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New York Celebrates Greek Wines

New York Celebrates Greek Wines


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New York Restaurants go Greek during Celebrate Greek Wines festival

What better way to support Greece during their tough economic times than to partake in their delicious wines? There’s still time to go Greek at some of New York’s top restaurants as part of Celebrate Greek Wines. Until June 22, you can enjoy special promotions, tastings and food-pairings at participating restaurants and retailers in the city. Notable restaurants include Anfora, Almond, and Telepan. for a complete list click here.

The promotion will recognize Greece’s contribution to the creation of wine culture while educating consumers about the “hidden gem” that is Greek wine. Despite recent economic struggles, the demand for Greek wines has increased — New York hotspots like Le Bernardin and Daniel have added selections to their wine lists in the past year. Greece was also recognized at last month’s Decanter World Wine Awards, with Gaia Wines, Lyrarakis, Estate Argyros, and Domaine Gerovassiliou all taking home the gold. Said Christelle Guibert, the awards tastings director, at the awards, “What is exciting about these wines is that…it's their characterful native grape varieties which are winning medals, not just your everyday merlot and pinot grigio."

Both an island and mountainous nation, Greece’s topography fosters the growth of a unique grape that makes wines that are both high in acidity and low in alcohol. This balance produces versatile wines that can be paired not only with Greek food, but with a range of cuisines, such as Americana, tapas, and most meats. If ordering wine is all Greek to you, keep in mind the four principle grapes: Assyrtiko, a white grape from Santorini which produces a wine reminiscent of a Riesling or a Chablis and pairs great with sushi. Its fruity flavors and crisp taste also let it shine as the main ingredient for Greek dessert wine vinsanto). Then there's Moschofilero, a white that pairs well with Japanese and seafood, Agiorgitiko, a layered red that complements meats like duck and lamb, and Xinomavro, a velvety red which tastes best accompanied by strongly flavored meats, like venison and steak.


Domatasalata Horiatiki > Greek Village Salad

This traditional salad is delicious on its own or served with any grilled meat. It is one of the most frequently requested dishes at Nahabedian&rsquos restaurant, Naha. She recommends using high-quality Greek olive oil and Mt. Vikos feta cheese, and adds: &ldquoBe generous with the mint and parsley leaves. The torn leaves give excellent flavor and texture to the salad.&rdquo

Ingredients

  • 1 pound feta cheese, slightly crumbled
  • 6 plum tomatoes, peeled, quartered, and seeds removed
  • 2 cucumbers, peeled, split lengthwise, seeds removed, and sliced into 4-inch diagonals
  • 1 medium red onion, peeled and thinly sliced
  • ¼ pound kalamata olives, split, pits removed
  • 1 bunch mint, leaves torn
  • ½ bunch flat-leaf parsley, leaves torn
  • 2 teaspoons kosher salt
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon cracked black pepper
  • 4 ounces Greek extra virgin olive oil
  • 2 ounces red wine vinegar

Method

In a large bowl, combine the feta, tomatoes, cucumbers, onion, olives, mint, parsley, salt, oregano, and pepper. Toss the salad with the olive oil and vinegar and season to taste.


Domatasalata Horiatiki > Greek Village Salad

This traditional salad is delicious on its own or served with any grilled meat. It is one of the most frequently requested dishes at Nahabedian&rsquos restaurant, Naha. She recommends using high-quality Greek olive oil and Mt. Vikos feta cheese, and adds: &ldquoBe generous with the mint and parsley leaves. The torn leaves give excellent flavor and texture to the salad.&rdquo

Ingredients

  • 1 pound feta cheese, slightly crumbled
  • 6 plum tomatoes, peeled, quartered, and seeds removed
  • 2 cucumbers, peeled, split lengthwise, seeds removed, and sliced into 4-inch diagonals
  • 1 medium red onion, peeled and thinly sliced
  • ¼ pound kalamata olives, split, pits removed
  • 1 bunch mint, leaves torn
  • ½ bunch flat-leaf parsley, leaves torn
  • 2 teaspoons kosher salt
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon cracked black pepper
  • 4 ounces Greek extra virgin olive oil
  • 2 ounces red wine vinegar

Method

In a large bowl, combine the feta, tomatoes, cucumbers, onion, olives, mint, parsley, salt, oregano, and pepper. Toss the salad with the olive oil and vinegar and season to taste.


Domatasalata Horiatiki > Greek Village Salad

This traditional salad is delicious on its own or served with any grilled meat. It is one of the most frequently requested dishes at Nahabedian&rsquos restaurant, Naha. She recommends using high-quality Greek olive oil and Mt. Vikos feta cheese, and adds: &ldquoBe generous with the mint and parsley leaves. The torn leaves give excellent flavor and texture to the salad.&rdquo

Ingredients

  • 1 pound feta cheese, slightly crumbled
  • 6 plum tomatoes, peeled, quartered, and seeds removed
  • 2 cucumbers, peeled, split lengthwise, seeds removed, and sliced into 4-inch diagonals
  • 1 medium red onion, peeled and thinly sliced
  • ¼ pound kalamata olives, split, pits removed
  • 1 bunch mint, leaves torn
  • ½ bunch flat-leaf parsley, leaves torn
  • 2 teaspoons kosher salt
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon cracked black pepper
  • 4 ounces Greek extra virgin olive oil
  • 2 ounces red wine vinegar

Method

In a large bowl, combine the feta, tomatoes, cucumbers, onion, olives, mint, parsley, salt, oregano, and pepper. Toss the salad with the olive oil and vinegar and season to taste.


Domatasalata Horiatiki > Greek Village Salad

This traditional salad is delicious on its own or served with any grilled meat. It is one of the most frequently requested dishes at Nahabedian&rsquos restaurant, Naha. She recommends using high-quality Greek olive oil and Mt. Vikos feta cheese, and adds: &ldquoBe generous with the mint and parsley leaves. The torn leaves give excellent flavor and texture to the salad.&rdquo

Ingredients

  • 1 pound feta cheese, slightly crumbled
  • 6 plum tomatoes, peeled, quartered, and seeds removed
  • 2 cucumbers, peeled, split lengthwise, seeds removed, and sliced into 4-inch diagonals
  • 1 medium red onion, peeled and thinly sliced
  • ¼ pound kalamata olives, split, pits removed
  • 1 bunch mint, leaves torn
  • ½ bunch flat-leaf parsley, leaves torn
  • 2 teaspoons kosher salt
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon cracked black pepper
  • 4 ounces Greek extra virgin olive oil
  • 2 ounces red wine vinegar

Method

In a large bowl, combine the feta, tomatoes, cucumbers, onion, olives, mint, parsley, salt, oregano, and pepper. Toss the salad with the olive oil and vinegar and season to taste.


Domatasalata Horiatiki > Greek Village Salad

This traditional salad is delicious on its own or served with any grilled meat. It is one of the most frequently requested dishes at Nahabedian&rsquos restaurant, Naha. She recommends using high-quality Greek olive oil and Mt. Vikos feta cheese, and adds: &ldquoBe generous with the mint and parsley leaves. The torn leaves give excellent flavor and texture to the salad.&rdquo

Ingredients

  • 1 pound feta cheese, slightly crumbled
  • 6 plum tomatoes, peeled, quartered, and seeds removed
  • 2 cucumbers, peeled, split lengthwise, seeds removed, and sliced into 4-inch diagonals
  • 1 medium red onion, peeled and thinly sliced
  • ¼ pound kalamata olives, split, pits removed
  • 1 bunch mint, leaves torn
  • ½ bunch flat-leaf parsley, leaves torn
  • 2 teaspoons kosher salt
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon cracked black pepper
  • 4 ounces Greek extra virgin olive oil
  • 2 ounces red wine vinegar

Method

In a large bowl, combine the feta, tomatoes, cucumbers, onion, olives, mint, parsley, salt, oregano, and pepper. Toss the salad with the olive oil and vinegar and season to taste.


Domatasalata Horiatiki > Greek Village Salad

This traditional salad is delicious on its own or served with any grilled meat. It is one of the most frequently requested dishes at Nahabedian&rsquos restaurant, Naha. She recommends using high-quality Greek olive oil and Mt. Vikos feta cheese, and adds: &ldquoBe generous with the mint and parsley leaves. The torn leaves give excellent flavor and texture to the salad.&rdquo

Ingredients

  • 1 pound feta cheese, slightly crumbled
  • 6 plum tomatoes, peeled, quartered, and seeds removed
  • 2 cucumbers, peeled, split lengthwise, seeds removed, and sliced into 4-inch diagonals
  • 1 medium red onion, peeled and thinly sliced
  • ¼ pound kalamata olives, split, pits removed
  • 1 bunch mint, leaves torn
  • ½ bunch flat-leaf parsley, leaves torn
  • 2 teaspoons kosher salt
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon cracked black pepper
  • 4 ounces Greek extra virgin olive oil
  • 2 ounces red wine vinegar

Method

In a large bowl, combine the feta, tomatoes, cucumbers, onion, olives, mint, parsley, salt, oregano, and pepper. Toss the salad with the olive oil and vinegar and season to taste.


Domatasalata Horiatiki > Greek Village Salad

This traditional salad is delicious on its own or served with any grilled meat. It is one of the most frequently requested dishes at Nahabedian&rsquos restaurant, Naha. She recommends using high-quality Greek olive oil and Mt. Vikos feta cheese, and adds: &ldquoBe generous with the mint and parsley leaves. The torn leaves give excellent flavor and texture to the salad.&rdquo

Ingredients

  • 1 pound feta cheese, slightly crumbled
  • 6 plum tomatoes, peeled, quartered, and seeds removed
  • 2 cucumbers, peeled, split lengthwise, seeds removed, and sliced into 4-inch diagonals
  • 1 medium red onion, peeled and thinly sliced
  • ¼ pound kalamata olives, split, pits removed
  • 1 bunch mint, leaves torn
  • ½ bunch flat-leaf parsley, leaves torn
  • 2 teaspoons kosher salt
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon cracked black pepper
  • 4 ounces Greek extra virgin olive oil
  • 2 ounces red wine vinegar

Method

In a large bowl, combine the feta, tomatoes, cucumbers, onion, olives, mint, parsley, salt, oregano, and pepper. Toss the salad with the olive oil and vinegar and season to taste.


Domatasalata Horiatiki > Greek Village Salad

This traditional salad is delicious on its own or served with any grilled meat. It is one of the most frequently requested dishes at Nahabedian&rsquos restaurant, Naha. She recommends using high-quality Greek olive oil and Mt. Vikos feta cheese, and adds: &ldquoBe generous with the mint and parsley leaves. The torn leaves give excellent flavor and texture to the salad.&rdquo

Ingredients

  • 1 pound feta cheese, slightly crumbled
  • 6 plum tomatoes, peeled, quartered, and seeds removed
  • 2 cucumbers, peeled, split lengthwise, seeds removed, and sliced into 4-inch diagonals
  • 1 medium red onion, peeled and thinly sliced
  • ¼ pound kalamata olives, split, pits removed
  • 1 bunch mint, leaves torn
  • ½ bunch flat-leaf parsley, leaves torn
  • 2 teaspoons kosher salt
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon cracked black pepper
  • 4 ounces Greek extra virgin olive oil
  • 2 ounces red wine vinegar

Method

In a large bowl, combine the feta, tomatoes, cucumbers, onion, olives, mint, parsley, salt, oregano, and pepper. Toss the salad with the olive oil and vinegar and season to taste.


Domatasalata Horiatiki > Greek Village Salad

This traditional salad is delicious on its own or served with any grilled meat. It is one of the most frequently requested dishes at Nahabedian&rsquos restaurant, Naha. She recommends using high-quality Greek olive oil and Mt. Vikos feta cheese, and adds: &ldquoBe generous with the mint and parsley leaves. The torn leaves give excellent flavor and texture to the salad.&rdquo

Ingredients

  • 1 pound feta cheese, slightly crumbled
  • 6 plum tomatoes, peeled, quartered, and seeds removed
  • 2 cucumbers, peeled, split lengthwise, seeds removed, and sliced into 4-inch diagonals
  • 1 medium red onion, peeled and thinly sliced
  • ¼ pound kalamata olives, split, pits removed
  • 1 bunch mint, leaves torn
  • ½ bunch flat-leaf parsley, leaves torn
  • 2 teaspoons kosher salt
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon cracked black pepper
  • 4 ounces Greek extra virgin olive oil
  • 2 ounces red wine vinegar

Method

In a large bowl, combine the feta, tomatoes, cucumbers, onion, olives, mint, parsley, salt, oregano, and pepper. Toss the salad with the olive oil and vinegar and season to taste.


Domatasalata Horiatiki > Greek Village Salad

This traditional salad is delicious on its own or served with any grilled meat. It is one of the most frequently requested dishes at Nahabedian&rsquos restaurant, Naha. She recommends using high-quality Greek olive oil and Mt. Vikos feta cheese, and adds: &ldquoBe generous with the mint and parsley leaves. The torn leaves give excellent flavor and texture to the salad.&rdquo

Ingredients

  • 1 pound feta cheese, slightly crumbled
  • 6 plum tomatoes, peeled, quartered, and seeds removed
  • 2 cucumbers, peeled, split lengthwise, seeds removed, and sliced into 4-inch diagonals
  • 1 medium red onion, peeled and thinly sliced
  • ¼ pound kalamata olives, split, pits removed
  • 1 bunch mint, leaves torn
  • ½ bunch flat-leaf parsley, leaves torn
  • 2 teaspoons kosher salt
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon cracked black pepper
  • 4 ounces Greek extra virgin olive oil
  • 2 ounces red wine vinegar

Method

In a large bowl, combine the feta, tomatoes, cucumbers, onion, olives, mint, parsley, salt, oregano, and pepper. Toss the salad with the olive oil and vinegar and season to taste.


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