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And to drink?

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Vine harvest and grape pressing bring onto our table the Parian wine, which accompanies the meals and dominates the feasts. This procedure is celebrated every year by the Parian vine dressers in their own special way.
In Paros one of the oldest vineyards in Greece triumphs producing wine of excellent quality. It exists since the time of the Cycladic civilization and it is home to Monemvasia and Mandilaria wines. Monemvasia is a strong white slightly peach scented variety. Since the Venetian Occupation it is mixed with Mandilaria variety (the supreme red wine variety containing a lot of tannin) and the wine resulting from this “marriage” is so good that in 1981 «Paros» was acknowledged as its Designation of OrigiVineyard cultivation is now covering 6.000 stremma, (1 stremma is equal to 1000m2) , while 3.500 tons of grapes are annually harvested including Mandilaria, Monemvasia, as well as other varieties like Savvatiano, Aidani (both white and black), Malagouzia, Roditis, Vavtra, Karambraimi, Asirtiko, Maloukato and Potamisi. Small vineyards are interspersed throughout the island cultivated in pesoules (successive flat or inclined terraces), and surrounded with xerolithies (dry stone walls).

Every winter, besides wine, the men of the island produce at rakidia (distilleries), «souma» (local tsipouro ). Gathered around the distillery boiler (rakokazano), they grill local sausages and chops octopus and fresh squids. The Parians try the new souma and taste the local titbits. They enjoy themselves, drink and dance to the traditional island music. This procedure is an excellent opportunity for a small feast. Many visitors come every year to attend the «souma celebration», at a different rakidio each time.

 

 

 

 

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