Kir-yianni Assyrtiko Amyndeon PGI 2021

Kir-yianni Assyrtiko Amyndeon PGI is a zesty white wine with flavours of lemon zest, green apple, and a touch of saline minerality. Crisp and vibrant, it’s a fantastic partner for seafood and fresh salads.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Fresh, Mineral
Grape Varietal: Assyrtiko
Tastes Like: Comparable to a Chablis, with citrus, green apple, and a flinty minerality.
Alcohol Percentage: 13%
Closure: Screwcap
Size: 750mL
Region: Amyndeon, Greece
Terroir: Volcanic and sandy soils
Aging: Stainless steel for vibrancy
Serving Temperature: 8-10°C

Kir-Yianni is a renowned Greek winery known for its innovative approach to native varietals. Their Assyrtiko Amyndeon is a perfect example of modern Greek winemaking at its finest.

Seafood: Grilled octopus, seabass, or lemon-dressed oysters.
Poultry: Roast chicken with a lemon thyme glaze.
Vegetarian: Greek salad or roasted bell peppers.
Meat: Pork souvlaki with tzatziki.

Feta: Tangy and salty, complementing the wine's citrus profile.
Goat Cheese: Creamy and mild, enhancing the wine's acidity.
Halloumi: Grilled and savoury, pairing beautifully with the mineral notes.
Manouri: Soft and buttery, balancing the refreshing character.

Grilled Octopus

Ingredients:

• 1kg octopus, cleaned
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• Fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Boil octopus in salted water for 40-50 minutes until tender. Cool and pat dry.
2. Mix olive oil, lemon juice, garlic, paprika, salt, and pepper to make a marinade.
3. Grill octopus over high heat for 3-4 minutes per side, basting with marinade.
4. Slice into pieces and garnish with fresh parsley. Serve warm.

Tip: Pair with Kir-Yianni Assyrtiko for an authentic Mediterranean experience.