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Coryphee 2018 - Rira Vineyards
Rira Vineyards

CORYPHEE 2018 - RIRA VINEYARDS

  Greece / Aigialeia
SORRY GUYS, WE RAN OUT OF THIS ONE

Reaching a whole new level!

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Why do we love it?

In the third year of its production, Coryphee of Rira Vineyards has been well into the top Gewurztraminer in Greece. We knew that the Alsatian variety fitted the area like a glove. It likes the mountains, the sea breeze, and the view. Yes, we know that it didn’t have it in its birthplace, but between us, who wouldn’t like it?

With experience contributing year after year to the result, Coryphee seems to be learning incredibly fast. And if it was great last year, this year it is simply amazing. And if last year it started climbing to the top of Gewurztraminer in Greece, with the harvest of 2018 it has definitely gone over the top!

Coryphee 2018 by Rira Vineyards had all the love and affection it needed. Lees and regular battonage gave volume and texture while a hint of sweetness boosts freshness experience at a completely new level.

Ask anyone in Botilia. Coryphee 2018 by Rira Vineyards is our favorite Greek Gewurztraminer! End of story.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Greenish-yellow color in the glass.

Elegant aromas of pear, peach compote, bergamot, and lychee meet with white rose, yeast, and sugar syrup in a delicate and beautifully balanced bouquet.

Full-bodied mouth, with a buttery texture and balanced acidity. Peach, citrus, and bergamot dominate and lead to beautiful and slightly spicy long finish.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13%
Origin Aigialeia
Variety Gewurztraminer
Aromas pear, peach compote, bergamot, lychee, white rose, yeast, sugar syrup
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

CORYPHEE 2018 - RIRA VINEYARDS

PAIR IT

with steamed mussels, pad thai, or enjoy it as an aperitif.

Fragrant langoustines with pea puree

  • 1 kg of langoustines
  • 1 finocchio
  • 2 tbsps. of finely chopped fennel
  • 2 tbsps. of finely chopped dill
  • 6 fresh onions
  • 1 large onion
  • 2 cloves of garlic
  • The juice of a large lemon and a lime
  • 1 tsp. of mixed lemon and lime zest
  • 1 tsp. of freshly chopped cardamom
  • salt and pepper
  • Olive oil

 

For the pea puree:

  • ½ kilo of pea cleaned
  • 2 potatoes
  • salt
  • olive oil

Chop the onions (the white and green part), garlic, and finocchio. In a large saucepan, saute them in olive oil. Remove them from the pot, and sauté the langoustines with the shell, in the remaining olive oil. Once they get a reddish color , add the lemon and lime juice, salt and freshly ground pepper, cover with the lid, and lower the temperature to half.

In the meantime, boil the peas in salted water along with the two potatoes cut in pieces, until the potatoes melt. Keep a cup of hot water in which they have boiled.

As soon as the langoustines are ready – they don’t take more than 10 minutes - remove them from the pot and transfer them into a large bowl. Let the sauce from the langoustines' broth and the citrus to continue boiling and add the mixture of sautéed onions, garlic and finocchio. Add the chopped fennel and the dill. While your sauce is simmering, remove the shell from langoustines and bring it back to the pot, along with their juices from the bowl. Add the cardamom and half of the citrus zest and turn off the heat.

Put the peas and the potatoes in a blender or a mill and start mush them by dripping a little bit of the boiled water that you kept until you have a velvety puree.

On a platter, add the pea puree and pour the rich sauce with the langoustines. Sprinkle with the remaining zest of citrus and add a few drops of olive oil.

 

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