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Rosé Brut 2017 - Domaine Karanika
Domaine Karanika

ROSÉ BRUT 2017 - DOMAINE KARANIKA

  Greece / Amynteo
€17.80
15.80
€15.80

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The sparkling wine of this summer!

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Why do we love it?

Summer evenings on the balcony or in the garden. You make your next favorite memories, ideally with a beautiful view, soft music, good company or a favorite book. Why not celebrate? And bubbles is always the best way to do it.

The Rose Brut 2016 Domaine Karanikas just arrived and it is amazing. Again Vintage, is produced from a single vintage and only when harvest is exceptional. And that of 2017 was one of the best!

Laurens Hartman is the man who believed more than anyone else in Xinomavro as a variety ideal for producing great sparkling wines. Applying the laborious traditional method of champagne (method traditionnelle), the organically grown wines have already gained international recognition and continue to amaze Champagne critics when tested. Probably, therefore, he is the ideal man to decorate our beautiful summer moments with bubbles.

And Rose Brut 2017 Domaine Karanikas, with fine and persistent foaming, wants to be your favorite wine this summer.

COLOR

ROSE

AROMA

MEDIUM FRUITY

BODY

FULL

ACIDITY

HIGH

Tastes Like

Bright pink color in the glass with persistent bubble.

On the nose, red fruit, especially cherries and strawberries, dominate combined with the characteristics of yeast aromas and nuts from the autolysis.

In the mouth, rich, creamy, with refreshing acidity and persistent bubble. The subtle sweetness brings out the fruit in the mouth. At the finish, the long persistent aftertaste leaves a cherry sensation tha lasts.

Technical stuff
Color Rose
Type Sparkling dry
Year 2017
Alcohol 12 %
Origin Amynteo
Variety Xinomavro
Aromas cherry, strawberry, yeast, toast, nuts
Bottle Size 750ml
Barrique -
Serving temperature 7°C
Aging 3 years
Closure Cork
Organic Yes

ROSÉ BRUT 2017 - DOMAINE KARANIKA

PAIR IT

We are sure that on its own it will impress you!

Pair it with grilled salmon, tuna tartar, gaspatso soup and why not with grilled lamb!

Tomato pie with cheeses from Naxos

For the phyllo pastry
400 gr flour
1 tablespoon of vinegar
2 tablespoons of olive oil and some extra to brush the pastry
265 ml. corn flour or rice flour
½ tsp. salt

 

For the filling
1500 gr tomatoes mature
200 gr Graviera of Naxos
100 gr Kefalotyri of Naxos
250 gr feta cheese
1 red, sweet pepper
2 tablespoons of sugar
1 teaspoon of oregano
Salt
Pepper

For the phyllo:

Mix all the ingredients for the pastry and then divide the dough into 4 equal parts and cover them with foil.

For the filling:

Score the tomatoes slightly on the bottom creating a cross and place them in a bowl. Add hot water over them, leave for a few minutes and peel them.

After the tomatoes are cut into even cubes, put them in a strainer, where they are salted and leave them for about 45 minutes to lose the excess of their liquids.

Open each phyllo with a rolling pin and by using a little rice flour.
Lay 3 phyllo pastry sheets in a baking pan (34-36 cm), brushing each sheet with plenty of olive oil to make it crisp.

Chop the pepper and grate graviera and kefalotyri. Put tomatoes, pepper, grated cheese, sugar, pepper and oregano in a bowl and mix gently.

Lay the mixture on the pastry sheets, add the crushed feta cheese and top up with the other phyllo pastry sheets. Brush with olive oil and slightly score the surface with a knife.

Bake in a well preheated oven, on the resistors (at the lower shelf) at 200 ° C, for about 60 minutes!

Notes

- Prefer ripe but firm tomatoes.
- No additional salt or olive oil is required in the filling.
- You can add a variety of ingredients to the pie such as olives, dried herbs (thyme, thrimb or marjoram) or vegetables such as onions.
- The tomato juices can be used for a nice tomato soup.

 

Eva Monochari

Food Blogger

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