Metsovo is a weird place – oddly Alpine with lots of wooden signs and flowered balconies. It’s particularly famous for its benefactor, who persuaded his rich great-uncles (one of whom had made his money in banking in Switzerland – not sure about the other) to give him money to set up schools and hospitals and a cheese-making enterprise in Metsovo. Oddly, he sent several of the farmers from Metsovo to go and learn how to make cheese in Italy. He also grew grapes which he made into wine in his basement – the wine is now called Katogi which is Greek for basement. So the theme of today’s first blog is derived from these enterprises. We’ll keep his cultural contributions for the second blog.
I love stories of culture and class entanglements. Love cheese and wine.
So do I, but it’s difficult to identify class in Greece unless one has an informant or two … nevertheless, the political history of the place is extraordinary – particularly as we’re moving into Macedonia which has a string of unpleasant events and histories to contend with – more on that tomorrow. XX
And how was the wine? And the cheeses? If I had joined you, I would have volunteered to be the taster!
And we’d have had great fun! We tried 2 red wines – both delicious – and probably 6 or so cheeses – most of them v Swiss in texture and taste. A v sophisticated evening – Metsovo generally more of a souvlaki and chips kind of place I think..
Here are the wine notes: Katogi Inima Negoska: Scarlet, with blackcurrant tinges. Aromatic on the nose, showing hints of red fruit, with raspberry and blueberry to the fore, combined with earthy notes. Youthful and full in the mouth, aromatic, elegant, with pleasant acidity, eloquent. A wine of fascinating personality and bold fruity aftertaste.
Katogi Xinomavro: Bright ruby-red with hints of purple. Aromas of red fruit and spice in the nose, with hints of violet and liquorice. Immediately apparent but smooth tannins; acidity, which helps this wine keep its crisp freshness for years; complex structure. An extraordinary wine with remarkable aftertaste.
Or is this too much information?
So what does basement wine taste like?
Nice, deep black currant notes with only the slightest echo of damp patches, abandoned furniture and old tennis racket…
Was about to comment just as Nicky and Cate have. We need to know!
Notes from the back of the ‘Basement’ wine:
“For more than forty years, the secrets of Katogi Aberof red wine have been kept in the cellar of our traditional winery at Metsovo, Epirus. The choise fruit of selected vineyard, after the ennobling touch of the oak and maturation in bottles, develops into a wine with composite aromas and a pleasingly rich taste.”
Now you know!
See response to Cate!