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Grenache Rouge 2015 - Idaia Winery
Idaia Winery

GRENACHE ROUGE 2015 - IDAIA WINERY

  Heraklion, Crete
SORRY GUYS, WE RAN OUT OF THIS ONE

Grenache Rouge loves Crete!

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Why do we love it?

Grenache Rouge is a red French variety that naturally gives excellent rosé wines. Its Love for the climatic conditions of Crete is unique. In the hot and dry climate of the Heraklion area it found fertile ground to mature and evolve just as it likes.

In the hands of the renowned oenologist Vasilis Laderos it generously donated the full freshness and rich aromas and flavors to Grenache Rouge 2015 from Idaia Winery.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Bright rose color in the glass with light orange highlights.

On the nose, intense, full of fresh strawberry, cherry and sour cherry aromas accompanied by rose and toffee in a delightful combination.

The freshness continues in the mouth where the refreshing acidity balances the oiliness of the body. The fruit is more unripe and spicy in the mouth with strawberry standing out. The aftertaste is long and leaves fruity feeling wich lasts.

Technical stuff
Color rose
Type dry
Year 2015
Alcohol
Origin Heraklion, Crete
Variety Grenache Rouge
Aromas strawberry, cherry, sour cherry, rose , toffee
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 3 years
Closure Cork
Organic No

GRENACHE ROUGE 2015 - IDAIA WINERY

PAIR IT

Combine with pasta with white sauces, seafood or white meats. Of course, you can enjoy it alone as an aperitif.

Pappardelle pasta with saffron and green onion

  • salt
  • 1 tablespoon unsalted butter
  • 1/2 small onion, finely chopped
  • 3-4 cherry tomatoes
  • a pinch of saffron
  • 2/3 cup of cream
  • Freshly ground pepper
  • 1/4 tsp. of fresh lemon juice
  • 1/4 tsp. vanilla extract
  • 300 grams of dried pappardelle pasta
  • 2 tbsps. grated Parmesan cheese, and some extra for serving
  • 2 tbsps. chopped green onion
  • 1/2 tsp. lemon zest

Put a pot with salted water over high heat until it boils. Meanwhile, melt the butter in a medium-sized saucepan on medium heat. Add the chopped onion and saffron and saute them, stirring frequently until they are softened, for about 2 minutes. Add the cream, 1/4 teaspoon of salt and pepper (depending on how spicy you want it) and the tomatoes after you have chopped them. Increase the temperature to moderate to high and simmer until it thickens slightly, for about 2 minutes. Add the lemon juice and vanilla and stir well.

Add the pasta to boiling water and cook according to the instructions of the packaging and depending on how you want your pasta. Keep 1/4 cup of pasta water aside. Drain the pasta and transfer them to the pan with the sauce. Add the water you kept in the previous step, Parmesan cheese and the half green onion. Serve with the lemon zest, the rest of the green onion and all the extra Parmesan you like.

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