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Romeiko Orange De Noir 2019 - Dourakis Winery
Dourakis Winery

ROMEIKO ORANGE DE NOIR 2019 - DOURAKIS WINERY

  Greece / Crete
€29.80
€26.00
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

An orange wine pure surprise!

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Why do we love it?
Orange de Noir is yet another surprise from a place that never rests! The Dourakis family put the Romeiko variety into the game of orange wines and the result is unique!
 
The history of the winery begins at the end of the 80s, when the renowned oenologist Andreas Dourakis decided to establish his winery, in Alikabos, Crete, in the wider area of Chania. The affair is now a family one, since his children, Evi and Antonis, work at the winery, each in a different position, adding their personal touches. The experimental vinifications have their merits with very remarkable results and one of them is the orange version of the red Romeiko variety, or otherwise Orange de Noir Romeiko! And it is yet another confirmation that the island of Crete will never stop impressing us.
 
Orange de Noir from the Dourakis family is a revelation of the variety's potential and the best way to enjoy it is next to a dried pork leg in the oven!

COLOR

ORANGE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

In the glass, it is salmon with intense orange highlights. Intense aromas of bitter orange, citrus, and sweet bergamot.

In the mouth, it has a medium body with intense aromas of orange peel, lotus, bergamot, and almond, with a subtle oxidizing flavor.

Technical stuff
Color Orange
Type Dry
Year 2019
Alcohol 12.5%
Origin Chania, Crete
Variety Romeiko
Aromas Orange, citrus, bergamot, orange peel, persimmon, almond, oxidative character
Bottle Size 750ml
Barrique -
Serving temperature 11°C
Aging 3 years
Closure Cork
Organic No

ROMEIKO ORANGE DE NOIR 2019 - DOURAKIS WINERY

PAIR IT

Taste it with spaghetti with roe and pork knuckle with mashed sweet potatoes

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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