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Kokotos Estate 2011 - Domain Kokotos
Kokotos Estate

KOKOTOS ESTATE 2011 - DOMAIN KOKOTOS

  Greece
€22.20
19.80
€19.80

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Historic wine!

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Why do we love it?

Wine so historic as the domain which produces it!Estate Kokotos 2011 is made with the same compound and the same love and attention from the begining of the history not only of the domain but of the great wine producer George Kokotos.

The traditional blend is based on biologically grown Cabernet Sauvignon with a 10% part of Merlot.It is developed in french oak barrels for 23 months.Then it is bottled without any interventions and matures for another 6 months in the bottle!

Even if it is especially pleasant now,it can be matured for at least 10 more years.

COLOR

RED

AROMA

A LITTLE FRUITY

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

In the glass,it is captivating with its dark purple colour and violet highlights.In the nose,it is rich and complex with warm aromas of red ripe fruit to be accompanied by the well intergrated aromas of the barrel.

Prune,bitter cherry jam and cranberry are accompanied by oak,smoke and piquant spices,with dominant the black pepper,aromas.The total complete earthly and animal aromas of wet soil and leather.As it is developed gives away the sense bitter chocolate.

In the mouth,it is rich with distinctive acuity and strong but well-worked tannins which blend beautifully with the total. Fruit with dominant bitter cherry and plum is intense in the mouth and remain there during the long-lasting spicy aftertaste.

Technical stuff
Color red
Type dry
Year 2011
Alcohol 13%
Origin Attica
Variety Cabernet Sauvignon 90% - Merlot 10%
Aromas ed ripe fruit, prune,bitter cherry jam, cranberry,oak,smoke, piquant spices,black pepper
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging -
Closure Cork
Organic No

KOKOTOS ESTATE 2011 - DOMAIN KOKOTOS

PAIR IT

Combine it with rich red meat,beef Bourguignon or with yellow cheese.

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving

 

Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.

 

Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.

 

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