Santorini White Wine Paired with Mussels Saganaki
A delicious wine from a beautiful place that is perfect to sip with a summer Mediterranean inspired dish on a warm summer’s night.
The Wine
Santorini, Spyors Hatziyiannis 2015
Wine has been made in Santorini for about 3500 years and the Hatziyiannis family has been farming grapes for almost 50 years using traditional methods and combining advances in technology to make world class wines. “Nykteri" the type of Greek wine this is; means "working the night away" because it is harvested at night to avoid the hot temperatures, then the wine is pressed before sunrise preserving the delicate aromas and flavors. This type of wine must be made from at least %75 Assyrtiko, and the balance from Athiri and Aidani, (this one is made from %100 Assyrtiko). After temperature controlled vilification in stainless steel the wine ages for 3 months in oak barrels adding complexity to the wine. This wine is refreshingly dry with lively acidy and noted minerality which make you think of the Mediterranean and sea food. Golden clear color with inviting aromas of slightly spicy white flower blossoms Asian apple pear and citrus the wine begs to be sipped. Medium light in body with flavors of lemon & lime peel and a slight, sea salt like minerality the wine leads you to a balanced brisk finish that lingers just enough, before you take another sip.
The Pairing
Mussels Saganaki
This is a tasty, easy to make, traditional recipe from Santorini for two, and mussels are in season here on the east coast.
What you will need:
3 lbs. kg mussels, scrubbed washed and beard removed
1 glass white wine (dry)
10 cherry tomatoes
1 pepper
1 red onion
1 spring of celery
1 carrot
2 cloves of garlic
1 bunch fresh parsley
3.5 ounces feta cheese
1/2 cup olive oil
How to prepare it:
Blend all the vegetables, apart from the tomatoes, into a blender, until finely chopped. Heat a large saucepan into high heat and add the olive oil. Pour in the vegetable mixture and sauté. Cut the cherry tomatoes into halves and add them into the pan along with the mussels and the feta cheese (crushed).Pour in the white wine and cook at high heat, with the lid on, for 8-10 minutes. Garnish with fresh parsley and serve with crusty toasted bread.
Yamas, The wine Guys