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Rose Xinomavro 2020 - Oenos Nature
-

ROSE XINOMAVRO 2020 - OENOS NATURE

  Greece / Naoussa
€13.70
€12.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

One greek gastronomic rose with bright future!

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Why do we love it?

Rose Xinomavro 2020 Oenos Nature is a rosé wine of mild natural vinification techniques and it’s fierce. If you are one of those people who find it difficult to part with red wine in summer then this rosé is for you. Read below and you ‘ll understand exactly what we mean.

This rosé comes from some of the highest vineyards of Naoussa and has bold character and fiery temperament. The reason for that is that Apostolos Thymiopoulos and his magical hands are hiding behind it. For this wine he tried a different approach, with ambient yeasts, without sulfites and other interventions. Incredibly expressive, with a lively, bright color and light tannins that resemble a very light and smooth red wine, it will accompany with incredible grace all the summery vegetable stews, the tomatoey pasta and the dishes with fresh tuna (yes !!!).

Enjoy the Rose Xinomavro 2020 Oenos Nature now or even after 3 years, because Thymiopoulos is the rock star of Xinomavro after all.

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Rose Xinomavro 2020 Oenos Nature has medium salmon color and a nose that demonstrates its Xinomavro nature. Sun-dried tomatoes, strawberry jam, candied rose petals, cherry, cranberry and pomegranate are framed by discreet hints of herbs and quince.

In the mouth it has medium body, crisp acidity and light tannins. Juicy strawberry, white cherry, cranberry, rose, pink grapefruit, orange and sweet tomato compose a delicious ensemble.

Technical stuff
Color Rose
Type Dry
Year 2020
Alcohol 13%
Origin Naoussa
Variety Xinomavro
Aromas Sundried tomato, strawberry jam, candied rose petals, cherry, cranberry, pomegranate, hints of herbs.
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3-5 years
Closure Cork
Organic Yes

ROSE XINOMAVRO 2020 - OENOS NATURE

PAIR IT

Pairs with stuffed tomatoes, imam bayildi, trachana croquettes with feta cheese and sun-dried tomatoes

Tomato pie with cheeses from Naxos

For the phyllo pastry
400 gr flour
1 tablespoon of vinegar
2 tablespoons of olive oil and some extra to brush the pastry
265 ml. corn flour or rice flour
½ tsp. salt

 

For the filling
1500 gr tomatoes mature
200 gr Graviera of Naxos
100 gr Kefalotyri of Naxos
250 gr feta cheese
1 red, sweet pepper
2 tablespoons of sugar
1 teaspoon of oregano
Salt
Pepper

For the phyllo:

Mix all the ingredients for the pastry and then divide the dough into 4 equal parts and cover them with foil.

For the filling:

Score the tomatoes slightly on the bottom creating a cross and place them in a bowl. Add hot water over them, leave for a few minutes and peel them.

After the tomatoes are cut into even cubes, put them in a strainer, where they are salted and leave them for about 45 minutes to lose the excess of their liquids.

Open each phyllo with a rolling pin and by using a little rice flour.
Lay 3 phyllo pastry sheets in a baking pan (34-36 cm), brushing each sheet with plenty of olive oil to make it crisp.

Chop the pepper and grate graviera and kefalotyri. Put tomatoes, pepper, grated cheese, sugar, pepper and oregano in a bowl and mix gently.

Lay the mixture on the pastry sheets, add the crushed feta cheese and top up with the other phyllo pastry sheets. Brush with olive oil and slightly score the surface with a knife.

Bake in a well preheated oven, on the resistors (at the lower shelf) at 200 ° C, for about 60 minutes!

Notes

- Prefer ripe but firm tomatoes.
- No additional salt or olive oil is required in the filling.
- You can add a variety of ingredients to the pie such as olives, dried herbs (thyme, thrimb or marjoram) or vegetables such as onions.
- The tomato juices can be used for a nice tomato soup.

 

Eva Monochari

Food Blogger

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