After the rapid developments regarding the conspiracy of red wines against meat and crispy fats, it's time for Clean Monday.
According to our exclusive information, the events for Koulouma have been organised again this year with interesting prospects. Municipalities, institutions and family friends are ready for the battle of lasagne, taramas, halva, with special mention in this article, pickles and of course seafood. A great loss of the canned squid made in Califormia, which marked our childhood!

In related articles on the dishes of the day, the ammunition of the culinary battle is mentioned, including the dolmades of the box, but for wine, the articles on the term Clean Monday do not inform us about it.
How natural if they wrote about a cool and honest Retsina, which Attica's winemakers have long since turned into a high quality and affordable wine. Having as its base Savvatiano, Attica's multi-vineyard vineyard and not only, Retsina comes to accompany all the dishes of Clean Monday. With a minimal infusion of resin, the new Retsina with its chewy aftertaste makes every dish stand out. One such wine is the new label "Retsina of Attica", from Papagianni Vineyards, the new creation of winemaker Marilena Papagiannis.

And if some people are bothered by even the infinitesimal infusion of resin, then the ...maternal Savatiano from the owners of the vineyards of Attica winery, with its medium lemon color, hints of citrus, green apple and lime peel will match the ointments of the day such as taramosalata, as long as it is made from white tarama!

Very interesting whites with a clear identification of shellfish include the new label from the Venetian winery, "Saint John". This is a selected 100% Assyrtiko 2019 that was vinified in new French oak barrels and left for 34 months until bottling. A lemony Santorini with notes of tobacco from the barrel, exuberant and robust.

Remaining in Assyrtika in the Aegean, we move on to Crete in search of a code that will unlock the tasty quests of Clean Monday. It is the "Codex" label of the Zacharioudakis Estate. Assyrtiko and Muscat of Spinas with complex aromas of ripe and acidic fruits, elegant and subtly oily.

From Crete comes the newest light pink wine of Douloufakis Estate. The iconic "Daphnios" series is enriched with the surprise rosé wine "Daphnios Douloufakis 2022". It is a unique co-fermentation of the up-and-coming varieties of the Cretan vineyard, the white Vidiano and the red Liatiko. With aromas of dried jasmine, red fruits and aniseed. Admirable acidity with peppery notes. The best for the shrimp pasta of the day.

I won't be recommending a red wine today, or rather not.

The moment you've been waiting for has arrived.
The time of the Halva! With so much variety of halvas, I mean the sweet stuff, we could write the halva encyclopedia titled: "The 15 Shades of Halva". That's about how many different flavours are available today.

But we recommend the famous "Farsala Halva" popularly known as "Shoapy" with its caramelized and crispy crust. Traditionally made from water, sugar, niseste, goat and sheep butter and of course almonds. The secret of the now famous halva was revealed to me by my friend halva maker Dimitris Alexopoulos. Baking takes at least an hour to get a good result." Dimitris Alexopoulos also makes halva with chocolate wrapping.

This traditional dessert can be paired with a landmark sweet wine of the smooth wines of Greece. It is none other than the "Liastos" of the Venetsanos winery. Nose of dried fig, plum and spices. A viscous wine with a rich texture. The ripe berry balances the acidity. Warm, fleshy and firm with concentrated flavours of raisin, cinnamon and red fruit jam.

Happy Lent, winelovers!