On the palate, it is rich yet balanced, refreshing, with notes of early summer fruits and green lemon. It stands on the wonderful acidity of the rare Avgoustiatis, offering a crystal-clear aroma of black cherry and watermelon, vibrant taste, and good body. In the end, it reserves a long-lasting aftertaste with a lime sensation that perfectly balances the sweetness of the semi-dry wine.
It pairs wonderfully with fatty fish (such as salmon) as well as shellfish, cooked with pasta or in a saganaki.
Top wine and food pairing: The semi-dry, rosé BABEL from EOS Samos pairs amazingly with bouillabaisse soup, made from a variety of fish, shrimp, and mussels, flavored with garlic, saffron, and cayenne pepper.
The rosé BABEL pairs with dishes from Asian cuisine, sushi, carpaccio, with fish (tuna, sea bass, and salmon), shellfish (crabs, lobster, shrimp), mussels, seafood risotto, lobster pasta, and shrimp pasta. Also, with salted cod fillet with spinach plaki.
It can easily accompany grilled vegetables such as eggplants, peppers, and zucchinis, and adds its own hints to all the oily dishes of Mediterranean cuisine such as briam, stuffed vegetables, green beans, and okra.
It accompanies preparations with pesto sauce, olive oil, and fresh herbs such as mint, rosemary, tarragon, and thyme. Additionally, it is served with cheese platters (local white cheeses and preferably goat cheese), spring rolls, all fruit tarts, and fruit salads that definitely contain strawberry, cherry, and peach.
