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A German couple really like my taste in Hawaiian Shirts also Raki continues to be surprisingly good. I’m also next door to a really good bakery so time for Greek Coffee and Baklava.

Normally when I look up a wine I buy in a bar or restaurant I am horrified by the markup but this rather nice Create White (50% Malagouzia, 50% Assyrtiko) at 26€ in the restaurant is €14 from a shop a mere 46% markup. Not sure if it’s normal or not but certainly welcome also to be honest a fair...

My view is COVID has basically become like flu it’s endemic in the population and new strains will constantly circulate some more nasty than others, but for an average healthy adult it will be at worst deeply unpleasant rather than putting people in hospital. It wouldn’t surprise me if within a...

I am glad that as much as some restaurant card readers that suggest 18-25% tips would like us to believe we are not yet in the same situation as America where it seems 20%+ tipping has become the norm. If service and food is truly excellent I don’t mind tipping but I do not want to be in a...

I’ll be honest basically all the beer I’m drinking this week is going to be whatever larger the bar, cafe, restaurant has on tap as in hot sunny weather that is exactly the kind of beer I want so a draft Mythos. It’s cold refreshing and went well with the pork Gyro I had.

As seems to be the style in Crete a glass of Raki to finish the meal.

House Red and Rabbit Stafado. The wine has a slight spiciness to it and has being ever so slightly chilled. As tends to be the case with Greek house wines I have no idea of the grape variety or vineyard (based on past experience likely from a vineyard owned by the same family as own the...

A lunchtime Mythos

The weather here is sunny, the wine is good and reasonable priced and the food excellent (and I may be mildly intoxicated on house wine and raki. Seriously every restaurant seems to give complementary Raki at the end of the meal I’m not sure if my liver can take it.

A surprisingly good house white at a Mezzes restaurant.

A cold Mythos a Pork Gyros and clear blue skies, bliss.

What I really appreciate about them is they don’t try to copy a Belgium Trappist beer but do their own take on it I.e. an English Strong Ale.

Kotaifali (local house red) this is why I like travelling in Europe restaurants actually try to offer good quality house wine. No it’s not some great aged Burgundy but it’s a decent easy drinking red that costs less for a half litre than I pay for a 175ml glass of pretty mediocre at best red in...

I’m in Chania at the moment and it is hot so a glass of FIX Hellas and a slice of pizza before I continue my walk. Beer is a fairly generic but decent larger, I doubt I would drink it at home but after walking in 28°C heat it is like Mana from heaven. Also the pizza is really good €4.50...

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When the wine is mediocre, the beer is all kegged larger (and one ‘IPA’) it’s time to go for spirits in this case a Negroni. Not as good as the one I had in Heathrow last month (though four pounds cheaper). Now the question is I have a 7AM flight I plan to be through security by 6AM, is it...

A throughly mediocre glass of Merlot at Gatwick Airport Premier Inn (I have an early flight tomorrow), ah well.

It’s being a long time since I last had Orval and I’ve forgotten just how distinctive it is that slight spicy fruity bitter taste delicious though.

No idea what the wine is but with a view like that who cares.

CML Māori Mingle (6%) This is the 2L or so left at the bottom of the fermentor moved into a 2L keg and force carbonated (the rest is in an 19L keg and primed with sugar)and it’s very drinkable. I fermented using Hornindial (a Kveik yeast) and it makes for a very pleasant beer.