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White 2019 - Markogianni Winery
Markogianni Winery

WHITE 2019 - MARKOGIANNI WINERY

  Greece / Olympia
€10.70
9.10
€9.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

Moments of everyday pleasure!

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Why do we love it?
Simple things sometimes hide the greatest pleasures! Markogianni White is an elegant and fruity white wine that in its simplicity, can accompany graciously many different dishes!

Giannis and Antonia have taken over their grandfather's family winery in Skillountia, Olympia. The 50 acres of privately owned vineyards are organically grown and emphasis has been placed on local varieties. The blend of White consists of Roditis, Muscat, and Assyrtiko. Attention to both vineyard and vinification, give a wine with delicate aromas of fruits and flowers and balanced acidity. It is perfect on its own but can accompany a variety of dishes of Greek and Mediterranean cuisine.

Try Markogianni White now!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
It has pale lemon color and elegant aromas of peach, lemon, citrus, lemon blossom, pear, and grapefruit. In the mouth, citrus fruits with floral hints predominate. It has a moderate body and balanced acidity.
Technical stuff
Color White
Type Dry
Year 2019
Alcohol 13,2%
Origin Olympia
Variety Roditis, Assyrtiko, Muscat
Aromas Peach, lemon, citrus, lemon blossom, pear, grapefruit.
Bottle Size 750ml
Barrique -
Serving temperature 8ºC
Aging 3 years
Closure Cork
Organic No

WHITE 2019 - MARKOGIANNI WINERY

PAIR IT

with salads, pasta with seafood, chicken dishes or white cheese.

Linguini with red mullet fillet, capers, leek, cherry tomatoes and lemon

  • 500 gr linguine
  • 4 red mullets (600 gr)
  • 1 stick of celery
  • 1 carrot
  • 1 onion
  • 200 ml of white wine
  • 80 ml of olive oil
  • 1 leek
  • 60 gr capers
  • 250 gr of cherry tomatoes
  • 60 ml lemon juice
  • Slice of a lemon
  • 2 tbsps. of chopped parsley
  • Salt
  • Pepper

We fillet the red mullets by removing the scales, the bones and the intestines. Cut the celery, carrot and onion into chunks.

Put half the olive oil in a saucepan, let it heat up and sauté the bones from the fish. Add the chopped vegetables and continue sautéing. Pour in half of the wine, boil for two minutes to evaporate the alcohol and add 3 lt of water to cover. Boil for about half an hour in moderate heat.

Pass the broth through a strainer, put it in a pan of 30 cm diameter and boil the linguini. If necessary add a little water. Pasta should absorb all of the broth so that we don’t have to strain them and lose their starch.

At the same time, in another non-stick pan, sauté the red mullet fillets after seasoning them well. We start from the side of the skin by pressing them with a spatula and then we turn them over. The whole process takes about 2 minutes, depending on the thickness of the fillet. Remove from the pan and continue with the cherry tomatoes, which are cut in two, sautéing very lightly. Continue with leeks that have been cut into sticks. At this stage caution is needed because leek can be burn easily.

Add the caper, after we have removed the excess of salt it, and pour in the rest of the wine and the lemon juice. Allow to boil for one minute, then, put in the sauce the pasta and stir. Remove from heat, add parsley, zest and 2 tablespoons of extra virgin olive oil. Mix well and serve.

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