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Ocean White 2018 - Idaia Winery
Idaia Winery

OCEAN WHITE 2018 - IDAIA WINERY

  Greece / Heraklion
€12.10
10.40
€10.40

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A Typical Thrapsathiri !

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Why do we love it?

If the discovery of an exceptional white wine is something that does not cease to excite you, then buckle up. Let alone when it comes from a producer who is one of the best in Crete. The quality and stability of its wines are testimonial of experience and love for wine and are surprising to unprepared testers. The awards are already coming one behind the other.

The aromas of the indigenous, rare cretan variety Thrapsathiri give complexity and character that will perfectly complement any dish of seafood or white meat we put next to it. 

COLOR

WHITE

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium lemon color with greenish hues.

When you get your nose close enough, it will ladle out aromas of ripe juicy citrus fruits, melon, pear, peach and lime.

When you taste it, you find its complex and balanced taste with harmonious mild acidity. Long finish with a fruity aftertaste that lasts.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13%
Origin Heraklion, Crete
Variety Thrapsathiri
Aromas melon, pear, green apple, white peach, lime
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

OCEAN WHITE 2018 - IDAIA WINERY

PAIR IT

Pair it with fresh salads, cheese plateaux and pies.

Chicken with zucchinis

  • 1 kg. chicken breast
  • 750 gr. zucchinis
  • 1 onion
  • 2-3 green onions
  • 1 chicken stock cube
  • 100 ml. olive oil
  • 2 eggs
  • 2 lemons
  • Salt
  • Pepper

 

Once the breast is cut into smaller fillets, mix in a bowl half the olive oil along with the chicken stock, until a mixture is made and the chicken is dipped. Put the fillets in a non-stick pan until they are evenly browned. Transfer the fillets to a saucepan and, in the pan, add the onion and sauté it in medium heat. Then mix the onion with the chicken. Put the pot on medium heat and add 1 cup of hot water. Simmer for 20 minutes, add zucchinis and chopped green onions, plus freshly ground pepper and salt if necessary.

Prepare the egg yolk by whipping the egg whites, add the yolks, the juice from 2 lemons and finally the hot liquid from the pan.

Pour in the egg sauce, and keep churning until it has been incorporated into the food.

 

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