BISq: Parparoussis Winery & Greek Delights

BISq: Parparoussis Winery & Greek Delights

Posted by Richard Auffrey – The Passionate Foodie; BISq: Parparoussis Winery & Greek Delights
Original Post click the link below; Dec. 9, 2015:

BISq: Parparoussis Winery & Greek Delights

BISq, the sister restaurant of Bergamot (which is one of my favorites), held their first wine dinner, a Greek wine event, showcasing the wines of the Parparoussis Winery. I attended as a media guest and it was my first visit to Bisq, and certainly won’t be my last. Chef Dan Bazzinotti created a special five-course dinner, with Greek roots, to accompany the Greek wines. In short, Chef Bazzinotti presented plenty of tasty food which paired well with the various wines.

Bisq itself is a small, intimate restaurant with an open kitchen and a small bar in a separate room at the back of the restaurant. It has a fun, casual vibe which should appeal to many diners. It has received some raves and many positive reviews and I understand the allure.

In 1974, the Parparoussis Winery was founded in Achaia by Athanassios (Thanassis) Parparoussis (pictured above). The region of Achaia is located n the northwestern part of the Peloponnese of Greece. The winery is situated in the Bozaitika neighborhood of Patras, the capital city of Achaia. Patras is sometimes called Greece’s “Gate to the West” as it is a very busy port for trade to the rest of Europe.

Athanassios studied oenology at the University of Bourgogne in Dijon, France and after graduation worked for a time at Moet & Chandon. When he moved back home to Patras, he decided to start his own winery and initially planted both indigenous grapes and international grapes but in time, he began moving toward primarily indigenous grapes, to promote the uniqueness of these Greek grapes. Currently, the winery owns vineyards at Bozaitika and Movri Achaias and also purchases some grapes from about seven small growers. Their vineyards are planted with about 55% white grapes and 45% red. In addition, they practice organic viticulture, though they are not certified, and use indigenous yeasts.

His father, who is still alive at 106 years old, was originally a spirits distiller and Athanassios said he is “always a happy guy.” They still have a distillery on their estate, using it to make their own eau de vie. Athanassios continues to work at the winery and is now helped by two of his daughters, Erifili and Dimitra. Athanassios said that “a winemaker only gets one chance a year to make wine, so he is always experimenting.” One of his current experiments is a 100% Assyrtiko, which is more austere and complex.

To continue reading the complete blog post, please visit Richard Auffrey’s The Passionate Foodie Blog: