Home Winter Harvest Wine Dinner

    Winter Harvest Wine Dinner

    Jan 17, 2018 @ 6:15 pm
    Kipos Greek Taverna
    431 W Franklin St
    Chapel Hill, NC 27516

    We are thrilled to announce that our next Kipos wine dinner as a part of the “Vineyards of Greece” 2018 seasonal series will be hosted on Wednesday, January 17th. Enjoy another decadent four-course meal paired with four exquisite wines that will take you on a journey through the vineyards of Greece. All wines are hand-picked by our bar and beverage director to pair perfectly with winter ingredients & flavors crafted by Chef Terry! Tickets for the dinner are $68 per guest (tax & gratuity not included). Full menu & wine details coming soon! Please note that due to the growth and increasing interest in Kipos wine dinners we are changing reservation times to 6:15pm with first course being served promptly at 6:30pm. As always in the true spirit of a Greek feast centered around sharing all seating for the wine dinner will be community style (if requested, groups will be seated together). As we mentioned seats are limited and go faster every time so reserve today by emailing us here, calling (919) 425-0760, or visiting our reservation page and requesting “winter wine dinner”.


    Shrimp Saganaki
    An ode to the sea: plump jumbo shrimp and kalamata olives, in spiced tomato essence
    Purely Greece MC (70% Malagouzia, 30%Chardonnay – Peloponnese
    Bright, gold-yellow color, with a rich body, fruity aroma and a long finish. Tropical fruits, mainly mango but also kiwi, are rounded out by a hint of butter toffee. The characteristic mild acidity of Malagouzia, is complimented by a long finish.


    Mountain Grains & Goat
    Our signature hearty Winter grain medley with crumbled goat cheese from the mountains of Greece
    Purely Greece Limniona (Limniona) – Peloponnese
    It has a vivid red color with purple hues, a rich, round body and long aftertaste. Cherry and raspberry is accompanied by vanilla and tobacco aromas, with an undertone of white and green pepper. It has a high acidity but a nice tannic balance, making it soft and long. Aged in French and American oak.


    Fileto Moshari “Beef Tenderloin”
    Succulent beef tenderloin over ancient wood fire with an earthy mushroom wine reduction & lemon potatoes
    C. Lazaridi “Amethystos” Red (70% Cab, 20% Merlot, 10% Agiorgitiko) – Drama
    Deep, vivid purple color. Fruity aroma with notes of cherries, raspberry, spices. Full bodied, velvet, with intense aroma of plum. Good concentration and balanced acidity with firm, mature tannins. Long finish with hints of spices. 12 months in old French oak.


    Milopíta Pagato
    A Greek twist on an American classic with cinnamon and spices beside local homemade ice cream (apple pie a la mode)
    Domaine Glinavos Paleokerisio (Debina, Vlahiko) – Zitsa
    A unique of its kind orange, semi-sparkling wine. Characterized by distinct aromas and taste of apple, butter, cinnamon and cloves. The refreshing natural carbonation leads to a bright finish with hints of vanilla and cherry.

    Jessica is the Executive Editor for Chapel Hill Magazine. As a 2010 grad of UNC, she's happy to be back in town writing, editing and eating around the Triangle.