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1300 B.C. 2016 - Koroniotis Winery
89
Koroniotis Winery

1300 B.C. 2016 - KORONIOTIS WINERY

  Greece
€11.03
9.90
€9.90

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An Assyrtiko from historical land!

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King of White!

Whatever your relationship with Assyrtiko, one thing is for certain. You will love this one!

Assyrtiko has shown that as a variety it fits perfectly to its environment and manages to give great wines wherever it is cultivated. They may not have the volcanic nature of the island of Santorini, but still they show great complexity and intensity which enchants the international wine world. Besides, this is why it started its journey to strange lands, beginning with Australia, where the first attempts of its cultivation have impressive results.

Kyriakos Koroniotis’s vineyard is adjacent to the archaeological site of Mycenae. The title came from the peak of the Mycenaean civilization, 1300 b.c. while the wa- na-ka listed under the beautiful logo of the estate is the Mycenaean phonetic expression of the word anax in linear B' which means king. In a place with great history, Assyrtiko shows that it is the king of Greek white varieties.

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Pale yellow color in the glass.

Rich, fruity nose full of peach, lime, citrus and pear. Herbal scents of chamomile and oregano, along with metallic copper hints complete the complex bouquet.

Medium-volume body, oily feel and beautifully balanced acidity. Peach and lime dominate while a vegetive sense insists in the long aftertaste.

Technical stuff
Color white
Type dry
Year 2016
Alcohol 13,5 %
Origin Argos
Variety Assyrtiko
Aromas peach, lime, citrus, pear, chamomile, oregano, copper
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

1300 B.C. 2016 - KORONIOTIS WINERY

PAIR IT

Combine with seafood, grilled fish and cod with garlic sauce

Fragrant langoustines with pea puree

  • 1 kg of langoustines
  • 1 finocchio
  • 2 tbsps. of finely chopped fennel
  • 2 tbsps. of finely chopped dill
  • 6 fresh onions
  • 1 large onion
  • 2 cloves of garlic
  • The juice of a large lemon and a lime
  • 1 tsp. of mixed lemon and lime zest
  • 1 tsp. of freshly chopped cardamom
  • salt and pepper
  • Olive oil

 

For the pea puree:

  • ½ kilo of pea cleaned
  • 2 potatoes
  • salt
  • olive oil

Chop the onions (the white and green part), garlic, and finocchio. In a large saucepan, saute them in olive oil. Remove them from the pot, and sauté the langoustines with the shell, in the remaining olive oil. Once they get a reddish color , add the lemon and lime juice, salt and freshly ground pepper, cover with the lid, and lower the temperature to half.

In the meantime, boil the peas in salted water along with the two potatoes cut in pieces, until the potatoes melt. Keep a cup of hot water in which they have boiled.

As soon as the langoustines are ready – they don’t take more than 10 minutes - remove them from the pot and transfer them into a large bowl. Let the sauce from the langoustines' broth and the citrus to continue boiling and add the mixture of sautéed onions, garlic and finocchio. Add the chopped fennel and the dill. While your sauce is simmering, remove the shell from langoustines and bring it back to the pot, along with their juices from the bowl. Add the cardamom and half of the citrus zest and turn off the heat.

Put the peas and the potatoes in a blender or a mill and start mush them by dripping a little bit of the boiled water that you kept until you have a velvety puree.

On a platter, add the pea puree and pour the rich sauce with the langoustines. Sprinkle with the remaining zest of citrus and add a few drops of olive oil.

 

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