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Magnus Baccata 2014 - Domaine Porto Carras
Domaine Porto Carras

MAGNUS BACCATA 2014 - DOMAINE PORTO CARRAS

  Greece / Chalkidiki
€12.00
10.70
€10.70

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The balance we're all looking for!

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Why do we love it?

We liked Magnus Baccata from Domaine Porto Carras because it has everything we're asking for in a red wine! Spicy, rich, with its oaky notes and velvet tannins, it is exactly what you have in mind when you are thinking "balanced red wine". The emblematic Domaine Porto Carras couldn't do anything less than an exemplary red wine.

The blend consists of Syrah and Cabernet Sauvignon, which come from vineyards of 200-300m altitude and organic farming. After fermentation, it matures for 12 months in new French oak barrels and after it gets the necessary complexity, is ready to get into your glass and steal your heart. Absolutely balanced with a touch French finesse, it will become your favorite!

Do not waste any time and try it now!

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has moderate ruby color.

Impressive nose with notes of cranberry, cherry and plum dipped in spices like cinnamon, pepper, nutmeg and vanilla. Subtle hints of lavender and leather complement the fragrant bouquet!

On the palate it has medium body, balanced acidity and medium but ripe tannins. Aromas of cherry, plum, fig, pepper, cinnamon and licorice alternate in every sip. Enjoyable aftertaste of bitter chocolate that lasts!

Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 13,5%
Origin Chalkidiki
Variety Syrah, Cabernet Sauvignon
Aromas cranberry, cherry, plum, cinnamon, pepper, nutmeg, vanilla, lavender, leather
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 5 years
Closure Cork
Organic Yes

MAGNUS BACCATA 2014 - DOMAINE PORTO CARRAS

PAIR IT

Pair it with rich grilled meat, punget fillet and home – made sausage with leek. 

Kebabs with yogurt sauce

for kebabs

  • 300 gr. ground beef
  • 300 gr. ground lamb
  • 1 tsp. tomato paste
  • 5 tbsps. of milk
  • ½ cube of beef stock
  • 1½ tbsp. of butter (preferably sheep)
  • 1 tbsp. lemon zest
  • 1 tbsp. of pine nuts
  • 1 ¼ tsp. of cumin
  • ½ tsp. of smoked paprika
  • ½ tsp. of allspice
  • ½ tsp. of dry coriander
  • ¼ tsp. of cinnamon
  • Black pepper

 

for the sauce

  • 1½ tbsp of tomato paste
  • 350 gr. concassed tomatoes
  • ½ cube of beef stock
  • 250 ml. water, tepid
  • 1 clove of garlic
  • 1 tbsp. of sugar
  • Chili flakes optional
  • Thyme
  • Cumin
  • Red pepper
  • Olive oil

You will also need

  • Yogurt
  • Fresh coriander, parsley or mint
  • Pitta bread

Put all spices, zest and pine nuts on the mortar and shred them. In a bowl add the tomato paste, the spices and the melted butter. In the milk, dissolve ¼ of the beef stock cube, mix and add to the mixture. After kneading for 5 to 7 minutes, we make kebabs in the corresponding shape. Put the kebabs in the refrigerator and leave for 1 hour. In a frying pan, mix all the ingredients of the sauce together and simmer until it thickens. Roast the kebabs and pitta breads on a charcoal grill or in the oven. After the kebabs are cooked, put them on the pitta breads by adding plenty of sauce, yogurt and chili flakes, preferably!

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