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Domaine Foivos

METHYSFOROS 2010 - DOMAINE FOIVOS

Name: Methysforos 2010 - Domaine Foivos
Brand: Domaine Foivos
Availability: Discontinued

Cephalonia

SORRY GUYS, WE RAN OUT OF THIS ONE

A wine full of love for the place!

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Why do we love it?

We are talking about Mavrodaphne, the dry version though! Forget everything you have in your mind about the sweet, "carnival" versions of the variety that unfortunately became synonymous with cheap sweet red wine. The dry version of Mavrodaphne has already earned its place among the best Greek red varieties and a place in the hearts of wine lovers everywhere. It is mainly cultivated in the region of Achaia and Cephalonia from where it is said to originate.

In Methysforos by Domaine Foivos, Mavrodaphne is accompanied by two rare indigenous varieties of Cephalonia, the Theiako and the Araklino. Investigations showed that Theiako is related to Mavrodaphne and probably is its precursor in Cephalonia. It is rarely found on the island anymore, and there are only a few old roots remaining, offering unique concentration when blended. The blend of Methysforos by Domaine Foivos is bottled after a 6-month stay in French oak barrels.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Ruby red color with purple hues in the glass.

Delicate nose with cassis, liquorice and blueberry being complemented by notes of coffee, clove, ham and mushroom.

On the palate it has medium body, intense, spicy, with moderate, slightly dry tannins and noticeable acidity that adds duration. The licorice and blueberry stand out on the palate acquiring a spicy feeling which remains in the medium – length aftertaste which seems to return.

Technical stuff

Color:	Red
Type:	Dry
Year:	2010
Alcohol:	12,5%
Origin:	Cephalonia
Variety:	Mavrodaphne, Theiako, Araklino
Aromas:	cassis, liquorice, blueberry, coffee, clove, ham and mushroom
Bottle Size:	750ml
Barrique:	6 months
Serving temperature:	16°C
Aging:	5 years
Closure:	Cork
Organic:	Yes

METHYSFOROS 2010 - DOMAINE FOIVOS

PAIR IT

Combine it with red meat in wine sauce or yellow cheese

Beef stew with red wine

1 kg of boneless beef cut into bits
4 tbsps. flour
1 tsp. paprika
2 tbsps. olive oil
1 cup of dry red wine
1 cube beef broth
1/2 tsp. dry thyme
1 bay leaf
1 pack of small fresh mushrooms, whole
baby carrots
salt
pepper

Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently, for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.

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