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Merle 2019 - Dalamara Winery
Domaine Dalamara

MERLE 2019 - DALAMARA WINERY

  Greece / Naoussa
€12.50
10.70
€10.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

Kostis Dalamaras, decided to make a delicious red wine, from Merlot this time!

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Why do we love it?
If you like juicy, fruity, red wines from Merlot, then you will love Merle Dalamaras Winery! Kostis Dalamaras, the red wine specialist, decided to make a delicious red wine, from Merlot this time!

Kostis Dalamaras is the 6th generation of Dalamaras Winery, in Naoussa. After studying in Burgundy, he returned to his base and in 2011, he took over the family winery. In addition to Xinomavro and Negoska, he decided to experiment with a French variety, Merlot. The cold climate and the altitude of Naoussa helped maintain its acidity and freshness while at the same time they laid the foundation for a Merlot that differs from the rest. The fruit is red, fresh, and crisp, while the tannins are ripe and elegant. In addition, the short maturation in old oak barrels gives it complexity and at the same time retains its fruity character.

Merle Dalamaras Winery can accompany everything, from pizza to a juicy steak!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Merle Dalamaras Winery has medium ruby color with purple hues. Expressive nose, full of sour cherries, cherries, redcurrants and plums. Notes of vanilla, tea and allspice complete the set. In the mouth it is juicy, with medium body, crisp acidity and mild tannins. Juicy cherries, cranberries and redcurrants, blended with notes of vanilla, caramel and tea, fill up the mouth in every sip.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 13,5%
Origin Naoussa
Variety Merle
Aromas Sour cherries, cherries, redcurrants, plum, notes of vanilla, tea, allspice.
Bottle Size 750ml
Barrique 4 months
Serving temperature 14°C
Aging 5 years
Closure Cork
Organic No

MERLE 2019 - DALAMARA WINERY

PAIR IT

with pizza with prosciutto, spaghetti amatriciana, pork tenderloin in wines sauce, or a slow-cooked rabbit stew.

Pizza with prosciutto and arugula

  • 1/2 cup tomato sauce
  • 1 tsp. of grated red pepper
  • 1/4 tsp. oregano
  • 2 tbsps. of olive oil
  • 1 ball of pizza dough, flattened
  • 3/4 cup mozzarella, grated
  • 4 slices of prosciutto, cut into four
  • 1/4 cup mushrooms cut into slices
  • 1/2 small red onion, sliced ​​thinly
  • 1-2 tbsps. Parmesan cheese, grated
  • 1 cup of rocket

Preheat the oven to 200oC.

In a bowl, mix tomato sauce, oregano and red pepper. Apply the mixture over the flattened pizza dough. Cover with the half grated mozzarella.

Spread prosciutto, mushrooms and onion evenly and sprinkle with the rest of the mozzarella.

Brush the dough crust with olive oil and sprinkle with the grated parmesan cheese.

Place the pizza on baking paper sheet and bake until the cheese gets a golden color, about 10 to 12 minutes.

While the pizza is in the oven, put the rocket, 1 tablespoon of olive oil and a little salt in a small bowl and mix it up.

Remove the pizza from the oven. Let it cool for 5 minutes and then apply the rocket mix. Cut the pizza and serve it warm or at room temperature.

 

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