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Sauvignon Blanc 2017 – Argyriou Winery
Argyriou Winery

SAUVIGNON BLANC 2017 – ARGYRIOU WINERY

  Greece
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Sauvignon Blanc at its best!

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Why do we love it?

If last years wine was one of the two Sauvignon Blanc that we distingished, the new output of 2017 is a revelation.

With its aromas being in their highest level and with its acidity to be on the limits, Sauvignon Blanc 2017 by Argyriou Winery is a model white wine of the known french variety which shows its love for cooler climate and daring winemakers.

The slopes of Parnassos provide the ideal conditions for the cultivation of Sauvignon Blanc and Nikos Argyriou channels all his care and experience to the cultivation and wine making of one of his favourite varieties.

Sauvignon Blanc 2017 by Argyriou Winery will be unforgettable. 

COLOR

WHITE

AROMA

A LITTLE FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

In the glass, its colour is light yellow with discreet greenish highlights.

In the nose, fresh grass is dominant, acompanied by lemon and citrus. Cucumber traces, honeysuckle and camomile complete the rich aromatic profile.

In the mouth, it is rich with oilness and refreshing acidity skyrocketing tastefully the total. The citrus stands out in the mouth with herbal allusions. The long – lasting aftertaste leaves a lemon sense in the mouth. 

Technical stuff
Color white
Type dry
Year 2017
Alcohol 12,5%
Origin Parnassos
Variety Sauvignon Blanc
Aromas grass, lemon, citron, cucumber, honeysuckle, chamomile
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

SAUVIGNON BLANC 2017 – ARGYRIOU WINERY

PAIR IT

Combine it with sea food dishes, steamed mussels, clams with lemon, fried squid or grilled broadtail squid. 

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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