From the anise flavored wine that our ancestors used to serve along with small plates with mainly seafood at the start of the symposiums , until today, where tsipouro and ouzo are a staple drink for Greek gastronomy, we’ve come a long way. The simple everyday cuisine is evolving and enriched to a more urban, and maybe, if I may say, to a more sophisticated cuisine. In places like the city of Volos, it follows the same trajectory as the Greek distilled spirits.
The global trend of food to share and food pairing is a great opportunity for the Greek gastronomy to shine. In its strengths, there are single variety distilled spirits , wine distilled spirits, aged spirits, new age retsines, as well as beers from small local breweries and modern, ever progressive viticulture.
A very important part of enjoying a distilled product, besides the obvious ones, like the temperature, the environment, the flavor and the food that we accompany them, is the glass.
The ones with high percentage of alcohol, that are mainstream mostly in the Mediterranean countries, such as ouzo, arak, pastis etc. are suitable for a long glass with the 2/3 of it filled with water, in order for the drink to get his distinguished white color and the alcohol levels to drop. Eastern cultures like the Turks and the Lebanese prefer the glass to be from a thin material and to have a slight wide rim.
Cretan tsikoudia, that is distilled once, alongside the Cupriot zivania, is suitable for a thimple shaped glass and in a very low temperature. The cold temperature limits the intense aromas, and make the drink feel less strong.
Tsipouro and tsikoudia that are distilled more than once, need space for the aromas to spread and not to bring a strong alcohol impression on the nose. Glasses with a wide rim are perfect for those. They have enough space for water or ice.
The distilled products that come from wine varieties and the tsipouro that is distilled more than three times, are enjoyable in a tasting glass, with a tulip like shape, with the ¼ of the glass slowly filled with water. This kind of shape helps us to warm the drink with our hands, if it has been served in a low temperature.
At last, aged spirits are perfect for a grappa glass or in a tasting glass. Drinkable in an old fashioned glass if we want to add ice.
As the Greek distilled spirits are slowly making their first steps out of the country , let’s give them the attention they deserve and enjoy them the right way. In the right glass.
Written by Andreas Diakodimitris