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Robola 2019 - Sarris Winery
Sarris Winery

ROBOLA 2019 - SARRIS WINERY

  Greece / Cephalonia
€13.70
10.60
€10.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

The absolute introduction to the new Santorini!

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Why do we love it?
Every year we are thinking that it can't get any better, but Robola of Panos Sarris manages to exceed all limits and expectations. Sharp acidity, mineral character and fruit concentration that we usually find in first-class Santorini, make this Robola truly irresistible.

Panos Sarris has always been on the other side. He was a sommelier with significant experience and then he became a restaurant owner on one of the most beautiful beaches on the island. When 6 years ago he decided to get involved with wine production, he wouldn't leave anything to chance. A single rocky vineyard in the grand cru area of Fagias, on the slopes of Ainos, at an altitude of nearly 800 m and a yield of less than 300 kg/acre, gave Robola all the ingredients it needed. The abstract vinification of Panos Sarris, without much intervention, left Robola and terroir to shine, creating a wine with the heavy imprint of Kefalonia and the producer.

Panos Sarris Robola 2019 is simply amazing!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has pale lemon color and elegant aromas of pear, green apple, lime, citron, lemon peel, and lemongrass, while a wonderful mineral feeling of wet flint stone gives it a unique character. Medium to full body, intense, concentrated, with sharp, refreshing acidity.

Technical stuff
Color White
Type Dry
Year 2019
Alcohol 12,5%
Origin Cephalonia
Variety Robola
Aromas pear, green apple, citrus, lime, citrus, lemon zest, sunflower, lemongrass, flintstone
Bottle Size 750 ml
Barrique -
Serving temperature 10℃
Aging 5 years
Closure Cork
Organic No

ROBOLA 2019 - SARRIS WINERY

PAIR IT

with grilled fish, seafood with lemon or the traditional cod with garlic mashed potatoes.

Deep fried cod in beer batter with skordalia (garlic sauce)

For the cod

  • Cod (in salt)
  • 1 can of beer
  • flour for all purposes
  • salt
  • canola oil

Skordalia (garlic sauce)

  • 1 kilogram of potatoes
  • 1 bulb of garlic
  • 1 glass of olive oil (approximately)
  • 1 glass of lemon juice (about)
  • Parsley

For the cod

Remove the skin from cod and put the cod in the water for 24 to 36 hours while you occasionally change the water (3 to 4 times).

Prepare the batter in a large bowl by mixing the beer and flour until it becomes a dough that will stand nice on the fish and will not run.

Fry the battered cod in very hot canola oil and for a while, until it’s done. (Caution spits).

For Skordalia

Put the potatoes to boil in plenty of salted water. Beat the garlic on a wooden mortar until it becomes a sleek paste.

Check how well - cooked the potatoes are by piercing them with a fork. Once the potatoes are cooked, take them out of the hot water, peel them and mush them in the mortar along with the garlic, throwing each time a spoon of oil and lemon. Do not add too much oil at the beginning because if you put more than needed, it will be difficult to make a smooth cream.

Continue to mush them in the mortar by gradually adding olive oil and lemon until they become a velvety paste and you satisfied with its taste.

Mushing with the mortar takes about an hour. If you want to shorten the time you can skip the last step by passing the garlic sauce in doses from the mixer or multi.

You can serve it with some parsley to give color and aroma to the plate.

 

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