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Sauvignon Blanc Fume 2018 - Domaine Florian
Domaine Florian

SAUVIGNON BLANC FUME 2018 - DOMAINE FLORIAN

  Greece / Thessaloniki
€15.30
€13.00
QTY
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One of the top 3 Greek Sauvignon Blancs!

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Why do we love it?

The most tropical, juicy, and explosive Sauvignon Blanc in Greece, Sauvignon Blanc Fume 2018 of Domaine Florian, strikes again! We know very well that not only you are familiar with it, but you also have a soft spot for it, as we do, but with the vintage 2018, a big surprise awaits you.

Domaine Florian is located in Epanomi, Thessaloniki, and has been well established in the wine scene since each of their wines is a revelation. Having a weakness for cosmopolitan, French variety, Florian decided to experiment and create Sauvignon blanc fume. The elegant Sauvignon, after fermentation in stainless steel tank, matures in acacia barrels for 4 months. The result is definitely impressive as it manages to perfectly balance the elegant barrel notes with the juicy, pure fruit, giving explosive aromas of tropical fruits, butter, and toffee.

Rich and oily, you should definitely try hard not to empty this bottle. Well, we did not succeed at that!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has moderate lemon color and intense aromas of peach, melon, mango, lime, honey, toast, lemon, butter, smoke, vanilla and butterscotch. Rich mouth with medium (+) body, balanced acidity, and buttery sensation.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13,5%
Origin Thessaloniki
Variety Sauvignon Blanc
Aromas Melon, mango, butter, peach, tobacco, vanilla, fig leaves.
Bottle Size 750ml
Barrique 4 months
Serving temperature 11°C
Aging 5 years
Closure Vinolok
Organic No

SAUVIGNON BLANC FUME 2018 - DOMAINE FLORIAN

PAIR IT

with white meats, grilled fish or pasta with rich white sauces.

Zucchini pie with Kalathaki of Limnos cheese

  • 1 pack of phyllo pastry
  • 1200 g zucchinis
  • 400 gr of Limnos Kalathaki cheese
  • 1 onion, chopped
  • 4 leeks, chopped
  • 1 small bunch of dill
  • 3 large eggs
  • 80 ml. olive oil
  • 1 ½ tsps. of cumin
  • 1 tsp. of sugar
  • Fresh pepper
  • Salt
  • Sesame

Let the phyllo pastry in its packaging, for 2 hours, outside the refrigerator, to defrost well. Pass the zucchinis from the coarse part of the grater and place them in a strainer. Salt them and press them gently to drain the fluids. Allow them to stand for 30-40 minutes to remove all excess moisture.

In a deep pan or a pot, pour half of the olive oil and start sautéing the chopped onion and leeks for 2-3 minutes. Add the zucchinis and continue sauté for 5 minutes until the mixture is dry.

Then chop the dill and add to the pan cumin, sugar, pepper, some salt and the dill. Remove from the heat and allow the mixture to cool slightly. Preheat the oven to 180 ° C. In a bowl, crumble kalathaki cheese, add the eggs and stir the mixture well.

Brush a medium sized pan with some olive oil, spread half the phyllo pastry, brushing each one with some olive oil. Apply the filling and close with the remaining phyllo pastry, brushing again each one with olive oil. Close the pie well and cut the excess pieces with a sharp knife.

Add 2 tablespoons of water to the remaining olive oil, mix well and smear the surface of the pie. Sprinkle some sesame, and bake at 180 ° C for about 50 minutes.

 

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