Kalogris Mister Helios
The wine is a bundle of citrus and saline delight. It contains tons of enticing grapefruit, lemon, citrus fruits and subtleties of white flowers whilst on the palate, it is full of juicy, refreshing fruits and a salty edge. Grapefruit, salty lemons, peach skin, and waxy fruits; its texture is alluring but ultimately superbly refreshing and excellent with food.
#HPW0027
Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x
Stats
The knowledge you need to become the expert
Colour > White
Producer > Domaine KalogrisL'Aumonier
Country > Greece
Region > Peloponnese
Vintage > 2019
Grapes > Moschofilero
Farming > Organic
ABV > 11.5%
Size > 750ml
Serve
Our top tips to get the most out of this bottle
🌡️ > Serve chilled – in the fridge for at least an hour
🍷 > No need to decant but a glass carafe would look the part
😋 > Flavours of grapefruit and lemon
🍕 > Try with kebabs
🥳 > If you are craving a holiday, close your eyes with a glass of this and you will be in Greece
📅 > Best enjoyed now
Eat
Try the recipe we created to pair perfectly with this wine
Mussels with Tomato and Fennel
White wine and mussels remind us of sandy lunches and sun-kissed skin and all those happy holiday times.. We’ve taken mussels and added the vibrance of fresh tomatoes to cut through the acidity of this bottle and warming fennel seeds to take you to that warmer climate.
Ingredients
500g Mussels
Big glug of Olive Oil
6 Large tomatoes chopped
2 tbsp Fennel Seeds
2 Garlic cloves
A generous glug of Mr Helios (or any white wine)
A handful of parsley.
A squeeze of lemon
Method
White wine and mussels remind us of sandy lunches and sunkissed skin and all those happy holiday times.. We’ve taken mussels and added the vibrance of fresh tomatoes to cut through the acidity of this bottle and warming fennel seeds to take you to that warmer climate.
Heat olive oil in a large saucepan. Add garlic cloves and fennel seeds, fry for a couple of minutes. Then add the tomatoes, a big glug of white wine and season. Let the tomatoes cook in the wine for a few minutes.
Next add your mussels, cover and let cook for 5 minutes, given the pan a shake and a shuffle half way through.
Turn off the heat and pick out any mussels that shells haven’t open (we don’t want to eat these!). Then place your mussels into a bowl, spooning the delicious tomato sauce over the top.
Finish with a squeeze of lemon and fresh parsley on the top. Serve with toasted bread of your choice to soak up all those juices and add a crunch.
Listen
Our hand-curated playlist, chosen especially for this bottle
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Watch
Our top choice for what to watch whilst enjoying a glass
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