Kir-yianni Assyrtiko Amyndeon PGI 2021

On the nose the wine displays aromas of white fruits and flowers. On the palate, the citrus acidity balances with the alcohol and the round mouthfeel of the wine and finishes with a lingering aftertaste. An Assyrtiko wine with an intense character produced from young vines growing on the mountainous vineyards of Amyndeon.

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.