Greeks Bringing Wine: 2011 Uranos and 2012 Kyklos

This past weekend, we had our Greek friends over for a distinctly Greek dish made with quince and lamb which I tasted for the first time at their home. The quince were a gift to us from the Holmbergs, of Holmberg Orchards, who have the best apples in the area. We secured these quince when we returned their Extreme Drive post pounder which we borrowed for most of the month of November. The quince is an extremely aromatic fruit that looks very much like a yellow pear. We were told, however, that they cannot be eaten raw because it is just like eating a green olive, it will make your mouth pucker for days because of its astringency. But when it is cooked in butter and then braised with lamb, it is a marriage of flavors that is amazing. We also made some Ellinikos Lemoni Patatas (Greek Lemon Potatoes) and horiatiki, Greek Salad, although when one of us forgets to put the Kalamata olives in the salad, how Greek can it be?

Our friends who live in Boston for part of the time, brought 2 bottles of Greek wine, from a wine store near them that carries a huge selection of wines from Greece. They brought 2 bottles, one was a 2011 Uranos made from the Xinomavro grape and the other was a 2012 Kyklos made from the Agiorgitiko grape. They both went with the food and we thought that the Xinomavro had a little more complexity and depth of flavor, which was contrary to what the sales person told our friends. I found this very interesting article about the winemaker, Apostolos Thimiopoulos. Xinomavro means "sour black" and the Uranos wine made in Naoussa has a natural acidity, tannin structure, aromatic flavour profile.
The other wine that we enjoyed with our meal was the 2012 Kyklos Agiorgitiko made by winemaker Yannis Voyiatzis in the Peloponnese. More about the Agiorgitiko grape to come.