Botilia.gr uses cookies in order to perfect the user experience. By using this website, you accept the usage of cookies and the Cookie Policy. Dismiss

FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} piece in cartpieces in cart
Cart Expires in:

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} piece pieces

SOME MAY SEE THE GLASS HALF FULL.
ONE THING IS FOR SURE. YOUR CART IS DEFINITELY EMPTY!
WHY DON'T YOU PUT SOME GREAT WINES IN HERE?

Avaton 2015 - Domaine Gerovassiliou
Ktima Gerovassiliou

AVATON 2015 - DOMAINE GEROVASSILIOU

  Greece / Thessaloniki
€24.20
21.40
€21.40

Available only for botilia.gr members

JOIN ή LOGIN

Good Ones are meant to be shared!

SEND PAGE TO FRIEND

Why do we love it?

The fact that Vangelis Gerovassiliou makes some fantastic wines is well known! Avaton is arguably one of his best wines!

Avaton is a wine made for true red wine lovers! Rich, spicy and sophisticated blend which consists of Limnio, Mavrotragano and Mavroudi. It ferments in Burgundy oak tanks and matures in French oak barrels until its creator decides it's ready (12-18 months). Not even a minute earlier.

Enjoy it now or leave it in your cellar for 10 years and it will reward you!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has deep purple color.

Complex nose with aromas of red and black fruits, such as cherry, sour cherry, blueberry and plum that dominate. Sweet spices such as vanilla, cinnamon and allspice and cocoa complement the aromatic bouquet.

On the palate, it has medium to full body, crisp acidity and medium but ripe tannins. Plum, cherry, blueberry, cocoa, vanilla, butter, cedar and tobacco make up an impressive set. Enjoyable aftertaste that lasts.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol
Origin Epanomi, Thessaloniki
Variety Limnio, Mavrotragano, Mavroudi
Aromas cherry, sour cherry, blueberry, plum, vanilla, cinnamon, allspice, cocoa, butter, cedar, tobacco.
Bottle Size 750ml
Barrique 12-18 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic No

AVATON 2015 - DOMAINE GEROVASSILIOU

PAIR IT

with slow cooked casserole beef or with a juicy rib eye with mashed potatoes.

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

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}