Buy Cavino Peloponnese Moschofilero White at ’t Bockje Bathmen
75 cl · 11.5% · White
€ 7,99
- TypeWhite
- GrapeMoschofilero
- FlavourFruity & Soft
- OriginGreece
Cavino Peloponnese Moschofilero White
Cavino Peloponnese Moschofilero White
€ 7,99
In stock
4.7 out of 5 · 222 reviews of our shop on Google
Shipped insured and carefully packed to prevent breakage. If something does go wrong, we will find a suitable solution together.
At the table with Cavino Peloponnese Moschofilero White
Witte wijn · Griekenland · moschofilero · 11,5%
Why this works together
Gekozen op de kleur (witte wijn), het smaakprofiel uit onze webshop (fruitig & zacht), het land van herkomst (Griekenland) en het alcoholpercentage (11,5%). Het rijpe fruit en de zachte zuren dempen pit, zodat kruiden en chili niet gaan branden.
Serve at 8 to 10 °C.
What is needed
For 4 people
Main courseGrilled sea bass with fennel
Ingredients
- 4 zeebaarsfilets
- 2 fennel bulbs
- 4 tablespoons of olive oil
- 1 lemon
- 4 sprigs of thyme
- sea salt and pepper
Method
- Snijd de venkel in dunne plakken, bestrijk ze met de helft van de olijfolie en bestrooi met zeezout.
- Gril de venkel op een hete grillpan 3 tot 4 minuten per kant tot hij zacht is en strepen heeft.
- Bestrijk de zeebaarsfilets met de rest van de olie en bestrooi ze met tijmblaadjes, zout en peper.
- Gril de filets 3 minuten op de velkant en 1 minuut op de andere kant, tot de vis net gaar is.
- Dien op met de venkel en partjes citroen.
With the cheeseFeta with olive oil
Ingredients
- 160 grams of feta
- olive oil
Method
- Break the feta into rough pieces on a plate.
- Drizzle with olive oil and some freshly ground pepper.
Before the meal or with drinksDeep-fried calamari with aioli
Ingredients
- 400 grams of squid rings
- 100 grams of flour
- 150 millilitres of aioli
- 1 lemon
- oil for deep-frying
Method
- Pat the squid rings dry with kitchen paper.
- Heat the frying oil to 180 °C.
- Mix the flour with salt and pepper, toss the rings in it and shake off any excess flour.
- Deep-fry in small batches for 1 to 2 minutes until light golden and just cooked.
- Drain on kitchen paper, sprinkle with salt and serve with aioli and lemon wedges.
To serve one glass per person
- 1 bottle of Cavino Peloponnese Moschofilero White
The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.
All recommendationsA recommendation with every wine
Foto’s: Zeebaars van de grill met venkel: Kolforn, CC BY-SA 4.0 · Feta met olijfolie: Nicolas Lannuzel, CC BY-SA 2.0 · Gefrituurde calamares met aioli: pointnshoot, CC BY 2.0
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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.