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Kamara 2017 - Patistis Winery
Patistis Winery

KAMARA 2017 - PATISTIS WINERY

  Greece / Pelion
€27.30
23.40
€23.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

A beautiful Xinomavro, from an unexpected place!

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Why do we love it?
We loved it from the very first moment and the very first sip, but unfortunately, there was not even a single bottle left from the Kamara Xinomavro by Patistis Winery. However, the time has come and we managed to secure in our cellar some of the few and highly collectible bottles of this fantastic natural Xinomavro.

The family-owned Patistis winery is located in Argalasti, Pelion. The vineyards are located between orange trees, olive trees, and wildflowers, overlooking Pagasitikos gulf and everything is reminiscent of a postcard landscape. Everything here is cultivated organically and with absolute respect for the environment and nature. Kamara vineyard, with the 40-year-old Xinomavro vines, gives its best grapes for a top red fine wine. The wine is fermented with indigenous yeasts and matures in American oak barrels and clay amphorae for 18 months. It is bottled unfiltered and without any other intervention since we are talking about a truly natural wine. Andreas and Kostas Patistis believe that good wine reflects the place where the grapes grow and Xinomavro Kamara is the ultimate expression of both the place and the variety, masterfully combining the rustic, tomato character of Xinomavro and the juicy, red fruit.

Xinomavro Kamara of Patistis Winery looks at the top Naoussas and shows its teeth.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Moderate ruby color with garnet hues and intoxicating aromas of tomato paste, black olive paste, strawberry jam, cherry, sour cherry, dried cranberry, rosemary, evening primrose, lavender, vanilla, cocoa, forest floor, and tobacco. Delicious mouth with impressive structure, medium to full body, crisp acidity, and intense but ripe tannins.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13%
Origin Pelion
Variety Xinomavro
Aromas Tomato paste, black olive paste, strawberry jam, cherry, sour cherry, dried cranberry, rosemary, evening primrose, lavender, vanilla, cocoa, forest floor, tobacco.
Bottle Size 750ml
Barrique 18 months
Serving temperature 16ºC
Aging 8 years
Closure Cork
Organic Yes

KAMARA 2017 - PATISTIS WINERY

PAIR IT

with beef Bourguignon, cooked meats, pepper fillets, and meat-appetizers.

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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