Foam & Nectar
The event is being organized for the 2nd year, this year on December 11th and hours 11:30-20:00, in the brand new and highly minimalist aesthetic hall "Foyer Arts" of the Athens Conservatory.
"Foam and Nectar" is a unique rendezvous for wine lovers with the enchanting bubbles of the foams and the velvety warmth of the sweet wines. Among the sparkling wines, champagne had and still has a special role, the French sparkling wine exclusively from the region of Campania (Champagne), which remains the undisputed queen of wine bubbles. It cannot, however, be noted that Greek sparkling wines continue to flourish for years. As for sweet wines, where Greece plays world class, these cover most of the "dessert wine" category, but it also includes fortified wines, which are not necessarily sweet.
The purpose of "Foam & Nectar" is twofold:
To taste champagnes and other sparkling wines, as well as dessert wines (sweet and fortified) just before the period when their consumption peaks (Christmas holidays), in order to select labels that will be consumed during it and
To introduce the wine-loving public to the consumption of sparkling and dessert wines all year round, without or with food, before or after it, i.e. in any case and not necessarily on the occasion of a special event or a specific accompaniment.
"Afros & Nektar", in addition to the wines of Greek wine producers and wine importers in Greece, this year hosts in a special stand the Greek sweet wines that were recently awarded at the international competition Concours Mondial de Bruxelles. In another stand, foreign sparkling and sweet wines are presented, which have recently distinguished themselves in the same competition, which is one of the leading and largest in the world. And its president, Baudouin Havaux, will be in Greece especially for "Foam & Nectar" to talk about the successes achieved by Greek sweet wines in said competition, represented in Greece by the company Vinetum, organizer of the event.
Try sparkling and sweet wines with food…
Sparkling wines go well with many dishes, some are even able to accompany entire meals. This role has already been highlighted by the "Foam and Bubbles" event, one part of today's "Foam & Nectar", through several top sponsors of "tasting pleasure" who stopped by and gave the opportunity to its visitors to try the products accompanying wines, such as Stremenou Butchery, Voulgaraki Group Restaurants, Le Votre Piree Patisserie, Maltezos Farm Goat Cheeses, Degustibus Delicatessen, Trikalinos Traditional Roe, Provence Deli Cheeses, etc. To a lesser extent, sweet wines can also accompany food, when the sweet element in them is strong. However, where they have been established and offer the best in combination are with Roquefort-type cheeses (e.g. Stilton, Gorgonzola, blue cheeses, etc.). "Foam & Nectar" encourages all relevant experimentation.
And the waters of "Foam & Nectar" could not be other than the quiet Acqua Panna, and the sparkling S.Pellegrino, from Nestle, ideally to accompany wines.
