Gavalas Winery Following a long-standing tradition and experience of three centuries, the Gavalas family has been perfecting the vinification of Santorini s indigenous grape varieties since the end of the 19th century. Presenting wines of superior quality and unique characteristics to the international marketplace, the Gavalas family has been exclusively engaged in wine making using grapes grown in their privately owned vineyards and vinificated in their winery (Canava) in Megalochori, one of the most picturesque villages on the island of Santorini. The vineyard spans 18 acres and is planted with Santorini Protected Designation of Origin (PDO) native varieties including Assyrtiko, Athiri, Aidani, Mandilaria and several rare local varieties Katsano, Gaidouria, Mavrotragano, and Voudomato. The tradition and experience from one generation to the next is apparent in these high quality wines.
Assyrtiko Producer: Gavalas Winery Tasting Notes: Flavors of green apple, pineapple and citrus accompany floral aromas and refreshing acidity. Full-body and pleasant after taste. Appellation: Santorini, Greece Origin of Grape: PGI Santorini Wine Type: Dry White Wine Grape Varietal: 100% Assyrtiko Alcohol: 13% Acidity: 6 Residual Sugar: 1.8 g/l ph: 3.20 Food Pairing: Fresh salads, all seafood, pasta, poultry and lightly seasoned meats and hard cheeses. Aging Potential: 5-7 years Serving Temperature: 50-55 F
Santorini Producer: Gavalas Winery Tasting Notes: A fresh dry white wine with delicate aromas of pear, lemon and pineapple. On the palate, the wine is smooth, rich, fruity and full-bodied. Appellation: Santorini, Greece Origin of Grape: PGI Santorini Wine Type: Dry White Wine Grape Varietal: 100% Assyrtiko Alcohol: 13% Acidity: 6.5 Residual Sugar: 3 g/l ph: 3.26 Food Pairing: White fish with lemon sauce, hard cheeses and assorted fruits. Aging Potential: 7 years Serving Temperature: 50-52 F
Nykteri Producer: Gavalas Winery Tasting Notes: Jasmine, citrus fruit and a hint of pear. Dominated by citrus and the minerality of Assyrtiko but characterized by aging in oak which gives unique hints of petrol. Appellation: Santorini, Greece Origin of Grape: PGI Santorini Wine Type: Dry White Wine Grape Varietal: 100% Assyrtiko Alcohol: 14% Acidity: 6.4 Residual Sugar: 2.6 g/l ph: 3.21 Aged: 6 months in French Oak Food Pairing: Seafood and white meat with light sauces, and soft cheeses. Also accompanies spicy southeast Asian cuisine. Aging Potential: 10 years Serving Temperature: 46-53 F
Santorini Natural Ferment Producer: Gavalas Winery Tasting Notes: Aromas of pear and white flowers. Fresh acidity and pleasant metallic aftertaste. Fermented by wild yeasts of Santorini create a traditional and complex Assyrtiko. Appellation: Santorini, Greece Origin of Grape: PGI Santorini Wine Type: Dry White Wine Grape Varietal: 100% Assyrtiko Alcohol: 13% Acidity: 6.5 Residual Sugar: 3 g/l ph: 3.18 Food Pairing: Seafood, pasta, white meats with light sauces (pancetta and fig jam) and pungent or salty cheeses. Aging Potential: 10 years Serving Temperature: 50-55 F
Katsano Producer: Gavalas Winery Tasting Notes: A rare dry white wine possessing green highlights and a nose of sweet aromas of flowers, honey and lemon blossom. Appellation: Santorini, Greece Origin of Grape: PGI Santorini Wine Type: Dry White Wine Grape Varietal: 85% Katsano & 15% Gaidouria Alcohol: 12.8% Acidity: 6.4 Residual Sugar: 1.8 g/l ph: 3.25 Food Pairing: Grilled fish, light salads with lemon dressing and soft cheeses. Aging Potential: 7 years Awards: TexSom International Wine Competition 2016, Sliver Serving Temperature: 50-55 F
Voudomato Producer: Gavalas Winery Tasting Notes: Fruity character, with aromas of fresh cherry and pomegranate but a background of the volcanic terroir. This is a dry wine with a refreshing acidity and rich body. Appellation: Santorini, Greece Origin of Grape: PGI Santorini Wine Type: Dry Rose Wine Grape Varietal: 100% Voudomato Alcohol: 12.6% Acidity: 6.3 Residual Sugar: 1.5 g/l ph: 3.25 Food Pairing: Pasta with red sauce, prosciutto and hard salami. Serving Temperature: 45-50 F
Xenoloo Producer: Gavalas Winery Tasting Notes: Xenoloo is a wine characterized by its vivid personality, velvety taste and a rich nutty bouquet. The production is strictly limited. Appellation: Santorini, Greece Origin of Grape: PGI Santorini Wine Type: Dry Red Wine Grape Varietal: 50% Mavrotragano, 45% Voudomato and 5% Athiri Alcohol: 13% Acidity: 7.8 Residual Sugar: 2.4 g/l ph: 3.15 Food Pairing: It is an ideal accompaniment to game, meat with red sauces, light spicy meals and cheese. Aging Potential: 10 years Serving Temperature: 55-60 F
Mavrotragano Producer: Gavalas Winery Tasting Notes: Mavro meaning black and tragano meaning crisp. This describes the dark crispy fruits from this vine. A wine with intense deep red color and crisp acidity. Concentrated aromas of red fruits and tobacco. Appellation: Santorini, Greece Origin of Grape: PGI Santorini Wine Type: Dry Red Wine Grape Varietal: 100% Mavrotragano Alcohol: 13% Acidity: 7.5 Residual Sugar: 2.6 g/l ph: 3.13 Aged: One year in oak Food Pairing: Accompanies red meats, slightly spicy sauces and grilled fish. Aging Potential: 10-15 years Serving Temperature: 55 F
Vinsanto Producer: Gavalas Winery Vintage: 2009 Tasting Notes: Flavors of dried raisins, honey, chocolate and roasted nuts. Leaves a warm and tingly sensation as consumed. Appellation: Santorini, Greece Wine Type: Dessert wine (Naturally sweetened) Grape Varietal: 75% Assyrtiko, 15% Athiri and 10% Aidani Alcohol: 10% Acidity: 8.7 Residual Sugar: 315 g/l ph: 3.1 Aged: 6 Years in Russian Oak Food Pairing: Accompanies pastries, desserts, strong flavored cheeses, nuts and chocolates. Aging Potential: Unlimited Serving Temperature: 42 F
Evampelos Ghi Evampelos Ghi, in Greek, literally means a beautiful and well-shaped grapevine of the earth. The vineyard of the Evampelos Ghi Estate belongs to the Evampelos Ghi - Domokos Wines, S.A. It is planted with Greek and French grape varieties and covers an area of 22 hectares of healthy, calcium rich soil. Evampelos Ghi pro- vides a selection of wines that promote the native richness of the soil but also the principles of complexity, savor and balance that characterize a great wine. Their winemaking philosophy is to support the co-existence of traditional cultivation and winemaking while using modern techniques. The shape of the bottle, the wisdom passed on from ancestors about the earth and its treasures, the knowledge of ecological processes, as well as the traditional vinification techniques, illustrate the multifaceted quality of Evampelos Ghi wines.
Assyrtiko Producer: Evampelos Ghi Vintage: 2014 Tasting Notes: Multidimensional wine characterized by it s mineral, citrus and crisp flavors. Appellation: Central Greece Wine Type: Dry White Wine Grape Varietal: 100% Assyrtiko Alcohol: 13% Acidity: 6.1 Residual Sugar: 1.6 g/l ph: 3 Aged: 6 months in oak Food Pairing: Perfect for pasta, oily fish and fresh bread. Serving Temperature: 55 F
Sauvignon Blanc Producer: Evampelos Ghi Vintage: 2014 Tasting Notes: Bright oyster-white color, a complex bouquet of exotic fruits and lemon blossom, green apple and a long aftertaste. Appellation: Central Greece Wine Type: Dry White Wine Grape Varietal: 100% Sauvignon Blanc Alcohol: 13% Acidity: 6 Residual Sugar: 1.6 g/l ph: 3.3 Food Pairing: Seafood, herb and butter pasta, goat cheese. Serving Temperature: 55 F
Cabernet Sauvignon & Merlot Producer: Evampelos Ghi Vintage: 2014 Tasting Notes: Deep purple color with a rich aroma of red forest fruits, violet, chocolate and spices. Hints of plums, cherries and cloves. Appellation: Central Greece Wine Type: Dry Red Wine Grape Varietal: 60% Cabernet Franc, 40% Merlot Alcohol: 14.5% Acidity: 5.3 Residual Sugar: 2.8 g/l ph: 3.6 Aged: 18 months in oak / 12 months in bottle Food Pairing: Grilled meats, roasted duck, braised lamb. Aging Potential: 10 years Serving Temperature: 55-57 F
Cabernet Sauvignon & Syrah Producer: Evampelos Ghi Vintage: 2014 Tasting Notes: Deep purple color with a rich aroma of red forest fruits, violet, chocolate and spices. Hints of blueberries, blackberries and chocolate. Appellation: Central Greece Wine Type: Dry Red Wine Grape Varietal: 60% Cabernet Sauvignon, 40% Syrah Alcohol: 14.5% Acidity: 5.3 Residual Sugar: 2.9 g/l ph: 3.6 Aged: 18 months in oak / 12 months in bottle Food Pairing: This wine pairs well with roasted vegetables and meats. Aging Potential: 3 years Serving Temperature: 55-57 F
Philoktitis Red Producer: Evampelos Ghi Vintage: 2013 Tasting Notes: Bright purple color with complex aromatic profile of red fruits, chocolate and spices. Well structured jammy wine with soft tannins and spicy aftertastes. Appellation: Central Greece Wine Type: Dry Red Wine Grape Varietal: Syrah, Merlot, Cabernet Sauvignon Alcohol: 14% Acidity: 5.3 Residual Sugar: 3.1 g/l ph: 3.6 Aged: 12 months in French and American oak Food Pairing: Rich pasta, stews, and grilled vegetables. Aging Potential: 8 years Serving Temperature: 50-57 F
Philoktitis White Producer: Evampelos Ghi Tasting Notes: Subtle and thin finish with balanced acidity and an aromatic aftertaste of lemon zest. Clean, dry and tastes of stone fruit. Appellation: Central Greece Wine Type: Dry White Wine Grape Varietal: 70% Assyrtiko, 30% Sauvignon Blanc Alcohol: 13% Acidity: 6 Residual Sugar: 2.5 g/l ph: 3.3 Food Pairing: Fresh goat cheese, creamy soups and roasted meats. Serving Temperature: 50-57 F
Philoktitis Rose Producer: Evampelos Ghi Vintage: 2014 Tasting Notes: Aromas and flavors of cherries, blackberries, and strawberries. This is a refreshing wine with crisp tannins and a fruity aftertaste. Appellation: Central Greece Wine Type: Dry Red Wine Grape Varietal: 90% Grenache Rouge, 10% Merlot Alcohol: 13% Acidity: 5.5 Residual Sugar: 1.4 g/l ph: 3.4 Food Pairing: Perfect for braised chicken; pasta with a light tomato and light pastries. Awards: TexSom International Wine Competition 2016, Bronze Serving Temperature: 50-55 F
Palivou Estate Palivou Estate is a family operated vineyard in the largest wine-producing region of Greece Nemea, Peloponnese. Here, viniculture has continued non-stop for 3,500 years and Palivou Estate itself was once an old family farm, surrounded by many, ancient vines. Their story is such a long tradition of winemaking that no one in the family can remember when the oldest vine was planted. This place has been characterized for what is probably the most important Greek red variety, Agiorgitiko, or St. George grape. Palivou Estate owns one of the largest vineyards in the area, with over 74 acres, and the vineyard is planted mostly with the captivating Agiorgitiko, but also with Roditis, Malagousia, Chardonnay, Merlot, Cabernet Sauvignon and Syrah.
Anemos Red Producer: Palivou Vintage: 2014 Tasting Notes: Aromatic character into a full-bodied wine with soft tannins. Spicy and complex. Appellation: Nemea Wine Type: Dry Red Wine Grape Varietal: 100% Agiorgitiko (St. George Grape) Alcohol: 13% Acidity: 5.3 Residual Sugar: <2 g/l ph: 3.48 Bottle Production: 40,000 Food Pairing: Enjoy with red meat; pasta with red sauces and hard cheeses. Serving Temperature: 57-60 F
Anemos White Producer: Palivou Vintage: 2014 Tasting Notes: A fruity wine with aromas and flavors of fresh fruits: apples, bananas, pears, pineapple and lemon blossoms and a hint of white pepper. Appellation: Nemea Wine Type: Dry White Wine Grape Varietal: 30% Moschofilero, 70% Roditis Alcohol: 12.5% Acidity: 5.7 Residual Sugar: <2 g/l ph: 3.3 Bottle Production: 45,000 Food Pairing: Fresh green vegetables, grilled fish. Serving Temperature: 46-53 F
Stone Hills Producer: Palivou Tasting Notes: The fruity characters of Chardonnay with pineapples, bananas, apples and pears married uniquely with the more ripe characters of peach, apricot and orange of Malagousia. Appellation: Nemea Origin of Grape: PGI Peloponnese Wine Type: Dry White Wine Grape Varietal: 50% Chardonnay 50% Malagousia Alcohol: 12.5% Acidity: 5.7 Residual Sugar: <2 g/l ph: 3.3 Bottle Production: 60,000 Food Pairing: Seafood pasta, cheese and a variety of meats.
Vissino Producer: Palivou Tasting Notes: A Herculean rose with aromas of strawberries, cherries and goose berries, combined with citrus aromas. Acidity that refreshes and tones up the palate, fruity aftertaste with discreet tannins. Appellation: Nemea Origin of Grape: PGI Peloponnese Wine Type: Dry Rose Wine Grape Varietal: 90% Agiorgitiko (St. George Grape), 10% Syrah Alcohol: 13% Acidity: 5.4 Residual Sugar: <2 g/l ph: 3.42 Bottle Production: 20,000 Food Pairing: Enjoy with soft cheese, fresh breads and aromatic sauces. Roasted porkloin and peaches, prunes and apricots. Serving Temperature: 45-50 F
Estate Nemea Producer: Palivou Vintage: 2013 Tasting Notes: A full-bodied wine with soft tannins. Rich aromatic character with an intense fruity and clean aroma and the flavors of cherries, strawberries and gooseberries. Appellation: Nemea Origin of Grape: PDO Nemea Wine Type: Dry Red Wine Grape Varietal: 100% Agiorgitiko (St. George Grape) Alcohol: 14% Acidity: 5.7 Residual Sugar: <2 g/l ph: 3.48 Bottle Production: 70,000 Aged: 12 months in French oak, bottle aged for 8 months Food Pairing: Red meats and spiced poultry with rich sauces. Italian home cooking, venison and smoked meats. Aging Potential: 10 years Awards: TexSom International Wine Competition 2016, Bronze Serving Temperature: 45-50 F
Ammos Producer: Palivou Vintage: 2013 Tasting Notes: Fruity nose with cherries, forest fruits and baked raisin in balance with the characters of vanilla, dried fruits and chocolate that comes from the long aging process in the oak barrels. An elegant red of thick and aggressive tannins. Appellation: Nemea Origin of Grape: PDO Nemea Wine Type: Dry Red Wine Grape Varietal: 100% Agiorgitiko (St. George Grape) Alcohol: 14% Acidity: 5.7 Residual Sugar: <2 g/l ph: 3.48 Bottle Production: 18,000 Aged: 18 months in French oak, bottle aged for 12 months Food Pairing: Grilled steak or roasted red meats, fresh bread and hard cheeses. Aging Potential: 10 years Awards: TexSom International Wine Competition 2016, Sliver Serving Temperature: 60-64 F
Bee Producer: Palivou Tasting Notes: Vivid and rose color with violet reflections. A slightly sweet taste of pomegranate and wild forest fruits. Rich and stimulant mouth with an intense aftertaste. Appellation: Nemea Origin of Grape: PGI Peloponnese Wine Type: Semi Sparkling, Semi Sweet Rose Wine Grape Varietal: 100% Agiorgitiko (St. George Grape) Alcohol: 9% Acidity: 5.4 Residual Sugar: 50 g/l ph: 3.25 Bottle Production: 30,000 Food Pairing: White cheeses, fruits, pies and tarts. Serving Temperature: 45 F
Moraitis Winery The Moraitis winery was founded in 1910 and is located in Naoussa, Paros, by the beach of Agioi Anargyroi on the Aegean Sea. It is a fourth generation family owned and operated vineyard that carefully and skillfully cultivates distinctive, indigenous varieties. Currently, brothers Theodore and Savvas Moraitis run the winery. They use the traditional ways of vine growing combined with modern techniques of winemaking, to assure that the unique characteristics of Paros terroir are revealed. The Moraitis winery has been certified as organic vineyards and produces remarkable wines. As Manolis Moraitis explains, The knowledge to produce fine and traditional wines on our island was, until yesterday, an old love which met in our dreams the long experience of the vine in the Aegean. Today it became a passion which was bottled in individual bottles with the aid of modern technology in our family winery.
Paros Red Producer: Moraitis Vintage: 2013 Tasting Notes: Pleasant spices and prune aromas with dark berry tones. This is a robust and rustic wine with concentrated tannins and a great aftertaste. Appellation: PDO Paros Origin of Grape: Paros, farmed 100% organically Wine Type: Dry Red Wine Grape Varietal: 75% Mandilaria, 25% Monemvassia Alcohol: 13% Acidity: 4.8 Residual Sugar: 1.6 g/l ph: 3.8 Aged: 12 months in 80% French & 20% American oak Food Pairing: Red meats, spicy cheese, red sauce, lamb, casseroles and barbecue. Aging Potential: 15 years Awards: TexSom International Wine Competition 2016, Sliver Serving Temperature: 60 F
Paros White Producer: Moraitis Tasting Notes: Pale white-yellow color, green apple and pineapple aromas. Vibrant and mineral on the palate, with a long aromatic aftertaste. Appellation: PDO Paros Origin of Grape: Paros, farmed 100% organically Wine Type: Dry White Wine Grape Varietal: 100% Monemvassia Alcohol: 12.5% Acidity: 5.8 Residual Sugar: 1 g/l ph: 3.3 Food Pairing: Fish, seafood, and oysters and even Tex-mex and Asian cuisine. Great with Tortilla soup. Awards: TexSom International Wine Competition 2016, Bronze Serving Temperature: 53 F
Paros White Oaked Producer: Moraitis Vintage: 2014 Tasting Notes: Pineapple and citrus aromas of Monemvassia along with pleasant notes of vanilla and oak on the background. Harmonius and oily, with a full body and a long lasting aftertaste. Appellation: PDO Paros Origin of Grape: Paros, farmed 100% organically Wine Type: Dry White Wine Grape Varietal: 100% Monemvassia Alcohol: 13% Acidity: 5.7 Residual Sugar: 1.55 g/l ph: 3.35 Aged: 5 months in French oak Food Pairing: Fish, seafood, and oysters. Mexican food and spices. Aging Potential: 10 years Awards: TexSom International Wine Competition 2016, Gold Serving Temperature: 50-55 F
Sillogi white Producer: Moraitis Tasting Notes: Fresh aromas of flowers and grapefruit. Mineral on the palate with a firm acidity and a long lasting finish. Appellation: PDO Paros Origin of Grape: Paros, farmed 100% organically Wine Type: Dry White Wine Grape Varietal: 50% Assyrtiko & 50% Malagousia Alcohol: 12.5% Acidity: 5.8 Residual Sugar: 0.9 g/l ph: 3.3 Food Pairing: Well balanced and elegant wine that can be served with the Mediterranean cuisine, seafood, oysters, clams, fish-tacos and more. Serving Temperature: 53 F
Malagousia Producer: Moraitis Tasting Notes: Intense peach and citrus aromas of Malagousia along with a crisp acidity and fruit on the palate. Appellation: PDO Paros Origin of Grape: Paros, farmed 100% organically Wine Type: Dry White Wine Grape Varietal: 100% Malagousia Alcohol: 12.5% Acidity: 5.7 Residual Sugar: 0.9 g/l ph: 3.35 Food Pairing: Fish, seafood, and oysters. Also pairs well with Mexican food and Asian spices. Serving Temperature: 50 F
Moratis Estate Producer: Moraitis Tasting Notes: Intense aromas of exotic fruits and citrus, with a full body and a mineral driven finish. The wine is fermented in new French oak barrels. Appellation: PDO Paros Origin of Grape: Paros, farmed 100% organically Wine Type: Dry White Wine Grape Varietal: 100% Monemvassia Alcohol: 12.5% Acidity: 5.8 Residual Sugar: 1 g/l ph: 3.33 Food Pairing: Breads and hard cheeses, fish and Greek salad. Serving Temperature: 50-55 F
Moratis Estate Rose Producer: Moraitis Tasting Notes: Intense aromas of red fruit and caramel. Rich and harmonious on the palate with crisp acidity and a trace of strawberry tart on the finish. Appellation: PDO Paros Origin of Grape: Paros, farmed 100% organically Wine Type: Dry Rose Wine Grape Varietal: 100% Aidani Mavro Alcohol: 12.5% Acidity: 5.8 Residual Sugar: 1.1 g/l ph: 3.3 Food Pairing: White meat, pasta and salads and lightly spiced Asian cuisine like sushi. Serving Temperature: 50-53 F
Paros Reserve Producer: Moraitis Vintage: 2011 Tasting Notes: Chocolate-covered black cherry with notes of vanilla and ripe plum. Rich on the palate with a smooth texture and a peppery aftertaste. Appellation: PDO Paros Origin of Grape: Paros, farmed 100% organically Wine Type: Dry Red Wine Grape Varietal: 75% Mandilaria & 25% Monemvassia Alcohol: 13% Acidity: 4.7 Residual Sugar: 1.5 g/l ph: 3.86 Aged: 16 month in oak / 8 month in bottle Food Pairing: Red meats with light seasoning, roasted lamb and potatoes, grilled tuna or swordfish steaks. Aging Potential: 25 years Awards: TexSom International Wine Competition 2016, Sliver Serving Temperature: 53 F
Oenodos Oenodos Wines is a winemaking company located in Corinth, Peloponnese, Greece. Producing quality wines distinguished by their quality, freshness and character, Oenodos produces distinctive and enjoyable wines. To achieve this, winemakers learn everything about the grape varietals and pay special attention to the selection of grapes, the application of modern scientific methods and techniques of vinification, and lastly, proper and careful distribution of the wines. Oenodos Wines create wines that preserve all of these characteristics, crafting wines that are outstandingly unique.
Moschato Dry Producer: Oenodos Tasting Notes: Intense nose of fruits and flowers. On the palate, acidity is balanced with aromas resulting to a rich aftertaste. Appellation: Peloponnese Origin of Grape: PGI Peloponnese Wine Type: Dry White Wine Grape Varietal: 100% Muscat Blanc Alcohol: 12% Acidity: 6 Residual Sugar: 1.5 g/l ph: 3.5 Food Pairing: This wine pairs well with grilled chicken and fish. Awards: TexSom International Wine Competition 2016, Bronze Serving Temperature: 51 F
Moschato Semi-Sweet Producer: Oenodos Tasting Notes: A sophisticated wine that will charm you immediately with its fruit and flower aromas as well as with the ideal balance on the palate. Appellation: Peloponnese Origin of Grape: PGI Peloponnese Wine Type: Dry White Wine Grape Varietal: 100% Muscat Blanc Alcohol: 10.7% Acidity: 4.5 Residual Sugar: 30 g/l ph: 3.5 Food Pairing: Enjoy it as a dessert or paired it with fruits or white tarts. Awards: TexSom International Wine Competition 2016, Bronze Serving Temperature: 46-48 F
Agiorgitiko Rose Producer: Oenodos Tasting Notes: A well rounded rose wine with explosive nose of red fruit, flower notes and caramel toffee. Light, dry and refreshing. Appellation: Corinthia Origin of Grape: PGI Corinthia Wine Type: Dry Rose Wine Grape Varietal: 100% Agiorgitiko (St. George Grape) Alcohol: 12% Acidity: 6.5 Residual Sugar: 1.2 g/l ph: 3.45 Food Pairing: Simple white meat dishes and crisp salads. Pizza and flatbreads. Awards: TexSom International Wine Competition 2016, Bronze Serving Temperature: 51 F
Roditis Producer: Oenodos Tasting Notes: Roditis grape variety is vinified with special care having as a result a fresh wine, brilliant with green fruit aromas and tropical notes. A simple and clean, crisp Greek wine with a quick finish. Appellation: Peloponnese Origin of Grape: PGI Peloponnese Wine Type: Dry White Wine Grape Varietal: 100% Roditis Alcohol: 11.5% Acidity: 6.6 Residual Sugar: 1.5 g/l ph: 3.3 Food Pairing: This wine pairs well with green salads, dried fruit, simple pasta and soups, and grilled chicken. Serving Temperature: 51 F
Moschofilero Producer: Oenodos Tasting Notes: Citrus fruits and pepper with a crisp acidity and freshness. Appellation: Peloponnese Origin of Grape: PGI Peloponnese Wine Type: Dry White Wine Grape Varietal: 100% Moschofilero Alcohol: 11% Acidity: 6.6 Residual Sugar: 1.2 g/l ph: 3.3 Food Pairing: Perfect for root vegetables and squash dishes, as well as lamb and beef stews. Serving Temperature: 51 F
Wine Art Estate The Wine Art Estate vineyards at Mikrochori overlook Mount Pangaion, in antiquity home of the cult of Dionysus and the Orphic mysteries. The vineyards were planted on carefully chosen south-facing slopes, well protected against late frosts. The soil is mainly sandy-clay, suitable for the cultivation of the Greek and foreign varieties planted and ideal for the development of their characteristics.
Techni Alipias White Producer: Wine Art Estate Tasting Notes: The Sauvignon Blanc offers rich aromas of mature summer fruits, while the Assyrtiko provides sharp taste, richness and inner structure. The two varieties blend in an elegant and harmonious combination. Appellation: Macedonia, Greece Origin of Grape: Protected Geographical Indication (P.G.I.) Macedonia Wine Type: Dry White Wine Grape Varietal: 80% Sauvignon Blanc - 20% Assyrtiko Alcohol: 12.6% Acidity: 5.8 Residual Sugar: 2.1 g/l Bottle Production: 80,000 Food Pairing: Ideal for matching with dishes of intense flavor and aroma, such as seafood, fish, shells or exotic cuisine. Serving Temperature: 50 F
Techni Malagousia Producer: Wine Art Estate Tasting Notes: The nose is marked by explosive aromas of citrus fruits, white flowers and bergamot orange. A full bodied wine with refreshing acidity and a long aftertaste. Appellation: Macedonia, Greece Origin of Grape: Protected Geographical Indication (P.G.I.) Macedonia Wine Type: Dry White Wine Grape Varietal: 100% Malagousia Alcohol: 12.5% Acidity: 5.8 Residual Sugar: 2.3 g/l Bottle Production: 10,000 Food Pairing: Perfect for spicy soups or fresh green salads. This wine is ideal for dishes of intense flavor such as Mexican or Asian cuisine. Serving Temperature: 50 F
Idisma Drios - Assyrtiko Producer: Wine Art Estate Tasting Notes: Straw pale color, intense citrus-fruits aromas with a distinctive peachy character. Refreshing acidity, aged in oak barrels with a long aftertaste. Appellation: Macedonia, Greece Origin of Grape: Protected Geographical Indication (P.G.I.) Macedonia Wine Type: Dry White Wine Grape Varietal: 100% Assyrtiko Alcohol: 13.5% Acidity: 6.8 Residual Sugar: 2.7 g/l Bottle Production: 5,000 Food Pairing: Tomato salad with olives and feta. Pasta with prawns and chicken with curry. Aging potential: 5 years Serving Temperature: 50-55 F
Pink Bang Producer: Wine Art Estate Tasting Notes: Complex and refreshing. Dominated by a fruity and spicy aftertaste. Delicate nose with floral and red fruit aromas. Appellation: Macedonia, Greece Origin of Grape: Protected Geographical Indication (P.G.I.) Macedonia Wine Type: Dry Rose Wine Grape Varietal: 100% Touriga Nacional Alcohol: 13% Acidity: 5.8 Residual Sugar: 5.3 g/l ph: 3.3 Bottle Production: 1,000 Food Pairing: Salmon tartar, beef carpaccio, sushi. Serving Temperature: 50 F
Techni Alipias Red Producer: Wine Art Estate Vintage: 2013 Tasting Notes: On the nose it is complex, with a beautiful open bouquet of cherries and plums, with notes of pepper and vanilla. In the mouth it is rich, mature, fleshy, well structured, with beautifully softened tannins. Appellation: Macedonia, Greece Origin of Grape: Protected Geographical Indication (P.G.I.) Macedonia Wine Type: Dry Red Wine Grape Varietal: 70% Cabernet Sauvignon, 30% Agiorgitiko Alcohol: 13.6% Acidity: 5.9 Residual Sugar: 2.7 g/l Bottle Production: 8,000 Aged: One year in French oak Food Pairing: Red meat and poultry with rich sauces (beef ragout, tenderloin stuffed with pistachios). Texas barbecue and wild game. Aging Potential: 10-12 years Serving Temperature: 57 F