What do you drink with greek food

Oh oh ouzaki


Oh oh Ouzaki, an evening with the Greek without him? Inconceivably. Not possible! Absolutely unthinkable. He is one of them! It is a "must" and the culmination of every Greek dish - the OUZO! Full-bodied in taste and spicy in aroma, the aniseed schnapps has developed over many years into the (probably) best-known drink from the "land of the gods".

In Germany it is served ice-cold, in small glasses (usually 0.2 cl), on ice - right after a meal. It is considered a balm for the stomach and medicine for the soul!

Available in almost every discounter

There is hardly a German discounter that does not have it on the shelf. Ouzo is popular and not expensive. In the 0.7 liter bottle it can be had for less than 6 euros. It does not come from then, at least officially"Known home",but that doesn't change anything in terms of quality and taste.

Ouzo is always Greek

There is no counterfeit ouzo. Every schnapps with that name was produced and bottled in Greece. Similar to the famous “Feta cheese”, Ouzo is a pure Greek product and its name is protected.

Well-known ouzo is significantly more expensive

There are, however, differences in the way of distillation. If you really want to have a "name" on your table, you have to add twice, if not more, to the price! But there is also an aniseed schnapps, which is known in the “land of the gods”.

The most famous types of ouzo

The most popular types of ouzo in Germany include those of the brands “Ouzo12”, “Plomari” and “Tsantali”. The former was for many years the most famous and well-known ouzo in Greece. It was made and produced by the Kaloyannis family. Today the "Plomari" by Isidoros Azvantis has overtaken him in popularity in his own country. In Germany, Austria and Switzerland, the company “Tsantali” is particularly well-known, but here not primarily because of their ouzos, but because of the many wines they offer from Greece around the world. Nevertheless, their ouzo is not to be despised either. On the contrary, of all three varieties mentioned, theirs is the one with the strongest and strongest aroma. That may be pleasing, but it doesn't have to be.

Ouzo12 offers ouzo variants

For this reason, the company "Ouzo12" offers two other types of ouzo in addition to its original product. "OUZO 12 Gold" comes with 2% less alcohol than the original and is much milder. "HIERBOS" is an ouzo herbal liqueur, contains only 28% alcohol and, with its green color, is more reminiscent of a smoothie than schnapps.

Over 30 brands of ouzo

Now one could believe that there are only three ouzo producers in all of Greece. But reality looks different. In truth, there are well over 30 brands of ouzo in the homeland of Zeus and Pythagaros! And, there is actually a chance to try it out in Germany, Austria or Switzerland! How? Very easily! In many large cities there are foreign and thus also Greek supermarkets. A visit to one of these is worthwhile and often leads to a huge shelf with many, foreign ouzo varieties. Anyone who is at home in the Ruhr should have a look at the "IL GRECO" in Hagen. Owner Georgios Eleftheriadis offers a huge selection of Greek dishes and delicacies, including a large selection of different types of ouzo!
The supermarket can be found at Sporbecker Weg 8, in 58089 Hagen!

Ouzo is a Greek tradition

There are many great and small, exciting stories about ouzo that are worth reading on the Internet. The fact is that he is as popular and sought after in his Greek homeland as it is here. And it's not a lie when an advertisement says you would like to drink it with friends. Community (PAREA) is really still very important in Greece and here the ouzo is more of a long drink than a bitter after a meal. It is drunk in normal glasses, ice cold pure or on ice! Mezedes, small dishes as shown in the photo, are often served.
Ouzo is a great drink, much more than just an accompaniment to food. Ouzo is part of Greek tradition and a piece of "Greece", regardless of whether you drink it in Austria, Switzerland, Germany or below the Acropolis.
In this sense: "Stine ygeia mas". For the benefit!

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Text and images: Johannes Voutsinas, greek-cuisine.com, Fotolia
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