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Amphora Daphne Noir 2020 - Koukos Winery
Koukos Winery

AMPHORA DAPHNE NOIR 2020 - KOUKOS WINERY

  Greece
€17.50
€15.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

A fine and dynamic expression of Mavrodaphne!

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Why do we love it?

Amphora Daphne Noir Koukos Winery is a fine and at the same time dynamic expression of the "forbidden" Mavrodaphne. The use of amphorae and barrels gives it a unique, fruity character that you will love!

The course of brothers Panagiotis and Kostas in wine began in the late 90's. Wine was something they loved so much that they soon made the decision to create their own, small but promising, winery in Strofilia, just outside Patras. They evolve with slow but steady steps and every year they do not stop surprising us. There are different styles and labels in their range, while recently the special Amphora Daphne Noir was added. It is a Mavrodaphne that ferments with ambient yeasts and matures in clay amphorae and then in French oak barrels for 3 months. This comes and emphasizes its juicy fruit and botanical character, dressing it with earthy notes that go so well with it.

Production is strictly limited so you know what to do!

COLOR

AROMA

BODY

MEDIUM

ACIDITY

Tastes Like

Amphora Daphne Noir Koukos Winery has moderate ruby color and intoxicating aromas of cherry, sour cherry, plum, leather, laurel, cinnamon, tea and cocoa.

In the mouth it has medium body, moderate acidity and silky tannins. Juicy red fruits are mixed with notes of clay, black tea leaves, chocolate and licorice.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 12.9%
Origin Achaia
Variety Mavrodaphne
Aromas Cherry, sour cherry, plum, leather, laurel, cinnamon, tea, cocoa
Bottle Size 750ml
Barrique 3 Months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No

AMPHORA DAPHNE NOIR 2020 - KOUKOS WINERY

PAIR IT

Pairs very well with octopus casserole with macaroni, beef patties, chicken stew with tomato and spices

Οctopus with tubetti half pasta in the oven.

1 big octopus
250 gr. tubetti half pasta
1 big onion 
1 teaspoon tomato paste
150 gr. tomato sauce or concasse tomato 
50 ml. cognac
1 teaspoon of sugar
2 bay leaves                                                                                            3-4 grains of all spice
1 small cinnamon stick
Freshly ground pepper
Salt
Olive oil
1.100 ml. hot vegetable or seafood broth or water

In a saucepan, put the octopus, with a bay leaf, to braise over low heat. The octopus will release its liquids, especially if it is frozen, to boil but if necessary add a little hot water. When it is softened and red, remove it from the fire and cut it into small pieces.

Chop the onion and saute it to 50 ml. olive oil along with the octopus, for 3-4 minutes. Then, put in the cognac, add the spices and the other bay leaf. Add the tomato paste, sugar, tomatoes or sauce and a cup of broth or water. Reduce the heat and simmer for 10 minutes.

Transfer to a moderate baking dish, add the remaining hot broth or water, 50 ml. olive oil and stir. Taste it and add salt if necessary.
Bake in a well preheated oven at 175 ° C for about 25 minutes or until the pasta is cooked, stirring regularly.

Serve the pasta with the octopus hot as soon as it comes out of the oven!

 

Eva Monochari

Food Blogger

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