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Lexis Gris Sur Lie Rose 2019 - Zacharias Winery
Zacharias Winery

LEXIS GRIS SUR LIE ROSE 2019 - ZACHARIAS WINERY

  Greece / Nemea
€13.00
10.00
€10.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

Explosive aromas or amazing structure? Why not have both!

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Why do we love it?

Lexis Gris Sur Lie Zacharias Winery is a poem made of rose petals, tangerines, and fresh strawberries! Sure, its explosive nose wins you over from the first second, but its impressive structure on the palate is what will make you ask for it again and again!

Zacharias winery is one of the oldest wineries in Nemea, with a long wine tradition. The winery may have been built in 2002, but Elias Zacharias has been dealing with the wine of Nemea since 1974. Their passion is the local varieties of the area, such as Agiorgitiko, Kydonitsa, the very rare Greek variety Sklava, and Moschofilero. The latter, they decided to include in their premium collection, Lexis.

Moschofilero is a blush variety, that in recent years gives excellent Greek rose wines, with a pale color and Turkish delight character. Lexis Gris Sur Lie Zacharias Winery is like that and so much more. Moschofilero remained with the marcs as long as it took to get a pale pink color and extra aromatic intensity and then is matured in stainless steel tanks, on its fine wine lees, for 6 months.

Oily and fragrant as much as needed, this Greek rose wine will steal your heart!

COLOR

ROSE

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has pale salmon color and explosive aromas of Turkish delight, strawberry, rose, orange blossom, white cherry, tangerine, and peach zest. In the mouth, it has medium body, refreshing acidity, and pleasantly oily texture. Juicy strawberries, cherries, raspberries, lemon, and peach meet candied rose petals, dough, and biscuit in an impressive ensemble.
Technical stuff
Color Rose
Type Dry
Year 2019
Alcohol 13,5%
Origin Nemea
Variety Moschofilero
Aromas Turkish delight, orange blossom, white cherry, tangerine, juicy strawberry, cherry, raspberry, lemon, peach, candied rose petals, dough, biscuit.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 2 years
Closure Cork
Organic No

LEXIS GRIS SUR LIE ROSE 2019 - ZACHARIAS 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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