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Chateau Porto Carras 2010 - Domaine Porto Carras
Domaine Porto Carras

CHATEAU PORTO CARRAS 2010 - DOMAINE PORTO CARRAS

  Greece / Chalkidiki
€17.10
€12.71
QTY
ADD TO CART At your doorstep in 1 - 3 days

One of the first and now timeless, Great Greek Wines!

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Why do we love it?
The historic Chateau Porto Carras is the great red wine, with the small price, that laid the foundations for the rebirth of Greek wine. The classic French vinification, combined with the subversive combination of French and local varieties, give a red wine of top class.

The huge potential of the Melitonas Slopes was recognized very early and thus acquired in 1982, its own PDO. In fact, it is the only PDO in which French varieties such as Cabernet Sauvignon, Cabernet Franc, and Merlot are allowed. The blend consists of Cabernet Sauvignon, Cabernet Franc, Limnio, and Merlot. The wine after fermentation matures in French oak barrels for 24 months. The wine is bottled with gentle filtration and matures for another year in the bottle before it reaches your glass.

Chateau Porto Carras is a unique red wine, which is enjoyable now and for the next decade.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Chateau Porto Carras has medium ruby color and impressive aromas of cherry, plum, raspberry, sour cherry, vanilla, cinnamon, allspice, pepper, cedar, tobacco, black tea, and coffee.

In the mouth, it has a medium (+) body, medium tannins, and balanced acidity. Ripe black and red fruits, framed by sweet spices, tobacco, cocoa, coffee, and hints of dried prunes and figs.

Technical stuff
Color Red
Type Dry
Year 2010
Alcohol 13,5%
Origin Chalkidiki
Variety Cabernet Sauvignon, Cabernet Franc, Merlot, Limnio
Aromas Cherry, plum, raspberry, sour cherry, vanilla, cinnamon, allspice, pepper, cedar, tobacco, black tea, coffee.
Bottle Size 750ml
Barrique 24 months
Serving temperature 18°C
Aging -
Closure Cork
Organic Yes

CHATEAU PORTO CARRAS 2010 - DOMAINE PORTO CARRAS

PAIR IT

with rabbit stew, beef bourguignon or wild boar ragu with pappardelle pasta.

Coq au Vin

2000 gr. rooster
For the Marinade
1200 ml. red dry wine
3 carrots
3 onions 
2-3 thyme sprouts
1 bay leaf
15 black peppercorns


For Cooking
2 onions
250 gr. champignon mushrooms, small
2 cloves of garlic
1 ripe tomato
6-7 sprigs of parsley
200 gr. smoked pancetta or bacon
250 ml. chicken broth
250 ml. red dry wine
100 ml. brandy or cognac
2 tablespoons of butter
1 teaspoon of sugar
1 teaspoon of thyme
2 tablespoons of flour
Olive oil
Freshly ground pepper
Salt

Ask your butcher to cut the rooster in portions.After that, wash it and clean it from any leftover feathers.
Preparation
You should marinate the rooster for at least 24 hours, this will help the rooster meat soften even more! Pare the carrots and the onions and cut them into thick pieces. In a large basin, place the pieces of the rooster.
Add the carrots, onions, peppercorns, bay leaf and fresh thyme. Pour in the red wine, from which you must keep 1 cup for cooking. Let the rooster marinate, covered in the fridge.


For Cooking

Remove the rooster from the marinade and wipe it with absorbent paper to dry it completely. Remove the bay leaf, thyme and peppercorns.
Drain the marinade and keep the vegetables aside. In a deep frying pan, put 2 tablespoons olive oil and 1 tablespoon of butter to heat up. Saute the pieces of the rooster until they get a golden brown color. Move the rooster in a large saucepan, with a coarse bottom and put it on high heat. Pour in the brandy and when the alcohol evaporates, add the vegetables, which are sauteed for 2 minutes in the pan that you sauteed the rooster.
Add the sauteed garlic,the tomatoes cut in cubes, sugar, broth, thyme and the marinade. Simmer for about 2 hours until the meat is tender and the liquids are reduced to 1/4.
Cut the pancetta or bacon into cubes, saute until it gets color and add it to the saucepan. In the same pan, gently saute the mushrooms, the onions into slices and add them to the saucepan. Boil for about 5 minutes and add chopped parsley. Dissolve the flour in the wine, add it to the food and simmer another 10 minutes until the sauce thickens.
Leave the food for about 15-20 minutes to rest and then serve.

 

Eva Monochari

Food Blogger

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