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Pixie 2017 - Markou Vineyards
89
Markou Vineyards

PIXIE 2017 - MARKOU VINEYARDS

  Greece / Attica
€8.09
7.20
€7.20

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The biggest hit of this summer

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Relax, summer is here

Pixie!!!

This is a wine which is synonym to carefree relaxation.

Light, amazingly fresh, Pixie came to become the wine of all your summer afternoons. Pixie 2017 of Markou Vineyards, the historic winery of Attica, has all the ingredients of summer. Fruity? Refreshing? Delicious? From its color, to the last detail on the label,  is designed to offer enjoyment and relaxation.

Agiorgitiko and Moschato meet in a blend full of freshness, the one you need during the summer. Pixie 2017 is the answer to all the stiffness of Winter. And now it's time to give it a go.

COLOR

ROSE

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

LIGHT

Tastes Like

Shinny Pink color in the glass.

Summer, light nose with sweet red fruit leaving no room for reaction. Cherry, strawberry and raspberry are combined with Turkish delight and rose, making you look forward to the first sip.

Light in the mouth, with semi-dry feel and low acidity. Cherry and strawberry party, accompanied by candy and rose. The long-lasting aftertaste leaves a refreshing sensation of strawberry in the mouth that stays there for quite a while.

Technical stuff
Color Rose
Type Semi-dry
Year 2017
Alcohol 12 %
Origin Mesogeia, Attica
Variety Agiorgitiko, Moschato
Aromas Cherry, strawberry, raspberry, turkish delight, rose
Bottle Size 750ml
Barrique -
Serving temperature 7ºC - 9ºC
Aging 3 years
Closure Cork
Organic No

PIXIE 2017 - MARKOU VINEYARDS

PAIR IT

Pair it with your best mood. If you want food, pick something spicy from Thai cuisine

Couscous salad with strawberries and goat cheese

For the salad

  • 100 g goat cheese
  • 150 grams of couscous with lemon and mint
  • 3-4 strawberries
  • 50 g baby spinach
  • 2 fresh onions
  • 2 tablespoons of almond shavings
  • 1 tbsp of pine nuts
  • ¼ bunch of coriander
  • 5-6 mint leaves 

For dressing

  • 3 strawberries
  • 2 tbsps. of white balsamic or apple vinegar
  • 3 tbsps. of olive oil
  • 2 tbsps. of water
  • 1 tbsp. of brown sugar
  • Freshly ground black pepper
  • Salt

Directions

In the food processor (multi), we blend all the ingredients for the dressing.

Prepare the couscous with mint and lemon, according to the packaging instructions, in a spacious bowl.

Roast the pine nut and almond and add half the amount to the couscous.

Chop onions, mint and coriander, add them to the couscous with the half of the dressing that we prepared and mix together.

If there is time, let the salad to "marinate" inside or outside the refrigerator.

Εva Monochari
Food blogger

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