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Experimental Savatiano 2020 - Boutaris Winery
Boutaris Winery

EXPERIMENTAL SAVATIANO 2020 - BOUTARIS WINERY

  Greece / Attica
€15.00
€12.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

A pure and delicious expression of Savatiano!

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Why do we love it?

The Experimental Savatiano Boutari Winery is a pure and delicious expression of Savvatiano. The variety "naked" from all the unnecessary, shows its true character and impresses.

When you are one of the largest and one of the oldest wineries in Greece, with a history since 1879, experimentation is something you can do and you owe it to yourself. In the winery of the famous and formidable Roxanne Matsa, they tried an experimental mild winemaking approach in Savatiano. The grapes were picked by hand at the right time and then only the free run juice was taken. The wine fermented in stainless steel tanks, at controlled temperatures, without the addition of sulfites. The wine stayed in contact with its fine wine lees for several months and then it was bottled, with mild interventions. The result is juicy and expressive, with crisp acidity.

Try the Experimental Savatiano Boutari Winery now, the bottles are limited.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Experimental Savatiano Boutari Winery has medium lemon color and complex aromas of peach, pineapple, lemon, bergamot, citron and white flowers.

In the mouth it has medium body and crisp acidity. Juicy tropical and stone fruits are mixed with notes of dough and lemon blossoms.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13%
Origin Attica
Variety Savatiano
Aromas peach, pineapple, lemon, bergamot, citron, white flowers
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

EXPERIMENTAL SAVATIANO 2020 - BOUTARIS WINERY

PAIR IT

Pair it with chicken sauteed with peppers and lemon, fried squid with tartare sauce, pie with wild greens

Calamari fritters with ouzo batter

Fresh calamari tentacles

For the batter:

2 stamens of Kozani's saffron
30 ml. Ouzo
1 teaspoon orange zest
250 ml. soda water
Thyme
Self rising flour
Salt

For the Dressing:

1 teaspoon mustard, mild
Lemon juice
Orange juice
60 ml. olive oil
Olive oil or canola oil for frying

For the ouzo aromatic batter:

In a bowl put ouzo with saffron to soak for 5 minutes. Add all the ingredients, except the flour, to the bowl and mix well. Finally, add, by stirring continuously, the flour, until you get a thick batter, which will stand on the tentacles.

For the dressing:

Beat all ingredients in a shaker or blender until you get a thick sauce. Add 1 to 2 saffron stamens before serving.

For the croquettes:

Put enough olive or canola oil in a pan to heat up. Flourish the tentacles, which you have drained well. Put the tentacles into the batter one by one and with the help of a fork, pour them into the hot olive or canola oil creating croquettes. Fry on both sides until golden. Put the croquettes on absorbent paper, to remove the excess of olive oil.
Serve while they are hot with the dressing.

 

Eva Monochari

Food Blogger

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