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Mythic River White 2018 - Estate Gofas
Gofas Estate

MYTHIC RIVER WHITE 2018 - ESTATE GOFAS

  Greece / Nemea
€10.80
7.80
€7.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

Delicate, Aromatic and Playful! Prepare to be stunned!

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Why do we love it?

Mythic River White from Gofas Estate is a delicate, white, aromatic wine that both its label and content bring you to a playful and fairytale mood.

Konstantinos Gofas, with a very long wine-growing history, decided to pursue family tradition, so in 2011 he relocated the winery by the river in the middle of the vineyards. With the legendary river Asopos flowing just beside the winery, the name of the wine couldn't have been more appropriate. Sauvignon Gris (60%) and Malagouzia (40%), from Gerakina vineyard, in the "Grand Cru" village of Koutsi in Nemea, are combined in a blend with unexpected results. Cold maceration and low temperature preserve and enhance primary aromas. Along with its refreshing acidity, it launches the enjoyment to mythical levels!

If you want a delicious white wine with amazing value for money ratio, we can't think of a better choice!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium lemon color and discreet aromas of lemon, citron, peach, lime, pear and white flowers. Delicate medium-bodied palate with balanced acidity, and an enjoyable grapefruit aftertaste.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 13%
Origin Nemea
Variety Sauvignon Gris, Malagouzia
Aromas lemon, citron, peach, lime, pear, white flowers
Bottle Size 750ml
Barrique -
Serving temperature 11°C
Aging 3 years
Closure Cork
Organic No

MYTHIC RIVER WHITE 2018 - ESTATE GOFAS

PAIR IT

with asparagus risotto with lemon peel, grilled seabass with coriander and lime or steamed shellfish with white wine and parsley.

Spaghetti with shrimps, lemon and fennel

1 pack of spaghetti No6, whole-wheat
800 gr. shrimps
2 lemons
5-6 cloves of garlic
1 little bunch of fennel
ground pepper
sea salt
chili flakes
olive oil

Carefully peel and cut the shrimps’ heads. Place them in a pot with 300ml water and boil them, along with 3 cloves of garlic for 15 minutes. Then, filter the broth with a sieve, by pressing it well and keeping it warm.

At the same time, boil the spaghetti in salted water and cook them “al dente”. Take the lemon zest and chop the fennel.

In a large pan, pour 20 ml olive oil and the rest of the garlic. Once the olive oil is warm enough, remove the garlic and add the chili flakes.

Place the peeled, boiled shrimps in the hot pan and leave them for 1-2 minutes on each side. Season with salt and pepper, add a little fennel, a bit of lemon zest and pour in the lemon juice.

Remove the shrimps and in the same pan, place the spaghetti directly from the pot and increase the temperature. Add the broth you have prepared and mix well.

When the spaghetti have absorbed all the broth, sprinkle with fennel, pepper and the remaining zest. Serve the spaghetti with shrimp immediately.

Eva Monochari

Food Blogger

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