this would be great w/moussaka! there is a dash of cinnamon and the acidity would cut the richness of the moussaka well. smells a bit like a sancerre and has some melons notes lurking underneath. nice vanilla, fruit and cloves on the finish. could probably use a bit more time to shake a bit of the bitter almond on the finish but i enjoyed this wine.
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Greek Wines - TEdward/Sotiris (Cofee Shop): Intersting combo of Assyrtiko and Semillon Nose: sweet and sweaty. Mouth: oak, structured, oak could be lighter..maybe needs time? or decanting. a bit rough now but a lot of character.
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Greek Food and Wine Matching with Paloma Campbell from the Real Greek restaurant: An equal blend of barrel-fermented assyrtiko and semillon. Very rich nose with a slight scent. Rich, creamy palate with a big spicy wood finish. This worked really very well with a cod’s roe taramosalata served with rye bread, made with salted cod’s roe, not smoked.
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This is an equal blend of asyrtiko and semillon, barrel-fermented. The nose is rather curious, and I’m not convinced, on the evidence of this wine, that the two varieties take to the oak particularly well on the nose. But it’s a lovely palate: rich and fragrant at the same time. Very Good Indeed.
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11/12/2006 - br wrote:
this would be great w/moussaka! there is a dash of cinnamon and the acidity would cut the richness of the moussaka well. smells a bit like a sancerre and has some melons notes lurking underneath. nice vanilla, fruit and cloves on the finish. could probably use a bit more time to shake a bit of the bitter almond on the finish but i enjoyed this wine.
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10/4/2006 - Mlermontov wrote: 87 Points
Greek Wines - TEdward/Sotiris (Cofee Shop): Intersting combo of Assyrtiko and Semillon
Nose: sweet and sweaty.
Mouth: oak, structured, oak could be lighter..maybe needs time? or decanting. a bit rough now but a lot of character.
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5/17/2006 - andrewstevenson.com wrote: 89 Points
Greek Food and Wine Matching with Paloma Campbell from the Real Greek restaurant: An equal blend of barrel-fermented assyrtiko and semillon. Very rich nose with a slight scent. Rich, creamy palate with a big spicy wood finish.
This worked really very well with a cod’s roe taramosalata served with rye bread, made with salted cod’s roe, not smoked.
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5/16/2006 - andrewstevenson.com wrote: 89 Points
This is an equal blend of asyrtiko and semillon, barrel-fermented. The nose is rather curious, and I’m not convinced, on the evidence of this wine, that the two varieties take to the oak particularly well on the nose. But it’s a lovely palate: rich and fragrant at the same time. Very Good Indeed.
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