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Kudos Carignan-Dourakis Winery
Dourakis Winery

KUDOS CARIGNAN-DOURAKIS WINERY

  Chania, Crete
SORRY GUYS, WE RAN OUT OF THIS ONE

A rare single-varietal vinification of an unknown to the public French variety!

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Why do we love it?

Even if it is not widely known, Carignan was the most widely grown variety in France, which is the most wine-producing country ,before it became outdated by Merlot in the end of the 20th century. It prefers dry climates, as it is vulnerable to diseases which have to do with humidity, and there it gives the best results.

At Chania it found the ideal developing environment and in the hands of Dourakis family it revealed its charismas and dynamic character. Kudos means glory and this wine borrows its name from Aristofanis’ scripts. It is rich and with intense tannins it acompanies perfectly well-cooked meats or barbecues.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

In the glass, its colour is dark ruby-red.

The expressing aromas of ripe red fruit and prune are combined beautifully with black pepper, cress and oak aromas.

In the mouth, its medium volume body with medium+ tannins and balanced acidity blend harmoniously with the total. In the mouth flavors plum and cardamom stand out. The long-lasting aftertaste is spicy and leaves a sense of nuts.

Technical stuff
Color red
Type dry
Year 2014
Alcohol 13%
Origin Chania, Crete
Variety Carignan
Aromas red fruits, dried plum, black pepper, oak, cardamon
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging
Closure Cork
Organic No

KUDOS CARIGNAN-DOURAKIS WINERY

PAIR IT

Combine it with veal in tomato sauce or bourguignon. Alternatively, combine it with grilled pork steaks or home-made sausages.

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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