Botilia.gr uses cookies in order to perfect the user experience. By using this website, you accept the usage of cookies and the Cookie Policy. Dismiss

FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} piece in cartpieces in cart
Cart Expires in:

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} piece pieces

SOME MAY SEE THE GLASS HALF FULL.
ONE THING IS FOR SURE. YOUR CART IS DEFINITELY EMPTY!
WHY DON'T YOU PUT SOME GREAT WINES IN HERE?

Coryphée 2017 - Rira Vineyards
Rira Vineyards

CORYPHÉE 2017 - RIRA VINEYARDS

  Greece / Aigialia
€11.60
9.80
€9.80

Available only for botilia.gr members

JOIN ή LOGIN

Reaching a whole new level!

SEND PAGE TO FRIEND

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 birth place, 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 the 2017 it has definitely gone over the top!

The Coryphee 2017 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 in a completely new level.

Ask anyone in botilia.gr. The Coryphee 2017 Rira Vineyards is our favorite Greek Gewurztraminer! End of story.

COLOR

WHITE

AROMA

VERY FRUITY

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 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 2017
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

CORYPHÉE 2017 - RIRA VINEYARDS

PAIR IT

Pair it with steamed mussels, pad thai or enjoy it just 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.

 

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}