Greek winery tour: day two

[Hover over pics for captions and credits; click to embiggen.]


A buffet breakfast was provided at the Sea Sight Boutique Hotel and, indeed, at most of the places we stayed. They nearly always featured a selection of juices, fresh fruit, cold cereals, yogurt, sweet rolls, bread, bacon, sausages and/or ham and spectacularly flavourful eggs. Vegetable dishes like baked beans and ratatouille also made regular appearances. With only one or two exceptions, the coffee was good and often excellent.

corinthcanalBreakfast consumed and bags packed, we climbed into the van. Our destination: the Peloponnese, where we’d spend the next three days. We skirted Athens and Piraeus and took highway E94 down the narrow Isthmus of Corinth, which connects the peninsula to the mainland. Just before reaching the Corinth canal, we left the E94, jogged west on highway 8 and crossed the canal on the Korinth bridge, parking in front of the south-end strip mall that houses the Canale Restaurant. We walked back onto the bridge for the magnificent if dizzying view of the narrow, steep-sided canal far below us. The mall was filled with tourist gewgaws but provided an ATM and facilities for a welcome pit stop. The coffee bar served a credible espresso too.

A short ride took us to Archaia Nemea, one of the four sites – along with Olympia, Delphi and Isthmia – of the Panhellenic Games of ancient Greece. It is also where Hercules completed the first of his 12 labours, killing the Nemean lion. Temple of Nemean ZeusBoth the Temple of Nemean Zeus, today with nine soaring (three-storey high) Doric columns, and the stadium of Nemea with its masses of oleander (used for athletes’ crowns), vaulted tunnel entrance (with 2,000-year-old graffiti), banked earth “bleachers” and sweeping view southward over the valley were places where time seemed suspended and the ancients not so distant, an impression no doubt enhanced by our being the only people present. The small archeological museum on the site is well worth a half hour of one’s time.

At Nemea we connected with Yannis Tselepos, our host winemaker for the day, and soon found ourselves in one of his prize vineyards, a hilltop parcel a stone’s throw from the Gaia Winery.

restaurant_kavosOur next stop was the town of Isthmia, on the Aegean coast just south of the canal’s east end. The destination: Kavos 1964 (Κάβος 1964), where we had one of the top meals of the trip. Situated seaside on a low bluff and shaded by tall trees, the restaurant’s outdoor tables, some under a pergola and others in the open air, overlook the clear turquoise water of Isthmia bay. Kavos specializes in local seafood and our feast included wild mussels, octopus, marinated white sardines, “white” (uncoloured) taramasalata, sea urchin roe, Greek salads with and without feta, sautéed gambas and a glorious platter of linguine with mussels, razor clams, roasted tomato, garlic and parsley. Dessert, which came after some of us took a quick dip in the bay, was fresh watermelon and cups of mastic ice cream topped with myrtle preserves. Tselepos sparkling and still whites made a fine accompaniment. The seafood was of a freshness Montrealers can only dream about and every dish was flawlessly prepared. A restaurant entirely worth the detour, especially as English and French are spoken.

We then headed south into the Arcadian highlands, driving past the Tselepos winery near Rizes to the tiny mountainside village of Ano Doliana, southeast of Tripoli. The landscape here is much greener than in Attica, with trees and undergrowth abounding. Actually, in one or two places the side of the road had been washed out by torrential rainfall a couple of days before.

Ano DolianaSitting in a forested natural amphitheatre at a little over 1,000 metres on the north slope of Mount Parnon, Ano Doliana is a magical place: a cluster of mostly old buildings, many of them stone, with steep, switchbacking cobblestone streets barely wide enough to admit our van. Ano Doliana was originally a summer village where locals living in Kato Doliana on the valley floor could escape the oppressive heat. Indeed, we found that, even in high summer, it was good to have a sweater or hoodie to don in the evening. These days, the village serves much the same function as before, though less for local valley dwellers than for visitors from Athens and other cities in search of a cool weekend retreat. On a Tuesday, the village was virtually deserted and I and two others in our party were the only guests at our inn.

That inn was the 1821 En Dolianis Boutique Hotel. The 1821 refers to the year of both the inn’s construction and the start of the Greek war of independence, which began in the Peleponnese, with nearby Tripoli being the first major city freed from Ottoman rule. A rectangular stone building that once served as the village’s primary school, the hotel has a large flagstone terrace at the entrance, a foyer with a soaring, wood-beamed ceiling and spacious, high-ceilinged rooms, several with thick stone walls, that, modern conveniences aside, transport you back to another era. The effect is both rustic and elegant. The bathrooms I saw had showers but no tubs, the rooms a four-poster bed with a comfortable, firm mattress, a desk, a small utility sink and a counter with a coffee maker. The valley-side rooms and terrace have valley views through the trees. What’s more, the village is exceedingly quiet, especially in the evening. As an escape from the hubbub of city life, you could hardly do better.

The rest of party stayed a short walk away in another old stone inn, Erasmion. All gave it thumbs-up, though to go by their descriptions, it was, building aside, a somewhat more typical modern hotel experience, albeit one that afforded an impressive view over the plain of Tripoli.

After settling in, we descended into the valley for a tour of the Tselepos Estate and a technical tasting of its wines, the notes for which are posted on Brett happens. Night was falling as we left the winery and climbed back into the mountains, ending up at a traditional taverna, To Dragoúni (Εστιατοριο Ψητοπωλειο Το Δραγούνι), several kilometres – along twisting mountain roads – from our inns but still within the boundaries of Ano Doliana. It was one of the only times we ate indoors, as the mountain air was too cool for al fresco dining. The fare included piperopita (similar to spanakopita but made with red peppers instead of spinach), zucchini omelette, Greek salad, a kind of porchetta (the restaurant’s specialty: salt-cured pork flavoured with citrus and roasted), more excellent Greek fries (these possibly cooked in local sunflower oil), sautéed greens (possibly foraged), house-made bread and, for dessert, honeydew melon, watermelon and a dense nut cake served with morello cherry preserves. Wines from Tselepos and other estates flowed. Down-to-earth, welcoming, authentic and, most importantly, delicious, this felt like another gem only locals know about.

It had been a long day and we were beat. We bid farewell to the Tseleposes and were soon in our beds, welcoming Hypnos’s embrace.



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