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Ca C'est Correct Chardonnay 2017 - Papargyriou Estate
Papargyriou Estate

CA C'EST CORRECT CHARDONNAY 2017 - PAPARGYRIOU ESTATE

  Greece / Korinthia
€17.10
13.80
€13.80

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Why do we love it?

Yiannis Papargyriou is one of our favorite producers and definitely one of yours as well. When he announces that he made a new wine and that you should definitely try it, the best you have to do is hurry because it will soon sell out.

Ca C'est Correct Chardonnay 2017 by Yiannis Papargiriou is an expressive limited bunch Chardonnay from his vineyard at an altitude of 700m in mountainous Corinthia.

Fermentation and aging take place in 3rd use large French oak barrels of 500lt where the wine remains for 8 months with the lees, acquiring elegant aromas of oak but also exceptional complexity and structure.

Ca C'est Correct is great now and will be just as wonderful for 5 years.

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has medium lemon color with golden hues.

Complex nose with the aromas of dried apricot, peach and sweet lemon being complemented by the notes of the barrel such as vanilla, toast, butter and honey.

On the palate it has medium to full body, crisp acidity and oily texture. Aromas of vanilla, cedar, lemon, grapefruit, peach jam, toast, butter and honey make up a delicious set. Enjoyable aftertaste that lasts.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 13%
Origin Corinth
Variety Chardonnay
Aromas cedar, lemon, grapefruit, dried apricot, peach, lime, vanilla, toast, butter, honey
Bottle Size 750ml
Barrique 8 months
Serving temperature 11ºC
Aging 5 years
Closure Cork
Organic No

CA C'EST CORRECT CHARDONNAY 2017 - PAPARGYRIOU ESTATE

PAIR IT

Pair with pork shank with beer and honey, duck with orange, stuffed turkey or grouper with stamnagathi.

Tagliatelle with mushroom sauce

  • ½ kg of fresh mushrooms
  • 1 clove of garlic chopped
  • 1 tbsp. of lemon juice
  • 3 tbsps. of olive oil
  • 1 tsp. of salt
  • freshly ground pepper
  • 1 tbsp. of chopped parsley
  • 1/2 kg tagliatelle pasta
  • 1 glass of white wine
  • 1/4 cup of cream
  • 3 tbsps. Parmesan cheese and as much as you like for serving

Clean the mushrooms. Cut the edges and then slice them and mix them with the lemon juice.

In a large frying pan add the olive oil and put it in a medium - high heat and when it heats up well, add the garlic stirring well to keep it from sticking and not burn. Add the mushrooms, stir well and cover the pan with a lid. Sauté for 4 minutes stirring frequently.

Remove the lid and add salt and pepper according to your preferences. Stir occasionally and   allow them to absorb their juices and become brown (about 5 minutes).

At the same time, in a pot, boil some water and prepare the tagliatelle according to the instructions of their packaging.

Pour a glass of white wine in the pan, preferably from the wine with which you will accompany the plate.

Add cream and grated Parmesan and let it simmer by lowering the heat, for 3 -4 minutes until it thickens. Remove the pan from the fire, add the pasta, mix well and add the parsley. Serve with grated parmesan cheese.

 

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