tag:blogger.com,1999:blog-348895282024-03-13T17:07:03.290+02:00Domaine EconomouNatassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-34889528.post-5610112416326920692022-05-19T17:52:00.002+03:002022-05-19T17:52:14.378+03:00<p style="text-align: center;"><span style="font-family: trebuchet; font-size: medium;"><a href="http://www.domaine-economou.com"></a></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;"><a href="http://www.domaine-economou.com"><br /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;">Website under construction</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: trebuchet; font-size: medium;"><span style="margin-left: 1em; margin-right: 1em;"><a href="http://www.domaine-economou.com"><img data-original-height="733" data-original-width="405" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgzWI6-ISW-jqxjqhkFB-yiEVp4D0iu3vZUfzTE7p1ieX1XeJSr6q-Q9U-pV2JfqmmdKDONqVY_AJ-4smkWft0JqJenhZnpE_58PL4l1n09gVkxVEhkO2AklbEcG77NxVCtXriv8hcMXcyCViezygMMo5Eu-QXadlh0aYzbloh8aKfTzT40KEU=w177-h320" width="177" /></a></span></span></div><span style="font-family: trebuchet; font-size: medium;"><br /><a href="http://www.domaine-economou.com"></a></span><p></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><span style="font-family: trebuchet; font-size: medium;"><br /></span></p>Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-58506608263330424302018-09-02T22:51:00.002+03:002018-09-02T22:51:56.524+03:00Harvest 2018 and release of new wines.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">A selective harvest has already begun with the Liatiko grapes. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">No rain at all and all conditions are favorable. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">It will last more than a month and slowly seems that the time for our first "cru" to be released from the harvest of 1999 has arrived.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">At the meantime the red Sitia of 2008 will be ready and in a few hundred bottles a very special selection of white wine of the harvest 2012. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">For those they have already taste the "cru" of 2004, the wine will be released, later, when it's the time. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">The new line with the fresh wines... is in the way!</span></div>
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-1947529117331029022018-04-13T19:25:00.002+03:002018-04-13T19:30:27.129+03:00<div dir="ltr" style="text-align: left;" trbidi="on">
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-22254952184695738072017-01-13T11:31:00.000+02:002017-01-13T11:31:42.852+02:00Jefford on Monday: Beyond best<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US" style="color: black; font-family: "marcellus" , serif;"><span style="font-size: large;">The best
isn’t interesting<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: black; font-family: "lato" , serif;"><span style="font-size: large;">Let me be clear: I don’t mean that great wine cannot offer sublime drinking
pleasure. Of course it can, and if any of my one-percenter friends offer me a
glass of Cheval Blanc or Musigny, I count myself fortunate and revel in the
experience. I would love to be able to drink these wines at home, informally
and thoughtfully, a few times a year.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: black; font-family: "lato" , serif;"><span style="font-size: large;">Such wines tend to be tasted reverentially amid conservative surroundings,
though; they are often (in my opinion) over-aged by their owners; and it
requires no great intelligence, originality and tasting ability to single them
out for praise, or lavish them with points. Because of their status, they are
often accumulated and served en masse at ‘pinnacle events’ (grand, showy
horizontals or verticals) where full, profound and leisurely appreciation and
enjoyment of their qualities is impossible. In other words, tasting great wine
can often be a pre-programmed, ritualised experience. It may be exquisite, but
it isn’t necessarily interesting.<o:p></o:p></span></span></div>
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<span lang="EN-US" style="color: black; font-family: "lato" , serif;"><span style="font-size: large;">Whereas if you sit down with an old friend in a restaurant in Heraklion,
and he suggests you try a bottle of <u>Yiannis Economou’s 2006 Liatiko</u>, and you
discover that it looks and tastes like some kind of kinky, low-acid cousin of
Barolo, and its aromatic sweetness (sniffed amid the restaurant scents of burnt
sage and grilled octopus) makes you think for some reason of Byzantium, and its
savoury qualities and lush tannins bond perfectly with the roast goat and
bitter foraged wild greens which the Egyptian-Filipino waitress has just brought
you … well, all of that is interesting. In twenty years, I may well be dead. I
want as much interest as possible in my tasting life before I die.<o:p></o:p></span></span></div>
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Read more at
<a href="http://www.decanter.com/wine-news/opinion/jefford-on-monday/jefford-monday-2-327831/#sV7Z5DdUO3B2qpwx.99">http://www.decanter.com/wine-news/opinion/jefford-on-monday/jefford-monday-2-327831/#sV7Z5DdUO3B2qpwx.99</a></span><span lang="EN-US" style="color: black; font-family: "arial" , sans-serif;"><o:p></o:p></span></span></div>
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-10578760049334267062016-09-10T12:32:00.000+03:002016-09-10T12:32:23.728+03:00Extra Virgin Olive Oil. Crop 2015-2016.<div dir="ltr" style="text-align: left;" trbidi="on">
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-53358709386082147382016-05-27T22:30:00.002+03:002022-05-05T10:33:07.358+03:00Notification for visits. <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-weight: normal;"><span style="font-size: large;">We would like to inform you that</span></span></h2>
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<span style="font-weight: normal;"><span style="font-size: large;">we accept visitors under appointment.</span></span></h2>
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-45036771804031942812016-05-01T10:27:00.001+03:002016-05-01T10:27:42.100+03:00<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
08:40 min.<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="270" src="//www.dailymotion.com/embed/video/xoc4br" width="480"></iframe><br /><a href="http://www.dailymotion.com/video/xoc4br_%25CF%2587%25CF%2589%25CF%2581%25CE%25AF%25CF%2582-%25CE%25B1%25CF%2585%25CF%2584%25CE%25BF%25CE%25BA%25CE%25AF%25CE%25BD%25CE%25B7%25CF%2584%25CE%25BF-%25CE%25B5%25CF%25843-%25CE%25B5%25CF%2580%25CE%25B5%25CE%25B9%25CF%2583%25CF%258C%25CE%25B4%25CE%25B9%25CE%25BF-7%25CE%25BF_travel" target="_blank">χωρίς αυτοκίνητο, ετ3 επεισόδιο 7ο</a> <i> από <a href="http://www.dailymotion.com/dr_darwin" target="_blank">dr_darwin</a></i></div>
Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-5058653050403999202016-01-08T12:55:00.004+02:002016-01-08T12:55:55.808+02:00The Vinguard's Top Wines of 2015.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US">These are
the first ten wines that came to me when I was thinking about the most impressive wines I’ve had all
year . I ordered them by price but
appreciated all equally, though for
different reasons. <o:p></o:p></span></div>
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<span lang="EN-US">…….<o:p></o:p></span></div>
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<span lang="EN-US">“ 6) Domaine Economou Oikonomoy Liatiko 2006
(Crete, Greece)<o:p></o:p></span></div>
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<span lang="EN-US">Yannis
Economou honed his chops in Barolo, Bordeaux and Germany before returning to
the homeland in 1994. Blessed with a parcel of ungrafted vines planted by his
family in the 70’s, he turned Economouinto Cretan powerhouse, drawing more
attention to the island’s wines, in particular, the ancient grape Liatiko.
Economou ferments in stainless steel tanks and ages the wine in neutral wood
for two years. He releases them when he
thinks they are ready to drink, so yes, the ’06 is the current release. It’s a
little rustic –but not too barnyardy- with macerated cherries, truffles and
spice. It reminds me a little bit of an older Barolo or Taurasi. There is plenty
of acidity so while the tannins are relatively soft, I think it will age well
over the next decade but you can drink it now, with pleasure.”</span></div>
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<span lang="EN-US">http://thevinguard.com/the-vinguards-top-wines-of-2015/ <o:p></o:p></span></div>
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-70180495566296002812016-01-08T12:16:00.000+02:002016-01-08T12:16:17.291+02:00SAVEUR. The best wine we drank in 2015.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: black; color: white;">The best wines I drink are rarely drunk alone. They're drunk at dinner, with friends, who often bring their own favorites to share. We rarely drink these wines as standalone entities. We taste and we talk, consider them with the food they're served with and view them as representations of their region. So if you're going to pick the best wines you've drunk all year, you can't think of them simply as drinks. You have to consider where they come from and the factors that make them what they are.</span></div>
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<span style="background-color: black; color: white;">Geography plays the most crucial role in a wine's fate, which is why I picked my favorite wines on geography alone. Whether it's the harsh climes of the Finger Lakes and Ontario, or the unpredictable island conditions of Giglio and Crete, farmers and wine makers have learned about and adapted to these natural elements. They've formed a bond between human and nature that's as unique as the wines being made in these provocative regions.</span></div>
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<span style="background-color: black; color: white;">.....</span></div>
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<span style="background-color: black; color: white;">Crete, Greece</span></h3>
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<span style="background-color: black; color: white;">Crete is a special region. It's Old World, but its grapes aren't typical. In the '70s, a devastating disease known as Phylloxera wiped out much of the island's old vines, and when winemakers planted new vines, they made an effort to focus on indigenous varietals. Yiannis Economou produces incredible wines from local grapes on the eastern side of the island, in Ziros, at his winery <a class="linkTargets-processed external" href="http://wineryeconomou.blogspot.com/" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; margin: 0px; padding: 0px; vertical-align: baseline;" target="_blank">Domaine Economou</a>. Economou made wine in Bordeaux and Piedmont before moving back to his native Crete. One of his wines, liatiko, is a clear reflection of his past. You can taste the power and structure common in Bordeaux, but there is finesse and elegance like the Barolos of Piedmont. Despite the region's hot climate, the wine drinks with a surprising deftness. It's not overly extracted and dense, but smoky and sharp instead, with dark fruit notes casually wafting from the glass and not jumping out with reckless abandon.</span></div>
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<span style="background-color: black; color: white;">Technicalities aside, these regions showcase winemaking at its finest. The climate and conditions are extreme here. Due to a lack of consistent, predictable growing conditions in these regions, there is a harmony reached between winemaker and nature in these wines that is unrivaled in many other parts of the world. In the Finger Lakes, Ontario, Giglio, and Crete, winemaker and nature work in tandem, not independently. Farmers and winemakers have set roots in these regions and committed to learning the intricacies of the land they live on. They have nit-picked and explored this relationship to exhaustive lengths, year after year, so that we, the consumer, can get a glimpse and taste of these special corners of the world.</span></div>
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<span style="background-color: black; color: white; font-family: Open Sans, Helvetica, sans-serif; line-height: 24px;">http://www.saveur.com/best-wines-2015</span></div>
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-77869271558971895592015-12-30T13:39:00.000+02:002016-01-08T13:42:39.777+02:00Monopole<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US" style="font-family: Georgia, serif; font-size: 19pt;">Domaine Economou<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia, serif; font-size: 10.5pt;">_Sitia, Crete<o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">Site:</span></b><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">Altitude</span><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span><i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">600-650 meters on plateau of Ziros, Sitia, Crete</span></i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">Vineyards:</span></b><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span><i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">10 hectares</span></i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">Climate:</span></b><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span><i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">Mountainous Mediterranean (warm days, moderate nights)</span></i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">Soil:</span></b><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span><i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">Calcareous, rich in Flysch and Phyllite</span></i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">Grape varieties:</span></b><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">White -</span><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span><i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">Thrapsathiri,
Vilana, </span></i><i><span style="font-family: Arial, sans-serif; font-size: 8.5pt;">Α</span></i><i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">ssyrtiko</span></i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">Red:</span><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span><i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">Liatiko, Mandilari</span></i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></div>
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<i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">Organically certified</span></i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">Production:</span></b><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"> </span><i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;">20.000 bottles in
average</span></i><span lang="EN-US" style="font-family: Arial, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia, serif; font-size: 10.5pt;">No one can deny that the emergence of the red grape variety Liatiko is
closely connected to the efforts of a winemaker from Sitia of Crete, Giannis
Economou. Through his hard and persistent work he succeeded in proving
that even a “small," relatively unknown variety can produce wines of world
class.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia, serif; font-size: 10.5pt;">With deep professional experience as an oenologist in internationally
renowned estates* and a precise aesthetic approach developed over the years,
Giannis Economou has achieved to make wines with an unparalleled
expression of a style, that although could slightly remind of a mature white
Burgundy or an aged Barolo, is not subject to any mimicking tendency.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia, serif; font-size: 10.5pt;">Next to the impressive uplifted by refreshing acidity oily, gastronomic
Thrapsathiri-Vilana, the fully-textured mineral Assyrtiko reminiscent of an
Alsatian Grand Cru Riesling with its petrol and flinty hints and the mature
“natural orange wine” from Thrapsathiri with the complex, almost rancio nose
with mature caramelized citrus aromas, the wines from Liatiko are those that
draw the attention of wine lovers whether they are dry or sweet.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia, serif; font-size: 10.5pt;">According to Giannis Economou, good wine at a theoretical and practical
level is not required to be just technologically up to par, since this is
feasible for all the wines which are produced regardless the price category in
which they belong. A truly great wine must have identity and reflect the
nature and tradition in which it is born, from grapevines that have perfectly
adapted to the soil and climate of the area they are cultivated in, with
minimum intervention and limited use of technology.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia, serif; font-size: 10.5pt;">The old ungrafted Liatiko vines (60-80 years old) that grow on the plateau
of Ziros, provide for a great advantage in forming the character of the wine
while it is an important and determined parameter of quality as the years go
by. Each year the resiliency they develop helps them respond better and more
efficiently to the fluctuations of weather conditions and the general climatic
changes. The wines they produce neither have high levels of astringent
tannins nor the intense green aromas or the bitterness that one often finds in
wines produced out of young vines.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia, serif; font-size: 10.5pt;">The practices and actions applied such as the return of the linear
vineyards to their original bush form, the implementation of organic farming
since 1997, the exceptionally low yields, the purely manual labor and the use
of indigenous yeast, to mention just a few, aim at taking advantage of the
natural dynamic of the vineyard and its interpretation into quality.
Within this framework, the time of maturing in the bottle does not necessarily
keep up with the standards of other wineries. The time of maturation may
differ among wines from different vintages depending on their quality.
Thus, a wine from a good year may stay in the cellar for a long time (even a
decade in some cases) until the producer determines whether or not it should be
marketed. So, the time the wine is released consumers are able to evaluate and
assess the wine based on its progress, exactly as they would do with some other
well known wines of the world.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia, serif; font-size: 10.5pt;">Economou’s way of pushing the boundaries of possibilities regarding quality
and style doesn’t allow any room for a bad or mediocre result. His
approach of being positioned as individualistic and authentic within a
globalized and standardized market was really worth his trouble. It is
not by luck that Giannis Economou is considered as one of the best wine
producers in Greece and his wines are listed in top restaurants in New York,
London, Montreal and Tokyo.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia, serif; font-size: 10.5pt;">*Giannis Economou worked at Chateau Margaux in Bordeaux, at Ceretto Aziende
Vitivinicole and Enrico Scavino in Piemonte and Franz Keller in Freiburg in
Germany, among others.<o:p></o:p></span></div>
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<b><span lang="EN-US" style="font-family: Georgia, serif; font-size: 10.5pt;">Liatiko 2006, Domain Economou. PGI Crete<o:p></o:p></span></b></div>
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<span lang="EN-US" style="font-family: Georgia, serif; font-size: 10.5pt;">Regardless of the vintage or maturity, once you have tasted Economou’s
Liatiko, it is easy to confirm over and over again that this is a wine breathed
by originality and defined by high aesthetics. Despite being powerful, it has
not been made to show off but to offer wine lovers an alternative with emphasis
on quality and naturalness rather than stylistic matter that tend to serve only
commercial purposes.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia, serif; font-size: 10.5pt;">Medium brick red colour; mature developing nose with no sign of
degradation. Clean broad fruit intermingled with ripe vegetal notes and
discrete aromas of dried Mediterranean herbs and spices. A soft texture
deriving from grapes of old ungrafted vines as well as from extensive cellaring
for almost a decade, thus making worthwhile the patience for all these years of
maturation.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia, serif; font-size: 10.5pt;">The good preserved acidity makes for a refreshing mouthful connecting the
subtle tannic structure, which translates into the evident power to staying
alive for the years to come, with a multi-layered flavor capacity. The alcohol
appears balanced and well integrated.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia, serif; font-size: 10.5pt;">The savory palate, the lively spice fruit and the dried herb aromas fold
out gradually during its long persistent length.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia, serif; font-size: 10.5pt;">Juicy without any sense of satiation, it can offer pleasure in a meal of
complex and clean tastes such as Sushi and fish-based recipes.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Georgia, serif; font-size: 10.5pt;">Liatiko 2006 is an idiosyncratic and elegant wine from an exceptionally
talented winemaker. </span><span style="font-family: Georgia, serif; font-size: 10.5pt;">A wine in a class of its
own.<o:p></o:p></span><br />
<span style="font-family: Georgia, serif; font-size: 10.5pt;"><br /></span>
<span style="font-family: Georgia, serif;"><span style="font-size: 14px;">http://www.readmonopol.net/les-artisans-vignerons-domaine-economou.html</span></span></div>
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-9861340144325202622014-10-30T09:30:00.001+02:002014-10-30T09:30:55.706+02:00Domaine Economou Red Sweet VLQPRD 2000.<div dir="ltr" style="text-align: left;" trbidi="on">
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-83814638239627866242014-08-12T14:04:00.001+03:002014-08-12T14:05:02.537+03:00Wine Enthousiast<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.31999969482422px;"><b>100 Best wine restaurant. PER SE and DOMAINE ECONOMOU SITIA 1999.</b></span><br />
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Per Se</h1>
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New York City, NY</h3>
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<a href="http://www.perseny.com/" style="color: #7a1d16; font-weight: bold; text-decoration: none;" target="_blank">www.perseny.com</a></div>
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212.823.9335</div>
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<a href="http://www.opentable.com/per-se" itemprop="acceptsReservations" style="color: #7a1d16; font-weight: bold; text-decoration: none;" target="_blank">Make a Reservation »</a></div>
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<b>Featured Wine</b><br />
Domaine Economou 1999 Liatiko (Sitia)</div>
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<b>The Wine Program</b><br />
The list has more than 2,300 selections from around the world, with strengths from Burgundy, Bordeaux and California.</div>
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<b>Favorite Dish</b><br />
Oysters and Pearls—a sabayon of pearl tapioca with Island Creek Oysters and white sturgeon caviar—is the classic dish.</div>
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<b>Corkage Policy</b><br />
It’s $150 for each 750-ml bottle, with a limit of one bottle for every two guests at a table (and the wines can’t be listed).</div>
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<a href="http://www.winemag.com/2014-100-Best-Restaurants-in-America/Per-Se">http://www.winemag.com/2014-100-Best-Restaurants-in-America/Per-Se</a></div>
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-6229811290395613292014-07-02T00:05:00.002+03:002014-07-02T00:17:24.918+03:00The wines in UK. <div dir="ltr" style="text-align: left;" trbidi="on">
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Theatre of Wine, imports our wines and olive oil in UK. </div>
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-83079120972279743022014-07-02T00:00:00.000+03:002014-08-12T14:05:24.733+03:00Wine Enthousiast. 100 Best wine restaurant.<div dir="ltr" style="text-align: left;" trbidi="on">
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Amali restaurant and Domaine Economou.</div>
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<a href="https://www.blogger.com/goog_1105701529"><br /></a></div>
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<a href="http://www.winemag.com/2014-100-Best-Restaurants-in-America/Amali" target="_blank">http://www.winemag.com/2014-100-Best-Restaurants-in-America/Amali</a></div>
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-35819627726169323952014-07-01T23:31:00.000+03:002014-07-02T00:15:32.420+03:00Alice Feiring<div dir="ltr" style="text-align: left;" trbidi="on">
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-49396709782523459612014-07-01T23:10:00.000+03:002014-07-02T00:16:58.680+03:00Invest in a red...<div dir="ltr" style="text-align: left;" trbidi="on">
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From the Multiculturiosity.</div>
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…which you’ll be glad you have when you realize you also want a case of a Cretian red: Oikonomoy 2006 Liatiko from Domaine Economou. It’s $37.50 and only available in 12′s through Oenopole, but it’s not getting any worse any time soon. So if you can make the investment in a genius red, go for it:</div>
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<strong style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 16px; font-weight: 600; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 16px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Oikonomoy 2006 Liatiko</em></strong><br />
<strong style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 16px; font-weight: 600; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 16px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Crete red</em></strong><br />
<strong style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 16px; font-weight: 600; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 16px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Volcanic soil</em></strong><br />
<strong style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 16px; font-weight: 600; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 16px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Fresh, young, but perfect for drinking now. Not too big.</em></strong><br />
<strong style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 16px; font-weight: 600; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 16px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Tannic but not too much</em></strong><br />
<strong style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 16px; font-weight: 600; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><em style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-size: 16px; font-style: italic; font: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Surprise spice that only comes at the end, but not too much</em></strong></div>
- See more at:<a href="http://www.multiculturiosity.com/biodynamic-whites-and-natural-reds-at-the-raspipav-wine-salon/" target="_blank">http://www.multiculturiosity.com/biodynamic-whites-and-natural-reds-at-the-raspipav-wine-salon/</a><br />
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-26079040471635666772014-07-01T23:04:00.000+03:002014-07-02T00:21:11.612+03:00Brett happens. Canada.<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://bretthappens.com/2014/06/14/mwg-may-15th-tasting-66-cretan-legend/" rel="bookmark" style="line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="background-color: #eeeeee;"><span class="Apple-style-span" style="color: black;">MWG May 15th tasting (6/6): Cretan legend</span></span></a></h2>
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<strong style="line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="https://en.wikipedia.org/wiki/Crete" style="color: #004477; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">Crete</a> 2006, <a href="https://en.wikipedia.org/wiki/Sitia" style="color: #004477; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">Sitia</a>, <a href="http://wineryeconomou.blogspot.gr/" style="color: #004477; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">Domaine Economou</a></strong> ($42.00, <a href="http://bretthappens.wordpress.com/the-private-import-faq/" style="color: #004477; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">private import</a>, NLA)<br />
<em style="line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">100% organically farmed <a href="https://en.wikipedia.org/wiki/Liatiko" style="color: #004477; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">Liatiko</a> from 65- to 75-year-old dry-farned, low-yielding, ungrafted vines grown on the <a href="http://cretazine.com/en/crete/travel-explore/island-routes/item/274-ziros_plateau" style="color: #004477; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">Ziros plateau</a> in eastern Crete. Fermented with indigenous yeasts in stainless steel tanks. Matured in French oak barrels. Natural except for a minimal shot of sulphur dioxide at bottling. 13.5% ABV. Quebec agent: <a href="http://www.oenopole.ca/" style="color: #004477; line-height: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline;" target="_blank">oenopole</a>.</em><br />
A transporting, umami-rich nose of dried cherry, blackberry, sun-baked earth and leather with hints of cocoa and dried orange peel. Against all expectations for such a southern wine, medium-bodied (if the frequent comparisons to Barolos have merit, it’s mainly with respect to the wine’s body and weight). Dry. Lightly structured, with supple tannins and lively acidity. The layers of flavour range from fresh and dried fruit (including fig) to spice, dark minerals, Mediterranean scrub and old wood. The wine’s affirmed presence lasts through the long, savoury finish. At this stage, less structured and ethereal than the 2000 opened a few months ago but still special, even unique. One of the great Mediterranean reds. (Buy again? Imperatively.)</div>
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<a href="http://bretthappens.com/2014/06/14/mwg-may-15th-tasting-66-cretan-legend/" target="_blank">http://bretthappens.com/2014/06/14/mwg-may-15th-tasting-66-cretan-legend/</a></div>
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-29937870517567651712014-07-01T22:59:00.003+03:002014-07-02T00:20:36.446+03:00<div dir="ltr" style="text-align: left;" trbidi="on">
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Μετά από πολύ καιρό ....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZ8rRdZgWBRDUp8wJRpo_6MPjCqp9mHZmI75WYcC5ABsxU4cUhOIZNhAuRH_TG4n2vVhQe9XZjFQoQ5TGV3ylYV9i4yPaQDqvctkWEbxhLIUT_gwfr4hfrxn1m9MkKd7cYM0l6Q/s1600/1384307_10203979859720944_944050804029210767_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilZ8rRdZgWBRDUp8wJRpo_6MPjCqp9mHZmI75WYcC5ABsxU4cUhOIZNhAuRH_TG4n2vVhQe9XZjFQoQ5TGV3ylYV9i4yPaQDqvctkWEbxhLIUT_gwfr4hfrxn1m9MkKd7cYM0l6Q/s1600/1384307_10203979859720944_944050804029210767_n.jpg" height="300" width="400" /></a></div>
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-45646111888715457362014-06-30T23:46:00.000+03:002014-07-01T23:48:43.403+03:00Sitia 1998 VQPRD, 92 points. Wine and Spirits October 2012.<div dir="ltr" style="text-align: left;" trbidi="on">
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Sitia 1998 VQPRD gets 92 points.<br />
Wine and Spirits October 2012.<br />
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Follow the link<br />
<a href="http://www.nxtbook.com/nxtbooks/winespirits/201210/index.php?startid=94&fb_action_ids=4874724750083&fb_action_types=og.likes&fb_source=aggregation&fb_aggregation_id=288381481237582#/98">http://www.nxtbook.com/nxtbooks/winespirits/201210/index.php?startid=94&fb_action_ids=4874724750083&fb_action_types=og.likes&fb_source=aggregation&fb_aggregation_id=288381481237582#/98</a>
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Click on the preview button.<br />
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-34799180430907640352013-07-05T17:11:00.001+03:002013-07-05T17:11:38.850+03:00Review on Economou Sitia 2000From Wojciech Bońkowski
<a href="http://winicjatywa.pl/2013/07/04/oikonomou-sitia-2000-ardi-roman-dabrowski/">http://winicjatywa.pl/2013/07/04/oikonomou-sitia-2000-ardi-roman-dabrowski/</a>
Yiánnis Oikonomou Sitía 2000
Niezwykłe wino Jana Ekonomu ze wschodniej Krety prezentowałem już wiele lat temu na degustacji Collegium Vini. Wtedy to skromne wino przyćmiło butelki tak sławne i drogie, jak Châteauneuf-du-Pape Vieux Télégraphe. Po kilku latach przecierałem oczy ze zdumienia: to niszowe wino produkowane w kilku tysięcy egzemplarzy zawitało nad Wisłę. To zasługa Romana Dąbrowskiego, mikroimportera z Milanówka.
Sprowadzony przez niego rocznik 2000 miałem okazję próbować wielokrotnie. Ostatni raz 10 dni temu. Wzruszyłem się. To był ten sam niepodrabialny smak. Wino wydaje się już bardzo stare, ma brązowy kolor, zapach skóry, piżma, palonej kawy, zapomnianych czereśniowych konfitur. Przez usta przepływa muślinową strużką. Takiej subtelności życzyłbym najlepszym na świecie burgundom. Spod zmarszczek wyłania się tu niesamowita elegancja. Można się dodatkowo podniecić faktem, że szczep Liátiko uprawiany jest w tym miejscu Grecji prawdopodobnie od 5 tys. lat. Wino jedyne w swoim rodzaju, którego trzeba choć raz spróbować. (98 zł, importer: ARDI Roman Dąbrowski, kupisz w sklepie Beczułka Amontillado w Milanówku oraz na warszawskim Czerniakowie – zostało mało butelek!).
Translate <a href="http://translate.google.com/#pl/en/Yiánnis%20Oikonomou%20Sit%C3%ADa%202000%0A%0ANiezwykłe%20wino%20Jana%20Ekonomu%20ze%20wschodniej%20Krety%20prezentowałem%20już%20wiele%20lat%20temu%20na%20degustacji%20Collegium%20Vini.%20Wtedy%20to%20skromne%20wino%20przyćmiło%20butelki%20tak%20sławne%20i%20drogie%2C%20jak%20Châteauneuf-du-Pape%20Vieux%20Télégraphe.%20Po%20kilku%20latach%20przecierałem%20oczy%20ze%20zdumienia%3A%20to%20niszowe%20wino%20produkowane%20w%20kilku%20tysięcy%20egzemplarzy%20zawitało%20nad%20Wisłę.%20To%20zasługa%20Romana%20Dąbrowskiego%2C%20mikroimportera%20z%20Milanówka.%0A%0ASprowadzony%20przez%20niego%20rocznik%202000%20miałem%20okazję%20próbować%20wielokrotnie.%20Ostatni%20raz%2010%20dni%20temu.%20Wzruszyłem%20się.%20To%20był%20ten%20sam%20niepodrabialny%20smak.%20Wino%20wydaje%20się%20już%20bardzo%20stare%2C%20ma%20brązowy%20kolor%2C%20zapach%20skóry%2C%20piżma%2C%20palonej%20kawy%2C%20zapomnianych%20czereśniowych%20konfitur.%20Przez%20usta%20przepływa%20muślinową%20strużką.%20Takiej%20subtelności%20życzyłbym%20najlepszym%20na%20świecie%20burgundom.%20Spod%20zmarszczek%20wyłania%20się%20tu%20niesamowita%20elegancja.%20Można%20się%20dodatkowo%20podniecić%20faktem%2C%20że%20szczep%20Liátiko%20uprawiany%20jest%20w%20tym%20miejscu%20Grecji%20prawdopodobnie%20od%205%20tys.%20lat.%20Wino%20jedyne%20w%20swoim%20rodzaju%2C%20którego%20trzeba%20choć%20raz%20spróbować.%20(98%20zł%2C%20importer%3A%20ARDI%20Roman%20Dąbrowski%2C%20kupisz%20w%20sklepie%20Beczułka%20Amontillado%20w%20Milanówku%20oraz%20na%20warszawskim%20Czerniakowie%20–%20zostało%20mało%20butelek!).">here</a>Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-86990994128815451202012-11-04T18:43:00.001+02:002012-11-04T18:45:35.821+02:00Γιορτές "Αη Γιώργη Μεθυστή", στην Σητεία.<div dir="ltr" style="text-align: left;" trbidi="on">
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Ο Πολιτιστικός Σύλλογος Παπαγιαννάδων και η Μορφωτική Στέγη Χαμαιζίου, διοργάνωσαν την 3η Νοεμβρίου δύο πολύ όμορφες εκδηλώσεις στα πλαίσια της εορτής του Αη Γιώργη του Μεθυστή. </div>
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Στους Παπαγιαννάδες το πρωί μετά την λειτουργία, σε ένα πανέμορφο και περοιποιημένο ξωκλήσσι δίπλα στα αμπέλια, οι χωριανοί και ο σύλλογος αναβίωσαν το έθιμο. ΄Εφεραν φαγητά και κρασιά τα οποία προσφέρθηκαν στους παρευρισκόμενους. Τα κρασιά ευλογήθηκαν και όποιος ήθελε μπορούσε να δοκιμάσει τα κρασιά των συγχωριανών του και ανταλλάχθηκαν απόψεις πάνω στην ιδιαιτερότητα του κάθενος. Κλήθηκα από τον σύλλογο για να παράσχω τεχνικές συμβουλές στους παραγωγούς. Είχε κρασιά από την ευρύτερη περιοχή του οροπεδίου και αυτό έγινε με συνοπτικές διαδικασίες για όποιον ήθελε την βοήθεια μου. Γενικά ήταν μια υπέροχη μέρα με τον κόσμο χαρούμενο να συνευρίσκεται σε εορταστικό κλίμα και να ξεφεύγει από την καθημερινότητα. </div>
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Το βράδυ στο Χαμαίζι η εκδήλωση είχε διαφορετικό χαρακτήρα. Με αφορμή τις επιτυχημένες δοκιμασίες και βραβεύσεις κρασιών που είχαν οργανωθεί από τον Κο Μανόλη Τσικαλάκη τα προηγούμενα χρόνια σε στενό κύκλο, η μορφωτική στέγη Χαμεζίου είχε την υπέροχη ιδέα να διοργανώσει μια εκδήλωση όπου θα δοκιμαστούν τα νέα κρασιά των παραγωγών της περιοχής και να απονεμηθούν τιμητικά βραβεία. Με μια μικρή συνδρομή ήρθε όλοιπο μικροί - μεγάλοι στο σχολείο του χωριού. Μετά από την δοκιμασία 60 περίπου κρασιών από την κριτική επιτροπή, απονεμήθηκαν βραβεία στα κρασιά που ξεχώρησαν και μετά .... άρχισαν τα βιολιά! (Εξάλλου το Χαμαίζι είναι γνωστό για τα γλέντια του και τους χορευτές του)</div>
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Και οι δύο εκδηλώσεις αν και διαφορετικές, ήταν υπέροχες, για όσους είχαν την ευκαιρία να παρευρεθούν. </div>
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Με την αφορμή, μου δίνεται η ευκαιρία να εκφράσω την γνώμη μου για τα κρασιά της περιοχής. </div>
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Όπως ίσως όλοι ξέρετε δραστηριοποιούμαι στο χώρο επαγγελματικά από το 1990 στο εξωτερικό και στην περιοχή μας από το 1995. Πιστεύω στις δυνατότητες του τόπου μας και γι αυτό και άφησα το διάσημο Chateau Margaux για τα μέρη μας. Πιστεύω στον τόπο μας και στα προιόντα του. Σε μια περίοδο απαξίωσης και κοινωνικού μαρασμού προσωπικά βλέπω διέξοδο και είμαι αισιόδοξος. Παρόλα αυτά πολλά από τα κρασιά που δοκίμασα είχαν οινολογικά προβλήματα και πρέπει σίγουρα να βελτιωθούν αλλά πίσω από τα προβλήματα που κάποιοι άσχετοι μετά λύπης μου χλεύαζαν υπεροπτικά, εγώ βλέπω την τεράστια δυναμική της περιοχής.</div>
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Ιδιαίτερα πιστεύω στο Λιάτικο και στις ντόπιες ποικιλίες που αυτές μας κάνουν ξεχωριστούς και όχι κινέζους αντιγραφείς με φτηνές απομιμήσεις στο χώρο του κρασιού.</div>
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Γα μένα ήταν έγκλημα να καθοδηγηθούν από άσχετους όλοι οι ανήσυχοι παραγωγοί και να φυτέψουν Syrah, Cabernet Sauvignon και ότι άλλο "εξωτικό" υπήρχε σε μια περιοχή που δεν είχε ιδιαίτερο πρόβλημα φυλλοξήρας. Ποτέ δεν κατάλαβα στα αλήθεια γιατί να διωχθεί το αυθεντικό Λιάτικο και να παράγουμε απομιμήσεις. Θα μου πείτε είναι δύσκολη ποικιλία.... γιατί όχι? στα δύσκολα φαίνεται ο μάστορας.</div>
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Προς Θεού, δεν είναι κακό να παράγεις cabernet sauvignon αλλά πρέπει να δώσουμε περισσότερη έμφαση στις ντόπιες ποικιλίες (Λιάτικο, Βουιδόματο, Θραψαθήρι, Πλυτό, Ασύρτικο κ.α.) ιδιαίτερα τώρα που ο κόσμος έχει κουραστεί από τα τύπου γαλλικά κρασιά και η αγορά ζητάει αυθεντικές ελληνικές γεύσεις . </div>
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Για να μην μείνω όμως στα λόγια και στις εύκολες κριτικές, ζήτησα από τους συλλόγους των δύο χωριών να συνδιοργανώσουμε μια ημερίδα μέσα στον χειμώνα, εννοείται δωρεάν και χωρίς επιδοτήσεις παρακολούθησης και λοιπά τέτοια όπου θα γίνει μια κουβέντα γύρω από το κρασί και τις προοπτικές του, με στόχο να πάρουν μια άλλη γνώμη οι αμπελουργοί στο τι θα πρέπει να καλλιεργηθεί και να βοηθηθούν οι ερασιτέχνες οινοπαραγωγοί για να έχουν καλύτερα αποτελέσματα. Το κρασί που φεύγει από την Σητεία, πρέπει να είναι σητειακό με χαρακτήρα και <b><u>καλό. </u><span class="Apple-style-span" style="font-weight: normal;">
Η ρακί, είναι ίσως σε καλύτερα ποιοτικά επίπεδα και γι αυτό μάλλον έχει επικρατήσει του κρασιού. Πρέπει να τονισθεί ότι θα φορολογηθεί και κατά κάποιο τρόπο θα αλλάξει ο τρόπος διάθεσης της. Αλλά και αν πάλι τα πράγματα με το καθεστώς που διέπει την διάθεση της ρακής παραμείνουν τα ίδια το καλό κρασί αναλογικά έχει καλύτερες τιμές και μέλλον. Είμαι αισιόδοξος γιατί το κρασί είναι προιόν με ιδιαιτερότητα και χαρακτήρα και διαφέρει από παραγωγό σε παραγωγό. Μπορεί για μένα να σωθεί και να μην έχει την τύχη του υπέροχου λαδιού μας που ξεπουλιέται. Αν όλα αυτά βέβαια φαντάζουν δύσκολα, υπάρχουν και οι εύκολοι δρόμοι, να πουλήσουμε τον τόπο μας, να παραδώσουμε τα κλειδιά και να ορίζουν άλλοι για εμάς. Ο άλλος εύκολος δρόμος που χρόνια πριν πήραμε, το μεγάλο κράτος, κατέρευσε. Τώρα πια για μένα είναι μονόδρομος να σκύψουμε στην σοφία των περήφανων παπούδων μας που έλεγαν τα αγαθά κόποις κτώνται γιατί τίποτα δεν προσφέρεται αλλά κατακτιέται και κρατιέται με κόπο </span></b></div>
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Με εκτίμηση στον σκεπτόμενο αναγνώστη </div>
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Γιάννης Οικονόμου - Οινοπαραγωγός</div>
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-60785986296568768682012-08-29T21:29:00.001+03:002012-08-29T21:29:57.675+03:00Nico Manessis reviews our wines.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: white;">Mr Nico Μanessis, travelled to Sitia, tasted the wines and reviewed our Sitia 1999 in the </span></span><a href="http://www.greekwineworld.net/tastingItem.php?recId=68" target="_blank"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: white;">Greek Wine World. </span></span></a></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: white;">On a geology map, it looks like it poured out of a mixer</span></span></div>
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<span style="line-height: 23px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: white;">1999 Economou Sitia</span></span></span><br />
<span class="introdate" style="font-size: 8pt; size: 8pt;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: white;">21.08.2012</span></span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: white;">As the African plate inched forward, it collided with the European, and Crete popped up. The only near-uniform soil type on the island is the limestone hillsides above the town of Iraklio. The rest of the island is a geologist's dream.<br />
With its cooler microclimate, this artisan estate lies on a dream patch of soil. On a geology map, it looks like it poured out of a mixer. Marl-littered, with petrified shells and urchins, red oxides, sand and schist. Yannis Economou has been on my radar ever since I discovered him in the 1990s. He readily admits Ziros is blessed with an extraordinary terroir. Yet, it is his deep understanding and minimalist approach that turn heads and raise eyebrows. For two decades he has been making "natural" wines. His only concession is low doses of sulphur, and that not in all wines.<br />
There is nothing weird about his Sitia. It sings with laser-like accuracy. Economou is not an easy man to pry about his methods or get to taste the older vintages. Not suffering fools lightly, he teases, in a nice way. His worldly outlook to the world's finest wines enables him to see what he has and how to manage it, cellaring up to a decade and releasing when each vintage is ready. All grapes come from his own, organically farmed vineyards. Yields are minute, as "that's what nature gives up here", from ungrafted 80-90-year-old vines.<br />
On a recent visit, I tasted the trio of 2006, 2005, 2004. All very different, compelling stuff. The 2004 is enveloped in a wall of acidity. Like the reviewed 1999, it is a profound wine, even though not ready yet. One can not argue against Economou's approach. It is all clearly thought out. Perhaps the best news is that he plans to bottle in magnums. I cannot think of any other collectable red wine more deserving of this, some argue ideal, format. There is another hidden gem in his 600-m. Ziros cellar: the little-seen dark horse in the Cretan white-grape bounty, Thrapsathiri 2009. Think of Château de Beaucastel old-vine Roussanne meeting Cretan botanical gutsiness. Now that is another teaser Economou story.<br />
The smaller-berried Liatiko, with a spoon of Mandilari. Indigenous yeast. Darker- and fresher-looking than any previous vintages. Reminiscent of an aged Burgundy frozen in time. Floral, with aeration it expands into a spectrum of exotic spice aromas. "Sweet" Pinot noir-like nose and palate. Cherries. Compact, high-acid, firm backbone. Intense, lasting aftertaste. A rare combination where a great terroir and human are in unison. If this wine hailed from a classic Italian or French region, it would be very, very expensive. For this pedigree and class, it is a steal. Carafe for 15 minutes. Best 2012- 27.</span></span><br />
<span class="introdate" style="font-size: 8pt; size: 8pt;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: white;">21.08.2012</span></span></span><span style="font-size: xx-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: white;"> © Nico Manessis | </span></span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: white;"> Score: 19/20
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Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-78103859273762721002012-05-11T17:28:00.001+03:002012-08-23T21:42:04.479+03:00Flavours of Greece, Crete.<div dir="ltr" style="text-align: left;" trbidi="on">
Charlie Ottley visited our winery and you can see it through Travel Channel.
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"Flavours of Greece, CRETE" on Travel channel.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCG_pX_5ZXpnR9Wgmcp3jE4XzEDFrMUgm46uNunEFlJtuu2x1geBXfRWfWbrcpnIotF9Q3wkQfuH8OOyqQPM7js56Z2pWBqZdGoRG3UZQAHl48PMO-aVL53r8FGlLAu6yRf9JokQ/s1600/charlie0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCG_pX_5ZXpnR9Wgmcp3jE4XzEDFrMUgm46uNunEFlJtuu2x1geBXfRWfWbrcpnIotF9Q3wkQfuH8OOyqQPM7js56Z2pWBqZdGoRG3UZQAHl48PMO-aVL53r8FGlLAu6yRf9JokQ/s400/charlie0.jpg" width="215" /></a></div>
UK<br />
Tuesday 15 May 2012 at 20:00<br />
Saturday 19 May 2012 at 19:00<br />
Sunday 20 May 2012 at 01:00<br />
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Europe - Middle East<br />
Wednesday 16 May 2012 at 05:00 GMT<br />
Wednesday 16 May 2012 at 10:00 GMT<br />
Saturday 19 May 2012 at 15:30 GMT<br />
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From the travel channel's TV Guide, select your country and the timezone.<br />
"Flavours of Greece
<a href="http://www.travelchannel.co.uk/flavours/pages/greece.asp">www.travelchannel.co.uk</a><br />
By the time Charlie Ottley leaves Greece there's barely a vine leaf left unturned. Journeying from East to West, North to South and to many of the famous islands, Charlie indulges in a truly comprehensive investigation of the Flavours of Greece. Alongside the fantastic wine and f...|</div>
Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-51487165843333404312012-05-09T10:47:00.000+03:002012-05-11T17:29:15.649+03:00Our winery in the greek televinion.<div dir="ltr" style="text-align: left;" trbidi="on">
You can enjoy the journalist's visit in our vineyard and winery in the follow video, starting after the 08:38 min. In the future will be subtitled (with the producers agreement).
<iframe frameborder="0" height="270" src="http://www.dailymotion.com/embed/video/xoc4br_yyyyy-yyyyyyyyyy-yy3-yyyyyyyyy-7y_travel" width="480"></iframe><br />
<a href="http://www.dailymotion.com/video/xoc4br_yyyyy-yyyyyyyyyy-yy3-yyyyyyyyy-7y_travel" target="_blank">χωρίς αυτοκίνητο, ετ3 επεισόδιο 7ο</a> <i> από <a href="http://www.dailymotion.com/dr_darwin" target="_blank">dr_darwin</a></i>
<a href="https://www.facebook.com/xorisaftokinito/info">https://www.facebook.com/xorisaftokinito/info</a></div>Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.comtag:blogger.com,1999:blog-34889528.post-4459988324225789072011-12-24T13:46:00.002+02:002011-12-24T13:55:44.061+02:00The wines in USA.<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lMc4MTmmNiA/TvW2nFziSxI/AAAAAAAAAcE/m2p4-H6WThA/s1600/fw_logo.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rea="true" src="http://1.bp.blogspot.com/-lMc4MTmmNiA/TvW2nFziSxI/AAAAAAAAAcE/m2p4-H6WThA/s1600/fw_logo.bmp" /></a></div><br />
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<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><strong>Frederick Wildman and Sons Ltd</strong>, <strong>our importer and distributor in New York and New Jersey, will introduce our wines to the U.S. oenophiles the 1st February 2012 at "LANDMARC" at the Time Warner Center, 10 Colombus Circle 3rd Fl, NY 10019. </strong></span></div><div style="text-align: justify;"><strong><br />
</strong></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><strong>Please feel free to join the presentation!</strong></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><strong>For more information please contact Frederick Wildman & sons Ltd </strong></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><strong>tel: +212.355.0700 </strong></span></div><div style="text-align: justify;"><a href="http://frederickwildman.com/national"><span style="font-family: Verdana, sans-serif;"><strong>http://frederickwildman.com/national</strong></span></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5P0QOWUfMWI/TvW35jdDBeI/AAAAAAAAAcQ/i8RewfpUw4c/s1600/Greek2012_invite-2%255B1%255D1_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="138" rea="true" src="http://3.bp.blogspot.com/-5P0QOWUfMWI/TvW35jdDBeI/AAAAAAAAAcQ/i8RewfpUw4c/s320/Greek2012_invite-2%255B1%255D1_3.jpg" width="320" /></a></div></div><i>click to enlarge</i></div>Natassahttp://www.blogger.com/profile/06680520318339621588noreply@blogger.com