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5 + 1 Electra Orange 2019 - Koukos Winery
Koukos Winery

5 + 1 ELECTRA ORANGE 2019 - KOUKOS WINERY

  Greece / Achaia
€77.40
58.10
€58.10
QTY
6 Bottles
ADD TO CART At your doorstep in 1 - 3 days

Prepare for the most elegant Greek Orange Wine!

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Why do we love it?

Electra Orange by Koukos Winery comes to rock the boat for good as it is an elegant, orange wine from the very rare Sideritis Greek grape variety! Electra Orange is the wine we'll be drinking obsessively from now and all summer long! And probably we'll continue after that!

Koukos Winery was founded in the late 90s, when the brothers, Panagiotis and Konstantinos Koukos, decided to take over the family estate. They created a boutique, family-run winery, on the borders of the Strofilia ecosystem and cultivate organically both local and international varieties. Sideritis is one of them and seems to be one of their favorites. After Lydia that we all loved, comes Electra. Long skin contact gives volume, color, complexity, and structure to this delicate orange wine.

Get ready for an incredibly pleasant surprise with Electra by Koukos Winery!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Pale salmon color with orange hues and delicate aromas of quince, lotus, tangerine, white cherry, grapefruit, pink pepper, and white flowers. The mouth is elegant, reminiscent of a Provence - style rose wine! It has medium body and crisp acidity.

Technical stuff
Color Orange
Type Dry
Year 2019
Alcohol 12,7%
Origin Achaia
Variety Sideritis
Aromas Quince, lotus, tangerine, white cherry, grapefruit, pink pepper, white flowers.
Bottle Size 750ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Cork
Organic Yes

5 + 1 ELECTRA ORANGE 2019 - KOUKOS WINERY

PAIR IT

with steamed seabass with vegetables, smoked fish roe or shrimp risotto. 

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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