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Sun Rose 2017 - Domaine Grampsas
Grampsa Estate

SUN ROSE 2017 - DOMAINE GRAMPSAS

  Greece / Zante
€14.10
12.10
€12.10

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Why do we love it?

With pale salmon, or if you prefer "provence" color (the typical color of rosé wines of Provence) and finesse that would be envied by some of the best French wines, the Sun Rose 2017 Domaine Grampsas probably is the rosé you have been looking for, for a very long time.

The rare and unknown variety Avgoustiatis makes miracles in the terroir of Zante which seems to love it very much. The Grampsas brothers, having realized the romance, invested in the red variety and experimented with it in red and rosé vinifications in their small winery in Lagopodo Zakynthos. Sun Rosé 2017 Domaine Grampsas is an exceptionally delicate rosé provoking many big names in the business.

Although it is still early, we probably found our favorite rosé wine for 2017.

COLOR

ROSE

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Light salmon color, close to that of onion peel.

Elegant aromas of strawberries and cherries are combined with raspberry and quince. Rose, ginger and hints of toffee complete the exquisite bouquet.

Delicious in the mouth, with soft acidity that nicely accompanies the fruity oral aromas. Cherry, strawberry and apple compote stand out and remain in the long- lasting caramel aftertaste.

Technical stuff
Color Rose
Type Dry
Year 2017
Alcohol 12,5 %
Origin Zante
Variety Avgoustiatis
Aromas strawberry, cherries, raspberry, quince, rose, ginger, toffee
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 2 years
Closure Cork
Organic No

SUN ROSE 2017 - DOMAINE GRAMPSAS

PAIR IT

Enjoy it on its own or combine it with pasta with tuna and capers, white creamy cheese.

Shrimps wrapped in prosciutto, with orange marmalade

  • 1/4 cup orange jam
  • 1/4 cup of white dry wine
  • 4 tsps. of fresh lemon juice
  • 1 tsps. of finely chopped ginger
  • 1 large clove of chopped garlic
  • 2 fresh onions finely chopped
  • 20 shrimp jumbo or medium-sized peeled (you can leave the tail)
  • 10 slices of prosciutto cut into half lengthwise
  • 2 tablespoons of vegetable oil
  • 10 wooden skewers dipped in water for 20 minutes
  • salt
  • pepper

In a medium bowl, mix the jam, white wine, lemon juice, ginger, garlic and onions. Add salt and pepper according to your taste.

Tosh the shrimps in the bowl and turn them to get fully covered with the mixture. Leave them for 20 minutes at room temperature. After 20 minutes, drain the shrimps from  the marinade.

Roll each shrimp with a slice of prosciutto. Put 2 shrimps in each skewer and carefully pierce prosciutto so that it doesn’t  get unfolded.

Preheat the grill to medium to high temperature. If we barbeque them, we are careful to roast them in a moderate fire. Dip the skewers in the marinade and bake until the prosciutto gets crispy and the shrimps opaque and slightly reddish, about 3 minutes on each side.

Secret:

Soak the wooden skewers in water (preferably hot) before putting them in the oven or the charcoal so that they won’t burn and tan while baking.

 

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