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Roes Chardonnay 2017 - Oinotropai Winery
Oinotropai Winery

ROES CHARDONNAY 2017 - OINOTROPAI WINERY

  Greece / Messenia
€13.40
11.50
€11.50
QTY
ADD TO CART At your doorstep in 1 - 3 days

Classic Greek oaky Chardonnay!

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Why do we love it?
We know that you have a soft spot for oaky Chardonnays and that is why we present you one of the best Greek ones, Roes Chardonnay by Oinotropai Winery. The rich and ripe stone fruit is uniquely combined with the spicy character of the barrel, composing a gastronomic white wine.

In 2010, Vassilis Kapopoulos decided to build his winery in Zevgolatio, Messenia. It is surrounded by 65 acres of vineyards where he cultivates both local and international varieties. Chardonnay was one of the first varieties planted by his father. The climate helps the grapes ripen perfectly and gives a tropical Chardonnay that loves oak. Part of the wine matures in American oak barrel for about 5 months while the rest matures in stainless steel tanks. This combination gives complexity but also balance to Roes Chardonnay by Oinotropai Winery.

If you are looking for a rich white wine to accompany your Carbonara, then you have just found it.

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like
It has moderate lemon color and impressive aromas of pineapple, peach, mango, lemon, grapefruit, vanilla, hazelnut, smoke, toast, butter, and coconut. Rich on the palate, with medium to full body, crisp acidity, and buttery feel.
Technical stuff
Color White
Type Dry
Year 2017
Alcohol 13,5%
Origin Messenia
Variety Chardonnay
Aromas Pineapple, peach, mango, lemon, grapefruit, vanilla, hazelnut, smoke, toast, butter, coconut.
Bottle Size 750ml
Barrique 5 months
Serving temperature 11°C
Aging 5 years
Closure Cork
Organic No

ROES CHARDONNAY 2017 - OINOTROPAI WINERY

PAIR IT

with spaghetti carbonara, mushroom risotto, grilled fish, or a fried chicken burger with tartar sauce.

Tagliatelle with mushroom sauce

  • ½ kg of fresh mushrooms
  • 1 clove of garlic chopped
  • 1 tbsp. of lemon juice
  • 3 tbsps. of olive oil
  • 1 tsp. of salt
  • freshly ground pepper
  • 1 tbsp. of chopped parsley
  • 1/2 kg tagliatelle pasta
  • 1 glass of white wine
  • 1/4 cup of cream
  • 3 tbsps. Parmesan cheese and as much as you like for serving

Clean the mushrooms. Cut the edges and then slice them and mix them with the lemon juice.

In a large frying pan add the olive oil and put it in a medium - high heat and when it heats up well, add the garlic stirring well to keep it from sticking and not burn. Add the mushrooms, stir well and cover the pan with a lid. Sauté for 4 minutes stirring frequently.

Remove the lid and add salt and pepper according to your preferences. Stir occasionally and   allow them to absorb their juices and become brown (about 5 minutes).

At the same time, in a pot, boil some water and prepare the tagliatelle according to the instructions of their packaging.

Pour a glass of white wine in the pan, preferably from the wine with which you will accompany the plate.

Add cream and grated Parmesan and let it simmer by lowering the heat, for 3 -4 minutes until it thickens. Remove the pan from the fire, add the pasta, mix well and add the parsley. Serve with grated parmesan cheese.

 

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