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Goumenissa 2016 - Chatzivariti Winery
Chatzivariti Winery

GOUMENISSA 2016 - CHATZIVARITI WINERY

  Greece / Goumenissa
€17.80
15.20
€15.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

It will not leave anyone unmoved!

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Why do we love it?
There is a myth that the favorite wine of Philip, father of Alexander the Great, was made from Xinomavro and Negoska, and by trying Goumenissa of Chatzivaritis Winery we can say that it is probably true! Elegance, finesse, and sophistication in every sip make it practically impossible not to enter your list of favorites!

Vangelis Chatzivaritis planted his first vineyard in 1994 and started making wine as a hobby, in order to escape the hard routine of being an electrical engineer. As it almost always happens in these cases, wine becomes a great love and absorbs you totally. So, that happened to Vangelis, too. His daughter, Chloe, has now returned to the winery from her studies in France, and together they continue to make the wines they love to drink. Their Goumenissa consists of the classic blend Xinomavro (70%) and Negoska (30%). After the long maceration, it matures in old oak barrels for about 18 months. The result shows the unique characteristics of the two varieties and the special terroir of Filiria.

2016 is probably the best vintage of Goumenissa Chatzivaritis Winery and it will definitely not leave anyone unmoved!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has moderate ruby color and complex aromas of strawberry, cherry, raspberry, pomegranate, tea, tomato, olive, rosemary, marjoram, and lavender. Juicy mouth with medium body, crisp acidity, and moderate but silky, ripe tannins.
Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13%
Origin Goumenissa
Variety Xinomavro, Negoska
Aromas Strawberry, cherry, raspberry, pomegranate, tea, tomato, olive, rosemary, marjoram, lavender.
Bottle Size 750ml
Barrique 18 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No

GOUMENISSA 2016 - CHATZIVARITI WINERY

PAIR IT

with veal in tomato sauce and rice or pasta, with spicy meatballs in tomato sauce or with grilled homemade sausages.

Beef stew with tomato sauce and pasta

For the stew

  • 1 kg beef
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 glass of red wine
  • 1 tbsp. of tomato paste
  • 1 kg fresh tomatoes, finely chopped
  • 1 potato (whole)
  • 1 cinnamon stick
  • 2 grains of allspice
  • 1 glass of boiling water
  • Salt
  • Pepper

 

For pasta

 

  • 1 pack of spaghetti
  • grated Parmesan
  • 1 tablespoon of butter

 

Wash the meat well, cut into large pieces and season well.

Saute the meat in some olive oil until it gets an even color, and turn it regularly to keep it from sticking.Once it’s evenly browned, add the red wine in the pan.

Add onion, tomato paste, fresh tomatoes and a whole potato (to help the sauce thickens).Add a teaspoon of sugar (to lower the acidity of the sauce), salt according to preference, 2 berries of allspice, cinnamon stick and a glass of boiling water.

Cover the casserole (leaving a small opening to breathe), let it simmer, and stir occasionaly.If the sauce is over reduced until the meat is cooked, add a little more water. after that remove the meat from the pot and place it on a platter. Put the sauce (along with the potato) in a blender, to make it velvety and then, return it to the pan. Bring it back to boil along with the meat until it is tender.

Shortly before the meal is done, boil the spaghetti in salted water according to the package instructions. Season well, add a tablespoon of butter and serve immediately after you sprinkle with grated cheese. Add as much sauce as you want and a piece of meat per serving.

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