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Epogdoon - Vakakis Winery
92
Vakakis Winery

EPOGDOON - VAKAKIS WINERY

  Samos
SORRY GUYS, WE RAN OUT OF THIS ONE

A sweet masterpiece!

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A real surprise!

Every dinner that respects itself must end with a dessert wine that will leave a perfect sweet memory. Either combine with sweets, or enjoy it on its own (or with a cigar), a good sweet wine can make all the difference.

When you are thinking sweet wine what is the first thing that comes in mind? Okay, not vinsanto. Certainly, the second that comes to mind is Samos. There, they traditionally produce excellent dessert wines that have won great awards in international competitions and exhibitions. The Epogdoon Vakakis Winery just started.

Until recently, and with the application of a law of 1934, only the local association had the right to make wine from all the grapes on the island of Samos. In order to highlight the wine of Samos, the rebel Nikos Vakakis stood up against the absurd law and after intense and long lasting legal battle in Greek and European courts he was recently vindicated.

Pythagoras, beyond being the father of geometry, was he who laid the foundations of music science initially correlating the length of the strings with the tone frequency. The Epogdoon is the interval lasting 9/8 and is the basis of his theory of music.

Epogdoon is the name chosen by Nikos Vakakis for his partially sun dried dessert wine from White Muscat. You probably wander what "partially sun dried" means. It means that the grapes were spread in an olive grove thus accept sun exposure only at very specific times of the day. They remained in the olive grove for 15 days. The fruit shrank, the sugar concentration exploded and condensation presaged a great sweet wine. 8 kilos of grape produce just one liter of this dessert wine. 

The Epogdoon Vakakis Winery is a dessert wine full of finesse. The white Muscat of the region, does not hide its charismas in a sweet wine that is doomed to be loved as few. We can only imagine that those who tasted it at A Sip for a Cause probably agree with us.

COLOR

WHITE

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

The bright lemon color in the glass, betrays its youth.

Whatever we say about the aromas of this wine, it is not enough Almost bursting aromatic intensity with generous doses of freshness. Passion fruit, lime, nectarine, apricot, pineapple in fresh, juicy are complemented by hyacinth, milling and flower honey.

Medium (+) volume body, with beautifully integrated sweetness and refreshing acidity that gives balance to the whole. Intense aromas of honeyed fruit, mainly peach, nectarine, dried apricot, candied orange peel, lime and honeysuckle compose a delightful bouquet with a honey-like finish that lasts.

Technical stuff
Color white
Type dessert wine
Year 2015
Alcohol 13.5 %
Origin Samos
Variety White Muscat
Aromas passion fruit, lime, nectarine, apricot, pineapple, hyacinth, freesia, flower honey
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

EPOGDOON - VAKAKIS WINERY

PAIR IT

Pair with dishes of Asian cuisine, salmon with teriyaki sauce, sushi, gazpacho soup or Thai soup tom ka kai

Salmon Teriyaki with rice noodles

  • 2 salmon fillets with skin
  • 4-5 tbsps. soy sauce
  • 2 tbsps.  honey
  • 50 gr. fresh ginger
  • 1 clove of garlic
  • 1 tbsp. white balsamic vinegar
  • 1 tbsp. sesame oil
  • Chili flakes
  • 2 limes
  • Fresh coriander
  • 1 green onion
  • 1 tsp. sesame
  • 400 gr. Rice Noodles

Grind the ginger with a grater or a multi and mush up the garlic, after you remove the green core.

Cut the salmon fillets in two and place them in a deep and narrow pot. In a bowl, mix the minced garlic , ginger, vinegar, sesame oil, soy sauce, chili flakes and honey. Cover the fillets with the marinade and leave them aside to prepare the noodles.

In a large bowl put the noodles and cover them with hot water. Leave for a few minutes, until they get soft.

Heat a non-stick pan and sauté the salmon fillets on both sides for a few minutes.

Add the marinade of the fillets and cook at moderate temperature until the sauce is ready.

Remove the fillets and add the noodles to the center of the pan, drained. Stir lightly and withdraw from the heat.

Add chopped coriander and green onion.

Sprinkle with roasted sesame seeds and serve with slices of lime.

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