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Muscat of Spina after conquering Crete has set its sights elsewhere! Kudos Muscat of Spina of Dourakis Winery is a fantastic expression of the aromatic variety with a strong floral character.The vineyards of Muscat are located at an altitude of about 400 meters. Hailing from the village of Spina, Muscat of Spina was in danger of extinction but fortunately has been revived in recent years, taking advantage of the ideal climatic conditions of Crete. Andreas Dourakis with persistence and passion deals with wine from the vineyard to the bottle. His careful vinification in Muscat of Spina gives a particularly aromatic and fruity white wine.Kudos Muscat of Spina is spring in a glass!
It has medium lemon color and impressive aromas of jasmine, rose, lemon blossom, lime, peach and grapefruit.
Juicy mouth, with moderate body and discreet acidity. Intense aromas of flowers, herbs and citrus.
with Asian cuisine, fresh salads, soft white cheese or enjoy it on its own as an aperitif.
For the chicken1 medium piece of chicken breast2 tablespoons of mustard soft1 tablespoon of honey1 teaspoon of spice mixture for meat3-4 tablespoons of lime juice
For the salad200 gr. mango1 small yellow pepper1 small orange pepper1 small red pepper1 medium onion5-6 sprigs of fresh coriander
For vinaigrette1 tablespoon of ginger soup2 tablespoons of sugar1 lime4-5 tablespoons sesame oil or olive oil
In addition, you will need sesame for serving
For the chicken.Cut the chicken into small pieces.Mix honey, mustard, spices and lime juice.Marinate the chicken in the mix for 10 minutes or more depending on the time you have!
Prepare the vinaigrette.In a mortar mix sugar and grated ginger. Slowly add the lime juice and stir until the sugar melts. Transfer to a bowl and add the oil of your preference, by stirring with a fork.
Broil the chicken on a pan or on a grill.Brush the hot chicken with 2 tablespoons of the vinaigrette.Let it come at room temperature until we the salad is ready!
Cut the onion up, in thin rings.Put the onion in a bowl of cold water and leave for 5 minutes.Cut the mango and peppers up, in thin sticks, like fine french fries.
In a bowl, put mango, onion, peppers, chopped coriander and mix with the vinaigrette.
In a serving dish, put some chicken bites and add the salad.Finish with the rest of the chicken, pour with a little more vinaigrette and sprinkle with sesame seeds.
Eva Monochari
Food Blogger
