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Wines featued in today’s show:

• Megapanos Savatiano 2007  (~$18)
• Boutari Moschofilero 2007  (~$13)
• Notios Agiorgitiko 2008  (~$14)

Recommended food pairings from The Som:

Tony Manero!  That’s the name I was searching for.  I wanted to get this episode in now because I believe that over the next year or two Greek wine will be tough to miss.  I proclaim it the next big wine region much like Spain was 10 years ago and Portugal 4 years ago.  Just by watching this episode you are ahead of the curve.  The wine styles range from dry, crisp white to port style dessert wines and easy drinking every day reds, to age worthy Bordeaux style blends.  Some say that the whites are ahead of the reds but I’ve tasted more than enough “kick-ass reds” to believe that statement is dated.

The Notios red leans more toward medium bodied with dark cherry and licorice notes and moderate acidity.  As I stated in the show, it reminds of a warm climate Pinot Noir and should be treated as such when pairing with food.  Prosciutto and lamb burgers fit that Mediterranean food and wine vibe pretty well.

As for the Savatiano, I say stick with seafood.  Some pan fried scallops in a light butter sauce finished with some fresh chopped Italian parsley would be ideal.  Baked fish, Calamari.  You name it.

Featured in today’s show:

• 2007 Angeline Pinot Noir from the Russian River Valley of Sonoma, California
• 2004 Pape Johannou Pinot Noir from Greece (more about Greek wine)
• 2006 Meinklang Pinot Noir from Bergenland, Austria

Recommended food pairings:

• For the Angeline, a very simple but elegant salmon with dill sauce recipe that would work beautifully with the light fruitiness, combined with the herbiness (the dill)and the higher acidity of the Angeline Pinot Noir to cut the fattiness of the salmon. Combine this recipe with a spinach, cherry tomato, goat cheese, or light vinaigrette salad.
• For the Meinklang, or actually ANY Burgundy (Pinot Noir) wine, here’s a classic French recipe. Coq-au-Vin is a dish born of necessity and convenience. There is a long tradition of these types of “one pot meals” in agricultural communities. They are dinners that are usually prepared and brought in one pot to the table (back in the day, they took them directly to the farm hands and workers in the field to eat). In Southwest France, they call them a cassoulet. Here in the U.S, think “casserole.” If you want to make it at home, it will cost you a day and a half of work. If you order it at a restaurant it will cost you at least $20. Enjoy!