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Gaia Estate Red 2016 - Gaia Wines
Gaia Wines

GAIA ESTATE RED 2016 - GAIA WINES

  Greece / Nemea
€27.30
23.30
€23.30
QTY
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Why do we love it?

Every year a rain of awards and distinctions falls on red Gaia Estate. From Decanter to Parker, it receives constantly boffo critiques and this is the only way, since this Agiorgitiko simply rocks.

Yiannis Paraskevopoulos founded his winery in 1997 in the semi-mountainous Koutsi of Nemea. Paraskevopoulos is a very important figure of the Greek wine world since he has been a professor of Oenology at the Greek Technical Institute for many years and has formed many promising oenologists over those years. Also, his deep experience in winemaking is something one can easily discover by tasting his perfect wines. Gaia Estate is his most iconic red wine, with a compact and impressive structure. Low yields ensure high concentration, while 12 months in new French oak barrels, manages to tame the tannins and give it a spicy and complex character.

Don't waste time, taste it now!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Impressive, deep ruby color and complex aromas of cherry, sour cherry, plum, blackberry, vanilla, cinnamon, clove, pepper, chocolate and coffee. Light floral notes complement the bouquet. Rich body with crisp acidity and moderate but well-polished tannins.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14%
Origin Nemea
Variety Agiorgitiko
Aromas sour cherry, black cherry, raspberry, dried plum, cinnamon, pepper, coffee, leather, chocolate
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 6 years
Closure Cork
Organic No

GAIA ESTATE RED 2016 - GAIA WINES

PAIR IT

with meatballs in red sauce, stew or moussaka.

Rooster Pastitsada (spicy tomato sauce)

1 kg of rooster, cut into portions

500 gr. spaghetti (ideally no. 2)

1 clove of garlic

2 large onions

2 tbsps. white wine vinegar

200 ml. red wine

1 tbsp. of sugar

1 tbsp. of butter

2 tbsps. of tomato paste

150 gr. tomato sauce

2 bay leaves

1 cinnamon stick

3-4 all spices

Olive oil

Freshly ground black pepper

Salt

Wash the rooster and dry it with absorbent paper. Heat up the olive oil in a frying pan, brown the pieces of the rooster well on all sides and transfer them to a wide, deep pot.

In the pan (with the olive oil) we used before, add the butter, garlic and onions after chopping them. We saute them until they soften, and then add the vinegar. Then return the meat into the pot.

Put the pot in high heat and pour in the wine. Leave for a few minutes to evaporate and then add the spices, sugar, pepper and salt. Finally add the tomato paste dissolved in a cup of hot water.

Lower the heat and let simmer until the meat softens and the sauce is thick.

Check regularly to have enough sauce and add extra hot water if necessary.

When the rooster is tender, boil the spaghetti in another pot.

Remove the meat from the saucepan and place it on a serving platter. Put the spaghetti in the sauce and mix well to absorb the juices.

Serve the spaghetti with the meat and if you want, sprinkle with a little cinnamon and grated cheese.

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