The white muse

The red muse

FROM SELECTED GRAPES GROWN IN THE FINEST VINEYARDS OF ATTIKI

PETXINA RETSINA OF ATTIKHE ATTIKI

PETXINA ATTIKHE

CRETA MEL

Build Your Own Bowl

Greek Fries

Pita Sandwich

Place the bottle of Roditis dry white wine in the refrigerator for at least 2–3 hours before serving so it's well chilled (7–10°C / 45–50°F). If short on time, submerge the bottle in an ice-water bath for 20–30 minutes. Chill the white wine glasses in the fridge or freezer for 10–15 minutes before serving.

Chill wine and glassware

If using ice, take 4 large ice cubes and have them ready at the serving station.

Wash the lemon and mint sprigs under cold water. Pat dry. Cut half a lemon into thin wheels; reserve two thin wheels for garnish and squeeze the remaining half to extract about 10–15 ml (roughly 1 tablespoon) of fresh lemon juice.

If using honey syrup or agave, measure 5 ml (about 1 teaspoon) to taste and set aside. This is optional and intended to soften the wine's acidity if desired.

Open the chilled bottle of Roditis dry white wine. Pour slowly to avoid excessive foaming.

Place a large white wine glass on the table. If using ice, add 2 ice cubes to each glass. Pour 180–200 ml of the chilled Roditis into each glass (about 1.5 standard wine servings per person).

Fill the glasses

Add brightness: if you prefer a slightly spritzed, lighter drink, add 30 ml (1 oz) club soda to each glass and gently stir once with a bar spoon to combine. If using honey syrup or agave, add 2.5 ml (about 1/2 teaspoon) per glass and stir to integrate.

Add the fresh lemon juice: divide the reserved 10–15 ml of lemon juice between the two glasses (about 5–7 ml per glass) to give a fresh citrus lift. Taste and adjust: add an extra 2–3 ml if you prefer more brightness.

Garnish each glass with a thin lemon wheel placed on the rim or floated in the wine. Tuck a small mint sprig into the glass or gently slap it between your palms to release aroma before positioning it on the rim (optional).

Serve immediately while the wine is cold and effervescent (if soda added). Provide a small plate for the garnishes. Encourage guests to sip and appreciate the Roditis' floral and mineral notes complemented by the citrus and subtle sweetness if you used syrup.

If not consumed at once, re‑chill the bottle and avoid keeping ice in the glass for extended periods to prevent dilution.

bottle of chilled Roditis dry white wine

ice (optional)

large white wine glasses

lemon

thin lemon wheels (for garnish)

fresh mint sprigs (optional)

club soda or sparkling water

honey syrup (1:1 honey and water) or agave

Check the bottle of RED Agiorgino Dry Merlot for any sediment or stains. If stored cooler than cellar temperature, bring the bottle to about 15–18°C (59–64°F) for optimal aroma and balance by letting it sit at room temperature for 20–30 minutes. If the bottle is too warm, place it in a refrigerator for 20–30 minutes.

Inspect & Chill

Carefully cut and remove the foil, then use a corkscrew to remove the cork. Wipe the bottle lip with a clean cloth to remove any residual cork or sediment.

Open Bottle

Pour the Merlot slowly into a clean decanter, holding the bottle over a light source after about 3/4 poured to check for sediment. Decant for 20–45 minutes to allow aeration, which helps release aromas and softens tannins. If you prefer a younger, more closed wine, decant for the shorter end of the range.

Decant (optional)

If serving slightly warmed red (especially in cool weather), pour 60 ml of the Merlot into a small saucepan and warm gently over very low heat for 2–3 minutes—do not simmer or boil—to take the chill off and enhance aroma. Return warmed splash to decanter or use to swirl in glasses.

Warm a Splash (optional)

Select large-bowled red wine glasses. Rinse each glass with a small amount of warm water and let drain; this gently warms the glass and helps release the wine’s aroma when poured.

Prepare Glasses

Pour the Merlot into each glass to about one-third full (roughly 150–180 ml per glass for a standard pour). If you decanted, pour from the decanter. Leave space in the glass to swirl and smell the wine.

Pouring

Twist an orange peel over each glass to release oils and run the peel along the rim, then drop it into the glass or rest it on the rim. Add a small sprig of fresh rosemary as an aromatic accent (do not steep it in the wine for long). Finish by gently grinding a small pinch (about 1/4 tsp per glass) of freshly cracked black pepper over the glass rim or onto the orange peel to create a subtle spicy top note. Offer a square of dark chocolate on the side with each glass.

Garnish & Finish

Present glasses to guests on a tray or at the table. Encourage guests to swirl the wine gently to open aromas, then inhale before sipping. The RED Agiorgino Dry Merlot pairs well with aged cheeses, roasted red meats, or dark chocolate. Top-up pours may be offered from the decanter; if you warmed a splash, ensure remaining wine is at serving temperature before additional pours.

RED Agiorgino Dry Merlot (bottle)

Red wine (for cooking/splash)

Orange peel twists

Fresh rosemary sprigs

Black pepper (freshly cracked)

Optional: dark chocolate square (70% cacao)

Large red wine glasses

Wine decanter

Small saucepan (for warming)

Measuring cup

If you want to soften the character of a strongly resinous or very aromatic retsina, pour 1 cup retsina and 1/2 cup neutral white wine into a mixing glass or pitcher and gently stir once or twice to combine. Use straight retsina if you prefer a purer, more intense expression.

Blend wines (optional)

Add the pine resin or resin-infused concentrate sparingly. If using raw pine resin, ensure it is food‑grade and dissolved first: warm a small stainless-steel spoon, place 1/8 tsp resin on it and quickly stir into 1–2 tablespoons of the blended wine until it dissolves, then add back into the main wine. Stir gently to integrate.

Express the citrus oils over the wine: hold a strip or wheel of lemon peel and orange peel over the wine and give each a firm twist so the oils spray onto the surface. Drop the lemon wheel into the glass if desired. This brightens the pine notes and highlights the Attiki terroir.

If using thyme, gently clap the sprig between your hands to release aromatics and rest it on the rim or float it in the glass as a subtle herbal accent.

Fill a white-wine glass halfway with 3 ice cubes (or omit ice if serving cellar-temperature or chilled wine only). Pour the prepared retsina blend over the ice. If you prefer a lighter, longer drink, top with up to 2 oz cold sparkling water and stir once gently to combine.

Garnish with the lemon wheel on the rim and the thyme sprig (if using). Serve immediately, noting that retsina is traditionally enjoyed with Greek meze, grilled seafood, or tomato-based dishes.

Retsina (dry or medium-dry white)

Neutral white wine (optional, to blend)

Pine resin (traditionally used to flavor retsina) or pine resin-infused wine concentrate

Fresh lemon peel (finely expressed)

Fresh orange peel (finely expressed)

Fresh thyme sprig (optional, for garnish/aroma)

Ice cubes

Cold sparkling water (optional, for lengthening)

Lemon wheel (for garnish)

If using raw pine resin (collected resin pieces), gently warm 10 g of resin with 50 ml water in a small heavy-bottomed saucepan over very low heat until resin softens and dissolves into the water (do not boil). Stir constantly and remove from heat when the mixture is uniform and fragrant. If using a commercial retsina concentrate, skip warming and dilute the concentrate into 50 ml water according to package instructions.

Prepare the resin infusion

Allow the warmed resin solution to cool to room temperature (about 10–15 minutes). This prevents shocking the wine and preserves delicate aromatics.

Pour 1 liter of chilled dry white wine into a clean pitcher or decanter. Slowly add the cooled resin solution to the wine while gently stirring once or twice to incorporate. Taste after stirring to evaluate resin intensity—traditional retsina is noticeably pine-resin forward; adjust by adding a tiny pinch more dissolved resin if you prefer a stronger resin character (do so sparingly).

Add the lemon peel strip to the pitcher to impart a fresh citrus lift. If using dried oregano, add 1 tsp to the wine now for a subtle herbal underscore reminiscent of the Attiki region.

If the resin imparts any bitter or astringent edge you find too strong, dissolve up to 1 tsp granulated sugar in 1 tbsp warm water and stir into the wine a little at a time until balanced. Taste between additions—traditional retsina is not sweet, so keep sugar minimal or omit if unnecessary.

Cover the pitcher and let the wine rest refrigerated for 1–3 hours to marry flavors. For a lighter result, rest only 30–60 minutes at cool room temperature. Avoid long maceration (over 24 hours) which intensifies resin bitterness.

Before serving, remove and discard the lemon peel and any oregano leaves or large resin particulates by gently decanting the wine through a fine strainer into a clean pitcher or serving bottle.

Serve cold in small wine glasses over 1–2 ice cubes if desired (traditional in Greece to serve retsina chilled but usually not with ice; ice is optional). Garnish each glass with a thin lemon twist if you like.

Dry white wine (preferably Assyrtiko or Savatiano)

Retsina-resin (pine resin or store-bought retsina concentrate)

Water (if diluting retsina concentrate)

Fresh lemon peel (large strips, no white pith)

Dried oregano (optional, for a regional finish)

Granulated sugar (optional, to balance bitterness)

Ice (for serving)

Place the glass jar and lid in boiling water for 10 minutes or run through the dishwasher on high-heat sanitize. Remove with tongs and let air dry on a clean surface.

Sterilize jar

Measure ingredients so they are ready to assemble. Keep honey at room temperature so it flows easily; if it is crystallized, warm gently (see next step).

Place 2 cups of raw thyme honey in a small saucepan. Warm over the lowest heat setting, stirring occasionally, until the honey reaches about 38–40°C (100–104°F) — warm enough to loosen and become slightly more fluid but not hot. This should take 5–8 minutes. Remove from heat.

Gently warm the honey (do not overheat)

Stir in 2 tablespoons dried wild thyme, 1 teaspoon fresh lemon zest, 6 whole cloves, and 1 cinnamon stick into the warm honey. Let the mixture sit and infuse while cooling for 30–60 minutes, covered with a clean cloth or lid slightly ajar to keep out debris.

Add herbs and spices

After 30–60 minutes, use a fine-mesh sieve or cheesecloth to strain the honey into a clean bowl or pouring vessel, pressing gently on the solids to extract flavored honey. Discard solids (or reserve for tea). Stir in 1 tablespoon fresh lemon juice to brighten flavor and help preserve clarity.

Strain and finish

Pour the infused honey into the sterilized jar while still slightly warm and fluid. Leave a small headspace (about 1/2 inch). If desired, sprinkle 1 teaspoon dried thyme or a pinch of edible flower petals on top for presentation.

Seal the jar tightly and allow to cool completely at room temperature. Label with date and ingredients.

Store in a cool, dark place for up to 12 months. If the honey crystallizes, place the sealed jar in a warm water bath (not boiling) and stir gently until smooth.

Serve drizzled over yogurt, ricotta, or warm toast; pair with cheeses (goat cheese, aged manchego); stir a teaspoon into herbal tea; or use as a finishing glaze for roasted vegetables or grilled meats.

Raw wild thyme honey (Creta Mel or similar)

Dried wild thyme (whole or crushed)

Fresh lemon zest (organic)

Whole cloves

Cinnamon stick

Fresh lemon juice

Extra dried thyme for garnish

Edible flower petals (optional)

Sterilized glass jar (250–350 ml) with lid

If using brown rice or quinoa, cook according to package instructions ahead of time. For reference: 1 cup uncooked brown rice yields about 2–2.5 cups cooked. Keep warm or chill briefly for a cold bowl. If using mixed greens, wash and spin dry; reserve in a bowl.

Prepare cooked grains

Pat chicken cubes dry, season with 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp smoked paprika and 1/4 tsp garlic powder. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice or keep cubes.

Grilled / Pan-seared chicken

Toss cubed pressed tofu with 1/4 tsp salt, 1/4 tsp pepper and 1/4 tsp garlic powder. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high. Add tofu in a single layer and cook without moving 3–4 minutes until golden, flip and cook another 3–4 minutes. Optionally drizzle 1 tablespoon soy-ginger dressing during the last minute to glaze. Remove and keep warm.

Pan-fried tofu

Preheat oven to 425°F (220°C). Toss drained chickpeas with 1 teaspoon olive oil, 1/2 tsp smoked paprika, 1/4 tsp salt and 1/8 tsp pepper. Spread on a baking sheet and roast 18–22 minutes until crisp, shaking halfway through.

Roasted chickpeas (if using canned)

Preheat oven to 425°F (220°C) if not already hot. Toss 1 cup sweet potato cubes with 1 tablespoon olive oil, 1/4 tsp salt and 1/4 tsp smoked paprika. Spread on a rimmed baking sheet and roast 20–25 minutes, turning once, until tender and lightly caramelized.

Roast sweet potato

Bring 1 inch of water to a simmer in a pot with a steamer basket. Add broccoli florets, cover and steam 3–5 minutes until bright green and tender-crisp. Shock in cold water if making a chilled bowl.

Steam broccoli

Slice cucumber, halve cherry tomatoes, shred carrots and slice avocado just before assembly to prevent browning. If using pickled red onions, drain slightly.

Prepare fresh vegetables

Toast pumpkin seeds in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and slightly puffed. Slice green onions on a bias. Crumble feta if using. Reserve for assembly.

Whisk together 3 tablespoons tahini, 2 tablespoons lemon juice, 1 tablespoon warm water (more if needed), 1/4 tsp salt and a pinch of black pepper until smooth. Adjust thickness with water.

Lemon-tahini dressing

Whisk 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 1 teaspoon honey (or maple syrup) and 1 teaspoon toasted sesame seeds. Taste and adjust.

Soy-ginger dressing

Blend 1/2 ripe avocado, 2 tablespoons lime juice, 2 tablespoons olive oil, 1 clove garlic, 2 tablespoons water and 1/4 tsp salt until smooth. Thin with extra water if needed.

Creamy avocado-lime dressing

For each bowl (makes 2 servings total): Place 1 cup cooked grain or 2 cups mixed greens as the base. Arrange 6 oz prepared protein (chicken/tofu/chickpeas) on one side. Add 1/2 cup roasted sweet potato, 1/2 cup steamed broccoli, 1/2 cup shredded carrots, 1/2 cup cherry tomatoes and 1/2 cup sliced cucumber or avocado as desired. Sprinkle 1 tablespoon toasted pumpkin seeds, 1 tablespoon sliced green onions and 1 tablespoon crumbled feta (optional).

Drizzle about 2 tablespoons dressing over each bowl (or serve on the side). Season with extra salt and pepper to taste. Serve warm or chilled.

cooked brown rice

cooked quinoa

mixed greens (or baby spinach)

boneless skinless chicken breast (cubed)

firm tofu (pressed, cubed)

canned chickpeas (drained & rinsed)

roasted sweet potato (1/2-inch cubes)

steamed broccoli florets

shredded carrots

sliced cucumber

cherry tomatoes (halved)

sliced avocado

toasted pumpkin seeds

sliced green onions

pickled red onions

crumbled feta (optional)

lemon-tahini dressing

soy-ginger dressing

creamy avocado-lime dressing

olive oil

salt

black pepper

smoked paprika (for chicken or sweet potato)

garlic powder

Wash and scrub the potatoes. Leaving the skin on (optional), cut each potato into 1/3–1/2-inch thick sticks for fries. Rinse cut fries in a bowl of cold water, then drain and repeat until the water runs clear (removes excess starch).

Prep potatoes

Soak the cut potatoes in cold water for at least 30 minutes (or up to 2 hours) to remove more starch for crispiness. After soaking, drain and pat completely dry with clean kitchen towels or paper towels.

Soak & dry

Preheat the oven to 425°F (220°C). In a large bowl, toss the dried potato sticks with 3 tbs olive oil, 1 tbs cornstarch, 1 tsp garlic powder, 1 tsp dried oregano, 1.5 tsp salt and 1/2 tsp black pepper until evenly coated. Spread fries in a single layer on two rimmed baking sheets lined with parchment paper or a silicone mat, leaving space between fries for air circulation.

Coat and bake

Bake on the middle and upper racks for 18–22 minutes, flipping once halfway through, until golden brown and crisp. If you want extra crispness, switch to broil for 1–2 minutes at the end while watching carefully to avoid burning.

Bake to crisp

While the fries bake, combine 1/2 cup Greek yogurt, 1 tbs extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 minced garlic clove, 1 tsp red wine vinegar, 1/2 tsp lemon zest (optional), a pinch of salt and black pepper in a small bowl. Stir until smooth and taste-adjust seasoning. This will be the creamy base for the Greek fries.

Make quick yogurt-garlic sauce

In a medium bowl, toss together 3/4 cup crumbled feta, 1/2 cup halved kalamata olives, 1 cup halved cherry tomatoes, 1/2 thinly sliced red onion, 2 tbs chopped parsley, and 1 tbs chopped dill (if using). Drizzle with 1 tbsp extra-virgin olive oil, 1 tsp red wine vinegar, 1/2 tsp dried oregano and a pinch of salt and pepper; toss gently to combine.

Prep salad toppings

When fries are hot and crisp, transfer them to a large serving platter or keep on the baking sheet. Dollop or drizzle the yogurt-garlic sauce evenly over the fries (or serve on the side for dipping). Sprinkle the feta-olive-tomato mixture over the fries so toppings distribute across the surface. Garnish with additional chopped parsley and a light grind of black pepper.

Assemble

Serve immediately while fries are hot and crisp. Offer extra lemon wedges, additional feta, or hot sauce at the table if desired.

Serve

russet potatoes (medium)

cornstarch

dried oregano

extra-virgin olive oil

lemon juice (fresh)

fresh garlic (minced)

Greek yogurt

feta cheese (crumbled)

kalamata olives (pitted, halved)

red onion (thinly sliced)

fresh parsley (chopped)

fresh dill (chopped, optional)

red wine vinegar

dried oregano (for topping)

lemon zest (optional)

salt (to taste)

black pepper (to taste)

Preheat oven to 350°F (175°C). Wrap the 4 pita pockets in foil and warm in the oven for 8–10 minutes, or toast them lightly in a toaster oven for 3–4 minutes until pliable and slightly crisp at the edges. Keep wrapped to retain warmth.

Warm the pitas

In a small bowl combine 2 tbs extra-virgin olive oil, 1 tbs lemon juice, 1 tsp salt and 1/2 tsp black pepper. Whisk briefly and set aside. This will be used to dress the greens and add brightness to the sandwich.

Make dressing

If using raw chicken: slice thinly into strips. Toss chicken with 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano and a pinch of salt and pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side until cooked through (internal temperature 165°F / 74°C). Remove from heat and let rest 2 minutes, then slice into bite-sized pieces if needed.

Prepare chicken (if using)

If using canned chickpeas: drain and rinse 1 cup. In the same skillet, heat 1 tbs olive oil over medium heat, add chickpeas, 1/4 tsp salt, 1/4 tsp cumin and 1/4 tsp smoked paprika. Cook, stirring occasionally, 5–7 minutes until slightly crisp and warmed through. Smash lightly with the back of a spoon for better sandwich texture, if desired.

Prepare chickpeas (if using)

If using store-bought or pre-cooked falafel: warm 8 falafel in the oven at 350°F (175°C) for 6–8 minutes or pan-fry in 1 tbs oil for 3–4 minutes per side until crisp. Halve before stuffing into pitas.

Prepare falafel (if using)

Prepare vegetables: slice 1 tomato, half a cucumber lengthwise and then into half-moons, and thinly slice 1/4 red onion. In a medium bowl toss 4 cups mixed salad greens or baby spinach with 2 tbs chopped parsley and the prepared dressing (from Pita & Assembly) until evenly coated.

In a small bowl combine 1/2 cup plain Greek yogurt, 1 tsp mayonnaise (optional), 1 minced garlic clove, 1 tsp tahini (optional), and 1 tsp hot sauce or harissa (optional). Stir until smooth and season to taste with a pinch of salt and pepper. If the sauce is too thick, thin with 1–2 tsp water or lemon juice.

The White Muse

The Red Muse

Petxina Retsina Of Attikhe Attiki

Petxina Attikhe

Creta Mel

Build Your Own Bowl

Greek Fries

Pita Sandwich