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Mavrodaphne 2012 - Papargyriou Winery
Papargyriou Estate

MAVRODAPHNE 2012 - PAPARGYRIOU WINERY

  Greece / Korinthia
24.80
€24.80

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Last Historic Bottles!

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Why do we love it?

Hearing that one of the most consistent and acclaimed Greek producers laid his hands over the most mysterious and rapidly rising Greek variety will give you a chill of excitement and anticipation. We're telling you, you must taste Mavrodaphne 2012 of Papargyriou Winery.

Many years now, Yiannis Papargyriou has been experimenting with the "forbidden" Greek variety, Mavrodaphne. Yianni’s Mavrodaphne 2012 comes from the vineyard Raha in Lalioti, at an altitude of 240m, matures for 18 months in 500-liter barrels and is bottled unfiltered. Like all his wines, it has a juicy, intense character and limited availability.

Keep in mind that the vintage of 2012 gave only 650 bottles and these are the absolute last ones!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Exuberant like all his wines, full of ripe cherries and plums. The spicy character of Mavrodaphne makes its appearance with brave doses of cinnamon, vanilla, nutmeg and pepper.

Medium body and silky tannins, along with cocoa, cigar and bay leaves make you look forward to the next sip.

Technical stuff
Color Red
Type Dry
Year 2012
Alcohol 13%
Origin Corinth
Variety Mavrodaphne
Aromas jammy sour cherry, blackberry, plum, cinnamon, vanilla, nutmeg, pepper, cocoa, violet, cigar, bay leaf
Bottle Size 750ml
Barrique 18 months
Serving temperature 14°C
Aging 8 years
Closure Cork
Organic No

MAVRODAPHNE 2012 - PAPARGYRIOU WINERY

PAIR IT

with beef bourguignon, pork with plums, burger with bbq sauce or wild boar with Papardelle

Willd boar with vinsanto and citrus

1500 gr. wild boar


For the marinade
500 ml. wine vintage
200 ml. Red wine
1½ tablespoons of honey
3 tablespoons of balsamic
2 tablespoons of soy sauce
1 tablespoon corn flour
2-3 rinds of tangerines, oranges, grapefruits, bitter orange
1 sprig of rosemary
2-3 cloves
4 berries of all spice
1 teaspoon of mixed peppercorns
Taragon
2 onions
80 gr. butter
Salt

For the marinade:
Wash and clean the wild boar very well, and remove any hairs.
In a pot, put all the ingredients of the marinade and mix well. Place the pieces of wild boar inside.
Cover with a towel and leave either in the fridge or in a cold, dry environment. Let the wild boar marinate for at least 12 hours.


Cooking:
Remove the meat from the marinade and keep it aside.
Put a large casserole to high heat and saute the meat.
Do not put any oily substance because the meat will release some liquids.
Once the liquids evaporate, add the butter and saute the meat until it gets an even, brown color.
Add the onions finely chopped or crushed. Once the onions get a golden color, pour in the marinade.
Lower the fire. Add salt and about 2 cups of hot water.
Braise the wild boar until the sauce thickens and the meat is tender.
Serve with brown rice with added pine nuts and raisins.

 

Eva Monochari

Food Blogger

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