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Idylle d' Achinos 2020 - La Tour Melas
La Tour Melas

IDYLLE D' ACHINOS 2020 - LA TOUR MELAS

  Greece / Fthiotida
€16.30
€13.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

The No1 Greek Rose Wine!

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Why do we love it?

Idylle d' Achinos La Tour Melas can be compared, with your eyes shut, to the best and most epic rose wines of Provence! If wasn't sold out every year from the Greek market, it would be the rose wine that all the jet setters in Cote d'Azur would drink! Unfortunately for them, its mythical elegance and balance make it the most beloved rose wine in Greece and not unjustly! Its creators say that 2020 is its best vintage ever; we just challenge you to try it and disagree, if you can!

Just outside the village of Achinos in Fthiotida, the great romance of Grenache, Syrah, and Agiorgitiko was born. Idylle d' Achinos La Tour Melas, the rose wine of Kyros Melas that changed everything we knew about Greek rose wines, by following the standards of Provence, is the rose that is sold out first every year! The reason is not only its delicate color but mainly its incredible concentration, exemplary elegance, and balance.

Sacrificing the production he could have on the altar of quality, Kyros Melas and his team reach the old, over 60 years old, vines to the extremes, limiting their productivity to a minimum. Biodynamic, organic cultivation, and dense planting harden the plants, giving tremendous levels of concentration in their very few bunches. Because, these are the standards of Provence and not just the mild, short maceration that give pale color!

French or Greek finesse, you can say it as you wish, the truth is that you will hardly find so much of it concentrated in a glass.

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Idylle d 'Achinos La Tour Melas Estate has pale, almost transparent, salmon color. Discreet, elegant nose with dominant notes of juicy, ripe white cherries, raspberries, and strawberries. Then, hints of dough, cream, pink grapefruit, and orange blossom make their appearance.

In the mouth, it has medium (+) body, crisp acidity and creamy texture. Pomegranate, strawberry, white cherry, peach, pink grapefruit, rose, citron and crunchy, red apple create a special aromatic set, very far from what we are used to.

Technical stuff
Color Rose
Type Dry
Year 2020
Alcohol 12,9%
Origin Achinos, Fthiotida
Variety Grenache, Syrah, Agiorgitiko
Aromas Strawberry, cherries, sanguine, orange blossom, pomegranate, peach, pink grapefruit, citron, red apple
Bottle Size 750 ml
Barrique -
Serving temperature 8℃
Aging 2 years
Closure Cork
Organic No

IDYLLE D' ACHINOS 2020 - LA TOUR MELAS

PAIR IT

with Thai cuisine dishes, orzo with shrimps, crayfish, and quinces, a burrata with strawberries, cherry tomatoes, and arugula, or a carpaccio seabass with citrus fruits.

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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