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Idisma Drios Chardonnay by Wine Art Estate is a rich oaky Chardonnay from the ones you love from the first sip. Exuberant and oily, it will accompany uniquely smoked and fatty fish such as trout and salmon.Wine Art Estate started its course in 1993 by Giannis Papadopoulos who invested in a small family vineyard in Mikrochori, Drama. Two years later he joined forces with Giannis Kalaitzidis and since then they have been walking with a common vision, to create quality wines and to highlight the dynamics of their land. Idisma Drios Chardonnay was the first wine of Idisma Drios series and was born of passion and hard work in 1999. It is a classic Chardonnay that due to its climate manages to keep its crisp acidity and fruit concentration so that it can support the intense character of the barrel. The wine ferments and matures in French oak barrels for about 5 months, along with its fine wine lees. The result is rich and intense, made for lovers of this style.Idisma Drios Chardonnay by Wine Art Estate will be enjoyed even by those who prefer red wines!
It has moderate lemon color and strong aromas of peach, pineapple, lemon, bergamot, citron, vanilla, honey, toast, and butter.
Rich mouth with a full body, oily feeling, and refreshing acidity.
Wine Art Estate was founded in 1993 in Mikrochori, Drama, by Yiannis Papadopoulos and architect Yiannis Kalaitzidis. The winery blends Greek and international grape varieties, with a strong focus on quality and expressing the unique terroir of Drama. Since 2009, winemaker Akis Papadopoulos—who studied in Bordeaux—has been leading the production, applying modern techniques with deep respect for nature. The estate stands out for its wines like Techni Alipias, Idisma Drios, and Pink Bang, as well as for its striking architecture.
Pair it with grilled fish, pasta carbonara or a juicy roasted chicken.
Ingredients
For the béchamel:
Directions
Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences.
For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan.
In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.
