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Gris de Nuit 2018 - Tselepos Winery
Domaine Tselepos

GRIS DE NUIT 2018 - TSELEPOS WINERY

  Greece / Mantineia
€12.80
10.90
€10.90

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The most light and refreshing rose for hot summer nights!

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Why do we love it?

The beloved Blanc de Gris got an impressive and pink sibling, Gris de Nuit! In an incredibly elegant bottle, with light saumon color and with the most romantic name we've seen lately in a wine (Gris de Nuit means the gray of the night), Gris De Nuit 2018 of Domaine Tselepos is here and it's just delicious.

As you can imagine, we are talking about a rosé wine from 100% Moschofilero. And you know very well that Yiannis Tselepos is an artist regarding his favorite variety. So, in this rosé he has put all his art. As gentle extraction as it takes to create its impressive color and its intoxicating aromatic character.

Summer is near, and with Gris de Nuit 2018 in your glass everything feels as refreshing as a summery, sea breeze!

COLOR

ROSE

AROMA

MEDIUM

BODY

LIGHT

ACIDITY

HIGH

Tastes Like

It has pale saumon color, reminiscent of the color of the onion peel.

Nose impressive with rose, Turkish delight and lemon blossom aromas harmoniously blending with notes of white cherry, pink grapefruit, lemon and sweet apple.

On the palate it has medium to light body and crisp acidity. Juicy white cherry, red apple, lemon, lime, rose, Turkish delight, grapefruit and bitter orange make up a complex and aromatic whole. The citrusy aftertaste stays for while in the mouth.

Technical stuff
Color Rose
Type Dry
Year 2018
Alcohol 12,5%
Origin Mantinia
Variety Moschofilero
Aromas Rose, Turkish delight, lemon blossom, white cherry, pink grapefruit, lemon.
Bottle Size 750ml
Barrique -
Serving temperature 7ºC
Aging 2 years
Closure Cork
Organic No

GRIS DE NUIT 2018 - TSELEPOS WINERY

PAIR IT

with a light seafood risotto, fresh salads or sushi and asian cuisine dishes.

Fragrant langoustines with pea puree

  • 1 kg of langoustines
  • 1 finocchio
  • 2 tbsps. of finely chopped fennel
  • 2 tbsps. of finely chopped dill
  • 6 fresh onions
  • 1 large onion
  • 2 cloves of garlic
  • The juice of a large lemon and a lime
  • 1 tsp. of mixed lemon and lime zest
  • 1 tsp. of freshly chopped cardamom
  • salt and pepper
  • Olive oil

 

For the pea puree:

  • ½ kilo of pea cleaned
  • 2 potatoes
  • salt
  • olive oil

Chop the onions (the white and green part), garlic, and finocchio. In a large saucepan, saute them in olive oil. Remove them from the pot, and sauté the langoustines with the shell, in the remaining olive oil. Once they get a reddish color , add the lemon and lime juice, salt and freshly ground pepper, cover with the lid, and lower the temperature to half.

In the meantime, boil the peas in salted water along with the two potatoes cut in pieces, until the potatoes melt. Keep a cup of hot water in which they have boiled.

As soon as the langoustines are ready – they don’t take more than 10 minutes - remove them from the pot and transfer them into a large bowl. Let the sauce from the langoustines' broth and the citrus to continue boiling and add the mixture of sautéed onions, garlic and finocchio. Add the chopped fennel and the dill. While your sauce is simmering, remove the shell from langoustines and bring it back to the pot, along with their juices from the bowl. Add the cardamom and half of the citrus zest and turn off the heat.

Put the peas and the potatoes in a blender or a mill and start mush them by dripping a little bit of the boiled water that you kept until you have a velvety puree.

On a platter, add the pea puree and pour the rich sauce with the langoustines. Sprinkle with the remaining zest of citrus and add a few drops of olive oil.

 

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