DRY RED
VARIETY: Cabernet, Sauvignon and Merlot
DESCRIPTION: Beefy red colour of cherry with forest fruits aromas.
TEMPERATURE: 17 — 19 ℃.
ACCOMPANIED: Well with veal, lamb, beef that are accompanied by savoury red sauces. Wash it down with venison stifado (casserole with onions), meats on grill, lemon veal, fricassee lamb as well as salamis.
ROSE SEMI-DRY
VARIETY: Μerlot
DESCRIPTION: Colour of mellow rose petal with aromas of fruits and citrus fruits.
TEMPERATURE: 8 — 10 ℃.
ACCOMPANIED: Well with pastas and rice with white sauces, cheese or herbs pies such as spinach, leeks and soft cheeses too.
DRY WHITE
VARIETY: Sauvignon Blanc
DESCRIPTION: Lustrous golden yellow colour with aromas of green apple and summer fruits.
TEMPERATURE: 6 — 8 ℃.
ACCOMPANIED: Well with fish on grill, squids, mussels, white meats with white sauces, legumes of Greek traditional kitchen and white cheeses.
