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Desmos Red 2016 - Rira Vineyards
Rira Vineyards

DESMOS RED 2016 - RIRA VINEYARDS

  Greece
€9.00
8.00
€8.00

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Why do we love it?

When the discovery of a new amazing wine from Rira Vineyards in mountainous Aigialeia is no longer a surprise, then they are doing something really well up there! Our beloved domaine returns with one of your favorite classical Bordeaux blends, of Cabermet Sauvignon and Merlot.

Aromatic, tasteful and intense, it leaves no room for doubts. In Desmos 2016 the barrel is intergrated beautifully completing the fruity aromas of the two varieties, adding the missing spicy character.

Decant it for half an hour and it will become much more expressive. If you are in a rush, don't be. It's worth the wait.

Do not hesitate to keep it in your cellar for at least 5 more years.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Deep purple with crimson highlights in the glass. 

Complex, expressive nose, with its aromas evolving over time, giving a wide range from plum and blackberry to chocolate and coffee. Somewhere inbetween one will meet black pepper, leather, wood and a light sense of oregano and pepper.

Medium (+) bodied, with well-worked medium intensity tannins and noticeable acidity. The intensely spicy sense complements the aromas of plum and chocolate while the long-lasting aftertaste reveals  a spicy sense which lingers in the mouth.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14%
Origin Aigialeia
Variety Cabernet Sauvignon, Merlot
Aromas plum, raspberry, black pepper, leather, wood, chocolate, coffee, oregano, pepper
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 5 years
Closure Cork
Organic No

DESMOS RED 2016 - RIRA VINEYARDS

PAIR IT

Pair with grilled meat and barbecue sauce, roast beef with spices, yellow cheese or even with chocolate.

Pork tenderloin with sun dried tomatoes

  • 2 pork tenderloins (fillet), each about 300g, with the excess fat removed
  • 1 tbsp extra virgin olive oil
  • 2 cloves of garlic, finely chopped
  • 2 tbsps. chopped fresh thyme
  • 1 tsp. of salt
  • 1/2 tsp. of freshly ground black pepper
  • 2 tsps. of butter
  • 1/2 cup of red wine
  • 1/2 cup chicken broth (or a chicken broth cube and half a cup of water)
  • 5 sun dried tomatoes cut to 4
  • 3 tbsps. of cream

Preheat the oven to 200 ° C.

Brush the meat on both sides with the half olive oil. Rub with garlic, thyme, salt and pepper.

In a stainless-steel pan, heat the remaining olive oil and butter to medium-high heat. When it’s hot, add the fillets and cook until golden brown on both sides, about 5 minutes. Place the fillets in a baking pan and place them in the hot oven. Let them cook for 12 to 15 minutes.

Remove the meat on a platter and cover it with foil to keep it warm. Put the remaining juices of the pot back in the pan.

At moderate to high temperature, add the wine by stirring to keep it from sticking. Add chicken broth and slices of sun-dried tomatoes. Lower the temperature and simmer for 2 to 3 minutes. Then add the cream and stir well to mix it up.

Cut the fillets into chunks and spread them on a platter. Pour the hot sauce over them with a spoon and serve immediately.

We recommend serving with long-grained rice.

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