Squid Ink Fettuccine with Salmon & Black Currants

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This Squid Ink Pasta and Corinthian Black Currants paired with Malagouzia white wine from the Highlands of Aegialia, Peloponnese, stretches your senses and bring back the taste of the Greek summer in this exceptional dish.

Corinthian Black Currants is a natural product coming from specific grapes, dried naturally in the shade. They not only hold a high nutritional value but also have an exceptional taste profile.

Although, their systematic cultivation began during the early 14th century in Northwestern Peloponnese and spread slowly to the islands of the Ionian Sea, they have been produced and consumed in Greece since ancient times. The period that black currant absolutely boomed was the decade after 1879, when the French vineyard was devastated by phylloxera, accounting for almost 60% of the total exports of the country. Currants created a class of very wealthy merchants, and had a great impact on the financial and social life of the country.

The wine we selected for this dish is made with 100% Malagouzia variety grapes, by Tetramythos winery, that is grown on the highlands of Aegialia on an altitude of 680m, an area that enjoys the sea breeze of the Gulf of Corinth. It has pale yellow color with greenish highlights. On the nose we sense the lemon blossoms and pear, with some notes of herbs and citrus. On the mouth, refreshing and aromatic with a mineral character.