Assyrtiko Fumé 2022
Assyrtiko
Assyrtiko with a touch of oak: lime and pear, a soft biscuit edge.
Goes with: Grilled fish, octopus, shrimp saganaki, chicken with lemon.
Serve at 8–10 °C
What to say at the table, what each wine goes with, and how to serve it.
Assyrtiko
Assyrtiko with a touch of oak: lime and pear, a soft biscuit edge.
Goes with: Grilled fish, octopus, shrimp saganaki, chicken with lemon.
Serve at 8–10 °C
Chardonnay
Full and golden: peach, honey and dried apricot, rounded by vanilla from the barrel.
Goes with: Roast chicken, creamy risotto or pasta, pork with mushrooms, aged yellow cheeses.
Serve at 10–13 °C
Chardonnay
Dry and full-bodied: quince and golden apple, soft and round.
Goes with: Chicken, pasta with white sauces, grilled vegetables, mild cheeses.
Serve at 10–13 °C
Chardonnay
Chardonnay with a twist of pine resin: lemon, quince and mountain tea.
Goes with: Meze, grilled sardines, fried courgettes, dishes with herbs and lemon.
Serve at 9–11 °C
Malvasia Aromatico
Aromatic Malvasia: pear, apricot, jasmine and orange blossom, dry and fresh.
Goes with: Asian dishes, salads with fruit, light seafood, mild curries, fresh cheeses.
Serve at 9–11 °C
Sauvignon Blanc
Barrel-aged Sauvignon Blanc: pineapple, apricot and golden apple over vanilla and biscuit.
Goes with: Grilled white meats, swordfish or tuna, goat's cheese, smoked dishes.
Serve at 10–13 °C
Assyrtiko, Malagouzia
Assyrtiko and Malagousia: lime, lychee and peach, crisp and long.
Goes with: Seafood, sushi, Greek salad, grilled fish, light starters.
Serve at 9–11 °C
Syrah, Agiorgitiko, Xinomavro
Serve at 12–14 °C
Syrah, Agiorgitiko, Xinomavro
Syrah, Agiorgitiko and Xinomavro: blackberry, cherry and cacao, with a long finish.
Goes with: Lamb, burgers, grilled red meat, mushroom dishes, moussaka.
Serve at 9–11 °C
Syrah
Syrah aged 24 months in oak: cherry, cocoa and pepper, with a hint of biscuit.
Goes with: Steak, slow-cooked beef or lamb, game, aged hard cheeses.
Serve at 18–20 °C