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Nemea 2015 - Koroniotis Winery
Koroniotis Winery

NEMEA 2015 - KORONIOTIS WINERY

  Argos
SORRY GUYS, WE RAN OUT OF THIS ONE

One of the best unknown Nemea

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Why do we love it?

In 1961 Kyriakos Koroniotis' father, seeing the potential of the area, purchased a few acres in Argos. There is the winery of Kyriakos Koronios, in a strategic position between Nemea and Mantineia. In 1991 he began to plant his vines by carefully studying each variety and adapting it to the microclimate of the area.

His Nemea perfectly reflects the style he wants to have in all his wines, with a dense red fruit and a perfectly integrated barrel. The juice of the perfectly matured grape stays in oak French barrels for one year. He manages to uniquely combine classic and modern vinification techniques to achieve a perfectly balanced and stylish effect. It is no coincidence that it has already won so many distinctions both in Greece and worldwide.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Deep purple with ruby ​​shades.

The nose has a moderate (+) aromatic intensity with the red fruit and the barrel dominating. Cherry, strawberry, sour cherry, tobacco, cedar, vanilla, carnation and cinnamon in great proportions complement an impressive bouquet.

Medium (+) volume body, with intense but juicy tannins and refreshing acidity. Cherry, strawberry jam and raspberry are nicely framed by the barrel (tabaco, cedar, leather). The spices are not lacking, with the carnation and the pepper pioneering. The enjoyable cocoa after taste will fascinate you.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 13,7%
Origin Argos
Variety Agiorgitiko
Aromas cherry, strawberry, sour cherry, tobacco, cedar, vanilla, carnation, cinnamon
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 8 years
Closure Cork
Organic No

NEMEA 2015 - KORONIOTIS WINERY

PAIR IT

Pair with pastitsio, pasta with minced meat or pork with plums

Traditional giouvetsi (orzo with beef stew)

  • 1 kilogram of beef cut into pieces
  • 3/4 cup olive oil
  • 1 onion whole
  • 3 cloves of garlic
  • 2 carrots grated on a grater
  • 1/2 tsp. oregano
  • 1 pinch of cinnamon
  • 1/2 cup white dry wine (preferably Moschofilero or Sauvignon Blanc)
  • 1 kilogram of tomatoes grated on a grater
  • 1 tsp. sugar
  • 500 gr thick orzo
  • salt
  • freshly ground pepper
  • Kefalotyri cheese cut into cubes

Heat ½ cup of olive oil in a deep pot. Saute the beef until it gets  golden - brown on all sides, about 8-10 minutes.

Then add garlic, onion and carrots.

Pour in the white wine and add sugar and cinnamon.

Cover with the grated tomatoes and 1 liter of water. Cover the pot, lower the heat and let the meat braise for 1 hour.

Taste and add  salt the pepper according to your prefernece.

In a frying pan, warm the remaining olive oil and saute the orzo over until it absorbs all the oil.

Preheat the oven to 170 degrees.

Transfer it to a pyrex pot, add the braised meat and pour over the sauce. It is essential that the sauce cover the orzo. If it has been evaporated during boiling, add some warm water (to fully cover the orzo).

Bake in the oven for 40 minutes and ten minutes before it is done, add the diced kefalotyri cheese.

Serve while it's hot.

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