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Xinomavro Rose 2020 - Zinideos Winery
Zinideos Winery

XINOMAVRO ROSE 2020 - ZINIDEOS WINERY

  Greece / Pella
€13.80
€12.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

Typical and expressive!

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Why do we love it?

Xinomavro rosé Zinideos is a rosé that even with your eyes closed you could guess its variety. The aromas of tomato and red fruits are so expressive that they leave no doubt. We loved it!

The family Winery Zin Ideos * is located in Loutraki, Almopia, next to Loutra Pozar. It is a boutique winery that deals with both Greek and local varieties as well as with international ones. Their privately owned vineyards cover about 88 acres, in three different sites. After careful study, each variety was planted in the spot and soil that suits it best to give its best. Xinomavro is cultivated both in the Loutraki vineyard and in the Watermill vineyard. The careful vinification, at controlled temperatures and with short extraction give a wine with a bright pomegranate color and explosive Xinomavro aromas.

Zinideos Xinomavro rosé is a rosé made almost exclusively for summery tomato dishes.

* Zin Ideos means living without fear and pain, a life of self-sufficiency, surrounded by friends

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Xinomro rosé Zinideos has medium salmon color and impressive aromas of tomato jam, orange, strawberry, raspberry, white cherry and rose.

In the mouth it has moderate body and crisp acidity. Juicy red fruits are mixed with notes of Turkish delight, bergamot, sweet tomato and olive leaves.

Technical stuff
Color Rose
Type Dry
Year 2020
Alcohol 13.5%
Origin Pella
Variety Xinomavro
Aromas Tomato jam, orange, strawberry, raspberry, white cherry, rose
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 4 years
Closure Cork
Organic No

XINOMAVRO ROSE 2020 - ZINIDEOS WINERY

PAIR IT

Pair it with stuffed tomatoes, shrimps with tomato sauce and feta cheese, pasta bolognese 

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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