Winery Strataridakis(Στραταριδάκη)Thalassinos
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Thalassinos
Pairings that work perfectly with Thalassinos
Original food and wine pairings with Thalassinos
The Thalassinos of Winery Strataridakis(Στραταριδάκη) matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of rabbit stew the old fashioned way, smoked salmon pasta gratin or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Strataridakis(Στραταριδάκη)'s Thalassinos.
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.
Last vintages of this wine
The best vintages of Thalassinos from Winery Strataridakis(Στραταριδάκη) are 0
Informations about the Winery Strataridakis(Στραταριδάκη)
The Winery Strataridakis(Στραταριδάκη) is one of of the world's greatest estates. It offers 15 wines for sale in the of Crete to come and discover on site or to buy online.
The wine region of Crete
The wine region of Crete of Greece. Wineries and vineyards like the Domaine Lyrarakis or the Domaine Economou (Oikonomoy) produce mainly wines white, red and pink. The most planted grape varieties in the region of Crete are Vidiano, Vilana and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Crete often reveals types of flavors of red fruit, cocoa or raisin and sometimes also flavors of mushroom, red cherry or red fruit.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
