Tsipouro, the Greek grape distillate, just went upmarket. Many of you may have sampled tsipouro, or its cousins, the Cretan raki and tsikoudia, on visits to Greece or in Greek homes. It’s our “fire water,” the Greek answer to grappa, a grape distillate that Greeks have been making and enjoying for generations. Traditional Greek...
By the 7th century b.C. Rhodes was a noteworthy producer and trader of wines. The island’s wines reached every part of the ancient world, so important an export they were. Broken amphorae with the Rhodian indication of origin have been found in many disparate parts of the Mediterranean. Even under the Ottomans, as trade...
Grape must is the vine’s utilitarian child. Obviously as old as the vine itself, the unfermented juice of the grape has found a place in the annals of gastronomy from earliest times, in ways which have changed surprisingly little over the centuries. The tart juice of unripe grapes, for example, was used by the...
Visit us on the Blue Zone island Ikaria, where people have the longest life spans in the world, for a week of glorious Greek cooking classes in an ancient Greek-island village.
