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Verdea Nature 2020 - Dimitris Kefallinos
Dimitris Kefallinos

VERDEA NATURE 2020 - DIMITRIS KEFALLINOS

  Greece / Zante
€20.50
€18.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

The flagship wine of Zakynthos on the frontline!

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Why do we love it?

A natural Verdea? Is it possible? Of course, it is! Dimitris Kefallinos continues to amaze us with the fresh and amazing version of Zakynthos' traditional wine, Verdea Nature 2020!

Verdea is a traditional wine with a special gastronomic profile. Originating from Zakynthos, it contains the island's local and rare varieties in a distinctive, slightly oxidized style, reminiscent of really fine sherry. It's named after the green color (Verde) of the early harvested grapes, which were harvested early to give a higher acidity to the final wine. The varieties involved in the blend are Skiadopoulo, Pavlos, Robola, Goustolidi, and Makrypodia. The blend ferments with indigenous yeasts and matures in oak barrels for about 11 months. It is bottled without filtration or other human interventions, in only 600 bottles, as it is a natural wine.

The result is AMAZING and combines the oxidized character of a refined sherry with the freshness and the fruity character of Zakynthian grape varieties.

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has a medium lemon color with golden hues that are prone to oak aging. Intense citrusy character in every form such as lemon in syrup, candied bergamot, bitter orange zest, citron, grapefruit, and orange blossoms. Notes of honey, peach, vanilla, and toasted bread complement the set.

It has a medium body and discreet acidity, in perfect balance.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13%
Origin Zakynthos
Variety Skiadopoulo, Pavlos, Robola, Goustolidi, Makrypodia
Aromas Lemon, bergamot, orange zest, citron, grapefruit, orange blossoms, honey, peach, vanilla, toasted bread.
Bottle Size 750ml
Barrique 11 months
Serving temperature 10°C
Aging 3 years
Closure Cork
Organic No

VERDEA NATURE 2020 - DIMITRIS KEFALLINOS

PAIR IT

Pair it with fried squid, grilled fish, a variety of cheeses, or refreshing chicken salads.

Calamari fritters with ouzo batter

Fresh calamari tentacles

For the batter:

2 stamens of Kozani's saffron
30 ml. Ouzo
1 teaspoon orange zest
250 ml. soda water
Thyme
Self rising flour
Salt

For the Dressing:

1 teaspoon mustard, mild
Lemon juice
Orange juice
60 ml. olive oil
Olive oil or canola oil for frying

For the ouzo aromatic batter:

In a bowl put ouzo with saffron to soak for 5 minutes. Add all the ingredients, except the flour, to the bowl and mix well. Finally, add, by stirring continuously, the flour, until you get a thick batter, which will stand on the tentacles.

For the dressing:

Beat all ingredients in a shaker or blender until you get a thick sauce. Add 1 to 2 saffron stamens before serving.

For the croquettes:

Put enough olive or canola oil in a pan to heat up. Flourish the tentacles, which you have drained well. Put the tentacles into the batter one by one and with the help of a fork, pour them into the hot olive or canola oil creating croquettes. Fry on both sides until golden. Put the croquettes on absorbent paper, to remove the excess of olive oil.
Serve while they are hot with the dressing.

 

Eva Monochari

Food Blogger

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