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Ousyra Rose 2020 - Ousyra Winery
Ousyra Winery

OUSYRA ROSE 2020 - OUSYRA WINERY

  Greece / Syros
€15.80
€13.50
QTY
ADD TO CART At your doorstep in 1 - 3 days

The best rose you'll taste this year!

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Why do we love it?

It is one of the first Greek rose wines that runs out every year and we know how much you missed it. Fortunately, this time we managed and secured some more, of the few bottles of Ousyra Rose!

Ousyra means happiness and the loving couple who left cold Scotland behind, continue to live in the sunny Syros. Edward is dedicated to the emergence of the terroir of Syros and the Cycladic varieties. So he made a spectacular rose wine from the almost extinct Fokiano variety. Eligible vineyards were found in Naxos. Naxian Fokiano travels to Syros and from there the experienced team of oenologists led by Spyros Zoumboulis (Idylle d 'Achinos, Bodegas Krontiras, ring any bells?) works their magic.

Last year it was probably the biggest revelation of the year. This year was the loudest comeback.

Don't miss it like last year. This time you know better. Grab a case and put it in your basket!

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has pale salmon color.

Shy nose at the beginning gradually unfolds its temperament. Aromas of quince, persimmon, bergamot, peach, banana, and discreet notes of butterscotch make up a fine bouquet.

On the palate, it has medium body, balanced acidity, and a slightly oily sensation. Enjoyable notes of grapefruit, peach, apricot, banana, bitter orange, white cherry, and butterscotch. Spicy aftertaste that will excite you.

Technical stuff
Color Rose
Type Dry
Year 2020
Alcohol 14%
Origin Syros
Variety Fokiano
Aromas Quince, lotus, bergamot, grapefruit, peach, apricot, banana, bitter orange, white cherry, butterscotch.
Bottle Size 750ml
Barrique -
Serving temperature 8℃
Aging 3 years
Closure Cork
Organic No

OUSYRA ROSE 2020 - OUSYRA WINERY

PAIR IT

with Thai cuisine, shrimp, spicy sausages, or fried fish. 

Shrimps wrapped in prosciutto, with orange marmalade

  • 1/4 cup orange jam
  • 1/4 cup of white dry wine
  • 4 tsps. of fresh lemon juice
  • 1 tsps. of finely chopped ginger
  • 1 large clove of chopped garlic
  • 2 fresh onions finely chopped
  • 20 shrimp jumbo or medium-sized peeled (you can leave the tail)
  • 10 slices of prosciutto cut into half lengthwise
  • 2 tablespoons of vegetable oil
  • 10 wooden skewers dipped in water for 20 minutes
  • salt
  • pepper

In a medium bowl, mix the jam, white wine, lemon juice, ginger, garlic and onions. Add salt and pepper according to your taste.

Tosh the shrimps in the bowl and turn them to get fully covered with the mixture. Leave them for 20 minutes at room temperature. After 20 minutes, drain the shrimps from  the marinade.

Roll each shrimp with a slice of prosciutto. Put 2 shrimps in each skewer and carefully pierce prosciutto so that it doesn’t  get unfolded.

Preheat the grill to medium to high temperature. If we barbeque them, we are careful to roast them in a moderate fire. Dip the skewers in the marinade and bake until the prosciutto gets crispy and the shrimps opaque and slightly reddish, about 3 minutes on each side.

Secret:

Soak the wooden skewers in water (preferably hot) before putting them in the oven or the charcoal so that they won’t burn and tan while baking.

 

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