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Cabernet Sauvignon 2009 - Zinideos Winery
Zinideos Winery


  Greece / Pella
ADD TO CART At your doorstep in 1 - 3 days

Cabernet Sauvignon with the style of the left bank of Bordeaux but... from Pella!


Why do we love it?

Cabernet Sauvignon 2009 Zinideos is a Cabernet that has sucked in all the typicity of the variety and the style of the left bank of Bordeaux and has enjoyed the caress of time for over a decade but somewhere along the way lost the extra zeros from its price! Simply put, you cannot find such an amazing wine at this price ever again!

The elegant Zin Ideos Winery * is located in Loutraki, Almopia, next to Loutra Pozar. It is a family winery that deals with both Greek and local varieties as well as international ones. Their privately owned vineyards extend to about 88 acres, in three different sites, in the wider area of Almopia. Each variety is grown in the site and soil that suits it best to give its best. Cabernet Sauvignon is grown in Loutraki vineyard, planted in 2003, at an altitude of 260 meters. The ideal climatic conditions allow the perfect maturation of the demanding Cabernet. The wine fermented and matured for 12 months, in French oak barrels and then for another year, at least, in the bottle. And we say at least because Cabernet Sauvignon 2009 Zinideos is about a decade old.

Pair it with slow-cooked dishes with game or beef and live the ultimate gastronomic experience!

* Zin Ideos means living without fear and pain, a life of self-sufficiency, surrounded by friends









Tastes Like

Cabernet Sauvignon 2009 Zinideos has medium ruby color and garnet hues. In the nose it needs time to unfold its complex character. Aromas of sour cherry, cherry, plum, dried cranberry, paprika, eucalyptus, vanilla, nutmeg, allspice, tea and leather.

In the mouth it has medium (+) body, marked acidity and moderate but very ripe tannins. Ripe red fruits are mixed with notes of dried plum, bitter chocolate, dark tea, cedar and sweet spices.

Technical stuff
Color Red
Type Dry
Year 2009
Alcohol 14%
Origin Pella
Variety Cabernet Sauvignon
Aromas Sour cherry, cherry, plum, dried cranberry, paprika, eucalyptus, vanilla, nutmeg, allspice, tea, leather
Bottle Size 750ml
Barrique 12 months
Serving temperature 18°C
Aging 15 years
Closure Φελλός
Organic No



Perfect pairing with wild boar stew with red wine, beef casserole with mushrooms, lamb shank braisee

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving


Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth


Eva Monochari

Food Blogger


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