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Ippodromos Vidiano 2019 - Lyrarakis Winery
Lyrarakis Winery

IPPODROMOS VIDIANO 2019 - LYRARAKIS WINERY

  Greece / Heraklion
15.70
€15.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

Altitude makes the difference!

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Why do we love it?

Ιppodromos Vidiano by Lyrarakis is a dynamic and elegant Vidiano that can sweep everything in its path like a racehorse. Indigenous yeasts and discreet oak give a unique character to this Vidiano from Heraklion!

Lyrarakis winery is located in Heraklion, Crete, and is one of the oldest on the island. Lyrarakis family started operating in the wine industry in 1966 and since then they have managed to save several local varieties such as Melissaki and Plyto. Ippodromos Vidiano comes from the homonymous vineyard, 610 meters above the sea, in the Panorama area. The wine is fermented in second-hand French oak barrel, with indigenous yeasts. After the end of fermentation, which lasts about 1.5 months, the wine remains and matures in the barrel for another 2 months. The result is rich, oily, and spicy.

Ippodromos Vidiano by Lyrarakis is the ideal white wine for rich, creamy dishes and spicy cheeses.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has moderate lemon color and strong aromas of ripe apricot, bergamot, pear, lemon peel, chamomile, vanilla, butter, toast, and honey. Rich mouth with moderate to full body, oily feeling, and balanced acidity.
Technical stuff
Color White
Type Dry
Year 2019
Alcohol 13,5%
Origin Heraklion, Crete
Variety Vidiano
Aromas Ripe apricot, bergamot, pear, lemon peel, chamomile, vanilla, butter, toast, honey.
Bottle Size 750ml
Barrique 2 months
Serving temperature 10°C
Aging 5 years
Closure Cork
Organic No

IPPODROMOS VIDIANO 2019 - LYRARAKIS WINERY

PAIR IT

with penne pasta and smoked salmon in sour cream and lemon zest, fava with smoked eel or mushroom stew with Cretan Apaki.

Salmon with Dijon sauce in the oven

  • 1/4 cup butter, melted
  • 3 tbsps. of Dijon mustard
  • 1 tbsp. of honey
  • 1/4 cup breadcrumbs
  • 1/4 cup chopped peanuts
  • 4 tsps. finely chopped fresh parsley
  • 4 salmon fillets
  • salt and pepper
  • 1 lemon, for garnish

 

Preheat the oven to 200oC.

In a small bowl, mix well butter, mustard and honey. In another bowl, mix breadcrumbs, pistachios and parsley.

Brush each salmon fillet with the mixture of mustard and honey and sprinkle with the breadcrumb - pistachio mixture.

Bake in the preheated oven for 12 to 15 minutes or until it becomes flaky. Season with salt and pepper and garnish with slices of lemon.

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