Inseparably linked to Greek and Mediterranean everyday life, mezedes – dishes in the most Greek sense – are an ideal alibi, an occasion or even a reason for a group to gather tonight, tomorrow but certainly yesterday.
Can mezedes function on their own as catalysts for the mood of any eternal or even newly formed group? On planet Earth, this is something extremely difficult, if not impossible, as the word xerosfyri does not even sound charming, let alone when someone looks back at the principles of physics. According to Newton’s third law, every action causes a reaction. Conceptually, therefore, as xerosfyri is the consumption of alcoholic beverages without the accompaniment of food, any gathering of mezedes-minded people without the obvious accompaniment of wine, ouzo, beer, etc. is just as xerosfyri.
But what happens in the summer months, when the thermometer rises and the popular saying “in the months without “ro” pour water into the wine” resonates in the minds of many as a complementary sequence to the loving maternal exhortation “take a cardigan with you, please”? At this point, it is good to clarify that the first has its roots exclusively in the once-in-a-lifetime household economy and this is proven, among other things, by the fact that it does not include beer, ouzo, tsipouro, etc. in its wisdom. If, however, someone considers that no vintage is the same both qualitatively and quantitatively, they can easily make the deduction and realize that this is simply a management exhortation, so that in quantitatively difficult years, last year’s wine will suffice until the next one is ready to be enjoyed.
However, since alcoholic beverages enhance the dehydration of the human body in conditions of high temperatures, such as those prevailing in the summer, it is particularly useful from now on to keep in the back of our minds that in addition to one, two or three glasses of alcohol, we should also consume the corresponding glasses of water at the same time.
So onward to new meze gatherings with an exploratory, travel-like and highly communicative mood, far from sterile taste and combination clichés. The way in which mezes are combined with drinks is like the combinations of ingredients on pizza: on the one hand, someone puts whatever they have and on the other, they experiment with whatever they can imagine.
- For wine lovers
Sideritis Natur 2023, Tetramythos Winery
The iconic winery from Ano Diakopto, Aigialeia, has created a modern and extroverted white wine from the not-so-prominent but certainly charismatic Sideritis variety. It is a sulfite-free wine, with just 11% vol fermented and matured in ceramic containers under the veil (flor) of biological maturation. Fruity, multi-layered in structure and characteristically refreshing.
Pet Nat 2024,
From Mantineia with love. This is the latest creation – officially available for sale – of the Bosinaki family, which has identified its name with all the qualitative dimensions and expressions of both the region (Mantineia) and the variety (Moschofilero). A sparkling rosé, therefore, with 12.5% vol, high aromatic and flavor intensities, combined with a nerve and a wavy aftertaste that exudes freshness.
Mystik Rose 2024, Aleris Wines
A modern, attractive and multidimensional rosé, combining the ever-charming Agiorgitiko (83.5%) with the cosmopolitan Syrah (15%) and the equally international Merlot (1.5%) at 13% vol. A wine with strong elements of red stone fruits and sweet spices, which is also expressed through its intense and complex structure.
- Spirits for snacking
Ouzo Varvagiannis, Red Label
This is the once characteristic product of Evzona, the famous distillery-distillery, which in the relatively recent redefinition of labels based on colors has now been identified with red. A unique and exquisite anise distillate with a complex aromatic bouquet and an extremely persistent aftertaste. It is exceptionally balanced at 47% vol, unfolding beyond the characteristic smell of anise a multitude of aromas of flowers and nuts of Greek nature.
- One beer is never enough
Yellow Goat 6.5% vol, Folegandros Microbrewery
It is the only Greek microbrewery beer that has managed to be selected to accompany dishes on one- and two-star menus of the famous Michelin guide. It belongs to the bière de garde category, which automatically implies that it has a slightly hazy appearance, overall richness, intense and complex aromas of citrus and penetrating spices such as dried coriander, as well as supporting elements of sweet spices, such as cinnamon, from the coexistence with oak during its fermentation and maturation.
Jasmine IPA 6.2% vol, Strange Brew
Perhaps the most famous Greek version of an East Coast IPA and this is certainly not just a coincidence. It took a lot of love for the product, plenty of passion and many, many diverse tests which ultimately resulted in an extroverted and juicy beer with a characteristically bitter finish. For its preparation, soft water, plenty of oats and wheat, the use of dry hopping in fermentation and LN3 type yeast are used. Putting Vicky Moscholiou on the turntable, enjoy it and accept that “it certainly does not… contain jasmine”.
