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Domaine Katsaros Red 2008
Domaine Katsaros

DOMAINE KATSAROS RED 2008

  Greece / Olympus
€36.80
32.00
€32.00

Available only for botilia.gr members

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Straight from the Domaine's cellar

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Why do we love it?

A hiking trip to the mountain of Olympus proved to be enough to change the life of a man and the history of Greek wine. Doctor Dimitris Katsaros, in the mid-70s, was fascinated by the view of the village of Krania with only 65 inhabitants at an altitude of 810 meters.

It was then that he decided, with the help of his wife Stella, to cultivate international varieties that he thought fitted best for the region's microclimate. He invested in Cabernet Sauvignon, Merlot and Chardonnay and as it turned out over the years, he was right. How do we know? Domaine Katsaros is today one of the most historic and recognized Greek wineries.

Continuing his work, his son Evripidis Katsaros took over the winery in 2007, after completing his oenological studies in Bordeaux and Burgundy.

The historic Domaine Katsaros Red is one of the most typical and expressive versions of the Bordeaux blend of Cabernet Sauvignon - Merlot in Greece, and is not accidentally one of the wines in lists of top restaurants in the world.

Exclusively at botilia.gr, enjoy directly from the cellar of Domaine, the very limited availability Domaine Katsaros Red 2008, generally acknowledged as one of the excellent vintages.

Whether you are a collector, wine lover or just want to enjoy one of the biggest Greek red wines, Domaine Katsaros Red 2008 is a real treasure.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Moderate purple color in the glass.

Intense cinnamon, allspice and pepper nose with beautiful subtle hints of violet. Aromas of blackberry, blackcurrant, cherry and dried figs appear gradually and animal hints, smoke, earth and wet leaves uniquely complement the complex aromatic palette.

On the palate, medium-bodied, with high acidity and black tea tannins in perfect balance. Cherry, casis, blackcurrant, oak, cocoa and coffee are accompanied by sweet spices. The long finish leaves a velvety feel of vanila in the mouth.

Technical stuff
Color Red
Type Dry
Year 2008
Alcohol 14%
Origin Krania, Olympus
Variety Cabernet Sauvignon, Merlot
Aromas cinnamon, pepper, violet, raspberry, cranberry, cherry, dried fig, leather, tobacco, soil, wet leaves
Bottle Size 750ml
Barrique 12 - 18 months
Serving temperature 16ºC - 18ºC
Aging 15 years
Closure Cork
Organic Yes

DOMAINE KATSAROS RED 2008

PAIR IT

Pair with pasta with veal, grilled meat or heavily aged cheeses.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.

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