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Chardonnay 2015 - Triantafyllopoulos Vineyards
89
Triantafyllopoulos Vineyards

CHARDONNAY 2015 - TRIANTAFYLLOPOULOS VINEYARDS

  Greece
SORRY GUYS, WE RAN OUT OF THIS ONE

Introductions!

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Seems to like the view!

Yes, Kos makes wine. And in some cases excellent wine.

The land of the Aegean island proved uniquely inviting to the cosmopolitan French variety Chardonnay which seems to enjoy herself enormously.

The Chardonnay is a chameleon variety and that is probably what makes it the most beloved around the world. Adapts to its environment and can shape character depending on the mood and the winemaking method her producer chooses to follow.

Maybe it is the sea breeze, the beautiful view from the vineyard, or it is just the hospitality and love of family Triantafillopoulos for the Island and wine, that made the Chardonnay feel at home, waking memories of southern coastal France. The 6 months spent in French oak barrels enhanced the nostalgic feeling by adding volume, velvety, oily texture and smoke, vanilla and wood aromas that will convince even the most demanding.

Delicious, spicy, markedly mineral and salty, the 2013 Chardonnay Triantafillopoulos Vineyards will surprise you with the evolution and intensity hidden in its juice. As for the pairing with food? Just make a note. It is food pairing’s dream material!

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Bright golden color in the glass.

Moderate (+) aromatic intensity nose with honey, butter, vanilla and bergamot dominating. Gradually sweet toast, peach and orange appear and steal the show over time.

In the palate it is oily, with medium volume body and perfectly balanced acidity. Intense aromas of orange, peach and bergamot are subtly framed by hints of tobacco, vanilla and butter, tickling the palate. The pleasant, long-lasting aftertaste of hazelnut looks for butter cooked pasta.

Technical stuff
Color White
Type Dry
Year 2015
Alcohol 13,5 %
Origin Kos
Variety Chardonnay
Aromas honey, butter, vanilla, bergamot, sweet toast, peach, orange
Bottle Size 750ml
Barrique 6 months
Serving temperature 11°C
Aging 5 years
Closure Cork
Organic No

CHARDONNAY 2015 - TRIANTAFYLLOPOULOS VINEYARDS

PAIR IT

Pair with pasta carbonara, mushroom risotto, penne with four cheeses sauce or chicken a la creme.

Pork chops with Dijon sauce

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 4 pork chops or tenderloin medallions, with or without bones, about 2.5 centimeters thick
  • Salt
  • Freshly ground black pepper
  • 1/4 cup green onion, chopped
  • 1 cup of dry white wine
  • 3/4 cup chicken broth
  • 3/4 cup cream
  • 2 tbsps. Dijon mustard
  • 1 tbsp. chopped parsley

Rinse the pork chops with water and dry them with absorbent paper. Season them with salt and pepper. Heat olive oil in a large pan, in medium to high heat. Add the butter. Once the butter has melted, add the pork to the pan and saute for about 2-3 minutes on each side. Reduce the heat slightly if the meat gets too much color too fast.

Remove the pork chops from the pan and spoon out most of the fat that has been poured out of them. Add the chopped onion to medium to high heat and cook until it is softened (about 1 minute). Add the half cup of wine and let it boil. Add the broth and put the meat in the pan, again. When the sauce starts boiling, lower the heat, cover the pan and leave it at 100 ° C until the steaks are cooked, about 10 to 15 minutes.

Remove the pork chops and cover them with aluminum foil to maintain their temperature. Add the remaining wine. Raise the heat to high and let the sauce simmer. When the sauce is lowered in half (about 3 minutes), add the cream and let it boil for another 3 minutes until the sauce thickens. Throughout this time, scrape the pan with a wooden spoon so that it does not stick. Remove the pan from the heat and add the mustard and the parsley.

Serve the steaks over a layer of sauce.

 

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