Parparoussis Dinner at Helen Greek Food and Wine
Witten by: Sandra Crittenden, Friday, October 16, 2015
The exclusive Parparoussis Dinner at Helen Greek Food and Wine was held earlier this week.
This was the first event of this type to be held at the restaurant which opened in Rice Village this past summer. Owner and sommelier Evan Turner invited Athanasios and Vasiliki Parparoussis to showcase their wines at this special dinner which he limited to 45 guests. The wines that were chosen for the meal are on his wine list and they are some of his favorites. He feels their expression of acidity and mineralty are the hallmark of Greek wine.
Winemaker, Athanasios Parparoussis trained in Dijon, France. He has recently stepped back from the day to day operations. The multi-generation family-run organic winery is now overseen by two of their daughters, Dimitra and Erifili. The winery is located in Patras in the Peloponnese. The dinner featured wines produced from indigenous grapes of the region like the rare Sideritis variety, a pinkish skinned grape that had been used to create both a white and a rosé wine.
Importer George Spiliadis was acting as translator as needed. He talked about how the American interpretation of Greek cuisine is finally moving beyond moussaka and retsina and towards a more modern expression. This has had the effect of creating more interest in Greek wine. Evan Turner discussed how well the wines work with our own local seafood and goat cheese.
Executive chef William Wright created a 6 course menu featuring elevated Greek cuisine inspired by Vasiliki’s own recipes. The couple is known for their hospitality to visiting guests at their winery and they were very pleased to share their wine and food at Houston’s newest Greek taverna-style eatery. This was their first trip to America; they were enjoying our city and they were surprised to see how green everything was here at this time of year. Their next stop is Boston so they will see some fall color before heading back to Greece.
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