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Blanc Moschoudi Assyrtiko 2017 Wild Ferment - Domaine Papargyriou
Papargyriou Estate

BLANC MOSCHOUDI ASSYRTIKO 2017 WILD FERMENT - DOMAINE PAPARGYRIOU

  Lalioti, Corinth
SORRY GUYS, WE RAN OUT OF THIS ONE

Starting the 2017 vintage!

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Why do we love it?

You know already that each of John Papargyriou’s wines is a challenge. We were looking for a wine that would open the harvest of 2017 in botilia.gr. And the first wine of the vintage is rightfully his. The Blanc 2017 (or otherwise Moschoudi - Assyrtiko) Domaine Papargyriou is our proposal for the perfect start of the new vintage.

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

From the most mountainous vineyards of Domaine Papargyriou at SOFIANA Corinth, at an altitude of 850 meters, the two varieties seem to know each other 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 combination, you understand that it starts to become irresistible.

Full of freshness, flavors and wonderfully fruity, Domaine Papargyriou Blanc 2017 is a serious challenger for your next favorite white wine, if it is not already. If it helps you decide,it is the Domaine’s wine with the most fanatic friends.

And it has many ...

COLOR

WHITE

AROMA

VERY FRUITY

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 2017
Alcohol 12,5 %
Origin Lalioti, 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 2017 WILD FERMENT - DOMAINE PAPARGYRIOU

PAIR IT

Combine 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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