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Chardonnay 2019 - The Knack Project
The Knack Project

CHARDONNAY 2019 - THE KNACK PROJECT

  Greece / Attica
€32.50
€28.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

Natural and complex. What more could you ask for?

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Why do we love it?

Chardonnay by The Knack Project will remind you nothing of the Chardonnays you may have tried so far. Its fruit is sweeter, the barrel almost imperceptible and the structure very rich and robust, that it is borderline reminiscent of orange wine. If you love natural and complex white wines you will love this one.

After acquiring the Diploma title, Christos Koulouriotis was thinking about what his next step, in the field of wine, would be. Old family vines gave him the solution; thus, The Knack Project was born. The philosophy behind the Project is to create delightful wines that will express the terroir and the variety, without much intervention. Chardonnay by The Knack Project is one of the first labels of the project and it is an exceptional white wine. The vines are located at an altitude of 300 meters, in the Geraneia Mountains. The wine ferments with ambient yeasts, in stainless steel tanks, along with the skins for a few days. After the end of fermentation, the wine matures in French oak barrels of 225 liters for 18 months, with its fine lees. It was bottled unfiltered and without any other intervention and matured for another ten months in the bottle!

Try Chardonnay by The Knack Project now!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Chardonnay by The Knack Project has medium lemon color and impressive aromas of candied lemon peel, orange, apricot, butter, toast, vanilla, honey and peach.

In the mouth it has medium (+) body and medium acidity. Bitter orange, citron, peach, honeysuckle, orange peels, hazelnut, dough and nutmeg compose a special bouquet.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 14%
Origin Attica, Greece
Variety Chardonnay
Aromas Candied lemon peel, orange, apricot, butter, toast, vanilla, honey, peach
Bottle Size 750ml
Barrique 18 months
Serving temperature 10°C
Aging 5 years
Closure Cork
Organic No

CHARDONNAY 2019 - THE KNACK PROJECT

PAIR IT

Pair it with pork roast with honey, noodles with burnt butter and mizithra, sauteed sea bass with lemon

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper

Salt

 

For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns

salt

 

Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

Notes
- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes

 

Eva Monochari

Food Blogger

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