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Merlot Rosé 2018 - Domaine Costa Lazaridi
Domaine Costa Lazaridi

MERLOT ROSÉ 2018 - DOMAINE COSTA LAZARIDI

  Greece / Drama
€15.80
12.00
€12.00

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Single Varietal Rose from Single Vineyard. That's Something!

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Why do we love it?

Merlot Rose from domaine Costa Lazaridi is bottled elegance and the loudest answer of Drama to Provence wines.

The emblematic domaine Costa Lazaridi in Drama has made one of the finest Greek roses. Every year, lovers of pale roses worship it and search for it in frenzy. Single vineyard Merlot fermented at controlled temperatures to ensure its elegant, fruity and aromatic character. The bottle, which its very impressive glass cap-jewel (vinolok), fits perfectly the content.

Taste it and see why everyone loves it!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM (+)

Tastes Like

It has pale salmon color.

Aromatic nose with white cherry, strawberry, peach, verbena and cherry plum notes. Discreet notes of butterscotch complement the aromatic bouquet.

On the palate it has medium body, with crisp acidity and oily sensation. Cherry, strawberry, white cherry, peach and citrus peel create a balanced set. Toffee aftertaste that lasts.

Technical stuff
Color Rose
Type Dry
Year 2018
Alcohol 13%
Origin Adriani, Drama
Variety Merlot
Aromas white cherry, strawberry, peach, verbena, cherry plum, butterscotch.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 2 years
Closure Glass
Organic No

MERLOT ROSÉ 2018 - DOMAINE COSTA LAZARIDI

PAIR IT

with shellfish, seafood risotto or refreshing salads with fruits.

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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