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Sauvignon Blanc 2018 - Domaine Gioulis
Domaine Gioulis

SAUVIGNON BLANC 2018 - DOMAINE GIOULIS

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

Reflects France... not Corinth!

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Why do we love it?
Sauvignon Blanc by Domaine Gioulis is a Sauvignon that is more reminiscent of France than Corinth, which is its origin. The altitude and the special soil of pebbles and clay, give a wine with impressive typicity and sharp acidity!

Domaine Gioulis is located in Mountainous Corinth, on the slopes of the Klimentio plain. Gioulis family is engaged in the organic cultivation of mainly French varieties. George Gioulis was one of the first Greek oenologists that studied in Bordeaux. After his return, he worked for many years with Mrs. Kourakou and later on he planted his vineyards. Sauvignon Blanc is located in Ntasteza, at an altitude of 820 meters. This is followed by pre-fermenting cold extraction for a few hours and then fermentation in a stainless-steel tank. The result is elegant, with the characteristic herbaceous character of the variety dominating.

Sauvignon Blanc by Domaine Gioulis is the ultimate wine for fresh, goat cheeses and salads!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has pale, almost transparent, lemon-green color and elegant aromas of lemon, grapefruit, green bell pepper, grass, lemon leaves, unripe peach, and green apple. Delicate mouth with intense, lemony acidity and moderate body.
Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13%
Origin Corinth
Variety Sauvignon Blanc
Aromas Lemon, grapefruit, green bell pepper, grass, lemon leaves, unripe peach, green apple.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic Yes

SAUVIGNON BLANC 2018 - DOMAINE GIOULIS

PAIR IT

with stuffed calamari, chicken dishes with light sauces, swordfish with grilled veggies, or sushi.

Stuffed squids

  • 1/2 kg squids
  • 2 Onions finely chopped
  • 1 leek finely chopped
  • 1 red Florina pepper
  • 1 cup rice
  • 1/2 cup white wine
  • Olive oil
  • Salt
  • Pepper

Clean the squids by removing the plastic membrane and their skin. Remove the heads, place them separately on a plate, and chop them.

Saute onion and leek in a pan. Add the chopped tentacles to the mixture and finally the rice. Saute them together for a few minutes. Pour a glass of white wine in the pan. Pour in the mixture the chopped Florina pepper, the dill, and the mint. Add salt and pepper.

Fill the squid up to 2/3 with the filling and close it with a toothpick. Put some olive oil on the squids, salt, pepper, and a little sweet paprika. Put them in a pan, cover them with some water, wine, and olive oil and place them in a preheated oven at 200 degrees.

Bake for 35'-40 '(or until the rice is tender).

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