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Dionysus and the Fermented Grape

Posted by on in Culture Blogs

Ah the fermented grape. How many ways may I sing your praises? You age to sometimes sweet or paper dry perfection. So many different varietals, so little time. Since the days of ancient Greece, wine has been a heartily enjoyed fruit beverage of choice. Here's a little suggestion for the autumnal equinox: hold an old-fashioned Greek symposium. Invite a round table of your nearest and dearest and pick a good juicy topic of discussion. If you really want to get authentic, take a nod from Plato and get a spirited debate going about the different kinds of love.

Have everyone bring a different bottle of wine. Stick with the Greek theme. An excellent choice is always a fresh and sassy Roditis. Serve feta, Kalamata olives, grapes, pita bread, hummus and a couscous salad with fresh sliced cucumbers and tomatoes. Shake up a dipping dressing of yogurt and honey on the side. When the discussion has waned and perhaps people are slurring their words a bit too much to continue to debate intelligently, make a toast to Dionysus, lusty god of wine and the dance.

"Dionysus, 

we toast you and the Harvest Moon

we revel in the autumn air

drink with us on this sacred eve

join us this Mabon, 

do not yet take leave.

Blessed be."

 

References:

http://www.foodandwine.com/articles/greek-wines-7-greek-varietals-to-know

http://www.cooks.com/recipe/rl00o5m9/honey-yogurt-dressing.html

http://www.greekmythology.com/Other_Gods/Dionysus/dionysus.html

Wine Stock Photo image by Xedos4 from freedigitalphotos.net

 
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Colleen DuVall has written articles, plays, short films, and a novel. Most recently, her work was featured in Crone Magazine and the Marquette Journal online. She resides with a black cat named Bootsie, who always wants to keep her company at her computer.

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