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VIDEO: Greek Wine 101

VIDEO: Greek Wine 101


Wine expert shares the history of Greek winemaking, plus what varietals to look for

Didn't make it to New York's Celebrate Greek Wine promotion? Not a problem: head to the store to pick up your own Greek wine, the next big thing in the wine scene. What makes it so unique: tradition. Kamal Kouiri, wine director at Greek restaurant Molyvos, shares with The Daily Meal's Ali Rosen that Greece is one of the oldest winemaking regions in the world, with more than 3,000 years of experience under its belt.

There are more than 300 grape varietals in Greece, but you can start with the four primary grapes to get the full range of Greek wine: Assyrtiko, Moschofilero, Agiorgitiko, and Xinomavro. If you can't make it to Greece this summer, head to your closest Greek restaurant and get a taste for Greek food and drink, Kouiri says. It's a taste you can't find anywhere else. Check out the video below.

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Recipe Summary

  • 6 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 medium leek, halved lengthwise and thinly sliced crosswise
  • 2 large garlic cloves, minced
  • 5 large celery ribs, thinly sliced, plus 1/4 cup leaves
  • 2 parsley sprigs
  • 2 thyme sprigs
  • Salt and freshly ground pepper
  • 1 small lemon, scrubbed and quartered
  • 3 cups dry white wine
  • 2 cups chicken stock or low-sodium broth
  • One 1 1/2-pound halibut steak on the bone
  • 2 pounds mussels, scrubbed
  • Crusty bread, for serving

In a large enameled cast-iron casserole, heat 1/4 cup of the oil. Add the onion, leek, garlic, celery ribs and leaves, parsley and thyme and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are softened, 8 minutes. Add the lemon and wine and simmer over moderately high heat until the wine is reduced by half, 4 minutes. Add the stock and simmer over moderate heat until reduced by one-third, 5 minutes.

Season the halibut with salt and pepper and add it to the casserole. Cover and simmer over low heat for 5 minutes. Turn the halibut and add the mussels. Cover and cook over moderate heat until the mussels open, about 4 minutes. Season with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Transfer the stew to a deep dish and serve right away with bread.


Recipe Summary

  • 6 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 medium leek, halved lengthwise and thinly sliced crosswise
  • 2 large garlic cloves, minced
  • 5 large celery ribs, thinly sliced, plus 1/4 cup leaves
  • 2 parsley sprigs
  • 2 thyme sprigs
  • Salt and freshly ground pepper
  • 1 small lemon, scrubbed and quartered
  • 3 cups dry white wine
  • 2 cups chicken stock or low-sodium broth
  • One 1 1/2-pound halibut steak on the bone
  • 2 pounds mussels, scrubbed
  • Crusty bread, for serving

In a large enameled cast-iron casserole, heat 1/4 cup of the oil. Add the onion, leek, garlic, celery ribs and leaves, parsley and thyme and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are softened, 8 minutes. Add the lemon and wine and simmer over moderately high heat until the wine is reduced by half, 4 minutes. Add the stock and simmer over moderate heat until reduced by one-third, 5 minutes.

Season the halibut with salt and pepper and add it to the casserole. Cover and simmer over low heat for 5 minutes. Turn the halibut and add the mussels. Cover and cook over moderate heat until the mussels open, about 4 minutes. Season with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Transfer the stew to a deep dish and serve right away with bread.


Recipe Summary

  • 6 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 medium leek, halved lengthwise and thinly sliced crosswise
  • 2 large garlic cloves, minced
  • 5 large celery ribs, thinly sliced, plus 1/4 cup leaves
  • 2 parsley sprigs
  • 2 thyme sprigs
  • Salt and freshly ground pepper
  • 1 small lemon, scrubbed and quartered
  • 3 cups dry white wine
  • 2 cups chicken stock or low-sodium broth
  • One 1 1/2-pound halibut steak on the bone
  • 2 pounds mussels, scrubbed
  • Crusty bread, for serving

In a large enameled cast-iron casserole, heat 1/4 cup of the oil. Add the onion, leek, garlic, celery ribs and leaves, parsley and thyme and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are softened, 8 minutes. Add the lemon and wine and simmer over moderately high heat until the wine is reduced by half, 4 minutes. Add the stock and simmer over moderate heat until reduced by one-third, 5 minutes.

Season the halibut with salt and pepper and add it to the casserole. Cover and simmer over low heat for 5 minutes. Turn the halibut and add the mussels. Cover and cook over moderate heat until the mussels open, about 4 minutes. Season with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Transfer the stew to a deep dish and serve right away with bread.


Recipe Summary

  • 6 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 medium leek, halved lengthwise and thinly sliced crosswise
  • 2 large garlic cloves, minced
  • 5 large celery ribs, thinly sliced, plus 1/4 cup leaves
  • 2 parsley sprigs
  • 2 thyme sprigs
  • Salt and freshly ground pepper
  • 1 small lemon, scrubbed and quartered
  • 3 cups dry white wine
  • 2 cups chicken stock or low-sodium broth
  • One 1 1/2-pound halibut steak on the bone
  • 2 pounds mussels, scrubbed
  • Crusty bread, for serving

In a large enameled cast-iron casserole, heat 1/4 cup of the oil. Add the onion, leek, garlic, celery ribs and leaves, parsley and thyme and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are softened, 8 minutes. Add the lemon and wine and simmer over moderately high heat until the wine is reduced by half, 4 minutes. Add the stock and simmer over moderate heat until reduced by one-third, 5 minutes.

Season the halibut with salt and pepper and add it to the casserole. Cover and simmer over low heat for 5 minutes. Turn the halibut and add the mussels. Cover and cook over moderate heat until the mussels open, about 4 minutes. Season with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Transfer the stew to a deep dish and serve right away with bread.


Recipe Summary

  • 6 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 medium leek, halved lengthwise and thinly sliced crosswise
  • 2 large garlic cloves, minced
  • 5 large celery ribs, thinly sliced, plus 1/4 cup leaves
  • 2 parsley sprigs
  • 2 thyme sprigs
  • Salt and freshly ground pepper
  • 1 small lemon, scrubbed and quartered
  • 3 cups dry white wine
  • 2 cups chicken stock or low-sodium broth
  • One 1 1/2-pound halibut steak on the bone
  • 2 pounds mussels, scrubbed
  • Crusty bread, for serving

In a large enameled cast-iron casserole, heat 1/4 cup of the oil. Add the onion, leek, garlic, celery ribs and leaves, parsley and thyme and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are softened, 8 minutes. Add the lemon and wine and simmer over moderately high heat until the wine is reduced by half, 4 minutes. Add the stock and simmer over moderate heat until reduced by one-third, 5 minutes.

Season the halibut with salt and pepper and add it to the casserole. Cover and simmer over low heat for 5 minutes. Turn the halibut and add the mussels. Cover and cook over moderate heat until the mussels open, about 4 minutes. Season with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Transfer the stew to a deep dish and serve right away with bread.


Recipe Summary

  • 6 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 medium leek, halved lengthwise and thinly sliced crosswise
  • 2 large garlic cloves, minced
  • 5 large celery ribs, thinly sliced, plus 1/4 cup leaves
  • 2 parsley sprigs
  • 2 thyme sprigs
  • Salt and freshly ground pepper
  • 1 small lemon, scrubbed and quartered
  • 3 cups dry white wine
  • 2 cups chicken stock or low-sodium broth
  • One 1 1/2-pound halibut steak on the bone
  • 2 pounds mussels, scrubbed
  • Crusty bread, for serving

In a large enameled cast-iron casserole, heat 1/4 cup of the oil. Add the onion, leek, garlic, celery ribs and leaves, parsley and thyme and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are softened, 8 minutes. Add the lemon and wine and simmer over moderately high heat until the wine is reduced by half, 4 minutes. Add the stock and simmer over moderate heat until reduced by one-third, 5 minutes.

Season the halibut with salt and pepper and add it to the casserole. Cover and simmer over low heat for 5 minutes. Turn the halibut and add the mussels. Cover and cook over moderate heat until the mussels open, about 4 minutes. Season with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Transfer the stew to a deep dish and serve right away with bread.


Recipe Summary

  • 6 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 medium leek, halved lengthwise and thinly sliced crosswise
  • 2 large garlic cloves, minced
  • 5 large celery ribs, thinly sliced, plus 1/4 cup leaves
  • 2 parsley sprigs
  • 2 thyme sprigs
  • Salt and freshly ground pepper
  • 1 small lemon, scrubbed and quartered
  • 3 cups dry white wine
  • 2 cups chicken stock or low-sodium broth
  • One 1 1/2-pound halibut steak on the bone
  • 2 pounds mussels, scrubbed
  • Crusty bread, for serving

In a large enameled cast-iron casserole, heat 1/4 cup of the oil. Add the onion, leek, garlic, celery ribs and leaves, parsley and thyme and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are softened, 8 minutes. Add the lemon and wine and simmer over moderately high heat until the wine is reduced by half, 4 minutes. Add the stock and simmer over moderate heat until reduced by one-third, 5 minutes.

Season the halibut with salt and pepper and add it to the casserole. Cover and simmer over low heat for 5 minutes. Turn the halibut and add the mussels. Cover and cook over moderate heat until the mussels open, about 4 minutes. Season with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Transfer the stew to a deep dish and serve right away with bread.


Recipe Summary

  • 6 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 medium leek, halved lengthwise and thinly sliced crosswise
  • 2 large garlic cloves, minced
  • 5 large celery ribs, thinly sliced, plus 1/4 cup leaves
  • 2 parsley sprigs
  • 2 thyme sprigs
  • Salt and freshly ground pepper
  • 1 small lemon, scrubbed and quartered
  • 3 cups dry white wine
  • 2 cups chicken stock or low-sodium broth
  • One 1 1/2-pound halibut steak on the bone
  • 2 pounds mussels, scrubbed
  • Crusty bread, for serving

In a large enameled cast-iron casserole, heat 1/4 cup of the oil. Add the onion, leek, garlic, celery ribs and leaves, parsley and thyme and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are softened, 8 minutes. Add the lemon and wine and simmer over moderately high heat until the wine is reduced by half, 4 minutes. Add the stock and simmer over moderate heat until reduced by one-third, 5 minutes.

Season the halibut with salt and pepper and add it to the casserole. Cover and simmer over low heat for 5 minutes. Turn the halibut and add the mussels. Cover and cook over moderate heat until the mussels open, about 4 minutes. Season with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Transfer the stew to a deep dish and serve right away with bread.


Recipe Summary

  • 6 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 medium leek, halved lengthwise and thinly sliced crosswise
  • 2 large garlic cloves, minced
  • 5 large celery ribs, thinly sliced, plus 1/4 cup leaves
  • 2 parsley sprigs
  • 2 thyme sprigs
  • Salt and freshly ground pepper
  • 1 small lemon, scrubbed and quartered
  • 3 cups dry white wine
  • 2 cups chicken stock or low-sodium broth
  • One 1 1/2-pound halibut steak on the bone
  • 2 pounds mussels, scrubbed
  • Crusty bread, for serving

In a large enameled cast-iron casserole, heat 1/4 cup of the oil. Add the onion, leek, garlic, celery ribs and leaves, parsley and thyme and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are softened, 8 minutes. Add the lemon and wine and simmer over moderately high heat until the wine is reduced by half, 4 minutes. Add the stock and simmer over moderate heat until reduced by one-third, 5 minutes.

Season the halibut with salt and pepper and add it to the casserole. Cover and simmer over low heat for 5 minutes. Turn the halibut and add the mussels. Cover and cook over moderate heat until the mussels open, about 4 minutes. Season with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Transfer the stew to a deep dish and serve right away with bread.


Recipe Summary

  • 6 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced
  • 1 medium leek, halved lengthwise and thinly sliced crosswise
  • 2 large garlic cloves, minced
  • 5 large celery ribs, thinly sliced, plus 1/4 cup leaves
  • 2 parsley sprigs
  • 2 thyme sprigs
  • Salt and freshly ground pepper
  • 1 small lemon, scrubbed and quartered
  • 3 cups dry white wine
  • 2 cups chicken stock or low-sodium broth
  • One 1 1/2-pound halibut steak on the bone
  • 2 pounds mussels, scrubbed
  • Crusty bread, for serving

In a large enameled cast-iron casserole, heat 1/4 cup of the oil. Add the onion, leek, garlic, celery ribs and leaves, parsley and thyme and season with salt and pepper. Cook over moderate heat, stirring, until the vegetables are softened, 8 minutes. Add the lemon and wine and simmer over moderately high heat until the wine is reduced by half, 4 minutes. Add the stock and simmer over moderate heat until reduced by one-third, 5 minutes.

Season the halibut with salt and pepper and add it to the casserole. Cover and simmer over low heat for 5 minutes. Turn the halibut and add the mussels. Cover and cook over moderate heat until the mussels open, about 4 minutes. Season with salt and pepper and drizzle with the remaining 2 tablespoons of olive oil. Transfer the stew to a deep dish and serve right away with bread.


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