"Perfect Grilling Degrees and Wine Pairings: Unveiling the Art of Flavor Harmony"

" A Guide to Achieve the Ultimate Flavor."                                                                                    You are in a restaurant and have ordered a juicy rib eye steak. However, what you're missing is the perfect Greek wine to go with it.  No wories we got you covered"We present to you five+1 red wines that go well with the five types of roasting of the rib eye from well done to rare."

1.   Rare:  A light-bodied red wine with high acidity pairs well with rare steak. Consider pairing with a Pinot Noir or a MADEMOISELLE/Mavrodafni/Charitatou/Kefalonia Mademoiselle is a purebred Black Laurel. The freshness and coolness of this wine are impressive. Light red with blue highlights, strawberries, blackberries, sour cherry on the nose and crisp acidity with round tannins in the mouth.            The internal temperature of the steak should be around 125°F (52°C). The steak will be seared on the outside, but the inside will be red and cool to the touch.
2.   Medium Rare: A medium-bodied red wine with moderate tannins pairs well with medium rare steak. Consider pairing with a Merlot or a chianti clasico.     • CONQUISTAMOR / Merlot / Papaioannou/Nemea 2015 100% merlot from Papaioannou Estate that leaves us stunned once again and it:s worth trying for its deep color and aromas of ripe red fruit with sweet spices.                                The internal temperature of the steak should be around 135°F (57°C). The steak will be seared on the outside and have a warm red center with a hint of pink
3.   Medium:  A medium-bodied red wine with higher tannins pairs well with medium steak. Consider pairing with a Cabernet Sauvignon or a Rioja Reserva. • MAVRO 3/Agiorgitiko – Mavrodafni-Merlot/Zacharia / Peloponnese PGE A bet for a blend that the Zacharias family placed and won. Wine gives the opportunity for Agiortiko to highlight its fresh fruity character, framed by the elegance of Merlot, and from a dose of sophisticated complexity from Mavrodafni. A special blend, rich in aromas and tannins.                                             The internal temperature of the steak should be around 145°F (63°C). The steak will be seared on the outside and have a warm pink center.
4.   Medium Well: A full-bodied red wine with high tannins pairs well with medium well steak. Consider pairing with a PYLI / Cabernet-Syrah-Merlot / Michaelidis estate / P. G. E Drama  Brilliant ruby. Aromatically complex. Lively presence of small forest fruits, notes of blackraisins, laurel and spices. Elegant mouth, charming tannins, lingering juicy sensation raspberry.  . The internal temperature of the steak should be around 155°F (68°C). The steak will be cooked through with a hint of pink in the center.
5.   Well Done: A full-bodied red wine with very high tannins pairs well with well done steak. Consider pairing with a Petite Sirah or a Bordeaux.                                                                           • TRILOGIA KOKKALI/ Cab sauv 18 months barrel / Ilia Full-bodied, "masculine" single-varietal Cabernet Sauvignon with great aromatic depth and tighttannins. Only a strong red meat might be able to "do it right"The cab sauv TRILOGIA belongs to the leading expression in Greece with many friends         The internal temperature of the steak should be around 165°F (74°C). The steak will be fully cooked with no pink in the center and may be slightly charred on the outside.
6.  The bonus one is a special one paspartou.

Of course, wine pairing is subjective and personal preference is always a factor, so feel free to experiment and find the combination that works best for you.