Eating peppers almost effortlessly leads to the choice of dry white wine, with accentuated acidity and clear vegetal elements on the nose, but also for experimentation, such as with a relatively robust rosé or a delicate red wine due to the vibrancy of their acidity.
Amethystos Rosé 2021
Drama PGI
Producer: Costa Lazaridis Estate
It would not be an exaggeration to argue that Amethystos Rosé, since its first release in 1992, created a wine that combines finesse with power and wealth. It maintains these characteristics almost unchanged with its small operations over the years.
The 2021 vintage produced a wine with a dark rose-tinted colour and aromas reminiscent of red fruits such as raspberry and wild strawberry, with just a hint of spice.
In the mouth, the refreshing acidity is combined with volume and a spicy finish. The acidity of the wine accentuates the aromas of the dish.
Orivatis 2020
Producer: Vasiliki Akriotou
The experienced oenologist Vasiliki Akriotou, with a tenure mainly in the wineries of Central Greece, is behind one of the few Pinot Noir labels in Greece. In fact, this complex variety of Burgundy does not come into contact with a barrel.
This, together with the fact that the grapes come from a cooperating vineyard in mountainous Aegialia at an altitude of about 800 metres, emphasises and highlights the primary characteristics of the variety.
Dark ruby in colour, with several more violet highlights, the wine offers an interesting aromatic palette. Ripe fruits such as black cherry and vanilla take centre stage, along with hints of strawberry caramel, mint, and green pepper.
Acidity combines with fruit, fine tannins, and sweet aromas of cherry in chocolate, creating a lasting aftertaste. It is a perfect match with peppers. The peppery aromas combine with the spices, and the acidity creates balance.
Andreas Androulidakis is a columnist for Cantina. Translated by Paul Antonopoulos.
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