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Vidiano 2021 - Oenops
Oenops

VIDIANO 2021 - OENOPS

  Greece / Drama
€18.00
€15.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

Is consistently on the lists of Decanter, Jancis Robinson and the New York Times!

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Why do we love it?

Oenops Vidiano is one of those wines that is much discussed both inside and outside the Greek borders and not unjustly. Nikos Karatzas's Vidiano is consistently on the lists of Decanter, Jancis Robinson and the New York Times and maybe that is why it is sold out every year in the blink of an eye.

Nikos Karatzas, carrying in his luggage his many years of knowledge and experience, from his collaboration with the most important wineries in the country, decided to build his own boutique winery. Based in Drama and with continuous work, he searches and finds out the best vineyards, with old vines, in the best sites of the surrounding - and not only – regions. Thus, for Oenops Vidiano, Vidiano comes from mountainous vineyards in Heraklion, Crete. The wine fermented with ambient yeasts in stainless steel tanks, oak barrels and clay amphorae. After that, the wine matures in amphorae of 400 liters, with its fine wine lees, for 6 months. The result has an intense earthy character and a discreet botanical dimension, which make it an ideal partner for many Mediterranean dishes.

Try Oenops Vidiano now.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has light lemon color with greenish hues with delicate aromas of lemon, peach, citron, grapefruit, wet stone, toast, quince and dried herbs.

In the mouth it has medium body, pronounced acidity and a slightly oily sensation. Juicy citrus fruits, unripe apricot, lemon verbena and thyme meet on an earthy background.

Technical stuff
Color White
Type Dry
Year 2021
Alcohol 13%
Origin Drama
Variety Vidiano
Aromas Lemon, peach, citron, grapefruit, wet stone, toast, quince, dried herbs
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 4 years
Closure Cork
Organic No

VIDIANO 2021 - OENOPS

PAIR IT

Pairs with roasted chicken with lemon, linguine with salmon, cream and dill, steamed mussels with Retsina

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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