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Anax 2010 – Antonopoulos Vineyards
Antonopoulos Vineyards

ANAX 2010 – ANTONOPOULOS VINEYARDS

  Greece
€28.40
10.80
€10.80

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Why do we love it?

You would surely have heard that « White wine is drunk always fresh ! » or «The fresher , the better ! » . They are common phrases among wine lovers which create impatience for the new output and make the wine – makers to be in a hurry and so they often put on the market fresh wine before its proper time in ordr to meet the demand . It is time to change your mind  sampling amazing white wine of 2010 ! Anax 2010 of Antonopoulos Vineyards has been waited for 5 years and now it grants unique excitements to those who seek something more than fruity aromatic white wine . Being for sure among the best hellenic Shardonnay , Anax 2010 , adult now , captivates us with its unique complexity , intesnsity and depth which time gave it . Prepare youselves for wine that demands food escort but it will award , too , those who know . 

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

In the glass , its colour is bright golden – yellow which is impressive . In the nose , there are impressive enjoyable aromas of ripe yellow fruit , with peach to stand out followed by very sweet pear , banana and bergamot . Dried pineapple , hazelnut and almond are combined with vanilla , smoke , toffee and honeycomb in a bouquet unique in depth and complexity . In the mouth , it is rich  and oily with flavours of dried fruit , dried nuts and caramel . The acuity is still brisk keeping its nerve while piquant notes of spices and smoke give special depth . The long – lasting aftertaste leaves a sense of carameled hazelnut in the mouth . 

Technical stuff
Color White
Type Dry
Year 2010
Alcohol 14 %
Origin Ahaia
Variety Chardonnay
Aromas peach, honeyed pear, banana, bergamot, dried pineapple , hazelnut , almond , vanilla , tobacco, toffee , beeswax
Bottle Size 750ml
Barrique 6 - 12 months
Serving temperature 11ºC
Aging 5 years
Closure Cork
Organic No

ANAX 2010 – ANTONOPOULOS VINEYARDS

PAIR IT

Combine it with salmon or grilled sea bass , white meat in white sauce or varieties of mature yellow cheese .

Charcoal roasted salmon

  • 1 kg salmon fillets
  • 1/4 cup soy sauce
  • 1 tbsp. chili sauce
  • 1 tbsp. fresh ginger (grated)
  • 2 cloves of garlic
  • Juice and zest from a lemon
  • 1 tbsp. black sugar
  • Tomato, freshly chopped
  • 2 sprigs of rosemary

Rinse the salmon fillets.

Mush the garlic and a tablespoon of ginger on a plate.

Put the above in a deep dish and add soy, chili, lemon zest and lemon juice and a tablespoon of black sugar to make the marinade.

Place the salmon fillets in the marinade for half an hour.

Prepare the grill at high temperature and place the fillets for a few minutes on each side. As long as the fillets are roasting, brush them with the remaining marinade so that they do not dry out.

Garnish the salmon with freshly chopped tomatoes and 2 sprigs of rosemary.

Accompany with basmati rice.

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