Winery G. AnastasiouMalagouzia
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, poultry or lean fish.
Taste structure of the Malagouzia from the Winery G. Anastasiou
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Malagouzia of Winery G. Anastasiou in the region of Peloponnesos is a powerful with a nice freshness.
Food and wine pairings with Malagouzia
Pairings that work perfectly with Malagouzia
Original food and wine pairings with Malagouzia
The Malagouzia of Winery G. Anastasiou matches generally quite well with dishes of pasta, mature and hard cheese or vegetarian such as recipes of pasta à la forestière (chanterelles), jack be little (mini pumpkin) egg casserole or leek, goat cheese and bacon quiche.
Details and technical informations about Winery G. Anastasiou's Malagouzia.
Discover the grape variety: Sauvignonasse
Would be the friulano - before 2007 called tocai friulano - from Veneto in Italy. It would be a distant relative of furmint and Jean-Michel Boursiquot (2019) states that it is the father or mother of chenin blanc. However, Sauvignonasse has nothing to do with Sauvignon Blanc, which it was once mixed with in the Sauternes region. It can be found in Italy, Chile, Argentina, Russia, ... practically more multiplied in France.
Last vintages of this wine
The best vintages of Malagouzia from Winery G. Anastasiou are 0
Informations about the Winery G. Anastasiou
The Winery G. Anastasiou is one of of the world's greatest estates. It offers 10 wines for sale in the of Peloponnesos to come and discover on site or to buy online.
The wine region of Peloponnesos
The Peloponnese Peninsula (Peloponnesus) is a large landform on the southern edge of continental Greece. Covered in mountains, rugged plateaus and valleys, the area has an abundance of mesoClimates and terroirs suitable for premium viticulture. Native Grape varieties such as Agiorgitiko, Moschofilero and Mavrodaphne are planted throughout the peninsula. They produce everything from fresh, minerally white wines to Rich, ageworthy reds.
The word of the wine: Burned
Qualifier, sometimes equivocal, of various odors, ranging from caramel to burnt wood.
