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Grenache Rouge 2018  - Idaia Winery
Idaia Winery

GRENACHE ROUGE 2018 - IDAIA WINERY

  Greece / Heraklion
€8.90
6.50
€6.50
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

Grenache Rouge completes Liatiko!

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Why do we love it?

Grenache Rouge is a red French variety that naturally gives excellent rosé wines and Liatiko is one of the rising indigenous varieties of Crete. Their love for the climatic conditions of Crete is unique. In the hot and dry climate of the Heraklion area, they found fertile ground to mature and evolve perfectly.

In the hands of the renowned oenologist Vasilis Laderos, they generously donated their full freshness and rich aromas and flavors.

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Bright rose color in the glass with light orange highlights.

On the nose, intense, full of fresh strawberry, cherry, and sour cherry aromas accompanied by rose and toffee in a delightful combination.

The freshness continues in the mouth where the refreshing acidity balances the oiliness of the body. The fruit is more unripe and spicy in the mouth with strawberry standing out. The aftertaste is long and leaves fruity feeling which lasts.

Technical stuff
Color Rose
Type Dry
Year 2018
Alcohol
Origin Heraklion, Crete
Variety Grenache Rouge, Liatiko
Aromas strawberry, cherry, sour cherry, rose , toffee
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Cork
Organic No

GRENACHE ROUGE 2018 - IDAIA WINERY

PAIR IT

with seafood, or enjoy it alone as an aperitif.

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper

Salt

 

For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns

salt

 

Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

Notes
- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes

 

Eva Monochari

Food Blogger

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