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Afros 2017 - Kechris Winery
Kechris Winery

AFROS 2017 - KECHRIS WINERY

  Greece / Thessaloniki
€9.00
8.00
€8.00

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The pioneer strikes again!

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Why do we love it?

When you hear the words "Retsina" and "Kechris" in the same sentence, you just know that things are not that simple anymore and nothing is going to be the same. You feel the change coming and it smells like something new and fresh, that has come to stay!

And yes, Kechris Winery, which has brought out Retsina like no one before, strikes back!

The first Pet Nat* Retsina, is a fact now and in the hands of the family could not be anything less than amazing. Afros 2017 was created entirely by Roditis (not by accident), fermented in closed stainless tanks to naturally imprison the bubbles and bottled unfiltered in a great vintage bottle!

Tinkling bubbles, smells of easter bread, pine and fresh lemon, transports you instantly to your summer oasis.

Afros 2017 by Kechris Winery is the most economical and quality gastronomic passepartout to accompany, literally all your summer dishes!

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

In the glass is slightly cloudy and has a pale greenish color.

Expressive nose with intense aromas of pine, mastic, Easter bread, peach, citrus, grapefruit, ginger and lemon.

On the palate it has a soft foaming, moderate body and crisp acidity. Pine, rosemary, mastic, mahlab, dough, peach, bitter orange, bergamot, citrus and grapefruit fill up your mouth in every sip. Delicious citrus aftertaste that lasts.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 12 %
Origin Thessaloniki
Variety Roditis
Aromas pine, mastic, Easter bread, peach, citrus, grapefruit, ginger, lemon
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 1 year
Closure Cap
Organic No

AFROS 2017 - KECHRIS WINERY

PAIR IT

Pair with smoked mackerel, cod with garlic sauce or smoked salmon dishes

Deep fried cod in beer batter with skordalia (garlic sauce)

For the cod

  • Cod (in salt)
  • 1 can of beer
  • flour for all purposes
  • salt
  • canola oil

Skordalia (garlic sauce)

  • 1 kilogram of potatoes
  • 1 bulb of garlic
  • 1 glass of olive oil (approximately)
  • 1 glass of lemon juice (about)
  • Parsley

For the cod

Remove the skin from cod and put the cod in the water for 24 to 36 hours while you occasionally change the water (3 to 4 times).

Prepare the batter in a large bowl by mixing the beer and flour until it becomes a dough that will stand nice on the fish and will not run.

Fry the battered cod in very hot canola oil and for a while, until it’s done. (Caution spits).

For Skordalia

Put the potatoes to boil in plenty of salted water. Beat the garlic on a wooden mortar until it becomes a sleek paste.

Check how well - cooked the potatoes are by piercing them with a fork. Once the potatoes are cooked, take them out of the hot water, peel them and mush them in the mortar along with the garlic, throwing each time a spoon of oil and lemon. Do not add too much oil at the beginning because if you put more than needed, it will be difficult to make a smooth cream.

Continue to mush them in the mortar by gradually adding olive oil and lemon until they become a velvety paste and you satisfied with its taste.

Mushing with the mortar takes about an hour. If you want to shorten the time you can skip the last step by passing the garlic sauce in doses from the mixer or multi.

You can serve it with some parsley to give color and aroma to the plate.

 

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