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MV Mavroudi 2018 - Anatolikos Vineyards
Anatolikos Vineyards

MV MAVROUDI 2018 - ANATOLIKOS VINEYARDS

  Greece / Xanthe
€19.10
€16.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

Changed everything we knew about the Great Mavroudi!

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Why do we love it?
MV Mavroudi by Anatolikos Vineyards is back and is better than ever. What is it? An amazing red wine that is made from 60% Mavroudi of Thrace*, 20% Cabernet Sauvignon, 20% Merlot, and 100% pleasure!

Marios and Sakis Nikolaidis have proved that they succeed in both easy and tough situations. After winning their personal bet for a fine Mavroudi, they knew exactly how to handle the special red variety to make the ultimate blend. The Bordeaux blend (Cabernet Sauvignon - Merlot) fitted Mavroudi like a glove and emphasized its earthy and fruity characteristics.

The organic, dry cultivation and the yields that do not exceed 400-500 kg per acre, ensure the excellent concentration of the fruit. The difficult sandy soil and the stony subsoil of the dry vineyard in the place of Chirodassos harden the plants, while the constant cool sea breeze and the diurnal temperature variation contribute to the ideal and healthy development of the fruit. The blend of the three varieties matures in French oak barrels, with the fine wine lees, for 12 months, and then it is bottled unfiltered.

MV Mavroudi 2018 by Anatolikos Vineyards will definitely develop beautifully in the next 5 years, but who is waiting?

*It is said that Mavroudi wine was offered by Osysseas to the Cyclops Polyphemus.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

It has a deep ruby color with purple hues and a rich, expressive nose, full of juicy fruits. Blackberry, blueberry, and plum are dominating, while strawberry and cherry jam follows. Mint, vanilla, and cinnamon make gradually their appearance while leather and bitter chocolate complete the delightfully complex set.

Juicy, tasty on the palate, with moderate (+) body, balanced acidity, and masterfully built, medium tannins. Plum, cherry, and blackcurrant dominate while cocoa, licorice, and leather follow and along with a botanical sense of tea.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13,5 %
Origin Avdera, Xanthi
Variety Mavroudi, Cabernet Sauvignon, Merlot
Aromas Gooseberry, blueberry, plum, strawberry jam, cherry jam, mint, vanilla, cinnamon, leather, iodine, bitter chocolate.
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 8 years
Closure Cork
Organic Yes

MV MAVROUDI 2018 - ANATOLIKOS VINEYARDS

PAIR IT

with red meat stew, grilled steaks or mature yellow cheese.

Roast beef with sweet potato puree and gravy

For the Roast Beef
-1200 g Beef fillet
-1 clove of garlic
-10 g dried mushrooms
-30 g butter
-20 g olive oil
-1 tablespoon peppercorns
-1 sprig of rosemary
-2-3 thyme sprigs
-Sea salt

For the sweet potato puree
-1000 g red sweet potatoes
-100 ml. milk cream
-50 ml. milk
-40 g butter
-3-4 sage leaves
-½ teaspoon white pepper
-Sea salt

For the gravy
-300 ml. beef stock
-10 g dried mushrooms
-1 teaspoon flour
-20 g brown sugar
-2 tablespoons of Worcestershire sauce
-25 g butter
-1 large orange
-Freshly ground pepper

For the sweet potato puree
Bake sweet potatoes by wrapping them in baking sheet and baking them at 200 ° C for as long as needed (about 1 hour).

Pierce them with a fork to see if they are cooked, then peel them, mush them up and keep them warm.

Boil the milk and cream along with the leaves of sage over low heat, remove the leaves and add the sweet potatoes. Then season well, taste it and correct the seasoning.

Mix and after you remove it from the fire, add the butter.


For the Roast Beef
Band the fillet with a string or ask the butcher to do it.

Grind in the multi the dried mushrooms, peppercorns, herbs and some salt. Preheat the oven to 200 ° C and in a hot saucepan sauté the fillet on a very high heat.

When it gets a nice color from all sides put it on a roasting grill and below it put a baking pan.
Brush the fillet with butter and spread the mushroom-herb mixture evenly.

Bake the fillet in the lower shelf of the oven for about 50 minutes at 200 ° C, for a medium baking. If you want your fillet well done, continue for about 15 minutes. For rare, cook it for only 35 minutes.

Once you remove the fillet from the oven, wrap it well with foil, leaving it to rest for at least 40 minutes before serving.


For the gravy sauce
Soak the mushrooms in the stock for as long as possible.

In a thick bottom pot, place the butter and once it is melted, add the flour, by stirring continuously until it gets an amber color, then lower the heat to the minimum.

Add the broth after removing the mushrooms and all other ingredients.
Stir continuously until the sauce thickens, taste it and, if necessary, add more salt.

Serve the sliced roast beef, with sweet potato puree and gravy on top.

Eva Monochari

food Blogger

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