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Ktima Driopi 2016 - Domaine Tselepos
Domaine Tselepos

KTIMA DRIOPI 2016 - DOMAINE TSELEPOS

  Greece / Nemea
€11.70
8.80
€8.80

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One typical Agiorgitiko from the maitre!

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Why do we love it?

You’ve definitely already tasted Driopi by Domaine Tselepos since we are talking about an absolutely typical and value for money Agiorgitiko from Nemea. If not, it's time to correct this mistake.

The grapes come from the family's own vineyards in Koutsi, Nemea. The precious juice ferments in stainless steel tanks and then ages for 8-10 months in second-hand French oak barrels. The magic touch of Yiannis Tselepos from the vine to the bottle creates a juicy and balanced red wine that is ideal companion for everyday delights.

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has bright purple color and impressive aromas of fresh red fruits such as strawberry, cherry and plum accompanied by notes of vanilla and toffee. It has medium body, soft tannins and balanced acidity.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13,5%
Origin Nemea
Variety Agiorgitiko
Aromas strawberry, cherry, plum, vanilla, toffee
Bottle Size 750ml
Barrique 8-10 months
Serving temperature 14°C
Aging 5 years
Closure Cork
Organic No

KTIMA DRIOPI 2016 - DOMAINE TSELEPOS

PAIR IT

with slow cooked meat with red sauces, small hunts or a stuffed turkey.

Beef stew with red wine

  • 1 kg of boneless beef cut into bits
  • 4 tbsps. flour
  • 1 tsp. paprika
  • 2 tbsps. olive oil
  • 1 cup of dry red wine
  • 1 cube beef broth
  • 1/2 tsp. dry thyme
  • 1 bay leaf
  • 1 pack of small fresh mushrooms, whole
  • baby carrots
  • salt
  • pepper

 

 

Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently,  for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.

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