I had the pleasure of dining recently with Dimitrios Dougos of Dougos Winery. Tasting through his wines paired with a three course dinner at Periyall was just the icing on the cake to this wonderful evening. Dimitrios has a passion for vineyards, wine, and wine making, which shows through in his wines.
The vineyard is located in Prosilia, Rapsani. The terroir is rich in organic substances and the climate is ideal for the production of high quality grapes. The growing is done organically for the best protection of the environment and consumer. They grow many Greek varietals such as: Xinomavro, Krassato Rapsanis, Stavroto, Limnio, Roditis, Batiki, Assyrtiko and French varietals like Chardonnay, Merlot, Syrah, Cabernet Sauvignon, Cabernet Franc and Grenache Rouge.
We started off with Octopus Sharas: a Charcol Grilled Red Wine Marinated Octopus. This was paired with a 2013 Dougos Cantharus Sauvignon Blanc which complimented the octopus extremely well. Greece like many other countries has practiced organic farming long before it became a known and talked about subject in the world of food and wine. The wines of Dougos are well balanced but mineral driven and absolutely beautiful.
For the second course we had Keftedakia Saltsa which are Greek Meatballs stewed in Tomato Sauce. The wine that was paired was a 2011 Dougos PDO Rapsani. The grape varietals are all greek so these ones are always fun to pronounce: Xinomavro, Krasato, and Stavroto. This dish paired extremely well and the wine complimented the sweeter notes of the lamb and the herbs.
After came some Chicken Livers with warm Lentils paired with the same wine in the second course, however the wine was from old vines. You could absolutely tell the difference as the old vines had more mineral driven notes, darker fruit sensations, and earthiness. Paired with the chicken livers, it was simply divine. The liver is crispy and has a smooth texture thats savory and absolutely delicious with this wine. I highly recommend it!
Last, and certainly not the least…course was the Mosharaki Sharas Rigani, Agrimanitaria. Basically, this giant dish consists of grilled marinated medalions of Veal, Horta, and Wild Mushroom Sauce. Paired was a Dougos Meth’limon 7 red 2010. This organic wine is made up of Cabernet Franc, Syrah, Limniona, and Grenache.
Overall you should absolutely visit Periyall NYC for some of the best Greek cuisine in the city and have a glass… or three of some great greek wines by Dougos Winery.