The Magazine Επίσημη Έκδοση Συλλόγου Ξενοδόχων Νομού Ρεθύμνης / Rethymnon Hotel Owners’ Association Your FREE Copy

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The Magazine Επίσημη Έκδοση Συλλόγου Ξενοδόχων Νομού Ρεθύμνης / Rethymnon Hotel Owners’ Association Your FREE Copy Rethymnon summer 2009 the magazine Επίσημη Έκδοση Συλλόγου Ξενοδόχων Νομού Ρεθύμνης / Rethymnon Hotel Owners’ Association Your FREE copy Ρέθυμνο by night, με καλή μουσική και απολαυστικά cocktails / Rethymno by night, enjoing splendid music and cocktails! Agenda Αύγουστος Σεπτέμβριος / Agenda August - September Ταξιδεύοντας στις αμπελοοινικές περιοχές Traveling to wine and vineyards areas Oι καλύτερες παραλίες του Νομού Ρεθύμνης/ The best beaches of the Prefecture of Rethymno the magazine PB the magazine 1 gourmet According to the quantity that every re- Traveling to wine and vineyards areas / gion produces there are the following bel- low, starting with the largest one. Ταξιδεύοντας στις αµπελοοινικές περιοχές Σύμφωνα με το μέγεθος της παραγωγής, By Katerina Ksekalou / Της Κατερίνας Γ. Ξεκάλου αυτά τα διαμερίσματα είναι, αρχίζοντας από το μεγαλύτερο, τα εξής: The Peloponnese Varieties - Πελοπόννησος Ποικιλίες: ñ Αγιωργίτικο ñ Κορινθιακή (σταφίδα) ñ Μοσχάτο λευκό ñ Μοσχοφί- λερο ñ Ρεφόσκο ñ Ροδίτης ñ Σουλτανίνα (σταφίδα) The island of Crete Varieties Κρήτη Ποικιλίες: ñ Βηλάνα ñ Κοτσιφάλι ñ Λιάτι- κο ñ Μαντηλαριά ñ Ρωμέικο Traveling to wine and vineyards areas / Ταξιδεύοντας στις αµπελοοινικές περιοχές ........................................... 8 Main Land Greece and Evia Varieties Savatiano The dictionary of Wine Οινικό λεξικό ............................................................................................15 Στερεά Ελλάδα & Εύβοια Ποικιλίες: Σαββατιανό A salad with lots of Greens Pomegranate, Stamnagathi, Graviera cheese slices and Honey Vinaigrette / Σαλάτα µε πολλές πρασινάδες, σταµναγκάθι, ρόδια, φλούδες γραβιέρας και βινεγκρέτ µελιού .........18 Goat with home made pasta / Αίγα µε σάλτσα ντοµάτας, χυλοπίτες και ανθότυρο .............................20 The Vine can be cultivated on poor and dry soil and that is the reason why it spread through all out Greece. But the dwindle of Macedonia and Thrace Varieties the agricultural class also affected the decrease of wine regions. This occurred mainly in mountainous and barren areas. In order for us to understand this journey into the world of wine, we shall divide Greece into large geographical entities, concerning administrative entities more than Vine homogeny. The wine of each region varies depending on the location, the variety and soil. The Xinomavro Variety has reddish-rose wine at Amindaio ,but at Naoussa the same Vine has different behaviour. Here Μακεδονία & Θράκη we have rose and red wines bearing a different character, although it is the same variety, even being of the same Variety and Ποικιλίες: ñ Ασύρτικο ñ Αθήρι ñ Ροδίτης same geographical region of Macedonia. According to the quantity that every region produces there are the following bellow, ñ Λημνιό ñ Ξινόμαυρο ñ Νεγκόσκα starting with the largest one. ñ Cabernet Sauvignon ñ Cabernet Franc Η άμπελος μπορεί να καλλιεργηθεί σε ξηρά και φτωχά εδάφη, γι’ αυτό και επεκτάθηκε σε όλη την Ελλάδα. Η συρ- Thessaly Varieties ρίκνωση, όμως, της αγροτικής τάξης έφερε και τη μείωση των καλλιεργούμενων με αμπέλια εκτάσεων. Αυτό παρα- τηρήθηκε κυρίως στα ορεινά και άγονα μέρη. Για να διευκολυνθούμε στο ταξίδι μας, θα χωρίσουμε την Ελλάδα σε μεγάλα γεωγραφικά διαμερίσματα, τα οποία παρουσιάζουν περισσότερο διοικητική, παρά αμπελουργική ομοιογέ- νεια. Το κρασί που παράγεται, διαφοροποιείται από τον τόπο (κλιματικές συνθήκες), την ποικιλία και το έδαφος. Η Θεσσαλία ποικιλία Ξινόμαυρο δίνει ερυθρωπά (ροζέ) κρασιά στο Αμύνταιο, ενώ στην Νάουσα έχει διαφορετική συμπεριφορά, Ποικιλίες: ñ Κρασάτο ñ Μαύρο Μεσενι- αφού παράγει ροζέ και ερυθρά κρασιά, με άλλον χαρακτήρα, παρ’ όλο που πρόκειται για την ίδια ποικιλία και παρ’ κόλα ñ Μοσχάτο Αμβούργου ñ Μπατίκι όλο που και οι δύο αμπελώνες ανήκουν στο ίδιο γεωγραφικό διαμέρισμα (Μακεδονία). ñ Ξινόμαυρο ñ Σταυρωτό the magazine 8 the magazine 9 gourmet Ionian Islands Varieties Νησιά Ιονίου πελάγους Ποικιλίες: ñ Βερτζαμί ñ Μαυροδάφνη ñ Μοσχάτο λευκό ñ Ρομπόλα Aegean Islands Varieties - Νησιά Αιγαίου πελάγους Ποικιλίες: ñ Αϊδάνι ñ Ασύρτικο ñ Λημνιό ñ Μαντηλαριά ñ Μονεμβασία ñ Μοσχάτο Αλεξανδρείας Island of the Dodecanese Varieties Sauvignon Δωδεκάνησα Ποικιλίες: ñ Αθήρι ñ Μαντηλαριά Μοσχάτο λευκό Epirus Varieties Ήπειρος Ποικιλίες: ñ Ντεμπίνα ñ Cabernet Sauvignon the magazine 10 the magazine 11 gourmet The varieties of Wine Virgil wrote that it is easier to count how many grains are in the sand then the va- rieties of wine. In the tombs of the Pha- paintings represent six different varieties of vines, themes of wine harvesting and vinification. The natural development and cross breeding between varieties and the creation of new varieties by man as well the new characteristics that evolved out of this provided the valuable source of wine production. Today Hundreds of varieties still are cultivated in our country. One that reaches us till this day keeping name from antiquity unspoiled, ’Limnia’that is men- tioned by Aristotle today known to us as ‘Limnio’. Many varieties are lost and others that are not profitable have been neglect- ed unfortunately. The popular Varieties are the ones bellow. Greek Varieties out of White Grapes Athiri Aidani Asyrtiko Vilana Monemvasia White Muscat Alexan- drian Muscat Deben Rhoditis Rob olla Savvatiano Greek Varieties out of Red grapes Agiorgitiko Vertzami Kotsifali Krasato Liatiko Limnio Mandilaria Mavrodafni Mavro Menes kola-black Menes kola Hamburg Muscat Moscho- filero Neggosa Ksinomavro Stavroto Foreign Varieties being cultivated also in our country. The most popular are the following: Out of White grapes Chardonnay Out of Red Grapes Cabernet Franc Cabernet Sauvignon Cinsault Grenache Merlot Syrah Οι ποικιλίες κρασιού Ο Βιργίλιος έλεγε ότι είναι πιο εύκολο να μετρήσεις τους κόκκους της άμμου, παρά τις ποικιλίες της αμπέλου. Στους τάφους των φαραώ της 4ης Δυναστείας (4.000 π.Χ.), τοιχογραφίες αναπαριστούν έξι δι- αφορετικές ποικιλίες κλημάτων, σκηνές τρυγητού και οινοποίησης. Η φυσική επι- λογή, η διασταύρωση μεταξύ των ποικιλι- ών, η δημιουργία νέων από τον άνθρωπο, αλλά και ο νέος χαρακτήρας που ανάπτυ- ξαν όσες ποικιλίες ξενιτεύτηκαν, έδωσαν στα χέρια των ανθρώπων της οινοπαρα- γωγής ένα υπερπολύτιμο υλικό. Σήμερα, εκατοντάδες ποικιλίες εξακολουθούν να καλλιεργούνται στη χώρα μας. Μία που φθάνει έως τις μέρες μας, διατηρώντας το αρχαίο της όνομα, είναι η «Λιμνία», σύμ- φωνα με τον Αριστοτέλη. Σήμερα είναι γνωστή με το όνομα «Λημνιό». Αρκετές the magazine 12 the magazine 13 gourmet παραγωγή ερυθρωπών κρασιών, στις και μαλακά κρασιά της Θήρας και της Ανάλογα με την περιεκτικότητά τους σε περισσότερες περιπτώσεις, γίνεται από τα Κρήτης, οι λεπτότατοι οίνοι της Κύπρου σάκχαρα (γλυκύτητα): ερυθρά κρασιά με ειδική κατεργασία. και της Ρόδου, οι φαρμακευτικοί της Πι- ñ Ξηρά ñ Ημίξηρα ñ Ημίγλυκα ñ Γλυκά Στις ερυθρές ποικιλίες ανήκει και το Μο- σιδίας, οι μελισσόχρωμοι και γλυκύτατοι Ανάλογα με το αν είναι αρωματισμένα: σχοφίλερο. Αυτή η ποικιλία, όμως, αν της Φρυγίας, ο χαριέστατος εις παλαίω- ñ Βερμούτ και έχει κόκκινα σταφύλια, σχεδόν πάντα σιν Κερκυραϊκός, ο υπνωτικός Θάσιος, οινοποιείται με την τεχνική της λευκής οι- ο Κνίδιος αίματος γεννητικός, οι ευώδεις The Dictionary of Wine νοποίησης και το παραγόμενο κρασί είναι της Λέσβου, ο ονομαστός Αρτιούσιος της Not ripe The wine is of high acidity and λευκό. Χίου και αρκετοί άλλοι που υμνήθηκαν tastes like a fruit that is not ripe. The wine Δεν γνωρίζουμε πολλά πράγματα για από τους ποιητές εκείνης της εποχής. that has CO2 that is added when being τους τύπους και το πλήθος των κρασιών Σήμερα, η επιστημονική καλλιέργεια, η venificated. που παράγονταν στην αρχαιότητα. Έχουμε εφαρμογή νέων μεθόδων οινοποίησης Sparkly The wine has carbonic acid - CO2 κάποιες πληροφορίες για τον Μαρεωτικό, και η δημιουργία νέων ποικιλιών αμπέ- -that occurred during the fermentation of ο οποίος παραγόταν από αμπέλια της λου μάς δίνουν τη δυνατότητα να δοκι- the wine and was not added by the wine περιοχής όπου αργότερα οικοδομήθηκε μάζουμε καθημερινά νέους τύπους κρα- maker. η Αλεξάνδρεια της Αιγύπτου. Ήταν λευ- σιών. Τα κρασιά διακρίνονται ανάλογα με Vermouth perfume sweet or dry wines. κός, ελαφρύς, ευχάριστος και με αρω- το χρώμα τους, τον βαθμό γλυκύτητας, Sweet wine ματικό χαρακτήρα. Άλλο γνωστό κρασί, την περιεκτικότητά τους σε διοξείδιο του που παραγόταν στην ίδια περιοχή, ήταν άνθρακος και με το αν είναι αρωματισμέ- the grape it self or it can be added during ο Ταινιωτικός οίνος. Θεωρείτο καλύτερος να ή όχι. the moment of produce. Carbon dioxide από τον Μαρεωτικό. Ήταν λευκό κρασί, or else known CO2 is formed in large ελαφρώς άγουρο και στυφό, λιπαρό και Ανάλογα με το χρώμα τους: quantities during the alcoholic fermenta- αρωματικό. ñ Λευκά ñ Ερυθρωπά (ροζέ) ñ Ερυθρά tion. When escaping during fermentation Γνωστά, από διάφορες πηγές, κρασιά της gives the impression that the must –wine αρχαίας Ελλάδας είναι περίπου 30. Ο Ανάλογα με την περιεκτικότητά τους σε boils. Ισμαρικός ή Μαρώνειος, το μαύρο γλυκό διοξείδιο του άνθρακα: The soil The percentage of the soil in κρασί που μέθυσε τον κύκλωπα Πολύφη- ñ Ήσυχα ñ Ημιαφρώδη ñ Αφρώδη ñ Ημι- organic an inorganic ingredients affect im- μο και έδωσε την ελευθερία στον Οδυσ- αεριούχα ñ Αεριούχα mensely the quality of the wine ,it also can σέα και τους συντρόφους του, τα γλυκά be a factor that forbids wine cultivation. έχουν χαθεί και άλλες που δεν έχουν οι- don’t have in order to mention, as reddish wine of the island of Lesvos, the renown κονομικό όφελος έχουν παραμεληθεί. Οι wine in most cases is out of red grapes Artiusios wine
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