Botilia.gr uses cookies in order to perfect the user experience. By using this website, you accept the usage of cookies and the Cookie Policy. Dismiss

FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} piece in cartpieces in cart
Cart Expires in:

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} piece pieces

SOME MAY SEE THE GLASS HALF FULL.
ONE THING IS FOR SURE. YOUR CART IS DEFINITELY EMPTY!
WHY DON'T YOU PUT SOME GREAT WINES IN HERE?

Schinopefko 2018 - Markou Vineyards
Markou Vineyards

SCHINOPEFKO 2018 - MARKOU VINEYARDS

  Greece / Attica
€7.70
6.60
€6.60

Available only for botilia.gr members

JOIN ή LOGIN

Yes, a Retsina can have finesse

SEND PAGE TO FRIEND

Why do we love it?

The new generation of Retsina, the one that has dissolved the awful and bad image of the past, proves that the use of resin can, if done properly and in a way, lift off a wine. Stylish, fresh, opens new roads that seem to be followed by younger producers, mainly in Attica.

With the constant rise Savvatiano variety and the great quality pine resin in the area, Schinopefko 2018 by Markou Vineyards has everything to change any bad impression you may have on retsina. Just try it with a clear mind. We are sure it will convince you. It is worth giving the opportunity.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Pale yellow color with green shades full of freshness.

Botanical nose with pine tree aromas as main expression. Rosemary, lemon blossoms, citron and peach are complemented by subtle grapefruit flavors.

In the mouth, has moderate body with balanced acidity. Peach and citron dominate, accompanied by rosemary and pine needle that lasts long.

Technical stuff
Color White
Type Dry (Retsina)
Year 2018
Alcohol 12,5%
Origin Attica
Variety Savvatiano
Aromas peach, lemon blossoms, citron, green pepper, pine needle
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

SCHINOPEFKO 2018 - MARKOU VINEYARDS

PAIR IT

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.

 

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}