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Agios Chronos 2015 - Avantis Estate
Avantis Estate

AGIOS CHRONOS 2015 - AVANTIS ESTATE

  Greece
€27.30
23.30
€23.30

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Yes indeed... A wine as great as this one, can be greek!

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Why do we love it?

Agios Chronos is an emblematic red greek wine, based on Syrah, from the maitre of Syrah Apostolos Mountrichas.

With a Rhone-like philosophy, Mountrichas mixes Syrah with an 8% Viognier and then leaves the blend to mature for 12 months, in new French oak barrels. The grapes come from the privately owned vineyards of Avantis estate, in Evia. With a close attention to the vineyard and the vinification, a rich, complex and elegant wine is produced, capable to excite even the most demanding tastes. Bottled unfiltered and intended for long run!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Deep ruby colour.

Nose intense and complex with aromas of violet, licorice, black ripe fruit, pepper, vanilla, walnut and chocolate.

On the palate has rich body with very elegant, velvety tannins and balanced acidity. Plum, raspberry, cherry and cherry meet in a spicy, baccarat background. Long, chocolate aftertaste.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 14%
Origin Evia
Variety Syrah, Viogner
Aromas
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 10 years
Closure Cork
Organic No

AGIOS CHRONOS 2015 - AVANTIS ESTATE

PAIR IT

with a Coq au vin, rabbit stew with rosemary and wine sauce or with a pork tenderloin with grilled vegetables.

Roast beef with sweet potato puree and gravy

For the Roast Beef
-1200 g Beef fillet
-1 clove of garlic
-10 g dried mushrooms
-30 g butter
-20 g olive oil
-1 tablespoon peppercorns
-1 sprig of rosemary
-2-3 thyme sprigs
-Sea salt

For the sweet potato puree
-1000 g red sweet potatoes
-100 ml. milk cream
-50 ml. milk
-40 g butter
-3-4 sage leaves
-½ teaspoon white pepper
-Sea salt

For the gravy
-300 ml. beef stock
-10 g dried mushrooms
-1 teaspoon flour
-20 g brown sugar
-2 tablespoons of Worcestershire sauce
-25 g butter
-1 large orange
-Freshly ground pepper

For the sweet potato puree
Bake sweet potatoes by wrapping them in baking sheet and baking them at 200 ° C for as long as needed (about 1 hour).

Pierce them with a fork to see if they are cooked, then peel them, mush them up and keep them warm.

Boil the milk and cream along with the leaves of sage over low heat, remove the leaves and add the sweet potatoes. Then season well, taste it and correct the seasoning.

Mix and after you remove it from the fire, add the butter.


For the Roast Beef
Band the fillet with a string or ask the butcher to do it.

Grind in the multi the dried mushrooms, peppercorns, herbs and some salt. Preheat the oven to 200 ° C and in a hot saucepan sauté the fillet on a very high heat.

When it gets a nice color from all sides put it on a roasting grill and below it put a baking pan.
Brush the fillet with butter and spread the mushroom-herb mixture evenly.

Bake the fillet in the lower shelf of the oven for about 50 minutes at 200 ° C, for a medium baking. If you want your fillet well done, continue for about 15 minutes. For rare, cook it for only 35 minutes.

Once you remove the fillet from the oven, wrap it well with foil, leaving it to rest for at least 40 minutes before serving.


For the gravy sauce
Soak the mushrooms in the stock for as long as possible.

In a thick bottom pot, place the butter and once it is melted, add the flour, by stirring continuously until it gets an amber color, then lower the heat to the minimum.

Add the broth after removing the mushrooms and all other ingredients.
Stir continuously until the sauce thickens, taste it and, if necessary, add more salt.

Serve the sliced roast beef, with sweet potato puree and gravy on top.

Eva Monochari

food Blogger

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