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Merlot 2017 - Domaine Evharis
Domaine Efharis

MERLOT 2017 - DOMAINE EVHARIS

  Greece / Attica
€17.80
€12.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

Favorite French grape variety with 6 letters

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Why do we love it?

Merlot Domaine Evharis is a rich red wine of the classic French winemaking school. It has dense fruit, oak aging, spices and earthy character that impresses from the first sip. Yes, it is not a wine that is drunk solo, as an aperitif, instead it requires complex meat dishes to take off.

In 1988, Eva and Harris (think of Ev-haris) decided to make their winery in a rather unusual area, in the Gerania Mountains, just outside Megara. If you google it, you will discover that vines were cultivated in the area since 1000 BC and Megareas, from which the area took its name, was the son of Oenoe, whose name is inseparably linked to wine.

Being both connoisseurs, they chose the area for both its history and its terroir as it is situated between two seas (Corinthian, Saronic), with the levels of humidity, coolness and temperature being ideal! They are so passionate about their work that they consider the vineyards as their children and deal with them with so much dedication and love that organic farming was almost the definite direction.

Their favorite Merlot is cultivated in the privately-owned vineyard of the Domaine, at an altitude of 400 meters. Harvest is done manually and after careful sorting, the extraction lasts 15 days and is done in open tanks. The precious juice ages in French oak barrels for 12 months and when it is finally ready for bottling, Merlot Domaine Evharis has complexity and almost silky tannins.

Try it now!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Domaine Evharis Merlot has medium ruby color and medium (+) aromatic intensity with notes of cherry jam, cranberry, dried plum and vanilla. Hints of cedar, milk chocolate, honey and tobacco follow by adding complexity to the bouquet.

In the palate, it has medium body, well-polished tannins and medium (+) acidity. Rich chocolate, cherry, fig and blackberry flavors unfold with the first sip. Cocoa, vanilla, cinnamon, oak and smoke fill up the palate.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13.5%
Origin Gerania Mountains, Greece
Variety Merlot
Aromas cherry jam, cranberry, dried plum, vanilla, cedar, milk chocolate, honey, tobacco
Bottle Size 750ml
Barrique 12 months
Serving temperature 18°C
Aging 5 years
Closure Cork
Organic No

MERLOT 2017 - DOMAINE EVHARIS

PAIR IT

Pairs excellent with wild boar stew with plums, slow braised lamb with tomato and orzo, beef stew with tomato sauce and spices

Beef stew with tomato sauce and pasta

For the stew

  • 1 kg beef
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 glass of red wine
  • 1 tbsp. of tomato paste
  • 1 kg fresh tomatoes, finely chopped
  • 1 potato (whole)
  • 1 cinnamon stick
  • 2 grains of allspice
  • 1 glass of boiling water
  • Salt
  • Pepper

 

For pasta

 

  • 1 pack of spaghetti
  • grated Parmesan
  • 1 tablespoon of butter

 

Wash the meat well, cut into large pieces and season well.

Saute the meat in some olive oil until it gets an even color, and turn it regularly to keep it from sticking.Once it’s evenly browned, add the red wine in the pan.

Add onion, tomato paste, fresh tomatoes and a whole potato (to help the sauce thickens).Add a teaspoon of sugar (to lower the acidity of the sauce), salt according to preference, 2 berries of allspice, cinnamon stick and a glass of boiling water.

Cover the casserole (leaving a small opening to breathe), let it simmer, and stir occasionaly.If the sauce is over reduced until the meat is cooked, add a little more water. after that remove the meat from the pot and place it on a platter. Put the sauce (along with the potato) in a blender, to make it velvety and then, return it to the pan. Bring it back to boil along with the meat until it is tender.

Shortly before the meal is done, boil the spaghetti in salted water according to the package instructions. Season well, add a tablespoon of butter and serve immediately after you sprinkle with grated cheese. Add as much sauce as you want and a piece of meat per serving.

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