Wine Dinner at The Greek
Nemea (Greece) hopped over to Tribeca (NYC) this week with a wine dinner co-hosted by The Greek and 24 Hubert Wines. Both companies are young (about two years old) and both are led by young, visionary beverage managers pushing the boundaries of customer experience while giving extreme focus to rather obscure taste elements. In this case, it was four wines, all 100% Agiorgitiko, paired with four preparations of rabbit. Even within those categories, a focused and seasonal range of flavors and preparations drove our group of 10 enthusiastic consumers and restaurant owners to really delve into nuance to discover what the wines of Nemea (a region in the north of Greece where Agiorgitiko flourishes) can do to make a well-prepared rabbit leg – all savory flavor and tender texture – nearly jump off the plate.
The wines included:
Driopi Estate Nemea 2012*
Papaioannou Microclima 2005
Parparoussis Nemea Reserve 2012*
Gaia Estate, Estate Red 2007
*available for sale through 24 Hubert Wines