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Costas has spent most of his life immersed in a world of wine appreciation.   Born in Cyprus, he absorbed the wisdom of the Mediterranean culture, where wine is considered a healthful gift from nature.  Costas was born with a fascination for how wine is made and develops and how it brings people together.

Today, he keeps the same attitude: "Learning about wine” is an ongoing process.

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Friday, June 10, 2011

What will you make with the best figs from Greece and Turkey?


I’ve tried Figenza Fig Vodka for the first time about a year ago and I fell head over heals with the product from the first smell. What can I say? Maybe it is the Greek in me, or the fact that I LOVE Figs.
 
Today I’ve received my second sample of Figenza Fig Vodka; the  aromas of fig, tropical fruit, floral notes combine with a hint of sweetness makes this vodka hard to resist in any way, shape or form.

Since I have been telling my daughters that I will make Tiramisu for dessert for several days now, Figenza become my inspiration and the main ingredient in this dish. I always like to use a different type of a liquore in my tiramisu and today it was the Figenza Fig Vodka.

For dinner I prepared a new recipe of roast chicken that I found in the June 2011 issue of Food and Wine, with a side of greek roasted potatoes (no recipe needed for this one) and a green salad.

To complete the meal a bottle of the Clendenen Family Vineyards Petit Verdot 2005 was opened. A luscious wine, full of dark berries, forest brush aromas, with firm soft tannins on the palate and an amazing long finish.

Overall this hot, steamy Thursday in June became very special simply because I let my ingredients express themselves; an amazing dinner on a weeknight with a memorable wine and a superb dessert .

What will you make with the best figs from Greece and Turkey in your glass?





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