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Goumenissa - Mikro Ktima Titos
Mikro Ktima Titos

GOUMENISSA - MIKRO KTIMA TITOS

  Greece / Goumenissa
€14.90
€13.10
QTY
ADD TO CART At your doorstep in 1 - 3 days

A really elegant and juicy Goumenissa

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Why do we love it?

Goumenissa Mikro Ktima Titou is a really elegant and juicy Goumenissa with a very small price compared with the greatness of its taste. If you think we are exaggerating, it is worth telling you that behind this new venture is the great Vangelis Gerovassiliou. Do you get it now?

The winery Mikro Ktima Titou, of Titos Eftychidis, is located at the foot of Mount Paiko and next to the river Sirios. The vineyards are surrounded by centuries-old oaks and the landscape, but also the microclimate they compose is simply magnificent. For Goumenissa the blend is classic, Xinomavro - Negoska. The wine ages for 12 months in old oak barrels and the result is fine, tomatoey and fruity. The 2019 vintage is the first and if this is the beginning, we can expect only the best in the future.

Goumenissa Mikro Ktima Titou is the wine that you will drink franticly this winter.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Goumenissa Mikro Ktima Titou has medium ruby color and impressive aromas of strawberry, sour cherry, raspberry jam, tomato, lavender, vanilla, rosemary and olive leaves.

In the mouth it has medium body, crisp acidity and silky tannins. Juicy red fruits, herbs, dried purple flowers, tea, vanilla and pepper fill up the palate in every sip.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 13%
Origin Goumenissa
Variety Xinomavro, Negoska
Aromas strawberry, sour cherry, raspberry jam, tomato, lavender, vanilla, rosemary, olive leaves
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic No

GOUMENISSA - MIKRO KTIMA TITOS

PAIR IT

Pair it with hunkar begendi, spiced meatballs, spaghetti bolognese

Beef stew with smoked eggplant cream

For the stew
700g beef for stew
2 onions
2 cloves garlic
1 tablespoon tomato paste
400 g concasse tomatoes
1 teaspoon of sugar
500 ml beef stock
1 cinnamon stick
4 berries of allspice
½ teaspoon cumin
1 teaspoon of fresh thyme
40 ml of extra virgin olive oil
Freshly ground pepper
Salt

For smoked eggplant cream
3 eggplants (400 g eggplant puree)
30 g flour
50 g butter
350 ml. lukewarm milk
Nutmeg
Salt

For the smoked eggplant cream:

Pierce the eggplants with a fork and char them on an open fire or on the grill until soft. When ready, put them in a strainer and leave them until you prepare the bechamel.

In a heated saucepan, add the butter and once melted, add the flour by stirring constantly, until it gets a light brown color. Then add the milk and reduce the heat, while stirring until it thickens. At the same time, peel the eggplants, mush them with a fork and add them into the bechamel. Finally, add pepper, nutmeg and salt. Stir for about 2 minutes and remove from heat.

For the stew:

Chop the onions and garlic. In a large, deep frying pan, sautée the meat in olive oil, a few pieces at a time, to keep the oil temperature high. Once it is evenly browned add the onions and garlic.

Add the spices, tomato paste, sugar, salt, pepper and finally the tomatoes. Simmer for about 1 hour or until the meat has softened and the sauce has thickened.

Serve by placing the eggplant cream topped with the beef stew and the luscious sauce.

Recipe Notes:

- Beware, do not burn eggplants because they will acquire a strong, heavy taste
- We can use cream instead of milk for a richer taste
- Adjust the spices and their quantities according to your preference


 

Eva Monochari

Food Blogger

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