Giannikos WineryNew Wind (Νεος ανεμος) Viognier
White wine
This wine generally goes well with pork, poultry or game (deer, venison).
Food and wine pairings with New Wind (Νεος ανεμος) Viognier
Pairings that work perfectly with New Wind (Νεος ανεμος) Viognier
Original food and wine pairings with New Wind (Νεος ανεμος) Viognier
The New Wind (Νεος ανεμος) Viognier of Giannikos Winery matches generally quite well with dishes of pork, game (deer, venison) or shellfish such as recipes of andouillette and baked potato gratin, pheasant casserole with cabbage or mouclade.
Details and technical informations about Giannikos Winery's New Wind (Νεος ανεμος) Viognier.
Discover the grape variety: Viognier
White Viognier is a grape variety that originated in France (Rhone Valley). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of small size. White Viognier can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone Valley, Burgundy, Jura, Champagne, Savoie & Bugey, Provence & Corsica, Loire Valley, Beaujolais.
Last vintages of this wine
The best vintages of New Wind (Νεος ανεμος) Viognier from Giannikos Winery are 0, 2017
Informations about the Giannikos Winery
The Giannikos Winery 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: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
