![]() ![]() Souris Str & Philellinon, Athens, Greece, 560 Paradiso Restaurant, Ioannou Apostolopoulou 58, Chalandri 152 31, Athens, Greece, 30 21 0672 2290īy the glass, 3 G. Spanokopita, To Katafygi, Egialia Where to drink It is high time for the world to sing bring me Achaia love. They export less than five per cent of their output and in Achaia, the number is even lower. The people just like to drink their own wine. The whole consolidation is awesome and yet Greek wine will never be mainstream. Today the younger, aspiring viti-viniculturalists have European oenology degrees and come armed with a profane, ecumenical arsenal to make clean and progressive wines. Here they make wine because that is what they know from, but now it is more than that. Winemakers do not worry or care about what stands in their way. Things look so bad everywhere, in this whole world, what is fair? They engage in rational winemaking coupled with the sound of an inner voice. The Achaian winemaker is a geometer and a mystic. Related – Gateway to Achaia, from Roditis to Mavrodaphne Making wine from endemic or indigenous grapes is a calling to a higher love, in spite of harsh conditions, geographical difficulties and the relative channels of global obscurity. ![]() The work is achieved through the dichotomy of platonic thought and socratic character. It is here where the great Greek paradox is lived, like mysticism and mathematics conjoined, in the attitude of Greek philosophical winemaking. The variegated landscape of Achaia, from Selinous to Kalavryta, from Patras to Ano Diakofto, are to a winemaker a place of great passion, history and in many respects, a supernatural calling from the processes of human imagination. Related – Till I reach Achaia ground Achaia Love It also brings about utter balance and an ingress back down to earth. In Achaia, the confluence of grapes, gastronomy and tourism simply blows the mind. No journey with grapes in mind might be apprised in kind, of reflection, revelation and utter exhalation than what dwells in a rendezvous in specie with the northern Peloponnese. Then there is the travel, for work, with wine, to Greece. Yes, it is fun, certainly it can be glamorous and without equivocation, requires work ethic, stamina and focus. Travel in search of and on behalf of wine encompasses the territories defined in the etymology of the word. Embracing the notion of a journey makes mindful the portent for drifts far away and also those of inward retreat. To think about picking up and going somewhere is nothing if not exciting. From either the early French travailler or Middle English travailen “to work hard,” “to make a journey” and “to torment.” The word conjures up intellection of exaggeration and impression, of simulacrum and eidolon. Godello on the beach at Pounta, Patras, Greece ![]()
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