On January 31st, Amali, a Mediterranean restaurant dedicated to supporting responsible farming, viniculture and green design, will begin a series of monthly wine dinners showcasing organic, biodynamic, vin natural and sustainable wine paired with food sourced from local farms. Amali is partnering with the Organic Wine Journal to promote awareness of the importance of sustainable winemaking practices.
At the inaugural dinner "Assyrtiko No Longer: The New (or Rather Old) Red Wines of Greece", Amali, in partnership with Frederick Wildman and Sons Imports, will be the first restaurant in the United States to debut four wineries and more importantly, four new (or rather ancient) varietals never before imported to the United States outside of private collections.
The winemakers will be on hand with a limited amount of barrel samples or older vintages as well as the listed vintages below to showcase each varietal's multifaceted expressions.
Chef Gilroy's four course menu will highlight lamb and fowl from local farms, including Elysian Fields Farm in Pennsylvania.
FEATURED WINERIES & WINEMAKERS:
Domaine Economou
Varietal: Liatiko
Region: Crete, Greece
Style: Vin Natural
Wine: Sitia VQPRD 2000 (80% Liatiko 20% Mandilari)
Sitia VQPRD 1998 (100% Liatiko)
Domaine Zafeirakis
Varietal: Limniona
Region: Thessaly, Greece
Style: Organic (Certified in Greece)
Wine: Limniona 2008
Katogi Averoff
Varietal: Vlachiko
Region: Ioannina, Greece
Style: Sustainable
Wine: Rossiu di Munte 2009 Vlachiko
Domaine Nerantzi
Varietal: Koniaros
Region: Macedonia, Greece
Style: Organic (Certified in Greece)
Wine: Domaine Nerantzi 2007 Koniaros
Dinner will begin at 7:00 sharp. Price is $90 (exclusive of tax and gratuity).
Space is limited to 25 persons. For more information or to reserve a seat at the dinner you can email info@amalinyc.com or call 212.339.8363.
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