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Kali Riza 2019 - Ktima Kir-Yianni
Ktima Kir Yianni

KALI RIZA 2019 - KTIMA KIR-YIANNI

  Greece / Amynteo
€18.50
€15.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

A classic example from one of Greece's top regions!

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Why do we love it?

Kali Riza Ktima Kir Yianni is a Xinomavro from Amynteo that expresses the most elegant and delicate version of the variety. With every sip, you realize the tremendous possibilities and many faces of Xinomavro, while you love it more and more!

We've said it before and we will say it again, Xinomavro is not only Naoussa. Amynteo is one of the coolest wine-producing regions in Greece. There, Xinomavro acquires French finesse, pure red fruit aromas, and sharp acidity. Kali Riza in particular, comes from a 60-year-old vineyard, at 700 meters altitude, and is reminiscent of a French Pinot Noir. Aging in French oak barrels of 2nd and 3rd use gives it a complex, spicy dimension but does not overshadow the intense character of red fruits and its earthy aspect.

If tannins and rustic, herbaceous aromas of Xinomavro are not for you, then you will love Kali Riza Ktima Kir Yianni!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Kali Riza Ktima Kir Yianni has medium ruby color and attractive aromas of wild strawberry, cherry, and raspberry accompanied by notes of tea, tomato leaves, and forest floor.

On the palate, it has medium body, sharp acidity, and silky tannins. Juicy red fruits are blended with herbal notes of tea and lavender, in a discreet spicy background.

Technical stuff
Color Red
Type Dry
Year 2019
Origin Amynteo
Variety Xinomavro
Aromas Wild strawberry, cherry, raspberry, tea, tomato leaves, forest floor.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 6+ years
Closure Cork
Organic No

KALI RIZA 2019 - KTIMA KIR-YIANNI

PAIR IT

Pairs veery well with pasta amatriciana, pizza with chorizo or pepperoni, imam baildi, or sausage stew with tomato sauce and peppers.

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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