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Viognier 2018 - Lykos Winery
Lykos Wines

VIOGNIER 2018 - LYKOS WINERY

  Greece / Evia
€19.40
16.60
€16.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

Just 2.000 bottles!

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Why do we love it?

Viognier is a very special variety. Aromatic, oily, and complex but at the same time so sensitive and tricky in its cultivation. Apostolos Lykos, however, has shown that he can rise to the challenge. Viognier was his personal bet, and judging by the outcome, he pulled it off. Low yields, endless attention from start to finish while fermentation and maturation in French oak Hermitage barrels for 4 months gave a wine destined for great pleasures, and demanding palates. Rich, buttery, uniquely aromatic and complex, it seduces from the first sip.

Pair it with a Moroccan tazin with chicken and apricots or buttery cheeses like Comté and enjoy the ultimate gastronomic experience.

With only 2.000 bottles, so you should probably hurry!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium lemon color with greenish hues.

An intense and seductive nose full of flowers such as rose and gardenia but also stonefruits such as peach and apricot. Notes of bergamot, lychee, vanilla, butter, and nuts complement the aromatic bouquet.

On the palate, it has medium to full body, balanced acidity, and buttery mouthfeel. Notes of flowers, apricot, peach, citron, butter, vanilla, toast, and nuts make up an impressive set. Spicy aftertaste that lasts.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 12,5%
Origin Evia
Variety Viognier
Aromas rose, bergamot, lychee, flowers, apricot, peach, citron, butter, vanilla, toast, nuts.
Bottle Size 750ml
Barrique 4 months
Serving temperature 10°C
Aging 3 years
Closure Cork
Organic No

VIOGNIER 2018 - LYKOS WINERY

PAIR IT

with roasted chicken with potatoes, a fresh chicken salad with mango or seared scallops.

Salad with chicken and mango

For the chicken
1 medium piece of chicken breast
2 tablespoons of mustard soft
1 tablespoon of honey
1 teaspoon of spice mixture for meat
3-4 tablespoons of lime juice


For the salad
200 gr. mango
1 small yellow pepper
1 small orange pepper
1 small red pepper
1 medium onion
5-6 sprigs of fresh coriander


For vinaigrette
1 tablespoon of ginger soup
2 tablespoons of sugar
1 lime
4-5 tablespoons sesame oil or olive oil

In addition, you will need sesame for serving

For the chicken.
Cut the chicken into small pieces.
Mix honey, mustard, spices and lime juice.
Marinate the chicken in the mix for 10 minutes or more depending on the time you have!

Prepare the vinaigrette.
In a mortar mix sugar and grated ginger. Slowly add the lime juice and stir until the sugar melts. Transfer to a bowl and add the oil of your preference, by stirring with a fork.

Broil the chicken on a pan or on a grill.
Brush the hot chicken with 2 tablespoons of the vinaigrette.
Let it come at room temperature until we the salad is ready!

Cut the onion up, in thin rings.
Put the onion in a bowl of cold water and leave for 5 minutes.
Cut the mango and peppers up, in thin sticks, like fine french fries.

In a bowl, put mango, onion, peppers, chopped coriander and mix with the vinaigrette.

In a serving dish, put some chicken bites and add the salad.
Finish with the rest of the chicken, pour with a little more vinaigrette and sprinkle with sesame seeds.

 

Eva Monochari 

Food Blogger

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