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Roza - Kechris Winery
Kechris Winery

ROZA - KECHRIS WINERY

  Greece / Thessaloniki
€11.60
10.00
€10.00
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The high-class Retsina!

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Why do we love it?

Roza by Kechris Winery is full of freshness and we fantasize sipping it at midday with seafood by the sea, but it wouldn't bother us at all to have a glass of it solo, by the beach. Of course, a grilled tuna fillet or a rustic imam baildi would be some pairings to remember.

Stelios Kechris, after Tear of the Pine, innovates with a rose version of his favorite retsina. Xinomavro from Goumenissa forms the basis. Rose vinification, aging in oak barrels and just a hint of resin, Roza is an absolutely gastronomic wine that will add not only color but also wonderful aromas and flavors to your table.

If we did not tell you that there were hints of resin you might not suspect it since the juicy, tomato character of Xinomavro dominates the set.

COLOR

ROSE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has deep pomegranate color and exuberant aromas of strawberry, cherry, and cranberry. Pine, rosemary, and notes of tomato step in while hints of mastic and vanilla add to its complex character. Rich on the palate with medium body, refreshing acidity, and subtle tannic substance. Apple, cherry, and strawberry dominate followed by a light sense of tomato and butter. 
Technical stuff
Color Rose
Type Dry
Year -
Alcohol 12,5%
Origin Thessaloniki
Variety Xinomavro
Aromas strawberry, cherry, gooseberry, cinnamon, rosemary, tomato, mastic, butter
Bottle Size 750ml
Barrique 6 months
Serving temperature 9ºC
Aging 3 years
Closure Cork
Organic No

ROZA - KECHRIS WINERY

PAIR IT

with tuna fillet, octopus or shrubs.

Cod Tsiladia of Messinia

  • 1200 g cod
  • 4 medium onions
  • 3 tomatoes
  • 1 clove of garlic
  • 150 g Corinthian black currants
  • 250 ml. concentrated tomato juice
  • 1 tbsp. tomato paste
  • 1 tbsp.  sugar
  • 3  bay leaves
  • 2 thyme sprouts
  • Olive oil
  • Freshly ground pepper
  • Salt

 

Desalinate the cod from the previous day, unless the cod you are using is already desalinated. Remember, it's not enough to put the cod in plenty of cold water to desalinate. You should change water at least 6-7 times and the cod must stay in the water for at least 10 hours.

Then let it in a drainer to drain well.

Cut the 2 onions in slices and finely chop the one of them along with the garlic clove.

In a large and deep pan, saute the onions and garlic with olive oil until they become soft, stirring frequently. When the temperature is lowered, add the sugar, tomato juice, bay leaves, thyme, salt and pepper. Add the tomato paste dissolved in 1 cup of hot water and finally the raisins.

Let simmer for 5 minutes and  preheat the oven.

Cut the tomatoes into thick slices.

In a large pan, lay half the slices of tomato and on top the pieces of cod. Pour the sauce and dangle the baking pan so it can go everywhere. Lay the remaining tomatoes, pour over some olive oil and add 1-2 bay leaves.

Bake at 180 ° C for about 1 hour (on the resistors).  The food is ready as soon as the sauce thickens.

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