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Aigialos 2011 - Rira Vineyards
Rira Vineyards

AIGIALOS 2011 - RIRA VINEYARDS

  Greece / Aigialeia
€10.00
8.60
€8.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

Excellent red wine with an amazing value for money!

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Why do we love it?

Tasting the white wines of the Domaine, we said that this is one of the wineries that we should remember. Aigialos 2011 by Rira Vineyards in the Aigialeia region confirms that we were not wrong!

The intensity and the complexity of Syrah are completed by the velvety sense of Merlot giving a red wine with an exuberant character and a french finesse. Once again confirming the amazing value for money of all Rira Vineyard's wines, this red wine is a real finding!

Enjoy it now or wait for another 2-3 years.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

In the glass, its color is dark purple with ruby highlights.

In the nose, it is complex with ripe plum and cherry standing out in the bouquet of red forest fruit. Cinnamon, red pepper, and clove are complemented by chestnut, oak, wet soil and chocolate completing the aromatic total.

It has a rich body with a velvet texture, medium intensity beautifully integrated tannins, and perceptible acidity which grants pungency and intensity. It is tastefully complicated with the red fruit acquiring gradually spicy sense. Cinnamon and sweet spices become more intense in the mouth. The fruit lingers for a long time in the aftertaste.

Technical stuff
Color Red
Type Dry
Year 2011
Alcohol 14.5%
Origin Aigialeia
Variety Syrah, Merlot
Aromas ripe plum,cherry, forest fruit, cinnamon,red pepper, clove, chestnut, oak, wet soil, chocolate
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No

AIGIALOS 2011 - RIRA VINEYARDS

PAIR IT

with meat in tomato sauce or yellow cheese.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

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