Skordostoumbi egglant with Xinomavro Rose скачать в хорошем качестве

Skordostoumbi egglant with Xinomavro Rose

Check out the Skordostoumbi - Zakynthos Garlicky Eggplant recipe on my site: https://www.dianekochilas.com/skordos... Its name –Xinomavro- comes from the words xino (sour) and mavro (black). As matter of fact, the skin of its berries does not possess any particularly rich tint. Be that as it may, Xinomavro surprises with its performance and multi-faceted personality, yielding “vin de garde” reds, dynamic rosés, aromatic sparkling wines, and even idiosyncratic sweet wines. Planted in every nook and cranny of central and northern Greece, Xinomavro is solely responsible for or participates in the PDO Naoussa, PDO Amynteo, PDO Goumenissa, and PDO Rapsani reds. It is also blended in Amynteo’s quiet dry wines and sparkling ones (POP Amynteo). “Finicky” and demanding, Xinomavro is in need of the appropriate terroir, increasing care in cultivation, low yields per hectare, and the right weather conditions in order to reveal itself in all its glory. This intriguing grape variety delivers an idiosyncratic wine that is extremely multifaceted, powerful, yet not profound or saturating. It has a complex, intricate and intellectually challenging personality while at the same time it is an ideal accompaniment to foods with intense and rich flavours, a mandatory feature of all Greek wines. Xinomavro wines are usually released on the market when they are at least two years of age, having spent a significant proportion of that time in oak and in bottle. These wines tend to rise to prominence with aging and are bright red in colour, with firm tannins, tight structure, bright acidity and a personality oozing pure elegance. The essence of the Xinomavro character can be found in the complex, distinct aromas of red fruits, flowers, tomatoes, olives, dried prunes, tobacco and nuts, while wood-aging becomes evident in the subtle hints of spices. The bottle aging potential of these wines is long and nothing less than remarkable.