Cellar Tastings

Occasionally called “Greek Caviar”, Taramasalata is a very popular and traditional dip, served as part of a Greek Mezze (similar to Spanish “Tapas” in that many small dishes are served at once instead of a traditional three course meal). Made with fish roe, the taste is rich and savory. “Taramá” means “Carp” and the true key ingredient to this recipe is indeed the bright pink Carp Roe (eggs). Taramasalata can be served with pita bread or even baked chips (crisps). Garnish it with sliced black olives and capers, and the dish is eye catching and an attractive party dish. Taramasalata pairs nicely with crisp white wines, Greek or even a French Viognier. Serve it with Hummus, Dolmas, Tzatziki and Melitzanosalata for a Greek themed dinner.

Ingredients

• 225 grams of Carp Roe (substitute with Smoked Cod roe or Mackerel roe)
• 1 medium sized onion, chopped
• 55 grams of Sliced White Bread (French bread for example)
• 1 large Garlic clove, mashed
• Zest of one lemon (large)
• Juice of one lemon
• 150 ml Extra Virgin Greek Olive Oil (substitute with Spanish or Italian Extra Virgin)
• 6 tablespoons hot water
• Black pepper

Preparation

Place the onion in a blender and dice. Slowly add the fish roe and blend until the mix is very fine and the mix is not bumpy. Add the sliced white bread, the garlic, the lemon juice and zest and continue blending until it is a smooth mixture. Now, add the olive oil very slowly while the blender is going, and just afterwards add the water. Mix until the dip is thinner, season with pepper. Refrigerate for at least an hour before serving. Serve the Taramasalata with Pita Bread, crackers, veggie slices, etc. Garnish with capers, black olives, etc. Enjoy!

Try this dish with: Amethystos dry white wine, Constantin Lazaridis

From the wine region of Drama, located in Greece’s mountainous beautiful Macedonia wine producing area, in the community of Adriani, lies one of our favorite wineries in Greece- Constantin Lazaridis. Leaders in top Greek wine production and also in wine tourism in Greece, Lazaridis makes a range of wines from the Amethystos brand, to Chateau Julia, the flagship range. They also have an interesting distillery where they produce Eau-de-Vie.

The white Amethystos wine is made with principally Sauvignon Blanc, in an ultra dry, very zippy style. It tastes quite similar to how you would imagine a Bordeaux “Entre-deux-Mers”, as indeed it is blended with Semillon blanc and also the Greek varietal, Aegean Assyrtiko. The color is pale straw with hints of green and the bouquet is pure peaches! The flavours and aromas are intense and there is a lovely, long finish. Highly recommended.