Jeff Soan’s Ikaria 1974 – dipper and siphon for wine

The must is then transferred to large ‘pitharis’ under shelter. These have stone lids with brushwood handles to allow air to escape. The fermenting (the Greeks say ‘boiling’) must is left from 4-8 weeks before being transferred to more convenient containers.

Gourds used as, left – dipper, and right – with bamboo additions as siphon.

Fresh grape juice, boiled with ashes from the fire and flour added makes a delicious jelly sweet called ‘mustalevria’. Instead of ashes a slice of bread is sometimes put in to cut some of the sweetness.

Many varieties and qualities of wine are produced which fall into three categories.
‘Mavro’ (black) – a deep red, rich wine
A rosé type lighter wine
Retzina – wine preserved by the addition of resin

In addition, water-wine is made which is ready to drink two weeks after treating.

The wine is at its best at Christmas time.

Jeff Soan’s Ikaria 1974 – Ayia Kiriaki
‘Slow Astern’ is a position on the engine telegraph located inside the bridge of a ship. It’s purpose is to transmit the orders of the captain to the engine room below decks. ‘Slow astern’ means ‘slowly backwards’. In Greek it is ‘ΟΠΙΣΘΕΝ ΗΡΈΜΑ’. I am using this nautical term as a metaphor to say ‘slowly back to the past’ or if you wish, «a calm and sobber throwback in time».Hello!
In case some readers thought that all I love about my favorite island is nature, I hope this post will make them change their minds. Because, connected with that nature, inside that nature, befriended with that nature, a very peculiar civilization developed…


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