NEW YORK — On Thursday, May 21, the Greek boutique wine importer, Cava Oinos, held an intimate dinner and wine tasting evening at Molyvos Restaurant, where it showcased the wines of Wine Art Estate, from Drama, Greece.

Based in the village of Mikrochori in the Drama municipality, Wine Art Estate has spent more than 30 years crafting wines which have been shaped by the region’s quiet valleys, rich soils, and distinctive microclimate. The estate is particularly admired for its wines of elegance, balance, and precision, which reflect both Greek and international varieties through a clear sense of place.

The evening saw a total of 11 guests attend, including Cava Oinos CEO Nikolaos Nichoritis, and Akis Papadopoulos, the winemaker of Wine Art Estate. Throughout the evening, he shared his wines which were thoughtfully paired with a curated menu. Guests were provided with the opportunity to ask him questions about each wine presented, while he shared details about his wine-making journey.

Akis Papadopoulos with dinner guests, Michaela Johnson, (left) and Fiorella Vasquez (right). (Photo: Evelyn Karatzas)

At the beginning of the evening, Papadopoulos expressed how the Estate was originally founded by his father Yiannis, who was a civil engineer, and started winemaking as a hobby.

“It was his passion,” Papadopoulos told guests.

“At first, he decided to make his own wine at an amateur level. He was encouraged by his friends, so he decided to focus more on wine. Then he was joined by his good friend, Yiannis Kalaitzidis, an architect and designer…and what started as a hobby eventually turned into a full-time job.”

As a second generation winemaker, Papadopoulos expressed how he studied chemistry in Greece and then went to Bordeaux, where he studied enology.
“When I came back in 2009, I took over the production process,” he added.

He then went on to share some facts about Drama in northeastern Greece, which has a “Mediterranean and continental climate” that is a lot more cool compared to other parts of Greece, which shapes the character of the wines from Wine Art Estate, which he described as having “more fruits, more balanced, high acidity, and nice freshness.”
The first wine served for the evening was the 2024 Malagousia wine.

The Pink Bang rose. (Photo: Evelyn Karatzas)

Then the first course was the Hamachi Crudo, which featured blood orange, smoked sea salt, extra virgin olive oil, micro herbs and American Caviar. This was paired with the 2025 Techni Alepias, which combined Sauvignon Blanc and Assyrtiko.

The next dish served was the Marinated Roasted Beet Salad, which consisted of crimson and golden beets, whipped Mizithra cheese, marjoram spiced honey and toasted pistachios. This was paired with the 2025 Pink Bang rose.

Papadopoulos explained how the ‘Bang’ in the title of the rose reflects the “big explosion of flavors and aromas within your glass.”

“On the nose you get notes of red berries, candy-like aromas. Next to the mouth you have this nice freshness and acidity and long-lasting aftertaste,” he said.

Next up was the Aegean Grilled Calamari. This featured Santorini fava, arugula, capers, shallots, and a herb and garlic salsa, and paired beautifully with the 2025 Plano Assyrtiko.

Following the calamari, was the Grilled Wild Striped Bass, which was served with asparagus, artichoke hearts and spring pea risotto and Assyrtiko vinegar reduction. It was paired with the 2024 Idisma Drios chardonnay.

Akis Papadopoulos, the winemaker of Wine Art Estate. (Photo: Evelyn Karatzas)

Papadopoulos explained how this wine “has been fermented in an oak barrel and has remained there for six months.”

He noted the fruity aromas of the grape itself, as well as pineapple, also adding how the chardonnay consists of a smoky aromas of vanilla and hazelnut, which come from the barrel.

The last dish for the evening was the hilopites with lamb, which featured flat Greek noodles, braised pulled lamb shoulder, butter, and truffle sage sauce. This was paired with the final wine for the night, the 2020 Idisma Drios Xinomavro.
Papadopoulos explained that the Xenomavro “is probably the most well-known Greek red grape.”

“Many call it, you know, the Greek Barolo, the Greek Nebbiolo,as it has some similar characteristics like light color and high acid,” he explained.

He also shared that “it has been aged for one year in oak barrels, so it’s 50% new oak, the rest is used oak…and it has great aging potential that can go up to two decades or even more.”
The evening ended with the serving of a Greek yogurt and strawberry spoon sweet with toasted pistachios, and an opportunity for guests to speak with Akis Papadopoulos and learn more about Wine Art Estate.

The Marinated Roasted Beet Salad, which consisted of crimson and golden beets, whipped Mizithra cheese, marjoram spied honey and toasted pistachios was paired with the 2025 Pink Bang rose. (PhotoL Evelyn Karatzas)

Speaking to TNH, Papadopoulos expressed how his goal for the evening was to introduce people to Greek wines. “We want to bring into contact people who had not previously tried Greek wines, so they can taste them and appreciate them,” he told TNH.

He revealed how as a winery with a presence in the U.S. since 2010, all of the wines tasted throughout the evening are available for purchasing across New York.

Reflecting upon what it means for him to host a wine tasting at Molyvvos and showcase his Greek wines from Drama to New York, he expressed: “The American market is very demanding, and especially in New York, because the competition is enormous. But New York is a city at the center of the world, and it has wines from all over the world…and what I like about it is that you can find options from all over the world in one small place.”

Papadopoulos further explained: “What we try to do with our wines is not to just make wines that impress people, but make wines that have a very good balance and make you want to take a second sip.”
“They are wines that are easy for someone to enjoy and they are wines that can stand at an international level, regardless of the market – meaning they can perform exceptionally anywhere in the world.”

The Wine Art Estate wines that were tasted at the intimate dinner event at Molyvos on May 21. (Photo: Evelyn Karatzas)

In addition to speaking with the winemaker of the evening, the Wine Director and Managing Partner of Molyvos Restaurant, Kamal Kouiri also spoke to TNH, discussing the process behind each wine and dish pairing.

He began by explaining how the process involves “understanding the wines first.”

“I’ve known Akis for many, many years and I knew his father before that, and I’ve been to the vineyard three or four times already too, so I understand Drama and what it can produce,” Kouiri said.

“Besides that, I also understand the indigenous grape varieties and how they work with the international ones, so by having that portfolio in my mind, then I can bring food that works together.”

The 2025 Plano Assytriko paired with the Aegean Grilled Calamari. (Photo: Evelyn Karatzas)

“But also by trying food in Greece, and seeing what they eat in Drama, we are able to close the gap in New York City, here at Molyvos and we work with those elements.”
Kouiri explained how most of Papadopoulos’ wines are “very rich with very good acidity,” meaning he decided to choose dishes that helped enhance the flavors of the wine.

With 25 years of experience working with Greek wines, Kouiri noted that Molyvos also has the largest Greek wine list in the United States, with 450 different varieties, all 100% from Greece.