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Tear of the Pine 2017 - Kechris Winery
Kechris Winery

TEAR OF THE PINE 2017 - KECHRIS WINERY

  Greece / Thessaloniki
€16.50
14.50
€14.50

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Why do we love it?

If you see the awards, you will be really impressed. Countless gold medals and the highest awards at major international competitions fill pages. The lists it participates in worldwide will make you dizzy. And it is Retsina. Maybe you ought to rethink about it.

If you are to start off somewhere, this is the one.

The base is Assyrtiko which is grown in Goumenissa, Kilkis. Continental climate, icy winters, cool summers. The alcoholic fermentation takes place in oak barrels of different types and origin. The composition of the barrels involved has emerged after several years of experimentation. There, the Tear of the Pine is aged for six months on the lees, acquiring enviable complexity and volume.

Stelios Kechris, third generation winemaker, is not sure himself why he decided to dive into the most difficult part of Greek wine. It might not be the most difficult wine to produce, but it definitely is the most difficult to win the acceptance of the wine world, mainly Greek. The bet was big. How did he do? The Tear of the Pine Kechri Winery is a wine that has impressed the world. A wine that ages beautifully (having tried vertically up to 2005) and one that is leading the fight to make Greek wine popular worldwide.

It makes us proud!

COLOR

WHITE

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

 In glass attractive, moderate gold color.

Exceptional aromatic intensity with the light touch of the resin being expressed through mastic, pine and rosemary. Assyrtiko gives lemony character with grapefruit and lime notes. All good up till now. And then comes the barrel to really make the bouquet take off. Vanilla, toast, tobacco and hazelnut take the already wonderful bouquet to a whole new level.

Moderate (+) volume body, with high acidity and excellent balance. The resin simply flatters the palate without protruding at all. Lemon, pine, rosemary and coriander are complemented by the beautifully integrated barrel which is expressed with toast, biscuit, tobacco and butter. The long and enjoyable aftertaste asks for a bite of smoked mackerel with fresh coriander and lemon.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 14 %
Origin Thessaloniki
Variety Assyrtiko
Aromas mastic, pine, rosemary, lemon, grapefruit, lime, vanilla, toast, tobacco, hazelnut
Bottle Size 750 ml
Barrique 6 months
Serving temperature 10°C
Aging 7 years
Closure Cork
Organic No

TEAR OF THE PINE 2017 - KECHRIS WINERY

PAIR IT

Pair with smoked mackerel, cod with garlic sauce or smoked salmon dishes

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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