Winery SkourasZOE Red
Red wine
This wine is a blend of 2 varietals which are the Agiorgitiko and the Cabernet-Sauvignon.
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the ZOE Red of Winery Skouras in the region of Peloponnesos often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with ZOE Red
Pairings that work perfectly with ZOE Red
Original food and wine pairings with ZOE Red
The ZOE Red of Winery Skouras matches generally quite well with dishes of beef, lamb or spicy food such as recipes of quick and easy monkfish tail, couscous of meat and fish or butternut soufflé.
Details and technical informations about Winery Skouras's ZOE Red.
Discover the grape variety: Agiorgitiko
It is very old in Greece, most certainly originating from the Aegean islands of Santorini(i) to be precise, where it is still the second black variety cultivated today. It is found in Canada (Quebec), in France it is practically unknown, although it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of ZOE Red from Winery Skouras are 2018, 2017, 2015, 2012 and 0.
Informations about the Winery Skouras
The Winery Skouras is one of of the world's great estates. It offers 48 wines for sale in the of Peloponnesos to come and discover on site or to buy online.
The wine region of Peloponnesos
Southern Greece, the country's 2nd region by volume, high-altitude vineyards (200-900 m). Signature Agiorgitiko at Nemea ("Hercules' Blood"): deep ruby reds with signature notes of black cherry, plum, blackberry, sweet spices and a balsamic touch, supple tannins and a velvety palate — fleshy and accessible. At Mantinia (600 m), pink-skinned Moschofilero gives aromatic whites (rose, citrus, white flowers). Sweet fortified Mavrodaphne, fresh Roditis.
The word of the wine: Acidic (flavor)
Acidity is present in all wines, and is essential in white wines. It is due to the presence of different organic acids in the wine, and is expressed in the mouth by a sensation of freshness combined with other elements, such as minerality or a note of bitterness. Moderately present, it brings relief and vivacity to the wine.
