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Diagon Vertzami 2016 - Markogianni Winery
Markogianni Winery

DIAGON VERTZAMI 2016 - MARKOGIANNI WINERY

  Greece / Olympia
€20.70
17.50
€17.50

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Why do we love it?

Diagon 2016 by Markogianni Winery initially impressed us with its intense, ruby ​​color that almost paints the glass. And then we tasted it. And we were left speechless. Do you want concentration? It's there! Do you want fruit? It has plenty. Do you want complexity? It’s the king of complexity. Basically, it pretty much has everything that you may possibly think of!

But let's get a little more specific. Diagon 2016 is a very special wine from the rare variety of Lefkada, called Vertzami. It is considered to be a very luscious variety with a lot of acidity, tannins and a very intense color (it is probably the most dying variety in Greece). With proper vinification, however, it can give really impressive wines. And Diagon 2016 from Markogianni Winery is that kind of wine. The concentrated juice, after fermentation, matures in French oak barrels for 17 months, so the tannins and its ferocious character mellow. The result is extremely charming and balanced.

Make it yours now because something tells us that in a few years it will belong to the pantheon with the top Greek wines and will be a collectible piece...

COLOR

RED

AROMA

PRONOUNCED

BODY

ACIDITY

HIGH

Tastes Like

It has deep ruby color.

Intense nose with generous doses of cherry jam, sour cherry, blackcurrant, lavender, violet and eucalyptus. Hints of vanilla, cinnamon, cloves and oak complete the complex bouquet.

On the palate it has medium body, refreshing acidity and moderate but juicy tannins. Notes of cherry, red currant, vanilla, cinnamon, green pepper, cocoa and violet fill up your mouth in every sip. Spicy persistent finish.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13,2%
Origin Olympia
Variety Vertzami
Aromas Notes of cherry, red currant, vanilla, cinnamon, green pepper, cocoa, violet and black tea
Bottle Size 750ml
Barrique 17 months
Serving temperature 15ºC
Aging 10 years
Closure Cork
Organic Yes

DIAGON VERTZAMI 2016 - MARKOGIANNI WINERY

PAIR IT

with beef stew with tomato sauce, wild boar with plums and beef cheeks ragu.

Willd boar with vinsanto and citrus

1500 gr. wild boar


For the marinade
500 ml. wine vintage
200 ml. Red wine
1½ tablespoons of honey
3 tablespoons of balsamic
2 tablespoons of soy sauce
1 tablespoon corn flour
2-3 rinds of tangerines, oranges, grapefruits, bitter orange
1 sprig of rosemary
2-3 cloves
4 berries of all spice
1 teaspoon of mixed peppercorns
Taragon
2 onions
80 gr. butter
Salt

For the marinade:
Wash and clean the wild boar very well, and remove any hairs.
In a pot, put all the ingredients of the marinade and mix well. Place the pieces of wild boar inside.
Cover with a towel and leave either in the fridge or in a cold, dry environment. Let the wild boar marinate for at least 12 hours.


Cooking:
Remove the meat from the marinade and keep it aside.
Put a large casserole to high heat and saute the meat.
Do not put any oily substance because the meat will release some liquids.
Once the liquids evaporate, add the butter and saute the meat until it gets an even, brown color.
Add the onions finely chopped or crushed. Once the onions get a golden color, pour in the marinade.
Lower the fire. Add salt and about 2 cups of hot water.
Braise the wild boar until the sauce thickens and the meat is tender.
Serve with brown rice with added pine nuts and raisins.

 

Eva Monochari

Food Blogger

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