Visit to Gaia Winery this afternoon was fantastic.
Table for two on the beach, tasting five of their wines – three whites (Assyrtiko, Moschofilero and an Assyrtiko/Roditis/Moschofilero blend) a rosé (Agiorgitiko/Syrah) and a red (Agiorgitiko). Our sommelier was really good – she described all the wines, provided a lot of information, then left us alone to enjoy sampling the wines at our leisure.
All the wines were very good but (not included in the tasting) their white Santorini Thalassitis does stand out – we tried a small glass and bought a bottle.
The wines were accompanied by some delicious cheeses. Here, quoting from their menu, as a record for my reference:
“GRAVIERA” FROM IOS
Yellow-gold cheese, produced from fresh pasteurized cow (80%) and sheep (20%) milk. Tasty and balanced.
“FRAGKOSYRIANI” FROM SYROS
The cheese is produced in limited quantities, exclusively from Pasteurized milk, mainly cow milk and a small quantity of sheep and goat milk, with at least three months of ripening which gives a spicy flavor and intense, full taste. Its golden skin makes it look like Parmesan.
“VOLAKI” FROM ANDROS
It takes the name from its round shape. Soft and butter taste produced from 100% cow milk.
“MPOYRNIA” FROM ANDROS
The Andriotic version of Kopanisti made from 100% cow milk.
A soft yellow-ivory cheese with intense pepper taste and good thickness.
This last cheese **really** surprised me. It was a white (or off-white) cheese that tasted like a blue cheese. More research needed!
