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Vorias and Helios Orange Αssyrtiko 2020 - Markogianni Winery
Markogianni Winery

VORIAS AND HELIOS ORANGE ΑSSYRTIKO 2020 - MARKOGIANNI WINERY

  Greece / Olympia
€14.80
€12.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

A new orange wine came to win us over!

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Why do we love it?
Vorias and Helios Orange Assyrtiko Markogianni Winery is the new orange wine of the winery and it is really incredible. Ripe citrus fruits, quince, and persimmon are intertwined in an impressive set with a robust structure.

Markogianni Winery is located in Skillountia Olympia, in Ilia. In recent years it has made a bold appearance on the wine scene with its impressive wines from mainly local varieties but also with its interesting and different vinification styles. Orange from Roditis was the first orange wine they created and it started as an experiment but it slowly managed to conquer the entire wine-loving public.

After this, the next big bet was an orange wine from Assyrtiko and so Vorias and Helios Orange Assyrtiko was born! The grapes come from privately owned vineyards that are organically farmed. The wine is fermented with ambient yeasts followed by maceration with the skins for 8 days. After that, it is bottled unfiltered and full of bold aromas and flavors.

If you love orange wines then you should definitely try Vorias and Helios Orange Assyrtiko Markogianni Winery.

COLOR

WHITE

AROMA

LIGHT

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Vorias and Helios Orange Assyrtiko Markogianni Winery has an intense orange color and intoxicating aromas of orange, bitter orange, tangerine peel, quince, lotus, chrysanthemum, hops, and apple.

In the mouth, it has medium body, moderate (+) acidity, and light tannins. Rich and ripe citrus fruits are mixed with quince and dried apricot in an impressive set.

Technical stuff
Color White
Type Dry
Year 2020
Alcohol 13%
Origin Olympia
Variety Assyrtiko
Aromas Orange, bitter orange, tangerine peel, quince, lotus, chrysanthemum, hops, apple.
Bottle Size 750ml
Barrique -
Serving temperature 12ºC
Aging 4 years
Closure Cork
Organic No

VORIAS AND HELIOS ORANGE ΑSSYRTIKO 2020 - MARKOGIANNI WINERY

PAIR IT

Pair it with chicken with prosciutto and mango, a pork fillet with orange sauce, or orzo with shrimps and bisque.

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper

Salt

 

For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns

salt

 

Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

Notes
- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes

 

Eva Monochari

Food Blogger

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