Cuisine
Both of these experiences were
trans-formative for me. Such passion
and vision is something to be
celebrated and shared.
It’s always a pleasure and honor
to support those visionaries who
respect what Mother Nature offers
and this month’s featured interview
showcases one of the most
important women in Greek
winemaking, Yliana Stengou,
General Manager of Domaine
Porto Carras S.A.
LK: When did your interest
in winemaking begin?
YS: My interest in winemaking began
in the early 2000s, when Domaine
Porto Carras winery was acquired
by my family along with the entire
complex of Porto Carras. Porto
Carras is one of the most unique
hotels and holiday resorts in Greece.
I am a graduate of the National
Technical University of Athens
(NTUA) where I became a civil
engineer, like my parents. However,
I found my passion in winemaking
and chose to follow my own dream.
Barrel room
Domaine Porto Carras food &
wine pairing
Yliana Stengou
Limnio wine - one of Yliana’s
favorite varietals and wine
Magnus Baccata wine
LK: How long have you been making
wine?
YS: When I took over managing
Domaine Porto Carras, I faced many
challenges. However, I worked very
hard to build the successful winery
that it is today. For the past 14
years, my goal has been not just
to make great wines but to tell
the story of the uniqueness of
our vineyards and winery that
have earned a world-wide reputation
for quality.
LK: Did you do an apprenticeship
or go through a formal wine school,
program or course? If so, could
you tell us about it? If no, how
did you become a vintner?
YS: I successfully completed the
first two courses, foundation and
intermediate, of WSET London Wine
& Spirits School in Athens and am
now in the third course, the
advanced one. In my free time, I also
enjoy reading wine related books,
magazines and attend a lot of
wine seminars. Also, each day
presents new challenges and
opportunities. I continue to learn
from the professional wine making
team at the Domaine.
LK: What is your favorite part
of your job?
YS: I am privileged to be in this job!
I have many favorite parts, starting
with the time that the first buds
appear from the freshly pruned
vines, followed by total immersion
in the harvest. I also enjoy
experimenting with our new
wine blends.
LK: What is your favorite type of
varietal or blend to work with?
YS: I like to work mostly with Limnio
in both varietal and blend wines.
Limnio is considered the most
ancient Greek grape variety. The
grape was first mentioned in Homer’s
Iliad, in the 8th century B.C.
LK: How much time do you spend
in the vineyards?
YS: I try to be in the vineyards for
different periods of time throughout
the year. I spend many hours in the
vineyards during pruning and at
harvest time.
LK: What is your favorite time
of the growing season?
YS: I love harvest because it’s like a
festival in our Domaine. Despite the
demands and stress, harvest is a
great chance to unite our partners,
co-workers and the local community
in this great moment of celebration.
LK: If you could provide one or
two tips for prospective winery
owners, what would it be?
YS: You must be prepared to give
your soul and all of your creativity
to have a great result.
LK: What is your favorite all
time wine that you personally
have consulted on? What made
it so memorable?
YS: Magnus Baccata. I had the idea
to create a new blend for the
Domaine that consists of Syrah and
Cabernet Sauvignon. I participated
in the whole process from vineyard,
to winemaking, to barrel aging and
creating the label. This wine is a
deep red color, full body with velvet
tannins and discreet oak and forest
fruits aromas.
LK: What are the highlights of
your career, your “ah ha” or
“wow” moments?
YS: Recently, we hosted one of
the most exciting tastings ever in
Athens. The tasting included a 40
year retrospective Chateau Porto
Carras flight composed of our best
ten vintages from 1975 until today.
Our guests experienced for
themselves that Greece can make
wines of great taste and value,
capable of aging well for decades.
A wine writer who attended the
tasting wrote “the wine slapped me
in the face, and told me, okay dear
wine-lover, the vines that I was
made of might be babies, less than 5
or 6 years old, but thanks to the
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