Winery ChrysostomouPieros White Dry
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Pieros White Dry of the Winery Chrysostomou is in the top 30 of wines of Pieria.
Food and wine pairings with Pieros White Dry
Pairings that work perfectly with Pieros White Dry
Original food and wine pairings with Pieros White Dry
The Pieros White Dry of Winery Chrysostomou matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of rabbit in sauce, leek and fresh salmon tart or sublime fish and shrimp colombo.
Details and technical informations about Winery Chrysostomou's Pieros White Dry.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Winery Chrysostomou
The Winery Chrysostomou is one of of the world's greatest estates. It offers 10 wines for sale in the of Pieria to come and discover on site or to buy online.
The wine region of Pieria
Greek PGI at the foot of Mount Olympus in Central Macedonia, between mountain and Aegean Sea, climate tempered by sea breezes. Malagouzia is the signature indigenous white: aromatic and ample with stone fruit, citrus, white flowers and tropical hints. Assyrtiko is tense and mineral; Xinomavro and Kolindrino offer structured indigenous reds with dark fruit and dried tomato. Chardonnay, Syrah and Cabernet complement.
The wine region of Macedonia
Large wine region of northern Greece, 1st by volume, altitude vineyards tempered by mountain massifs. Signature Xinomavro ("acid black") as king grape: structured, complex reds with signature notes of tart cherry, dried tomato, black olive, Mediterranean herbs, leather and a mineral touch, firm tannins and long ageing — compared to Nebbiolo. Stars in PDO Naoussa, Amyndeon, Goumenissa and Rapsani. Also lively, mineral Assyrtiko, aromatic Malagousia as whites.
The word of the wine: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
