I had the pleasure of attending the New Wines of Greece in Manhattan this week and found the event fantastic. First – the people – exhibiting wineries, event coordinators and the catering staff were passionate about their destination and products, second – the wines I sampled were pretty outstanding, third – my favorite NYC chef and cookbook author, Michael Psilakis, provided the amazing food.

Here are some of the wines I sampled that were gems:

• 2009 Antonopoulos Moscofilero, Mantinia: a bold, fruit-forward, almost creamy wine. Long, perfectly dry, smoky finish.
• 2009 Domaine Katsaros Chardonnay: Low acidity, aged in French oak for 5 months, buttery (in a good way).
• 2009 Savatiano Papagiannakos: Light, palest greenish in color, fruity with a hint of tannins.
• 2009 Gaia Estate Assyrtiko: Rich honey and fruit notes without much sweetness. Refined, elegant wine that reminded me of a nicer white Burgundy.

As far as food was concerned, Michael Psilakis didn’t cut any corners. The ‘catering’ food he brought to this event was what he serves at his restaurant. My favorite dish from Psilakis’ Kefi, grilled octopus, was served on huge platters. Michael ensured that platters, bowls and dishes were filled to the brim and stayed fresh, and even served when a crowd amassed at certain stations.

Great event all around.