The tradition that every year the Great Red Wines are concluded with a dinner, with a different wine concept each time, at the iconic Tudor Hall was kept for the seventh time this year! For 2022, we chose as our theme the emerging Greek red varieties and juxtaposed them with their – in a sense – foreign counterparts. Thus, each dish, created especially for the evening by executive chef Asterios Koustoudis and chef de cuisine Nikos Leivadias, was accompanied by a pair of red wines: one Greek and one imported. Admittedly, the pairings were very successful and really highlighted the common character of the varieties and the wines that represented them, while the different Riedel glasses (courtesy of Deals) highlighted their virtues.

That, after the start though as we welcomed our guests with a light and delightful cocktail: vermouth “Veroni” from “Ktima Kir-Gianni” with Three Cents Dry Tonic, while a duo of crayfish – roasted and tartare – opened the dinner alongside Taittinger Brut NV champagne.

Then we moved on to the first pair: Limniona & Pinot Noir and in our glasses, we were served Limniona Terracota, “Ktima-Vine of Zafeirakis” 2020 & Pommard 1er cru Les Ursulines 2017, Dom. Albert Bichot. Finesse and aromatic expressiveness were the style here and both wines paired beautifully with pasta stuffed with duck confit, cocoa parsley puree and truffle sauce.

Second pair: Liatiko & Garnacha. The natural Grifos, Silva by Irini Daskalaki, 2018 and the Spanish Artazu Pasos De San Martin 2018 highlighted the generous and dynamic character of both varieties. Along with a delicious poele guinea fowl with forest mushrooms cooked with chestnuts and Zakynthos oil cheese.

Third pair and climax of the dinner: Mavrotragano & Nerello Mascarese. Here not only did the varietals showcase their “nervous” exuberance and structure but also the common characteristics of the volcanic terroir of their homeland as they were represented by St. Nicolas 2020, Anhydrus from Santorini and Contrada Rampante 2017, Tasca d’ Almerita from Etna, Sicily. Alongside an exuberant beef braised in the pan with winter vegetables , celeriac treatment and a dense spiced gravy sauce.

To close, Mavrodafni and Port or if you prefer Mavrodafni and Touriga Nacional where Achaia Clauss’ sweet, rich and complex Mavrodafni “601” Reserve 1999 was served against the elegant and complex Tawny Port 20YO. Accompanied by a delectable dessert: biscuits à la cuillère with black laurel, tiramisu cream with espresso, mascarpone ice cream and red fruit.

Throughout the dinner, the Greek gastronomic water Doubia played a more valuable role than ever as it not only dewed us but prepared our palate to properly welcome each new wine pairing.

We closed, as always, with a selection of top Taf coffees prepared for us by the company’s barista on the spot: the Rosebud Espresso Blend for espresso & the top class Geisha Santa Lucia Honduras for filter coffee.

The Tudor Hall kitchen and dining room team once again responded perfectly to this complex dinner and were applauded at the end of the evening!

*Photographs Panos Smirniotis