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V for Vostilidi 2017 - Sarris Winery
Sarris Winery

V FOR VOSTILIDI 2017 - SARRIS WINERY

  Greece / Cephalonia
€18.30
13.30
€13.30

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Why do we love it?

V for Vostilidi is a wine way more revolutionary than it sounds. Orange wine from Vostilidi or otherwise a bone-crunching wine made for thrills and spills.

Panos Sarris was always on the other side. Sommelier with significant experience, and by that we mean 2nd place in the National Sommelier Competition and Certified Sommelier in London by the Court of Master Sommeliers! After that, he created his own restaurant on one of the most beautiful beaches on the island where he did his magic with food and wine. So, when he decided 7 years ago to make his own wines, it was sure that he would leave nothing to chance. For Vostilidi, he chose the best grapes from Panochori and Fagias vineyards. The wine was then fermented with indigenous yeasts in a 2-ton oak barrel, where it was left to mature.

V for Vostilidi is a wine that shouts out that is made by a demanding sommelier seeking a specialty wine to accompany the difficult Kefalonian cusine.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM (+)

ACIDITY

HIGH

Tastes Like

Mysterious color, golden and slighlty orange but bright.

An explosive nose full of every citrus fruit you can think of, dipped in honey and dried chrysanthemums.

On the palate, it gets more intense, more mineral, more smokey, more spicy. Yes, it has tannins and sharp acidity that can tame even red meat.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 13%
Origin Cephalonia
Variety Vostilidi
Aromas pear, green apple, citrus, lime, citrus, lemon zest, sunflower, lemongrass, flintstone
Bottle Size 750ml
Barrique 11 months
Serving temperature 10℃
Aging 5 years
Closure Cork
Organic No

V FOR VOSTILIDI 2017 - SARRIS WINERY

PAIR IT

with fish on the charcoal, seafood with lemon or the traditional cod with garlic potato mash.

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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