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Blanc Moschoudi Assyrtiko Wild Ferment 2019 - Papargyriou Estate
Papargyriou Estate

BLANC MOSCHOUDI ASSYRTIKO WILD FERMENT 2019 - PAPARGYRIOU ESTATE

  Greece / Korinthia
€12.30
10.50
€10.50
QTY
ADD TO CART At your doorstep in 1 - 3 days

The Greek white wine with the most fanatic audience!

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Why do we love it?

You know already that each of Yiannis Papargyriou’s wines is a challenge. And Blanc 2019 (or otherwise Moschoudi - Assyrtiko) by Papargyriou Estate is the perfect example.

The Moschoudi as the locals call it a.k.a. small-berry Muscat of Rio, met Assyrtiko, in an original combination loved by wine lovers.

From the most mountainous vineyards of Papargyriou Estate at Sofiana Corinth, at an altitude of 850 meters, the two varieties seem to know each other very well. Their combination confirms the intimate relationship. The Moschoudi adds its explosive aromatic personality. The exuberant Assyrtiko brings in the acidity, intensity, and vitality. If you add the charismatic winemaker in the equation, you understand that it starts to become irresistible.

Full of freshness, flavors and wonderfully fruity, Blanc 2019 by Papargyriou Estate is a serious challenger for your next favorite white wine, if it is not already. If it helps you decide, it is the Estate’s wine with the most fanatic friends.

And it has many...

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Pale yellow with greenish reflections in the glass.

Intense, fresh nose with apricot, lime and quince in charge. Rose, Turkish delight and jasmine follow accompanied by green apple, mint and pineapple while herbal sense of tea and light hints of minerality complement the intensely fruity bouquet.

Bright, lively, with refreshing acidity that balances the slight sweetness in the palate. Apricot, lime and Turkish delight dominate and conclude in an intense lemony aftertaste with hints of chamomile.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 12,5 %
Origin Corinth
Variety Moschoudi, Assyrtiko
Aromas apricot, lime, quince, rose, Turkish delight, jasmine, green apple, mint, pineapple, tea, minerality
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

BLANC MOSCHOUDI ASSYRTIKO WILD FERMENT 2019 - PAPARGYRIOU ESTATE

PAIR IT

with shellfish, fish or salads or chicken dishes with fruit 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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