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Cuvee Helene 2021 - Papargyriou Winery
Papargyriou Estate

CUVEE HELENE 2021 - PAPARGYRIOU WINERY

  Greece / Korinthia
SORRY GUYS, WE RAN OUT OF THIS ONE

Too bad not everyone will get to taste it!

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Why do we love it?

We waited for it for so long and finally the Cuvee Helene Papargyriou Winery has arrived, but not aiming to stay since its 600 bottles will disappear in the blink of an eye. Yiannis Papargyriou makes his most charming, elegant and special white wine that rightly has the name of his beloved wife, Eleni. Be among the few to taste it first here!

You understand that there is an emotion in this wine, as in all the wines of Yiannis Papargyriou of course. He does everything with his hands, he leaves nothing to chance and the whole process is watered with passion and dedication. When he told us that he had planted 1500 Goustolidi vines at an altitude of 700 meters, in Sofiana, we wondered… "What’s going on in his mind again". The answer did not take long to come, since he invited us to the winery to try it and draw our own conclusions. In the first sip we looked at each other and no one spoke (this can be from extremely good to very bad). In our case the first happened. To be precise, once we tried it, we did not stop asking when it would be released. This Goustolidi, the Cuvee Helene Papargyriou Winery, which was harvested overripe, fermented in French oak barrels and matured for about 3 months with its fine wine lees, is definitely a must try. It’s a pity that not everyone will have the chance to do it.

Really, do we need to tell you anything else?

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Cuvee Helene Papargyriou Winery has medium lemon color and complex aromas of apricot, peach, tangerine, lemon, citron, dough, brioche, dried nuts and toast.

In the mouth it has medium (+) body, crisp acidity and oily texture. Juicy and ripe citrus fruits are mixed with stone fruits, hints of vanilla, minerality, honey and toast.

Technical stuff
Color White
Type Dry
Year 2021
Origin Corinth
Variety Goustolidi
Aromas Apricot, peach, tangerine, lemon, citron, dough, brioche, dried nuts, toast
Bottle Size 750ml
Barrique 3 months
Serving temperature 10ºC
Aging 4 years
Closure Cork
Organic No

CUVEE HELENE 2021 - PAPARGYRIOU WINERY

PAIR IT

Excellent pairing with red mullet savoro, salmon with orange glaze, pork fillet with dried apricots and goat cheese

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.

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