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Nykteri 2019 - Hatzidakis Winery
Hatzidakis Winery

NYKTERI 2019 - HATZIDAKIS WINERY

  Greece / Santorini
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Why do we love it?

Νykteri 2019 Hatzidakis Winery is one of the most classic and adored wines from Santorini and the pride of the late Haridimos. After a lot of effort and passion, Haridimos managed to create a magical, secret "recipe" for the perfect Nykteri!

Nykteri is the wine that never sees the sun. For the locals, it is undoubtedly the best wine of Santorini. Assyrtiko for the Nykteri 2019 Hatzidakis Winery came from some of the best vineyards of Santorini. It was harvested late, during night time and pressed in the traditional strofιlia. Fermentation was carried out with indigenous yeasts and the wine was matured in French oak barrels of different sizes, for at least 12 months, acquiring impressive complexity and structure.

Nykteri 2019 Hatzidakis Winery is a masterpiece in the making, because it is mellow and soft as much as needed, with the barrel gently caressing the whole.

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has deep lemon color and majestic nose with intense aromas of smoke, sea breeze, and died nuts (hazelnut, nut). Sweet lemon, orange peel, dried peach, grapefruit, vanilla, toast, and butter gradually unfold and complete the exuberant bouquet.

On the palate, it is full bodied with sharp acidity and oily texture. The barrel "sweetens" and softens the Assyrtiko giving flavors of vanilla, honey, toast, sweet orange, brown butter, and hazelnut. Ripe peach, candied lemon, sea breeze, and minerality make their presence felt in every sip.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 14%
Origin Santorini
Variety Assyrtiko
Aromas Smoke, sea breeze, nuts, sweet lemon, orange peel, dried peach, grapefruit, vanilla, toast, honey, toast, sweet orange, brown butter, hazelnut, ripe peach, candied lemon, minerality.
Bottle Size 750ml
Barrique 12 months
Serving temperature 12°C
Aging 5 years
Closure Cork
Organic No

NYKTERI 2019 - HATZIDAKIS WINERY

PAIR IT

with fish on the grill, fried fish, or seashells 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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