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Psarraios White Wine 2013-Psarraios Konstantinos
Konstantinos Psareos

PSARRAIOS WHITE WINE 2013-PSARRAIOS KONSTANTINOS

  Gargalianoi, Messinia
SORRY GUYS, WE RAN OUT OF THIS ONE

Two french varieties - a unique find!

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Why do we love it?

A trip to relevantly unknown oenologically area of Messinia was the reason for one of our best summer discoveries. There we met Konstantinos Psarraios and we his exquisite white blend from the french varieties Sauvignon Blanc and Chardonnay.

Being cultivated with the outmost care in the mild climate of Gargalianoi area, they gave an intensely expressive white wine which intergrates in the best possible way the exuberant and intense character of both varieties.

We strongly recommend it!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

In the glass,its colour is yellow-green which is indicative of its freshness and briskness.In the nose,expressive and rich aromas of grapefruit and sweet-lemon are combined beautifully with pear and watermelon in a background of intense herbal elements,mostly grass.

In the mouth,its body is of medium size with characteristically brisk acuity which grants nerve and pungency.The fruity aromas are enhanced in the mouth and end up in long-lasting aftertaste which leaves the intense sense of sweet-lemon.

Technical stuff
Color white
Type dry
Year 2013
Alcohol
Origin Gargalianoi, Messinia
Variety Sauvignon blanc, Chardonnay
Aromas grapefruit, lime, pear, melon, grass
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

PSARRAIOS WHITE WINE 2013-PSARRAIOS KONSTANTINOS

PAIR IT

Combine it with fish in the oven, fried squid, steamed mussels, clams.

Stuffed squids

  • 1/2 kg squids
  • 2 Onions finely chopped
  • 1 leek finely chopped
  • 1 red Florina pepper
  • 1 cup rice
  • 1/2 cup white wine
  • Olive oil
  • Salt
  • Pepper

Clean the squids by removing the plastic membrane and their skin. Remove the heads, place them separately on a plate and chop them.

Saute onion and leek in a pan. Add the chopped tentacles to the mixture and finally the rice. Saute them together for a few minutes. Pour a glass of white wine in the pan.Pour in the mixture the chopped Florina pepper, the dill and the mint. Add salt and pepper.

Fill the squid up to 2/3 with the filling and close it with a toothpick. Put some olive oil on the squids, salt, pepper and a little sweet paprika. Put them in a pan,  cover them with some water, wine and olive oil and place them in a preheated oven at 200 degrees.

Bake for 35'-40 '(or until the rice is tender).

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