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Sauvignon Blanc 2015 - Simeonidis Winery
Simeonidis Winery

SAUVIGNON BLANC 2015 - SIMEONIDIS WINERY

  Kavala
SORRY GUYS, WE RAN OUT OF THIS ONE

if you are looking for fresh, look no more!

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Why do we love it?

The Sauvignon Blanc is undoubtedly one of the most gifted varieties worldwide. Do you want aromas? Full of vivid bitter oranges, lemons, grapefruit, grass and white flowers! You want flavors? Prepare for freshness and coolness explosions in every sip! You want to combine it with food? From salads and fried appetizers to raw seafood, fish and white meats.

It is no coincidence that it is literally grown all over the planet and loved by the wine world. And the Sauvignon Blanc 2015 Simeonidis Winery is clearly one of the best versions of the variety in Greece!

Claiming its place in the vineyards of a region with huge wine history, whose ancient local currency depicted scenes from the harvest and women holding wine amphorae, the French variety acquired a significant share of the Simeonidis Winery vines.

The location ideal. In Paggeo, at the foothills of mount Symvolo and at altitudes up to 100 meters, protected from the north by the mountains and exposed on the other side to the sea of the Aegean, the vineyards benefit from the sea breeze which cools the hot summers. The southeastern orientation gives them the necessary exposure to the sun for achieving the optimal ripening of the fruit and avoiding the undesirable and problematic moisture.

The Sauvignon Blanc 2015 Simeonidis Winery smells fresh! Intense, aromatic, refreshing, showcases why the French variety had no particular difficulties conquering the universe! Time to win a place in your favorites!

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Pale yellow with greenish reflections in the glass.

Explosive fresh nose, full of lemon, lime, grapefruit, peach, lemon flower and jasmine. Freshly cut grass, hints of asparagus, basil and oregano add vegetable and herbal notes completing the refreshing feeling.

Elegant mouth of medium volume, with refreshing acidity that supports the freshness of the nose. Lime and peach are accompanied by green apple, chamomile and grass, with the latter remaining in the mouth in the long aftertaste.

Technical stuff
Color white
Type dry
Alcohol 12,5 %
Origin Kavala
Variety Sauvignon Blanc
Aromas lemon, lime, grapefruit, peach, lemon blossom, jasmine, grass, asparagus, oregano, basil
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

SAUVIGNON BLANC 2015 - SIMEONIDIS WINERY

PAIR IT

Combine with prawns, salads or fried anchovies

Fragrant langoustines with pea puree

  • 1 kg of langoustines
  • 1 finocchio
  • 2 tbsps. of finely chopped fennel
  • 2 tbsps. of finely chopped dill
  • 6 fresh onions
  • 1 large onion
  • 2 cloves of garlic
  • The juice of a large lemon and a lime
  • 1 tsp. of mixed lemon and lime zest
  • 1 tsp. of freshly chopped cardamom
  • salt and pepper
  • Olive oil

 

For the pea puree:

  • ½ kilo of pea cleaned
  • 2 potatoes
  • salt
  • olive oil

Chop the onions (the white and green part), garlic, and finocchio. In a large saucepan, saute them in olive oil. Remove them from the pot, and sauté the langoustines with the shell, in the remaining olive oil. Once they get a reddish color , add the lemon and lime juice, salt and freshly ground pepper, cover with the lid, and lower the temperature to half.

In the meantime, boil the peas in salted water along with the two potatoes cut in pieces, until the potatoes melt. Keep a cup of hot water in which they have boiled.

As soon as the langoustines are ready – they don’t take more than 10 minutes - remove them from the pot and transfer them into a large bowl. Let the sauce from the langoustines' broth and the citrus to continue boiling and add the mixture of sautéed onions, garlic and finocchio. Add the chopped fennel and the dill. While your sauce is simmering, remove the shell from langoustines and bring it back to the pot, along with their juices from the bowl. Add the cardamom and half of the citrus zest and turn off the heat.

Put the peas and the potatoes in a blender or a mill and start mush them by dripping a little bit of the boiled water that you kept until you have a velvety puree.

On a platter, add the pea puree and pour the rich sauce with the langoustines. Sprinkle with the remaining zest of citrus and add a few drops of olive oil.

 

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