Wine Tasting

Thu 06.03.2014 at 19.00, Club House
Fri 21.03.2014 at 19.00, Club House

Positions have been fulfilled. In case of cancellations you will be informed. Thank you for your participation.

Greek Wine Tasting and Meze

If you are a wine lover, you will enjoy these two nights!
Come and taste traditional Greek wine varieties along with some Greek meze!
The 6th of March will be focused on wines from Northern Greece, while on the 21st of March you will taste wines from Southern Greece.
The wines selected for these events will be presented by Greek sommeliers and wine producers. Since wine is meant to be enjoyed with food, and the perfect match can bring out subtle characteristics in a wine and enhance your tasting experience, each wine presented in the wine tastings will be accompanied by traditional Greek meze (selection of traditional Greek appetisers)!

Extra highlights of the event:

  • Complimentary "Assyrtiko" wine from Santorini will be served at the end of the wine-tasting, accompanied by home-made dessert
  • Bottles of wine will be given to lucky participants
  • To make things more interesting, score-cards will be handed out to the participants to grade each wine

“With the kind collaboration of the MENSA and CLUB HOUSE”

Price: 20€
The events will take place at the Club House and will be open to everyone above 18!

Wines of Northern Greece

Press here for a Presentation

  • White Sauvignon Blanc, Alpha Estate, Florina PGI
  • Red Syrah-Xinomavro-Merlot, Alpha Estate, Florina PGI
  • Ramnista, Kyr-Yianni Estate
  • Ghi kai Uranos, Thymiopoulos Vineyards
  • Paliokalias, Domaine Dalamaras
  • Xinomavro-Syrah-Merlot, Chateau Manganaris, Naousa PGI
  • Katogi Averof Estate

Wines of Southern Greece (all from Papargyriou Estate)

Press here for a Presentation

  • Moschoudi-Asyrtiko
  • Sauvignon Blanc
  • Rosas Amat
  • Cabernet Sauvignon
  • Agiorgitiko
  • Mavrodafne (Dry aromatic red wine)
  • Opsimos Trygos (Dessert wine)

Presenters of the Wine Tasting on the 6th of March, Kostis Dalamaras and Prof. Athanasios Manganaris

Kostis Dalamaras completed his studies in Viticulture and Oenology at Beaune in Burgundy and, after working in biodynamic wineries in France and Spain, returned to join winery force in Domaine Dalamaras. The vineyard conducts organic farming since 1996 with official certification while the last 4 years is also certified by Bio Hellas. Since 2008, the winery experiments with biodynamic practices from the calendar of Maria Thun. The horses, ducks, turkeys and other animals that roam the vineyards, after the harvest, assist towards developing an integrated ecosystem. The vineyard is located at an altitude of 250-350 meters and mainly planted in clayey & calcareous soil. The plants were chosen after a careful search, depending on the soil characteristics of each vine. The philisophy of the winery is to minimize intervention during vinification, so as to produce wines as more representative as possible of the terroir. Dalamaras wines are exported to European countries, U.S.A. and Canada.
Kostis Dalamaras is placed amongst the top 30 elite winemakers in the world, according to the Αmerican journal Wine & Spirits.

Athanasios Manganaris is a Professor of Agricultural Sciences. He graduated from the Agricultural University of Thessaloniki and received his PhD from the University of London. He carried out postdoctoral research at the New York State Agricultural Experiment Station, Cornell University and the Agricultural Research Station of Fresno, California. He participated in several European and national research programs and held the position of Director of the Institute of Pomology, in Greece.
However, his passion is the production of wines from selected vineyard blocks within his private vineyards of Chateau Manganaris in Naoussa. In the wine tasting on the 6th of March, Prof. Manganaris will present his wine “Ampeli”. The style and flavor profile of this wine from Chateau Manganaris, is undoubtedly strongly influenced by the climate where the grapes are grown. A dry, red wine with a deep red color, full-bodied with medium-plus to high levels of tannins and flavors of blackberry, earthy leather and black pepper notes. Intriguing wine, spicy and nervy. Aged in French oak barrels for 12 months plus further ageing in bottle for another 6 months, produced only in limited numbers.