The Wines We Loved This Summer

Our sommelier, Giorgos Karambouzoukis, reminisces about the summer favorites – the labels that accompanied beautiful evenings in the heart of Athens alongside standout dishes.

Champagne was in the spotlight. Luscious, with elegant bubbles and notes of citrus fruit, green apple, and lightly toasted bread, refreshing acidity, and a light touch of creaminess, Philipponnat Royale Brut Reserve is an elegant aperitif. It beautifully complemented fresh oysters with green apple, lemon, and chili. 

An Assyrtiko from Santorini and a Robola from Kefalonia: two varieties that unfolded the grace of the wines produced in the islands. Pyritis wine from Artemis Karamolegos’ winery and Robola Classic from Gentilini are two typical wines from these unique terroirs. Metallic, mineral, and lemony with fresh acidity, they paired amazingly with Rockfish Sashimi with lemon, chili, thyme, and olive oil, as well as the slow-cooked Grouper in the wood oven with zucchini, carrot, and fennel.

In addition to the exceptional white wines, the Greek islands produce some stunning rosés, too. Mavrose from Tinos Island and T-Oinos Winery is a blend of two Greek varietals: Avgoustiatis and Mavrotragano. Bold red fruits - strawberry, cherry, and raspberry and an acidity attack on the palate, against a mineral backdrop. This is the wine that will impress next to a shrimp tartare with tomato gazpacho, bell pepper, and capers.