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Orange Kydonitsa 2020 - Estate Gofas
Gofas Estate

ORANGE KYDONITSA 2020 - ESTATE GOFAS

  Greece / Nemea
€21.10
€18.30
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

Gastronomic, complex and Orange!

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Why do we love it?

Kidonitsa Orange Gofas Estate is a very gastronomic and complex version of the favorite white variety. With the aromas of wet earth and sweet quince overflowing from the glass, you will love it from the first minute.

For this different "orange" Kidonitsa, 2 different vineyards and 2 different clones were combined. At an altitude of 380 meters, the thin-skinned clone that gives rich fruit is cultivated, while at an altitude of 800 meters, the thick-skinned clone is cultivated, which gives acidity and nerve. The wine is fermented and vinified based on the natural approach so we have ambient yeasts, minimum sulfites and no filtration. After fermentation, the wine matures in clay amphorae to emphasize its earthy dimension and complex character.

Kidonitsa Orange Gofas Estate came to stay!

COLOR

ORANGE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Kidonitsa Orange Gofas Estate has medium orange color with copper hues and exuberant aromas of quince, candied orange peel, dried apricot, clay, chrysanthemum and honey.

In the mouth it has medium body, marked acidity and mild tannins. Sweet quince, bitter orange, bergamot, peach, hazelnut, dough and persimmon compose a complex set.

Technical stuff
Color Orange
Type Dry
Year 2020
Alcohol 13%
Origin Nemea
Variety Kydonitsa
Aromas Quince, candied orange peel, dried apricot, clay, chrysanthemum, honey
Bottle Size 750ml
Barrique -
Serving temperature 10°C
Aging 3 years
Closure Cork
Organic No

ORANGE KYDONITSA 2020 - ESTATE GOFAS

PAIR IT

Perfect pairing with pork with orange and apricots, eggplant with miso, red mullets with vinegar and rosemary sauce

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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