Posted: Apr 05 2017
by: Delia Sie

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Meet Greek Winemakers from Gavalas and Bosinakis! April 5, 2017 Seasonal Pairings

Get stoked! Greek winemakers are coming to Bay Grape tonight and we couldn’t ask for wines that compliment the season better! Come by anytime until 9pm to taste and meet the winemakers from 6pm-9pm! 

Recipe: Braised Greek Artichoke Bottoms with Lemon and Olive Oil from New York Times

Pair with: Gavalas Assyrtiko Santorini 2015 ($21)

Gavalas is a family winery that’s been making wine since the late 19th century. For a very long time, most of the wines never made it this far away from Santorini. Gavalas’s wines were mostly consumed on the windy white and blue island and occasionally exported to Alexandria in Egypt or the port city of Piraeus. The tedious transport involved loading wine into goat-skin vessels strapped onto mules. The mules carried the wine to the Port of Fira where 600kg barrels called “bombs” got filled and taken away on boats.

Gavalas has come a long way since then, and we are able to enjoy the crisp, briny and lemony fresh wines in the comfort of our little Oakland shop sans mules and goat-skin wine bags. If you do take a bottle home with you, pair with your artichokes with lemon and olive oil.


Recipe: Salmon with Swiss Chard and Couscous from Food52

Pair with: Bosinakis Mantinia Moschofilero Greece 2015 ($15)

Bosinakis sits on a high plateau in Mantinia. Here, the local grape is Moschofilero, a fragrant gray and pink skinned darling that makes a florally fragrant wine that’s a bit peachy and very, very minerally. The Bosinakis family has been making wines since 1992 but didn’t start bottling until 1999! Brother and sister duo Sotiris and Katerina Bosinakis create a dangerously drinkable bottle that you’d want to share with anyone who enjoys sunshine, porches, and picnics. It’s a great compliment to salmon and a side of swiss chard from your CSA boxes.


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