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Experimental Agiorgitiko 2018 - Boutaris Winery
Boutaris Winery

EXPERIMENTAL AGIORGITIKO 2018 - BOUTARIS WINERY

  Greece / Nemea
€18.20
15.50
€15.50

Available only for botilia.gr members

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Only 500 bottles!

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Why do we love it?

You can't imagine how many friends and family were repeatedly asking last year if we could find even one bottle of the Experimental Agiorgitiko Boutari without sulphites for them. Their disappointment was huge when we responded that there was none left.

This year we are very honored that the most iconic and historic Greek winery suggested that we offer the whole 550 bottles of this vintage to Botilia members!

Boutaris family, never stops experimenting, and once again changes things with an amazing Experimental Agiorgitiko without sulphites. In Douramani Nemea, a vineyard of 14 acres (only) with strictly organic farming gives its precious fruit. Malolactic fermentation and maturation in used oak barrel for 6 months add the final touches. The result is balanced and extremely impressive.

If you were looking for it last year, you were totally right, but this year it's even better. And like we said, it’s only 550 bottles!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium purple color in the glass.

Brilliant nose full of ripe red and black fruits such as cherry, strawberry, sour cherry and plum. Candied violet and lavender petals and discreet notes of toffee complete the special bouquet.

On the palate it has medium body, crisp acidity and moderate tannins. Here the fruits are covered with chocolate, vanilla, cinnamon and walnut. The chocolate aftertaste will stay in your mouth for a while.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13,5%
Origin Nemea
Variety Agiorgitiko
Aromas ripe red and black fruits, cherry, strawberry, sour cherry, plum, candied violet, lavender petals, toffee.
Bottle Size 750ml
Barrique 6 months
Serving temperature 16ºC
Aging 5 years
Closure Cork
Organic No

EXPERIMENTAL AGIORGITIKO 2018 - BOUTARIS WINERY

PAIR IT

with a beef stew, pasta with red sauce or a roast beef with spices.

Pasta bake with bolognese sauce

For the Bolognese Sauce


500 gr. beef, minced
1 onion, chopped
2 cloves of garlic
1 carrot
3-4 sprigs of parsley
2 tomatoes or concasse tomatoes 
1 teaspoon tomato paste
150 ml. White Wine
1 teaspoon of sugar
marjoram, dried
thyme, dried
Olive oil
Freshly ground pepper
Salt

For the pasta
500 gr. cooked spaghetti
1 tablespoon of butter
400 ml. cream
300 gr. mozzarella cheese
150 gr. Parmesan cheese
150 gr. Regato cheese
2 tablespoons of bread crumbs or panko

For the Bolognese sauce

In 3 tablespoons of olive oil, saute the onion, garlic and the vegetables until they are softened.
Add the minced meat by stirring continuously with a wooden spoon to break the lumps and saute it until it is lightly browned.
Then add the wine and stir for 2-3 minutes.
Add the broth, tomatoes, paste, sugar, herbs, salt and pepper. Allow to simmer on low heat until the sauce is thickened. After that, set it aside, add a few tablespoons of parmesan and mix well.

For the pasta
Mix the cheeses with the cream and season with a lot of freshly ground pepper.
In a pyrex, make layers of minced meat and spaghetti. Finally, cover the top with the cream cheese mixture and sprinkle with panko or breadcrumbs .
Bake at 170 ° C until the cheeses melt and gets a golden - brown color.

 

Eva Monochari

Food Blogger

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