Cork & Fork: Greek Roditis with Low Country Boil
Last week, good friends of ours invited us over for an impromptu dinner (my favorite form of entertaining in the summer.) On the menu? A super casual low country boil, with shrimp, potatoes and corn simmered in Creole seasoning, some crusty French bread to mop up the spicy broth, and a salad I whipped up with cucumbers, tomatoes, chives and basil from the garden.
In our glasses was a Oenoforos Asprolithi Roditis from Greece's Patras region (a winery I happened to visit during my recent trip exploring the country's wine regions on the Pelopponnese, and on Crete and Santorini.) Crisp, clean and dry, this wine straddles old world restraint, with mineral/slate notes as well as aromas of tropical fruits like pineapple. It proved to be the perfect accompaniment to all that spice (and it's light-body was much appreciated on a day where the thermometer topped out at 97 degrees...)