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Kydonitsa 2023 - Oenops
Oenops

KYDONITSA 2023 - OENOPS

  Greece / Drama
SORRY GUYS, WE RAN OUT OF THIS ONE

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Why do we love it?
In Kydonitsa of the Oenops Wines, the variety was left free and flooded our glasses with white flowers and aromas of fresh peaches. But its acidity and body are something else and are 2 of the 5 reasons it is predicted to sell out quickly!
 
Reason number 3 is Nikos Karatzas and his obsession (good for us) with plowing Greece and finding the best vineyards, in the best places. Kydonitsa Oenops Wines comes from the vines of Drama, which were harvested at the best period of ripening of the grapes, with a very selective sorting of them, to end at an awe-inspiring result. After being pressed, they were placed in a clay amphora and fermented with native yeasts. The wine was then matured for 6 months in contact with its fine lees and bottled unfiltered with minimal intervention It enhanced the elegant character of the variety, with extra structure, juicy fruit, crisp acidity, and a minerality that makes the difference. We lost count, the reasons are finally more than 5!
 
Try Kydonitsa from Oenops Wines now!
 

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like
In the glass, it has a pale lemon color with orange highlights. Exuberant aromas of orange, quince, peach, ripe apricot, clay, jasmine and orange blossom.
 
In the mouth it has a full body, accentuated acidity, and intense aromas of bitter orange, sweet quince, peach, lotus, and yeast, which are framed by subtle notes of minerality, composing a complex ensemble.
Technical stuff
Color White
Type Dry
Year 2023
Alcohol 13%
Origin Drama
Variety Kydonitsa
Aromas Orange, quince, peach, apricot, clay, jasmine, orange blossom
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 2 years
Closure Cork
Organic No

KYDONITSA 2023 - OENOPS

PAIR IT

Pair it with chicken dishes, seafood pasta, sushi, white and yellow cheeses

Shrimps wrapped in prosciutto, with orange marmalade

  • 1/4 cup orange jam
  • 1/4 cup of white dry wine
  • 4 tsps. of fresh lemon juice
  • 1 tsps. of finely chopped ginger
  • 1 large clove of chopped garlic
  • 2 fresh onions finely chopped
  • 20 shrimp jumbo or medium-sized peeled (you can leave the tail)
  • 10 slices of prosciutto cut into half lengthwise
  • 2 tablespoons of vegetable oil
  • 10 wooden skewers dipped in water for 20 minutes
  • salt
  • pepper

In a medium bowl, mix the jam, white wine, lemon juice, ginger, garlic and onions. Add salt and pepper according to your taste.

Tosh the shrimps in the bowl and turn them to get fully covered with the mixture. Leave them for 20 minutes at room temperature. After 20 minutes, drain the shrimps from  the marinade.

Roll each shrimp with a slice of prosciutto. Put 2 shrimps in each skewer and carefully pierce prosciutto so that it doesn’t  get unfolded.

Preheat the grill to medium to high temperature. If we barbeque them, we are careful to roast them in a moderate fire. Dip the skewers in the marinade and bake until the prosciutto gets crispy and the shrimps opaque and slightly reddish, about 3 minutes on each side.

Secret:

Soak the wooden skewers in water (preferably hot) before putting them in the oven or the charcoal so that they won’t burn and tan while baking.

 

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