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Blanc De Noir 2018 - Patistis Winery
Patistis Winery

BLANC DE NOIR 2018 - PATISTIS WINERY

  Greece / Pelion
€10.90
9.30
€9.30

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The first True Blanc De Noir Xinomavro!

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Why do we love it?

We fell in love with it, just by swirling it into our glasses and it captivated us with its complex aromas. Xinomavro Blanc De Noir of Patistis Winery excited everyone who tasted it at the Wine and Art Festival and if you missed the chance to taste it there, you'll have to hurry because the bottles are limited (just 2.500)!

The winery is located in Argalasti, Pelion, and the vineyards are among walnut and apple trees, in an idyllic landscape overlooking the sea. Of course, cultivation is strictly organic. You might be impressed that there are vineyards at the foothills of Pelion, but wait until you taste the wines coming out of those vines. Xinomavro originates from the Kamara site and is vinified with the blanc de noir method. This means that once they extract the precious free run juice, they immediately remove the skins and follow a white winemaking process. So, we have a white wine from a red grape variety, which with eyes closed, anyone can recognise its Xinomavro profile. 

You know we're not easily impressed, so believe us when we tell you that Xinomavro Blanc De Noir of Patistis Winery, is just EPIC!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

The color indicates its red origin since it has some salmon hues.

From the first moment it is impressive. Green olive, quince, citron, bergamot, tangerine, green tomato, candied white rose petals clearly indicate that this is a Xinomavro.

Oily, with impressive concentration and crisp acidity, it is just magical!

 

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 12,5%
Origin Pelion
Variety Xinomavro, Assyrtiko
Aromas Green olive, quince, citron, bergamot, tangerine, green tomato, white rose petals.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 5 years
Closure Cork
Organic Yes

BLANC DE NOIR 2018 - PATISTIS WINERY

PAIR IT

with Greek Dolmades (stuffed vine leaves), stuffed vegetables, salmon with fennel and lemon or a pork tenderloin with bell peppers.

Stuffed veggies with couscous

For stuffing
- 250 g couscous
- 3 fresh onions
- 1 dry onion
- 2 cloves of garlic
- 1 small bunch of parsley
- 2 tablespoons of black currants
- 2 tablespoons pine nuts
- 40 ml. olive oil
- 150 ml. tomato juice
- Freshly ground pepper
- Salt

You will also need:
- 4 tomatoes
- 4 zucchinis
- 4 green peppers
- 60 ml. olive oil
- 100 ml. tomato juice
- Freshly ground pepper
- Salt

Cut and remove the lids from the veggies and empty the interior.

In a large bowl, finely chop tomatoes, parsley, onions and garlic. Add tomato juice, pine nut, raisins, salt, pepper and 40 ml. olive oil, mix and add the couscous and 50 ml. water.

Stuff the vegetables and place them in a large saucepan next to each other. In a bowl, mix 60 ml. olive oil, 100 ml. tomato juice, 150 ml. water, salt-pepper and pour over the veggies.

Place the saucepan on medium heat, for 3-4 minutes and then simmer for about 35 minutes, until the vegetables are softened or when the juices run out. Let cool and serve or you can eat it cold.

Notes
- You can add in the pot and a couple of potatoes cut into chunks.
- You can make it in the oven too.
- Pine nuts and raisins can be omitted.

 

Eva Monochari

Food Blogger

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