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Rosa 2016 - Stelios Kechris
92
Stelios Kechris

ROSA 2016 - STELIOS KECHRIS

  Greece / Goumenissa
€11.13
9.00
€9.00

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I can't explain it

I do not know why, but whenever I see her label or its dazzling rosé color in the glass, it reminds me of that song, "Her name was Lola, she was a showgirl", etc. Come on, you know what I'm saying. It directly puts me in a summer mood. On the other hand, in our recent tasting, Giannis simply refused to proceed to the next wine. He couldn’t stop smelling it.

Full of freshness I can imagine it at midday with seafood by the sea, but it would not bother me at all in the glass next to me on the deckchair. Of course, a grilled tuna fillet would be a pairing to remember.

Stelios Kechris, after the Tear of the Pine, innovates with a rose version of his favorite retsina. Xinomavro from Goumenissa is the basis. Rose, with just a hint of resin, Rosa is an absolutely gourmet wine that will add color, wonderful aromas and flavors to your table.

If we did not tell you that there were hints of resin you might not suspect it.

COLOR

ROSE

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Bright cherry color in the glass.

Vigorous nose full of strawberry, cherry and blackcurrant. Cinnamon, rosemary and tomato notes step in while butter and mastic add to its complexity.

Rich on the palate with refreshing acidity and subtle tannic substance. Apple, chery and strawberries dominate followed by a light sense of tomato and butter. Strawberry insists on a very long finish.

Technical stuff
Color Rose
Type Dry
Year 2016
Alcohol 12,5%
Origin Goumenissa
Variety Xinomavro
Aromas strawberry, cherry, gooseberry, cinnamon, rosemary, tomato, mastic, butter
Bottle Size 750ml
Barrique 6 months
Serving temperature 10ºC
Aging 3 years
Closure Cork
Organic No

ROSA 2016 - STELIOS KECHRIS

PAIR IT

Pair it with tuna on charcoal, octopus or shrubs

Cod Tsiladia of Messinia

  • 1200 g cod
  • 4 medium onions
  • 3 tomatoes
  • 1 clove of garlic
  • 150 g Corinthian black currants
  • 250 ml. concentrated tomato juice
  • 1 tbsp. tomato paste
  • 1 tbsp.  sugar
  • 3  bay leaves
  • 2 thyme sprouts
  • Olive oil
  • Freshly ground pepper
  • Salt

 

Desalinate the cod from the previous day, unless the cod you are using is already desalinated. Remember, it's not enough to put the cod in plenty of cold water to desalinate. You should change water at least 6-7 times and the cod must stay in the water for at least 10 hours.

Then let it in a drainer to drain well.

Cut the 2 onions in slices and finely chop the one of them along with the garlic clove.

In a large and deep pan, saute the onions and garlic with olive oil until they become soft, stirring frequently. When the temperature is lowered, add the sugar, tomato juice, bay leaves, thyme, salt and pepper. Add the tomato paste dissolved in 1 cup of hot water and finally the raisins.

Let simmer for 5 minutes and  preheat the oven.

Cut the tomatoes into thick slices.

In a large pan, lay half the slices of tomato and on top the pieces of cod. Pour the sauce and dangle the baking pan so it can go everywhere. Lay the remaining tomatoes, pour over some olive oil and add 1-2 bay leaves.

Bake at 180 ° C for about 1 hour (on the resistors).  The food is ready as soon as the sauce thickens.

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