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Mavro & Τragano 2021 - MikroBio Winery (Koutsoudimos)
MikroBio Winery

MAVRO & ΤRAGANO 2021 - MIKROBIO WINERY (KOUTSOUDIMOS)

  Greece / Ilia
€17.10
€14.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

Complexity and intensity that many would envy!

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Why do we love it?

If you have tried MicroBio Winery wines, you know what to expect from their Mavrotragano! Nikos and Dimitris Koutsodimos are obsessed with producing really juicy and fine wines from their family winery in Gastouni Ilias. Although from younger vineyards, Mavrotragano MicroBio Winery has a complexity and intensity that many, much older vineyards and winemakers would envy.

MicroBio Winery's Mavrotragano is produced exclusively from Mavrotragano from the winery's privately owned, biodynamically cultivated vineyards and is probably not what you have in mind. If you have tried Cycladic Mavrotragano, you will remember the impressive concentration but also the aggressive acidity and the alcoholic extravagance! Here, keep only the impressive concentration and prepare your taste buds for a wine with great finesse and quite low alcohol levels for the variety. The only extravagance is its exceedingly good balance.

Because the production as you imagine is not big, just try to catch it.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Medium ruby ​​with purple highlights in the glass. Nose of red fruits, with strawberry, cherry, sour cherry and berry being tempting.

Medium body and acidity, balanced and pleasant even on its own. Fruity aftertaste of strawberry and berry.

Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 13%
Origin Gastouni Ilias
Variety Mavrotragano
Aromas Strawberry, cherry, sour cherry, berry
Bottle Size 750ml
Barrique -
Serving temperature 16ºC
Aging 4 years
Closure Cork
Organic Yes

MAVRO & ΤRAGANO 2021 - MIKROBIO WINERY (KOUTSOUDIMOS)

PAIR IT

Pairs very well with striploin with herb butter, beef bourguignon, ossobuco

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving

 

Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.

 

Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.

 

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