Grape and wine along with the olive and the honey, formed the beginnings of Greek gastronomy. The alcohol in wine makes other ingredients taste better. The alcohol helps release flavor molecules in foods and assists in dissolving fats, allowing ingredients to reveal their own unique flavors in ways that other liquids (like water or broth) or fats (like butter and olive oil) cannot.

Wine? Why?

I love to cook with wine because of its unique impact to the dishes. I use it to deglaze and to add another layer of flavor to sauces and gravies. However, you have to check for quality often….Never cook with a wine you wouldn’t drink.

Wine from where?

The Island of Samos has a remarkable wine heritage, stretching back perhaps as far as 1200 BC. It’s famous for its sweet wines made from the Muscat grape.

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