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Roes Merlot Rose 2019 - Oinotropai Winery
Oinotropai Winery

ROES MERLOT ROSE 2019 - OINOTROPAI WINERY

  Greece / Messenia
€11.00
9.40
€9.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

An authentic, delicious rose wine!

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Why do we love it?
Rose wines don't have a season, but during summer, we all like them a bit more, because they are lighter, refreshing, and ideal to accompany summer dishes. Roes Merlot Rose by Oinotropai Winery is a rose of that kind, with a juicy strawberry character.

The name of the winery is inspired by the granddaughters of Dionysus, Oinotropes. Vassilis Kapopoulos's winery is located in Zevgolatio, Messenia. In the 65 acres of privately owned vineyards, he cultivates both local and international varieties. One of them is Merlot. Careful sorting and vinification, compose a delicious rose wine with rose petal color and aromas of juicy red fruits. It is ideal as an aperitif but it can also accompany Asian and Mediterranean dishes.

Roes Merlot Rose by Oinotropai Winery is the rose you want after the beach while watching the sunset!

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
It has moderate salmon color and intense aromas of strawberry, raspberry, redcurrant, cherry, orange peel, peach, and flowers. Juicy on the palate, with medium body and refreshing acidity.
Technical stuff
Color Rose
Type Dry
Year 2019
Alcohol 13,5%
Origin Messenia
Variety Merlot
Aromas Strawberry, raspberry, redcurrant, cherry, orange peel, peach, flowers.
Bottle Size 750ml
Barrique -
Serving temperature 7°C
Aging 3 years
Closure Cork
Organic No

ROES MERLOT ROSE 2019 - OINOTROPAI WINERY

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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