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Lexis Kydonitsa 2018 - Zacharias Winery
Zacharias Winery

LEXIS KYDONITSA 2018 - ZACHARIAS WINERY

  Greece / Nemea
€14.40
12.30
€12.30

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Why do we love it?

Lexis Kydonitsa of Zacharias Winery is a Kydonitsa that sets the bar too high for the rest, with its elegance and complexity.

Zacharias winery is one of the oldest wineries in Nemea with a huge tradition in wine. The winery was built in 2002 but since then it has not ceased to evolve and modernize according to the new trends. They mainly grow local varieties such as Agiorgitiko and Sklava. Kydonitsa, the new rising star of Peloponnese, could not be missing. Lexis Kydonitsa is the premium Kydonitsa of the winery which ferments and ages in oak barrels for 4 months. The result is at least impressive, complex and totally balanced, as the barrel is so discreet that it does not overshadow the delightful character of Kydonitsa.

Enjoy it in a Burgundy glass and pair it with rich, cheesy dishes like a 4-cheese pasta.

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

It has pale lemon color with green hues.

Complex nose with aromas of apricot, peach, bergamot, lime, quince and honeysuckle at first. After a while notes of evening primrose, citrus blossom, vanilla, butter and hazelnut make their appearance.

It has medium to full body, moderate acidity and rich buttery mouth feel. Intense aromas of quince, bergamot, apricot, lime zest, butter, vanilla and nuts fill the palate. Nutty, persistent aftertaste.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 14%
Origin Nemea
Variety Kydonitsa
Aromas apricot, peach, bergamot, lime, quince, honeysuckle, evening primrose, citrus blossom, vanilla, butter, hazelnut.
Bottle Size 750ml
Barrique 4 months
Serving temperature 10°C
Aging 5 years
Closure Cork
Organic No

LEXIS KYDONITSA 2018 - ZACHARIAS WINERY

PAIR IT

with pasta cacio e pepe, scallops with butter sauce, or chicken with potatoes and lemon sauce.

Chicken Piccata

  • 2 chicken fillets (breast or thigh)
  • 3 tbsps. of butter
  • 3 juicy lemons
  • 150 ml. white wine (preferably Sauvignon blanc or Assyrtiko)
  • 150 ml. chicken broth, hot
  • 1 bunch of parsley
  • Olive oil
  • Flour for all purposes
  • Capers
  • Salt
  • Freshly ground pepper

First mush up, in a mortar, a pinch of salt, a few peppercorns, some lemon zest and 1 1/ tablespoon of olive oil.

Cut the fillets along with a sharp knife, creating 2 slices of each breast.

Brush the fillets with the mortar mixture by lightly massage the chicken and then flour the fillets.

In a large pan add 2 tablespoons of butter and 2 tablespoons of olive oil. When they heat up, we sauté the chicken until it gets a nice golden color and we remove it from the pan.

In the same pan add the broth and the wine. Allow to boil and then put the fillets back into the pan.

Leave it to high heat until the sauce begins to thicken slightly.  As long as the sauce cools, it will thicken even more, so do not let the whole sauce evaporate.

Add 1 tablespoon of butter, the lemon juice from the two lemons and a few slices of lemon, shake the pan and add the capers.

Remove it from the fire, add chopped parsley and serve with thin pasta, rice or boiled potatoes!

 

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