Food and Travel (UK) - - Gourmet Traveller -

Domaine Si­galas Multi-award-win­ning wine­maker Paris Si­galas had a mis­sion to re­store San­torini’s place in fine wine­mak­ing and he suc­ceeded. Grape va­ri­etals in­clude na­tive whites (as­syr­tiko, aidani, athiri, pla­tana), a red (mavro­tragano) and tra­di­tional blends in­clud­ing nyk­teri. The din­ing menu pairs ten wines to lo­cal dishes; try dol­mades made with the leaves of the same aidani vine that pro­duces the grape for the wine, and a sweet, fresh-cheese pie with straw­berry glyko (see Food Glos­sary). Three chefs pro­duce el­e­gant dishes from home-grown fava, cour­gettes, toma­toes, spinach, white aubergines and herbs. Tast­ing (four wines) from £5; din­ing from £23. Baxes, Oia, 00 30 22 8607 1644, si­ sigalaswine­tast­

Hatzi­dakis With his 2017 San­torini as­syr­tiko win­ning a gold medal, Haridi­mos Hatzi­dakis knows he made the right de­ci­sion to move his win­ery into a huge cave, al­beit laden with high tech­nol­ogy in­side. Win­ner of many other in­ter­na­tional and na­tional awards, the win­ery’s grape va­ri­etals in­clude as­syr­tiko, aidani, mandi­laria, mavro­tragano and voudo­mato. Try his as­syr­tikos from dif­fer­ent vine­yards to ap­pre­ci­ate their del­i­cacy and va­ri­ety, and as­syr­tiko de My­los for a taste of wine from grapes grown ‘the old way’.

Tour and tast­ings by ap­point­ment. Pyr­gos Kal­lis­tis,

00 30 22 8603 2466, hatzi­dak­ Venet­sanos Built to take ad­van­tage of grav­ity in the wine-mak­ing process, it also of­fers spec­tac­u­lar views. Try the min­er­ally nyk­teri (made from as­syr­tiko, aidani and athiri grapes), the sum­mery Ana­gal­lis rosé (named after the flower, made from mandi­laria, as­syr­tiko and aidani grapes), and the light-mahogany, sweet vin­santo. Open year-round for tours and tast­ings.Tast­ing (five wines) from £13; meze from £7. Caldera Me­ga­lo­chori, 00 30 22 8602 1100, venet­sanoswin­

Left: try an Ana­gal­lis rosé or the nyk­teri blend at Venet­sanos win­ery. From top: the bas­ket-shaped vine growth at Hatzi­dakis; tast­ing at Domaine Si­galas; caves at Hatzi­dakis; or­ganic as­syr­tiko; a lo­cal bin

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