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5 + 1  The Blender White 2024 - 3F Wines Microwinery
3F Wines

5 + 1 THE BLENDER WHITE 2024 - 3F WINES MICROWINERY

  Greece / Aigialeia
€46.80
€35.20
QTY
6 Bottles
ADD TO CART At your doorstep in 1 - 3 days

It will make you proud in all circumstances.!

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Why do we love it?

Blender White 3F Wines Estate is the child for all errands!

It is the right aperitif to start the conversation but it is also the wine you will choose for light dinners with seafood, salads and white meats. After all, it is the wine that will make you look good in all circumstances.

The simplicity and freshness of Blender White comes from the oenologist Vasiliki Akriotou and the mountainous Aigialeia, which has entered the wine map dynamically. The name probably sounds familiar to you, and we'll tell you where it came from. The Orivatis series of the 3F Wines estate has been around for a while, with excellent reviews and your wine radar probably has detected it... We suggest it does the same with the 3F Wines Estate Blender White!

COLOR

WHITE

AROMA

MEDIUM

BODY

LIGHT

ACIDITY

MEDIUM

Tastes Like

The color is pale, white-yellow with green highlights.
The nose is complex, dominated by fresh floral characters. Notes of lemon peel follow, along with aromas of tropical fruits such as avocado.
The palate is marked by perfect balance, with citrus aromas taking the lead, complemented by hints of jasmine and mint.
On the finish, the acidity guides the palate to a clean, elongated aftertaste.

Technical stuff
Color White
Type Dry
Year 2024
Alcohol 11.5%
Origin Aigialeia, Greece
Variety Malagouzia, Assyrtiko
Aromas Fresh citrus fruits, white flowers, herbal notes
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 2 years
Closure Screw cap
Organic No

5 + 1 THE BLENDER WHITE 2024 - 3F WINES MICROWINERY

PAIR IT

with small fried fish, seafood, salads and white meats or as an aperitif.

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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