Are you interested in trying a Limited Production Rose Wine, Ousyra Fokiano, which is ranked among TOP 10 worldwide
by Elin McCoy?
It’s a science based adventure of joy, gratitude and respect for the gifts of the Earth. It’s connected to the heart and tastes create a magical canvas of delight, fragrances and colors.
This artisanal cooking and wine-tasting experience offers it all!
- 3 exciting bottles (2 white & 1 rose), made by a boutique family-run winery on the island of Syros, from 3 rare, almost forgotten, Indigenous Cycladic vine varieties, Fokiano, Serifiotiko, and Monemvasia.
- Three unique spice blends, which were created especially for this experience, from local wild foraged herbs to pair with Ousyra Winery’s UNGRAFTED project‘s wines.
- An innovative menu of 6 dishes by Mrs. Maria Krina, a chef with more than 20 years of expertise known for her innovative approach to Greek cuisine, with local indigenous herbs normally used for healing, YOU will help cook.
YOU WILL
- Taste the award-winning wines of Ousyra Winery from Indigenous, UNGRAFTED vines organically cultivated
- Pair them with a menu created especially for these wines, based on traditional recipes from the Aegean islands
- Taste the three unique spice blends, which Maria, your chef, invented especially for this project, that are used in the dishes and are paired with each wine
- Touch, and smell many of the native wild herbs and spices of Syros to sense for yourselves what makes these herbs so exceptional
- Chop organic vegetables and fresh herbs along with the wild foraged ones to help prepare the dishes
- Innovatively cook with them using Maria’s mind-blowing expert tips and techniques
- Taste and use exceptional quality extra virgin olive oil from an Indigenous Peloponnese variety that few people grow anymore called “mavrolisio”, and grows in the Messinia area of the Peloponnese, famous for its olive oil quality
A few details about this exclusive culinary workshop we proudly present for the first time:
Ousyra Fokiano
A charming rosé made from Cycladic Fokiano grapes. Intense fresh summer fruits on the nose, sweet mature fruits in the mouth, and a delicate, unique aftertaste.
Ousyra Serifiotiko
Ungrafted Syros Island Serifiotiko grapes give this wine distinctive aromas of citrus fruit, well-integrated alcohol, and a dry, refreshing aftertaste of Cycladic island minerality, which comes from its immediate proximity to the Aegean Sea.
Ousyra Monemvasia
Organically farmed Monemvasia vineyards have produced a complex and refined expression of this rare Cycladic variety. Mid-golden hues, hints of ripe golden plums, and dried herbs lead to a lovely round plum stone fruit palate based on plums and apricots. There is plenty of acidity, which carries a lot of weight.
WHAT TO EXPECT
A hands-on cooking lesson
Welcome cold herbal tea, 3 hot and 3 cold dishes, various local cheeses, local cured meat called “louza”, 3 Ousyra wines from rare Indigenous Cycladic varieties, and filtered water
Dessert, coffee
A relaxed, informal lunch or dinner
Duration Approx. 5 hours
Group 2 – 8 persons
Choose between a morning start at 10.30 OR an afternoon start at 17.00.
The lesson is in English and, if necessary, in French or another language on request with an additional fee.
AVAILABILITY
Please check the available dates and choose your preferable date using the booking form.
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BOOK NOW
A hands-on cooking experience using foraged wild herbs & spices
I invite you to join me on this culinary and wine-tasting adventure, being open to surprise, as the menu will be revealed to you on the day of the experience.
Of course, we can accommodate any dietary needs if asked in advance.
For this cooking experience, I created innovative variations of seasonal dishes using various local recipes from Syros and the Aegean to highlight each wine’s special characteristics.
A dessert along with three cold and three hot vegetarian dishes, given that people in this area rarely consumed meat until the 1960s.
Our meal will be a journey through time and history. These days, the diet was based on some fish, vegetables, grains, eggs, cheese, and cured meat they had prepared themselves. All of them were, and still are, of exquisite quality and taste.
The story behind the project
Pairing a dish with the right wine has always been intriguing for me as a chef.
Especially when I meet the people who make the wines, and they inspire me with their work, their devotion, and their passion.
This is how this cooking experience unfolded for me. I started by creating the menu and then thinking about the suitable wines to pair with it.
After meeting Edward, the owner of Ousyra Winery in Syros, I decided I would work the other way around. His personality, his work, and his wines created a spark of creativity that changed my perspective on this cooking workshop.
His innovative approach to what he does, as well as his hard work, are similar to mine. His respect and love for the land and his vines pair with the values I hold dear when cooking and eating. When foraging. As a result, this is an exclusive cooking experience in which wine is the main protagonist and inspiration for the dishes.
TESTIMONIALS
AVAILABILITY
Please check the available dates and choose your preferable date using the booking form.
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BOOK NOW
“Cooking Tales hands-on Greek Cuisine”
IS RUN BY MARIA KRINA
She is a professional chef, a passionate food and wine lover, who has worked for 20 years in restaurants and boutique hotels. She has been a pioneer of the holistic cuisine and organic food movement since 1998. She uses her degree in education to educate people on Traditional Greek Cooking and nutrition for health and wellness since 2014. Over the years, she has educated more than 500 people in her workshops and cooking classes.
Her cooking is more than just preparing meals. It is a culinary journey that celebrates the richness of local ingredients, respect for the seasons, and harmony with nature.
For her, holistic, mindful cuisine isn’t a trend; it’s her passion and way of life.
