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Aeriko 2014 – Digenakis Winery
Digenakis Winery

AERIKO 2014 – DIGENAKIS WINERY

  Heraklio, Crete
SORRY GUYS, WE RAN OUT OF THIS ONE

Aznavour meets Xilouris!

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Why do we love it?

"Drink your whites fresh and the reds old" said my grandfather. That much he knew, I say. With times having changed irreversibly, wines like the Aeriko 2014 Digenakis Winery prove him wrong. Big time...

A rare blend, with the French finesse of Sauvignon Blanc meeting the exuberant (forgotten) Cretan Daphni, gives a wine that combines the best of two worlds. France and Crete!

If it was a duet it would certainly be Aznavour - Xilouris! Elegance and gallantry, with time adding its touch and charm.

In the relatively new Digenakis winery in Heraklion, young people, experimentation and plenty of talent are the successful recipe of recent years. Constantly rising, it is one of those you will hear often.

The Aeriko 2014 recipe was incredibly successful. Keep it up guys!

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Straw yellow color with greenish reflections in the glass.

Velvet nose, complex and enduring. Citron, lime, pear, banana and ripe peach mingle with hyacinth, chrysanthemum flowers and citrus. Slightly buttery feel and hints of hazelnut express the subtle barrel while chamomile herbal hints complete the rich, multidimensional aromatic bouquet.

In the mouth, rich, intense, tasty and perfectly balanced. The noticeable acidity blends perfectly, refreshing the palate. Peach, honey, citrus and hazelnut stand out and the very long aftertaste leaves a sense of fruit and spicy hints of tea in the mouth.

Technical stuff
Color white
Type dry
Year 2014
Alcohol 13 %
Origin Heraklio, Crete
Variety Sauvignon Blanc, Dafni
Aromas citron, lime , banana, ripe peach, hyacinth, chrysanthemum, citrus flowers, butter, hazelnuts, chamomile
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

AERIKO 2014 – DIGENAKIS WINERY

PAIR IT

Combine it with chicken dishes in the oven, pasta with white sauce or grilled fish . 

Chicken with coriander

  • 75 gr raw, unsalted cashews
  • 4 onions, finely chopped
  • 3 tbsps. of sunflower oil
  • 3 small green peppers finely chopped after removing the spores
  • 25gr fresh coriander and a little more for serving
  • 1 tsp. of coriander powder
  • ½ tbsp. of cumin
  • 6 seeds of cardamom, shriveled
  • 1 stick of cinnamon
  • 4 cloves of garlic, crushed
  • 25g fresh ginger, grated
  • 3 chicken breasts without bone and skin, cut into pieces
  • slices of lime for serving

Let the cashews soak for 20 minutes in 200ml of cold water.

Fry the onions with 2 tablespoons of olive oil until they are softened and slightly browned.

Once the nuts soften, place them in a blender along with water, onions, peppers and coriander. Blend them at moderate to high speed until they become an homogeneous, thick mixture.

Heat the remaining oil and gently cook the spices, garlic and ginger for a few minutes. Add the thick mixture and chicken, stir well and cook in moderate to high heat for a few minutes.

Add 200ml of water and let it simmer for 10 to 15 minutes or until the chicken is cooked perfectly. Allow it to absorb its liquids without drying out. Serve with rice, drizzle with a little lime juice and sprinkle with chopped fresh coriander.

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