Contemporary Greek Winemaking with Yliana Stengou of Domaine Porto Carra by Linda Kissam

ontemporary thinking has it Move over traditionalists, Halkidiki, seven varieties were planted in for the environment. Existing that there are no longer rules is a trending wine road every various locations, 13 of these were forests remained, forming natural for pairing wines. Guidelines, wine lover should have on their French and 14 Greek. It is worth barriers that retain the humidity yes, rules no. The same can be bucket list, and Domaine Porto noting that this was the first time of the atmosphere at night and help said for traveling to famous Carras Winery is the perfect that a systematic evaluation the vines to resist the high summer Cdestinations. What if I wanted to go example of what Greek winemakers of French varieties suitable for temperatures. All the vineyards to Greece and concentrate on their have to offer. planting in Greece was carried are planted in terraces, allowing crisp white wines and juicy terroir out, and that subsequently, for perfect drainage. Yields are driven reds, rather than the ruins? The spirit of Domaine Porto Carras the first deliberately kept exceptionally low. Would the travel gods scowl at my is characterized by the values of to be commercially vinified in Harvesting is carried out by hand, choice? Maybe, but visiting lesser perseverance and commitment. Greece came about. and usually begins in mid-August known wine regions is my passion Situated just a short drive from and lasts for four weeks. and discovering the aromas and sips the Eagles Palace resort, this winery From the beginning, the ecological that blend with distinctive terroir tasting room features wines from cultivation of the vines held I have visited the winery in Greece and glamorous landscapes is a a project that was inspired in 1965 great importance to the concept. and just a few weeks I ago I did a lifelong passion that has never meant to bring radical change to The planting of the estate was tasting in Irvine, California with

served me wrong. the wine industry in Greece. Twenty- accomplished with focused respect Yliana Stengou, General Manager. WALKER. LEAH BY PHOTOS ALL

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Both of these experiences were in the . I also enjoy trans-formative for me. Such passion experimenting with our new and vision is something to be wine blends. celebrated and shared. LK: What is your favorite type of It’s always a pleasure and honor or blend to work with? to support those visionaries who YS: I like to work mostly with Limnio respect what Mother Nature offers in both varietal and blend wines. and this month’s featured interview Limnio is considered the most showcases one of the most ancient Greek variety. The important women in Greek grape was first mentioned in Homer’s winemaking, Yliana Stengou, Iliad, in the 8th century B.C. General Manager of Domaine Porto Carras S.A. LK: How much time do you spend in the vineyards? LK: When did your interest YS: I try to be in the vineyards for in winemaking begin? different periods of time throughout YS: My interest in winemaking began the year. I spend many hours in the in the early 2000s, when Domaine vineyards during pruning and at Porto Carras winery was acquired harvest time. by my family along with the entire complex of Porto Carras. Porto LK: What is your favorite time Carras is one of the most unique of the growing season? hotels and holiday resorts in Greece. YS: I love harvest because it’s like a festival in our Domaine. Despite the I am a graduate of the National demands and stress, harvest is a Technical University of Athens great chance to unite our partners, (NTUA) where I became a civil co-workers and the local community engineer, like my parents. However, in this great moment of celebration. I found my passion in winemaking and chose to follow my own dream. LK: If you could provide one or two tips for prospective winery LK: How long have you been making owners, what would it be? wine? YS: You must be prepared to give YS: When I took over managing your soul and all of your creativity Domaine Porto Carras, I faced many to have a great result. challenges. However, I worked very hard to build the successful winery LK: What is your favorite all that it is today. For the past 14 time wine that you personally years, my goal has been not just have consulted on? What made Barrel room to make great wines but to tell it so memorable? the story of the uniqueness of YS: Magnus Baccata. I had the idea Domaine Porto Carras food & our vineyards and winery that to create a new blend for the wine pairing have earned a world-wide reputation Domaine that consists of Syrah and for quality. Cabernet Sauvignon. I participated in the whole process from vineyard, Yliana Stengou LK: Did you do an apprenticeship to winemaking, to barrel aging and or go through a formal wine school, creating the label. This wine is a Limnio wine - one of Yliana’s program or course? If so, could deep red color, full body with velvet favorite and wine you tell us about it? If no, how tannins and discreet oak and forest did you become a vintner? fruits aromas. Magnus Baccata wine YS: I successfully completed the first two courses, foundation and LK: What are the highlights of intermediate, of WSET London Wine your career, your “ah ha” or & Spirits School in Athens and am “wow” moments? now in the third course, the YS: Recently, we hosted one of advanced one. In my free time, I also the most exciting tastings ever in enjoy reading wine related books, Athens. The tasting included a 40 magazines and attend a lot of year retrospective Chateau Porto wine seminars. Also, each day Carras flight composed of our best presents new challenges and ten vintages from 1975 until today. opportunities. I continue to learn Our guests experienced for from the professional wine making themselves that Greece can make team at the Domaine. wines of great taste and value, capable of aging well for decades. LK: What is your favorite part of your job? A wine writer who attended the YS: I am privileged to be in this job! tasting wrote “the wine slapped me I have many favorite parts, starting in the face, and told me, okay dear with the time that the first buds wine-lover, the vines that I was appear from the freshly pruned made of might be babies, less than 5 vines, followed by total immersion or 6 years old, but thanks to the

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winemaker and great care, I can LK: When you go out, where do still satisfy you. The wine was you go to eat? in PERFECT shape, alive, robust, YS: I enjoy trying local favorites complex with surprisingly delicious all over the world. I was in San mouth feel.” This article made us Francisco recently and fell in love very happy and very proud of our 40 with Dungeness crab. At home, we year winemaking history in Greece. have an excellent kitchen at Porto Carras resorts. I also cook for my LK: How do you work with local family and friends. Sharing wine growers, if you do? and food is a great passion. YS: Domaine Port Carras is the only winery in our region. We use LK: Would you share a recipe which are organically grown in our us that incorporates one of estate vineyards. your wines?

LK: What is the one thing you Steamed Mussels haven’t done yet in your winery owner career yet that you would with Finocchio and like to accomplish? Chilli peppers YS: With our winemaking team, Compliments of Executive Chef, I dream of creating something Porto Carras Grand Resort completely innovative that will spark 1.2kg fresh mussels in shell a new trend in wine consumption and 20g extra virgin olive oil inspire the global wine community. 100g onion, chopped 40g fresh onion, chopped LK: Anything else you would like 40g Melissanthi Porto Carras to share about being a vintner? 60g leek, cut into rings YS: Becoming a vintner changed 60g finocchio, thinly sliced my life. I strongly advise anyone 120g tomato, chopped who has the opportunity to get into 10g lemon juice the wine-making business, go for 8g grated lemon peel it! Being a vintner is one of the 5g chilli peppers, thinly sliced greatest jobs on the planet! 10g parsley, chopped 10g basil, chopped LK: Which one of your current 10g chives, chopped wines would you recommend for salt a novice drinker? Which one for the aficionado? Heat a casserole pan over medium- YS: For a novice wine drinker, high heat. Add olive oil and sauté I recommend our white wine the mussels with the two kinds of “Malagouzia” that is inspiring onions, leek and fennel. Add the and fruity. For the aficionado, wine and cover the pan with a lid I propose our 2005 Chateau Porto until the mussels open. Add the Carras, a red wine, blend of Limnio, remaining ingredients and continue Cabernet Sauvignon, cooking for 5 more minutes. and . Pair with “Melissanthi Porto Carras”.

ABOVE Melissanthi wine

Steamed Mussels with Finocchio and Chilli Peppers

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