the Greek mainland. Just like Santorini, this windy and mountainous island has a hot and dry Mediterranean climate that contributes to the tropical fruit notes of the wine. Thanks to the cooling effect of the mountain slopes and the strong wind during the growing season, grapes are able to ripe slowly and accumulate the balanced amount of sugar and acidity. This is the reason why crispy and refreshing wines come from this region.

Generally, rosé wines can be made following three different methods, very rarely involving the use of oak barrels. For some inexpensive New World wines, red wines and white wines (not grapes) will be blended to make a rosé. Another way of rosé winemaking, is to shorten the maceration period- compared to normal winemaking of dry red wines. Depending on how much colour and tannins the producer plans to extract, the length of this maceration period varies. Hence the unique colour and taste of the rose wine. The last method is direct pressing, which crushes and presses black grapes, but in the same way as when making white wines rather than red wines. This avoids the extraction of colour and tannins that are necessary in red wine production. As a result, a more delicate colour is usually achieved.

Two local grape varieties are used in this rosé. Malagouzia (aka. Malagousia) is gaining popularity throughout Greece after being rescued from extinction in the 1970s. It is a versatile variety that can make both dry and sweet white wines. The other grape, Mavrotragano, is a dark-skinned black variety that has been traditionally used to produce sweet red wine. This variety has thick skins and small berries, leading to deep-colored wine but with soft tannins.

The Island’s Rosé demonstrates a graceful colour between pink grapefruit and salmon, and has exquisite aromas including grapefruit, melon, peach, red rose, and some hints of grape — just like the Muscat grapes you may get from the market. On the palate it is dry with high acidity, with low alcohol and light body. The flavours of grapefruit and tropical fruit stand out, surrounded by other fruity notes such as melon, rose, and the Muscat grapes. Although some sweetness may be felt in the beginning, this rose has a very citrusy finish. As a dry wine, the sweetness seems to be a result of its intense flavours of tropical fruit, just as what a ripe Marlborough Sauvignon Blanc may present.

Overall it is a very fruity and light rosé wine. It is not complicated but excellently refreshing, undoubtedly the greatest match for this summer. It is best drunk at 8-12°C, approximately 10 minutes after being taken out of your fridge. This wine can be paired with a wide range of dishes, including light salads and seafood. Squeeze some grapefruit and olive oil dressing on your lightly cooked or cured salmon, tuna or lobster and accompany it with this wine. You will find that a hot summer’s day will become more pleasant than ever.

Buy the Island’s rose 



Aegean Sea in a Bottle

No other wine has ever impressed me so much at first sight. This Gavalas Santorini truly brings the Aegean Sea in a bottle. The beautiful sunshine and blue sea from Santorini can brightened up your entire day.

The island of Santorini has been long famous amongst tourists for its picturesque views. This stunning beauty also exists in its wines. As one of the 25 OPAP (Oenoi Onomasias Proelefseos Anoteras Poititas or Appellation d’Origine de Qualité Supérieure, one of the terms for the Greek PDO labelling system), Santorini produces both white and red wines in dry and sweet style.

Ancient volcano eruptions have not only created its cliffs and lagoons, but also the volcanic soil for grape vines. It is this volcanic soil that has prevented the spread of phylloxera from other parts of Europe, and thus maintained the old vines that give wine of great quality. Meanwhile, the climate in Santorini has contributed significantly to its terroir. It is normally dry and warm like what you would find in a desert during the growing season, with sweeping westerly winds. Such winds are so strong that photosynthesis of the plants can stop and consequently slows down the ripening process of the grapes. To protect the vines from the wind, vine growers here follow the tradition of cultivating the vines in wide spaces and shaping them into crown-like spirals.

Assyritko is the flagship among the grape varieties on the island, as it takes up almost 83% of all the grapes being cultured in Santorini. It is a local variety of which 99% is planted in Greece nowadays. Santorini Assyrtiko is the most famous as the special growing environment has given high levels of sugar and of acidity. This versatile variety can be made for both dry and sweet wines.

The Gavalas Santorini vintage of 2016 is a crisp and well matured dry wine. In the glass it has a clear and pale lemon and straw-like colour, indicating that the wine has started its developing stage in terms of aging. On the nose, the perfumed wine presents profound fruity aromas such as pear, lemon, pineapple and slightly banana. It is a little flinty, but will be soon covered by its dominating notes of nut and honey, which is another hint of its aging development. On the palate it is crispy and refreshing. As one of the very few white wines that contains tannins, its tannins are rather smooth and rounded. This is also a full-bodied wine, with a moderate alcohol level and a long and nutty finish.

The wine is ready to drink, best served chilled at 8-10°C, in a globe shaped glass that is usually for Burgundy red wine. Decanting is needed to soften the tannins, but it will also enhance the honey and nut flavours in the wine. This wine is perfect to pair with seafood, such as fried fishcake, crab cake, slightly smoked mackerel fillet or pan-fried scallops. It also tastes great with white meat, light cheese, and even Korean seafood pancakes. It may not be the typical wine for summer, but definitely suits the beginning of spring days in London!

 References used: