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Hoof & Lur 2019 - Troupis Winery
Troupis Winery

HOOF & LUR 2019 - TROUPIS WINERY

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

The unseen side of Moschofilero!

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Why do we love it?
Hoof & Lur by Troupis Winery is an ode to the plateau of Mantineia and the best companion for the days we are going through according to the New York Post! The reputable American newspaper chose 8 wines to get you through the quarantine, and among them, the humble but powerful Moschofilero shined, leaving everyone speechless!

Troupis Winery in Fteri Mantineia is dedicated to Moschofilero since it makes many different versions of the favorite blush variety. Hoof & Lur is the most special version of all and rightly drew the attention of the American press. Yiannis Troupis wanted to make a wine dedicated to tradition and his grandparents, which reflects the terroir of Mantineia. The traditional recipe included fermentation with indigenous yeast, extended skin contact and minimal use of sulphites. Yes, as you can imagine from the above, Hoof & Lur is an orange, natural, Moschofilero.
Perfect right?
We will close with the quotation of Paula Froelich, of the New York Post: "It is fragrant, flowery, salty, zesty and crazy good!"

Don't miss it!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Medium orange color with pink hues and explosive aromas of Turkish delight rose, jasmine, lemon, tangerine, bergamot and pink grapefruit. Fleshy mouth with medium body, crisp acidity, and light tannic substance.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 12 %
Origin Mantineia
Variety Moschofilero
Aromas Turkish delight rose, jasmine, lemon, tangerine, bergamot, pink grapefruit.
Bottle Size 750ml
Barrique -
Serving temperature 9ºC
Aging 3 years
Closure Cork
Organic No

HOOF & LUR 2019 - TROUPIS WINERY

PAIR IT

with pasta with salmon, stuffed squid on the grill, chicken with butter - lemon sauce, sea bass or sole fish a la meuniere.

Shrimps with garlic and lemon

  • 500 gr. jumbo sized shrimps. Defrost them if they are frozen. If they are not pre-peeled, peel them when they have defrosted.)
  • 2 tbsps. olive oil
  • 1 tbsp. butter
  • 2 cloves of garlic, chopped
  • 2 tbsps. fresh lemon juice
  • ½ tbsp. lemon zest
  • salt

If you use frozen shrimps, let them defrost overnight in the fridge. Drain the shrimps and dry them with kitchen towel.

 Zest a large lemon and then squeeze the juice to give at least 2 tablespoons of juice and close to half a tablespoon of lemon zest. Clean the garlic and finely chop  it.

 Heat the olive oil in medium to high heat, then add the butter to melt.

Add the shrimps to a single layer and leave until they start getting pink color at the edges, no longer than 1-2 minutes.

Turn the shrimps on the other side and add the chopped garlic. Continue cooking for another 3-4 minutes. Pour in the lemon juice, add the lemon zest and salt to taste and mix to cover the shrimps with the sauce.

Serve immediately

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