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Fine Mavroudi 2016 - Anatolikos Vineyards
Anatolikos Vineyards

FINE MAVROUDI 2016 - ANATOLIKOS VINEYARDS

  Greece / Xanthi
€30.30
25.60
€25.60

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The Big Greek Fine Red Wine!

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Why do we love it?

The two fantastic guys from Xanthi return with Fine Mavroudi 2016, their great wine, which in every tasting makes the Botilia team jump from its chairs. Nikolaidis brothers will definitely move you with the new Fine Mavroudi 2016, a wine that has gone viral and international after having found its way to the world's largest markets and some of the most up-to-date wine lists.

For the 2016 vintage, Fine Mavroudi of Anatolikos Vineyards returns with Mavroudi, the variety that the myth says is the one Odysseus used to make Polyphemus drunk.

As a result, major distinctions in worldwide wine competitions have already begun to flourish.

The composition of the rough, sandy soil and the very rocky subsoil of the Hirodassos area, where the dry vineyards are located, and the strong belief in organic farming, make the yield per hectare particularly low. What does this mean? Prepare for delectable condensation of flavor and aroma in a wine perfectly elegant, with absolutely no corners.

With pre-enzymatic cryo-extraction and fermentation carried out in 225 liter oak barrels using only native, indigenous yeasts, you understand that things get even more interesting. After 18 months of maturing with the lees in French oak barrels and without any winemaking intervention, it was bottled without filtering, enclosing all the magic flavors and flavors in its beautiful bottle.

When should you drink it?

Now it's already stylish and round. But if you have space in your cellar, good conditions and patience, it will continue to grow nicely for at least 10 years.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Deep, opaque purple, almost black in the glass.

The nose is intense and magnetic! The fruit dominates and is dense, juicy, black and red. Sour cherry, raspberry, cassis and wild cherry are followed by notes of pepper, cedar, pine honey, bergamot and nutmeg. The earthy element exists and manifests itself with aromas of fresh soil, wet leaves and slight sense of leather.

Full bodied, mouth-filling, almost chewable, with distinct acidity and moderate (+) but very juicy tannins. Fruit, fruit, fruit and again fruit. Cherry, and sour cherry, and berry, and plum, and cassis. Cocoa, oak, tobacco, marjoram, rosemary, vanilla, pepper and coffee add complexity to the palate. Long earthy aftertaste to take home with you.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14%
Origin Avdera, Xanthi
Variety Mavroudi
Aromas black cherry, cherry, black berries, vanilla, cardamom, cinnamon, black pepper, tobacco, chocolate, leather
Bottle Size 750ml
Barrique 18 months
Serving temperature 18ºC
Aging 15 years
Closure Cork
Organic Yes

FINE MAVROUDI 2016 - ANATOLIKOS VINEYARDS

PAIR IT

with meat in red sauce, bbq dishes or hunts.

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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