Winery - A. Parparoussis
Showing 1-5
of 5
* Expert NoteJanuary 12, 2012
This barrel-fermented Athiri-Assyrtiko blend starts with a wave of spice, mint and citrus aromas, leading into flavors of sea salt, lemon and spice. Though not entirely balanced, it’s versatile; pair with meat, fish or cheese.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Anise, plum and cedar on the nose is followed by flavors if red fruit and wood. The finish offers spice and pepper. Slightly stewy but overall a friendly red that will pair well with smoky meat.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Lightly sundried for 10 days and then lightly fortified to stop the fermentation, this sweet Muscat is crammed with flavors of dried apricots, pears and oranges. Despite relatively low acidity, it doesn’t seem all that sweet—probably best sipped on its own, with fresh fruit or with cheese.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
This reserve Agiorgitiko starts with robust aromas of BBQ, spice and cigarbox, leading into equally masculine flavors of pipe smoke, red cherry and tea. The wine has a young quality to it, but will be tempered with dishes that have some weight, like lamb or beef.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
This rare Greek variety expresses itself here with aromas of lime and quince, and fresh green flavors of citrus and cucumber. Refreshing but also creamy. A unique wine that will pair well with grilled fish or octopus.
0 out of 0 people thought this note was helpful.
Showing 1-5
of 5
