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Domaine Katsaros Red 2008
Domaine Katsaros

DOMAINE KATSAROS RED 2008

  Greece / Olympus
€41.00
€35.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

Straight from the domaine's cellar!

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Why do we love it?

The historic Domaine Katsaros Red 2008 is one of the most typical and expressive versions of the Bordeaux blend of Cabernet Sauvignon - Merlot in Greece and is included in the wine lists of top restaurants around the world!

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.

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

BODY

FULL

ACIDITY

HIGH

Tastes Like

It has medium ruby color in the glass. Intense aromas of cinnamon, allspice, and pepper blend with subtle hints of lavender. Aromas of blackberry, redcurrant, cherry, and dried fig appear gradually and animal nuances, smoke, earth, and wet leaves uniquely complement the complex aromatic palette.

On the palate, it has medium to full body, high acidity and, black tea tannins in perfect balance. Cherry, cassis, blackcurrant, oak, cocoa, and coffee are accompanied by sweet spices. The long finish leaves a velvety feel of vanilla 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 18ºC
Aging 10+ years
Closure Cork
Organic No

DOMAINE KATSAROS RED 2008

PAIR IT

with braised pork in wine sauce with rosemary, veal ribs with mushrooms, or cannelloni with minced meat.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving

 

Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

Notes
- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth

 

Eva Monochari

Food Blogger

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