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The Cricket And The Ant - Markogianni Winery
Markogianni Winery

THE CRICKET AND THE ANT - MARKOGIANNI WINERY

  Greece / Olympia
SORRY GUYS, WE RAN OUT OF THIS ONE

Τhe most playful form of retsina!

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Why do we love it?

If you want to see the most playful form of retsina, try The Cricket And The Ant from Markogianni Winery.

The Markogianni Winery has been active since 1982 in wine and spirits and today it does not leave us alone by vinifying the rarest unknown Greek varieties it grows. You will love the fruity, juicy and simple The cricket and the ant and can accompany you in many delicious meals and occasions.

The Cricket And The Ant - Markogianni Winery is made from 100% Roditis and the grapes come from the privately owned vineyards of the family which have been grown organically since 2001. It was carefully fermented and flavored before taking the playful form in its bottle that will win you over in a minute!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

In the glass they are golden. From the first moment, the fresh citrus fruits are expressed, accompanied by sweet stone fruits, ripe peach. Hints of various herbs of eucalyptus, mint, thyme and rosemary.

In the mouth it has moderate acidity, it is balanced with the same group of fruits being expressed and it has a subtle aftertaste.

Technical stuff
Color White
Type Dry
Year -
Alcohol 13.2%
Origin Olympia
Variety Roditis
Aromas Citrus fruits, stone fruits, ripe peach, eucalyptus, mint, thyme, rosemary
Bottle Size 500ml
Barrique -
Serving temperature 10ºC
Aging 4 years
Closure Cork
Organic No

THE CRICKET AND THE ANT - MARKOGIANNI WINERY

PAIR IT

Pair it with fried cod with garlic, fried mussels with tartar sauce or chicken with green olives, lemon, and dill.

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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