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Elegant, imposing, and delicate like a gossamer veil is Peplo of Domaine Skouras! Three varieties that complement each other and three different vinification techniques that give impressive complexity are united in one bottle.Domaine Skouras is one of the most beautiful wineries in the country, with an impressive tasting hall and an underground cellar. A walk between the bottles and the works of art gives you the feeling that George Skouras leaves nothing to chance. When he decided to make a premium rosé wine, Peplo, he studied everything very carefully. Agiorgitiko from Nemea, Syrah from Argolida, and Mavrofilero from Mantineia, all from mountainous vineyards, form the basis. Next in line are acacia barrels for Agiorgitiko, stainless steel tank for Syrah, and amphora for Mavrofilero. The vinification of Mavrofilero in amphora baptized the wine since the skins are put in veils (peplo) in order to extract color and aromas. Impressive huh?Peplo of Domaine Skouras is a complex and elegant rosé Greek wine that does not look like any other!
It has pale salmon color and intense aromas of rose, Turkish delight, strawberry, cherry, vanilla, lemon, grapefruit, biscuit, and honey.
Impressive mouth with medium body, refreshing acidity, and buttery texture.
with Thai cuisine dishes, shrimp, spicy sausages, or fried fish.
Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.
When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.
Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.
Boil the pasta according to the instructions (preferably al dente).
Garnish with a little chopped parsley over the plate.
