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Tear of the Pine 2019 - Kechris Winery
Kechris Winery

TEAR OF THE PINE 2019 - KECHRIS WINERY

  Greece / Thessaloniki
€17.10
€14.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

With awards you can't even think of!

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Why do we love it?
If you see the awards of Tear of the Pine Kechris Winery, you will be really impressed. The countless gold medals and the highest awards at major international competitions fill out numerous pages. The wine lists it participates in worldwide will make you feel dizzy. And, yes it is a Retsina but not a usual Retsina!

The base is Assyrtiko which is grown in Goumenissa. The alcoholic fermentation takes place in oak barrels of different types and origins. The composition of the barrels involved has emerged after several years of experimentation. There, the Tear of the Pine has aged for six months on its fine lees, acquiring enviable complexity and volume.

Stelios Kechris, a third-generation winemaker, is not sure 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 the Greek. The bet was big. How did he do?

The Tear of the Pine Kechris Winery is a wine that has impressed the world. A wine that ages beautifully (having tried vertically up to 2005 vintage) and one that is leading the battle to make Greek wine popular worldwide.

Tear of the Pine Kechris Winery makes us really proud!

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like
The Tear of the Pine Kechris Winery has medium lemon color and 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. And then comes the barrel to really make the bouquet take off. Vanilla, toast, tobacco, and hazelnut complement the set in such a way that will make you forget everything you used to know about Retsina.

It has a medium (+) body, with high acidity and excellent balance. The resin simply flatters the palate without protruding out. 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 another bite of the smoked mackerel with fresh coriander and lemon.
Technical stuff
Color White
Type Dry
Year 2019
Alcohol 13,5%
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 2019 - KECHRIS WINERY

PAIR IT

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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