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Manteio 2016 - Argyriou Winery
Argyriou Winery

MANTEIO 2016 - ARGYRIOU WINERY

  Polydrosso, Parnassos
€14.60
12.40
€12.40

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A great white wine!

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Why do we love it?

Manteio White 2016 from Argyriou Winery is a special white wine from Asyrtiko (20%) and Chardonnay (80%). One complements the other and creates a rich white wine with character and impressive structure that will surely steal the show.

 

The vineyards are located at an altitude of 400-450 meters at the foothills of Mount Parnassos, in the area of the Delphi Oracle. The restless Nikos Argyriou never stops experimenting and creating. And Manteio White is an experiment that has not only succeeded but is becoming classical. The two varieties, after fermenting separately in stainless steel tanks, are blended and matured in French oak barrels for 4 months.

The result is a fine white wine that can age amazingly ... if you can wait!

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has pale lemon color with greenish hues.

The nose is flooded by aromas of pear, bergamot, peach, lemon, honey and vanilla. Hints of butter, toast and smoke complement the special bouquet.

On the palate, it is perfectly balanced, round, with perceptible sharpness and rich body that create a harmonious and oily blend. Notes of oak and vanilla accompanied by aromas of lemon, citrus, grapefruit, peach, butter, caramel and toast. At the end, the buttery, smoky sensation remains for hours in the mouth.

Technical stuff
Color White
Type Dry
Year 2016
Alcohol 13%
Origin Polydrosso, Parnassos
Variety Assyrtiko, Chardonnay
Aromas honey, vanilla, pineapple
Bottle Size 750ml
Barrique 4 months
Serving temperature 8°C
Aging 5 years
Closure Cork
Organic No

MANTEIO 2016 - ARGYRIOU WINERY

PAIR IT

It would make very happy a roast chicken with potatoes, a grilled fish, a rich salad with smoked salmon and why not a steak with musturd sauce.  

Pork chops with Dijon sauce

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 4 pork chops or tenderloin medallions, with or without bones, about 2.5 centimeters thick
  • Salt
  • Freshly ground black pepper
  • 1/4 cup green onion, chopped
  • 1 cup of dry white wine
  • 3/4 cup chicken broth
  • 3/4 cup cream
  • 2 tbsps. Dijon mustard
  • 1 tbsp. chopped parsley

Rinse the pork chops with water and dry them with absorbent paper. Season them with salt and pepper. Heat olive oil in a large pan, in medium to high heat. Add the butter. Once the butter has melted, add the pork to the pan and saute for about 2-3 minutes on each side. Reduce the heat slightly if the meat gets too much color too fast.

Remove the pork chops from the pan and spoon out most of the fat that has been poured out of them. Add the chopped onion to medium to high heat and cook until it is softened (about 1 minute). Add the half cup of wine and let it boil. Add the broth and put the meat in the pan, again. When the sauce starts boiling, lower the heat, cover the pan and leave it at 100 ° C until the steaks are cooked, about 10 to 15 minutes.

Remove the pork chops and cover them with aluminum foil to maintain their temperature. Add the remaining wine. Raise the heat to high and let the sauce simmer. When the sauce is lowered in half (about 3 minutes), add the cream and let it boil for another 3 minutes until the sauce thickens. Throughout this time, scrape the pan with a wooden spoon so that it does not stick. Remove the pan from the heat and add the mustard and the parsley.

Serve the steaks over a layer of sauce.

 

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