Picpoul Gail Wines 'Doris'

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Aromatic, lemon, ripe citrus, herb and green apple flavours. Dry with a crunchy orchard fruit and subtle marine salt.

Place wine bottles in the refrigerator for at least 2 hours before serving, or chill in an ice bucket for 20–30 minutes prior to tasting until they reach 8–10°C (46–50°F).

Pour each wine into a separate small carafe or decanter (about 3/4 cup per serving sample). Label the carafes with the wine name to guide tasters: Boutari Moschofilero, Kir Yianni, Assyrtiko.

Keep carafes in an ice bucket with ice to maintain temperature during the tasting. Replenish ice as needed.

Prepare green apple slices: core and thinly slice 1 green apple, arrange on a small plate. Sprinkle lightly with a pinch of sea salt to accentuate orchard fruit flavors.

Prepare lemon wedges: cut 2–3 lemons into 6 wedges total, arrange beside the apples for those who want a bright citrus lift between sips.

Herb accents: gently bruise mint leaves and oregano leaves between your fingers to release aromatics and scatter them over the apple slices and crackers so tasters can inhale herb notes that echo the wines' aromatic profiles.

Arrange crackers or baguette slices on a separate plate. Place small mounds of crumbled feta and a drizzle of olive oil nearby for those who wish to add a creamy, saline element to a bite before sipping.

If using marinated sardines/anchovies or smoked trout, arrange 200 g on a serving plate. Drizzle 1 tbs olive oil, scatter 1 tsp lemon zest and a few dill sprigs, then finish with a light dusting of sea salt flakes. Offer on crackers or toast points.

Marinated Fish or Smoked Trout Bites

Combine 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 0.25 cup thinly sliced red onion, 100 g crumbled feta and 1 tbs chopped dill in a bowl. Dress with 2 tbs extra-virgin olive oil, a squeeze of lemon juice (from the prepared wedges), and a pinch of sea salt. Toss gently and transfer to a small serving bowl.

Simple Feta, Tomato & Cucumber Salad

Place the small plates on the table so guests can taste the wines with and without food. Encourage tasting order: Boutari Moschofilero first (aromatic, floral), then Kir Yianni (medium-bodied, herbaceous/ripe citrus depending on bottling), finishing with Assyrtiko (crisp acidity, marine-saline finish).

Between each wine, cleanse the palate with a plain cracker and a slice of green apple or a sniff of the bruised herbs to notice differences in lemon, herb, and saline notes.

Boutari Moschofilero (or Moschofilero-style dry white wine)

Kir Yianni (Xinomavro/Assyrtiko blend or single-varietal Assyrtiko if used)

Assyrtiko (Greek dry white wine)

Ice (for chilling carafes/ice bucket)

Green apple, thinly sliced

Lemon wedges

Fresh mint leaves

Fresh oregano leaves (or Greek oregano)

Sea salt flakes

Crackers or plain baguette slices

Fresh sardines or anchovy fillets (marinated) or smoked trout

Feta cheese, crumbled

Extra-virgin olive oil

Cherry tomatoes, halved

Cucumber, thinly sliced

Red onion, very thinly sliced

Fresh dill, chopped

Fresh lemon zest

Boutari, Moschofilero, Kir Yianni, Assyrtiko

Laurent Miquel Pere Et Fils Chardonnay d'Oc, France

Bouchard Pere et Fils, Petit Chablis, Burgundy, France

Casas Del Bosque, Sauvignon

Chardonay VQA, Ontario

Flat Rock Twisted VQA, Rosehall Run, Unoaked Riesling Blend, Niagara

Argyros Santorini

Make Boutari, Moschofilero, Kir Yianni, Assyrtiko Recipe in just 40m. Aromatic, lemon, ripe citrus, herb and green apple flavours. Dry with a crunchy orchard fruit and subtle marine salt.

Boutari, Moschofilero, Kir Yianni, Assyrtiko Recipe

Descriptors

Tasting Notes

Food Pairings

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