Winery PaggaionΑμάραντος Γαια Organic Dry White
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Αμάραντος Γαια Organic Dry White
Pairings that work perfectly with Αμάραντος Γαια Organic Dry White
Original food and wine pairings with Αμάραντος Γαια Organic Dry White
The Αμάραντος Γαια Organic Dry White of Winery Paggaion matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of home-made coq au vin, baked sardines with garlic or cantonese rice.
Details and technical informations about Winery Paggaion's Αμάραντος Γαια Organic Dry White.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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 small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Paggaion
The Winery Paggaion is one of of the world's greatest estates. It offers 7 wines for sale in the of Continental Greece to come and discover on site or to buy online.
The wine region of Continental Greece
CentralGreece is a large geographical region in the heart of mainland Greece. Home to around 4. 5 million Greeks and the capital city, Athens, the region is also the birthplace of one of the country's most famous wines, Retsina. ALong with this idiosyncratic wine (which is mostly made from the local Savatiano grape), many Dry red and white wines are produced in Central Greece, from varieties as far-ranging as Assyrtico, Cabernet Sauvignon, Syrah and Athiri.
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.
