Left/back arrow
Left/back arrow
October 29, 2007



Cynthia Sin-Yi Cheng

Amalia and Kefi go well together. Very well. Both Greek, Amalia is a top-end sparkling wine made in the traditional champagne method from a indigenous grape called Moschofilero, and Kefi is the casual, affordable, family-friendly Upper West Side outpost of chef Michael Psilakis.

Produced by Ktima Tselepos and imported by VOS Selections, Amalia is currently only available in restaurants. And Kefi is serving this bubbly both by the glass ($9) and by the bottle ($39). The balance of the acidity and fruit of this wine makes it both refreshing and inviting.

I enjoyed a glass as an aperitif, then paired it with the spreads (yogurt, caviar, eggplant, and chickpea) ($10), crispy calamari ($7), and meatballs with roasted garlic, olives, and tomato ($6). I continued savoring this wine along with the mains shared at my table, as I am a firm believer in marrying sparkling wine and food. But if you are curious about Greek wine, do explore the wine list, which carries forty-four examples from the region (nine are poured by the glass).


505 Columbus Ave
New York, NY
Upper West Side