Myrsini – Amos 2024

Myrsini – Amos 2024 Greece, Paros If you could bottle the feeling of warm sand and salty sea breeze, it would taste like Amos. Born on the windswept sands of Paros, this is Myrsini’s raw, unfiltered love letter to Greece’s most iconic white grape. This is a natural wine with a beat—it wakes up the palate with a rush of electric, sea-soaked energy. The Grape Assyrtiko is famous for retaining acidity even in the blazing Mediterranean heat. While it’s usually associated with the volcanic soil of Santorini, this version from Paros grows on sandy clay and limestone. You’ll get all that legendary zest and power, but with a unique, stonier edge and a slightly richer, fruitier profile. The Vibe In the glass, Amos catches the light with a pale straw hue and shimmering golden reflections—compelling and full of life. Expect an immediate hit of fresh lime and citrus zest, followed by gentle layers of pear, quince, and a whisper of ripe melon. As it breathes, you’ll catch wild herbs, honeysuckle, and a touch of wet flint. On the Palate This is a bone-dry and well-textured wine. The acidity is vibrant, balanced by a rich mouthfeel that coats the tongue. But the real star here is the salinity. It finishes with a savoury, salty kick that reminds you of crushed shells and a coastal breeze. Serving Tip Don’t serve it ice cold. Go for 11-12°C. That’s when the salty minerality really shines. FOOD PAIRING Omnivore Pairing Here is a curated food pairing menu designed to complement the electric acidity and salinity of the Amos. Since Assyrtiko is bone-dry and salty, it pairs best with foods that are high in acid (lemon, tomato), salt (feta, capers, olives), or rich fats (fried food, olive oil). Note on Desserts: Because this wine is very dry, avoid overly sugary desserts, as they will make the wine taste sour. Stick to fruit, yogurt, or savory-sweet options Starters Fried Baby Calamari: The ultimate partner. The wine’s acidity cuts right through the fried batter, while the salt matches the sea flavor. Taramasalata (Fish Roe Dip): This creamy, salty dip needs a sharp wine to cleanse the palate. The Ammos does this perfectly. Grilled Octopus with Vinegar: The char from the grill and the tang of the vinegar highlight the wine’s “wet flint” smokiness. Main Courses Grilled Sea Bream (Tsipoura): Served simply with “Ladolemono” (olive oil and lemon sauce). The wine’s body matches the weight of the fish. Lemon & Oregano Chicken: Roast chicken heavy on lemon juice and dried herbs echoes the citrus and herbal notes in the wine. Pork Souvlaki: The fat from the pork skewers is balanced beautifully by the wine’s electric energy. Cheeses Barrel-Aged Feta: Intense, tangy, and salty. Graviera Naxou: A nutty, slightly sweet hard cheese from the neighboring island of Naxos. Kopanisti: A spicy, peppery soft cheese that loves a wine with a “beat.” Desserts Greek Yogurt with Thyme Honey & Walnuts: The fat of the yogurt softens the acid, while the honey adds just enough sweetness. Fresh Melon & Prosciutto: A savory dessert option that highlights the “whisper of ripe melon” in the wine. Lemon & Olive Oil Cake: Not too sweet, moist, and citrusy—a mirror image of the wine’s profile. Vegetarian Pairing Here is a curated food pairing menu designed to complement the electric acidity and salinity of the Amos. Since Assyrtiko is bone-dry and salty, it pairs best with foods that are high in acid (lemon, tomato), salt (feta, capers, olives), or rich fats (fried food, olive oil). Note on Desserts: Because this wine is very dry, avoid overly sugary desserts, as they will make the wine taste sour. Stick to fruit, yogurt, or savory-sweet options. Focus: Salty Cheeses, Herbs & Sun-Ripened Vegetables Starters Kolokithokeftedes (Fried Zucchini Balls): Crispy outside, creamy feta and mint inside. The herbal notes in the wine sing with the mint. Fava with Capers & Onions: This yellow split pea purée is earthy and rich; the salty capers bridge the gap to the wine’s salinity. Dolmades (Stuffed Vine Leaves): The lemon and vine leaf acidity makes this a seamless match. Main Courses Spanakopita (Spinach & Feta Pie): The wine cuts through the buttery phyllo pastry and salty feta like a knife. Gemista (Stuffed Tomatoes & Peppers): Rice stuffed with herbs and tomato pulp. The wine’s acidity stands up well to the cooked tomato. Briam (Greek Roasted Vegetables): Zucchini, potatoes, and eggplant roasted in olive oil. The oiliness of the dish needs the Ammos to refresh the palate. Cheeses Grilled Halloumi: The char and squeaky saltiness are perfect with the wine’s texture. Manouri: A creamy, mild whey cheese that provides a soft backdrop for the wine’s zest. Kefalotyri: A hard, salty sheep’s milk cheese that is excellent fried (Saganaki). Desserts Roasted Peaches with Rosemary: The herbal note connects with the wine, while the fruit matches the stone fruit aromas. Sesame & Honey Bars (Pasteli): Crunchy, nutty, and not cloyingly sweet. Vanilla & Semolina Halva: A traditional pudding with cinnamon that works surprisingly well with the textured mouthfeel of the wine.