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Rose 2018 - Markogianni Winery
Markogianni Winery

ROSE 2018 - MARKOGIANNI WINERY

RED
  Greece / Olympia
€10.70
9.20
€9.20

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The Rose Passepartout that we all need!

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Why do we love it?

Have you ever tasted a rose wine that has in its blend the extremely rare variety of Koliniatiko? Probably not, so it's time to introduce you to Rose 2018 of Markogianni Winery.

Markogiannis Winery is located in Skillountia Olympia of Ilia region and is a family heritage passed from grandfather to grandchildren. In recent years, they rock the wine scene with their impressive wines. Their rose could not be different since it is a very special blend of Mavroudi, Merlot, Roditis, Koliniatiko, Mandilaria and Asproudes.

All of these varieties are found in the organic vineyard Kovitsa and each one gives something to the blend so that the result is impressive but at the same time elegant and balanced.

COLOR

RED

AROMA

MEDIUM

BODY

ACIDITY

MEDIUM

Tastes Like

It has medium pomegranate color and elegant aromas of strawberry jam, cherry, raspberry, pomegranate, orange and bitter orange peel. It has medium body and refreshing acidity that balances perfectly with the whole.

Technical stuff
Color Rose
Type Dry
Year 2018
Alcohol 13%
Origin Olympia
Variety Mavroudi, Merlot, Roditis, Koliniatiko, Mandilaria, Asproudes
Aromas
Bottle Size 750ml
Barrique -
Serving temperature 7ºC
Aging 2 years
Closure Cork
Organic No

ROSE 2018 - MARKOGIANNI WINERY

PAIR IT

with stuffed vegetables, caprese salad or pasta with vegetable sauce.

Stuffed veggies with couscous

For stuffing
- 250 g couscous
- 3 fresh onions
- 1 dry onion
- 2 cloves of garlic
- 1 small bunch of parsley
- 2 tablespoons of black currants
- 2 tablespoons pine nuts
- 40 ml. olive oil
- 150 ml. tomato juice
- Freshly ground pepper
- Salt

You will also need:
- 4 tomatoes
- 4 zucchinis
- 4 green peppers
- 60 ml. olive oil
- 100 ml. tomato juice
- Freshly ground pepper
- Salt

Cut and remove the lids from the veggies and empty the interior.

In a large bowl, finely chop tomatoes, parsley, onions and garlic. Add tomato juice, pine nut, raisins, salt, pepper and 40 ml. olive oil, mix and add the couscous and 50 ml. water.

Stuff the vegetables and place them in a large saucepan next to each other. In a bowl, mix 60 ml. olive oil, 100 ml. tomato juice, 150 ml. water, salt-pepper and pour over the veggies.

Place the saucepan on medium heat, for 3-4 minutes and then simmer for about 35 minutes, until the vegetables are softened or when the juices run out. Let cool and serve or you can eat it cold.

Notes
- You can add in the pot and a couple of potatoes cut into chunks.
- You can make it in the oven too.
- Pine nuts and raisins can be omitted.

 

Eva Monochari

Food Blogger

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