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Rose 2014 - Anatolikos Vineyards
Anatolikos Vineyards

ROSE 2014 - ANATOLIKOS VINEYARDS

  Greece / Xanthi
€11.70
9.00
€9.00

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Why do we love it?

Yes, Rose!

And yes, semidry!

If you add up the intense pink color, the explosive aromas and the beautiful bottle, you just get a feel for what follows. Continuing their steady upward trend, Marios and Sakis Nikolaidis do not hesitate to experiment in a category that has its own audience which increasingly grows.

The Mavroudi of Thrace, the favorite variety of the Nikolaidis brothers, and Merlot, are cultivated in their own biological and rain-fed vineyard which is favored by the breeze of the Thracian Sea. The very low yield (less than 500 kgr / ha), the remaining with the fine lees for three months and the regular batonaz, give the blend a richer body while integrating the rich aromas and flavors of the two varieties.

Easy to drink, tasty, fruity and complex, the Rose 2014 by Anatolikos Vineyard is a wine you won’t get enough. And if you're into spicy cuisine, it will be hard to find a better pairing.

COLOR

ROSE

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

In the glass, bright pink color that impresses.

Aromas of sweet red fruit, strawberry, raspberry and sweet cherry are combined with strawberry jam and violet while burnt sugar notes complete the rich aromatic profile.

Moderate volume body with oily feel and soft acidity to match the sweetness, balancing the palate. Mint and strawberry jam stand out, and insist on a more peppery, long-lasting aftertaste.

Technical stuff
Color Rose
Type Semi-dry
Year 2014
Alcohol 13%
Origin Avdera, Xanthi
Variety Mavroudi, Merlot
Aromas strawberry, raspberry, sweet cherry, strawberry jam, violet, burnt sugar
Bottle Size 750ml
Barrique -
Serving temperature 7°C
Aging 3 years
Closure Cork
Organic Yes

ROSE 2014 - ANATOLIKOS VINEYARDS

PAIR IT

Pair with fish in the oven, shellfish, pasta with white or pink sauces, white spicy meats.

Grilled sea bass with spicy soy sauce

  • 2 seabasses (500 grams each), with guts and scales removed
  • olive oil
  • salt and pepper
  • a handful of fresh herbs (rosemary, oregano)
  • 2 lemons or 1 orange
  • 10 g of fresh ginger in thin slices
  • Extra slices of lemon or lime for serving
  •  For the sauce
  • 2 tbsps. of olive oil
  • 2-3 cloves of garlic, finely chopped
  • 1/2 to 1 fresh hot pepper, in thin slices (depends on your preferences)
  • 1/2 cup soy sauce
  • 1/2 tsp. of sugar

Preheat your barbecue or light the charcoal. Gut the fish, remove the scales, and wipe it well. Make 3-4 vertical, to the bone incisions on each side of the fish. Brush the fish, in and out, with olive oil. Season with salt and pepper, in and out. Put in the fish's belly some fresh herbs and slices of lemon or orange. Put slices of ginger in the incisions you made earlier.

Place the fish in a baking pan. After the bbq is ready or after the grill has warmed up well, bake for 5-7 minutes and then turn it on the other side for another 5 minutes.

For the sauce, place a small saucepan on medium to high heat. Add the olive oil and when it's heated up, add the garlic and the chili peppers. Cook for 30 seconds. Add the soy sauce and sugar and allow to boil for 1 minute.

 Pour the sauce over the fish and serve with slices of lemon.

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