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Merlot 2015-Domain Dereskos
Domaine Dereskos

MERLOT 2015-DOMAIN DERESKOS

  Greece
€11.90
10.20
€10.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

A typical Merlot with outstanding relation price-value ratio!

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Why do we love it?

Being a typical Merlot of warmer climate,the Merlot of Domain Dereskou is an extraordinary,velvety red wine,which will excite the friends of this variety at the price of an inferior wine.With its fruity character,soft tannins,and the rich spicy ending,it is a wine that will suit easily with a wide palette of flavours of hellenic and foreign cuisine.

The microclimate in the region of Agrilia,the altitude and the big slope contributed to the creation of this terroir wine of this level.With a real amazing relation between value and price,this Merlot should not be absent from your table.

 

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Its colour is bright purple with violet highlights.

It has a complicated bouquet of aromas and in the background smoked dried nuts with the noticeable presence of wild-cherry in combination with oak tree notes.

It is delicate with soft tannins and spicy ending.The mouth aromas reveal the terroir character of this wine.In the long-lasting aftertaste,it gives away red fruit with soft allusions of smoke and wood.

Technical stuff
Color Red
Type Dry
Year 2015
Alcohol 13%
Origin Gargalianoi, Pylos
Variety Merlot 100%
Aromas smoked dried nuts, wild-cherry, oak tree
Bottle Size 750ml
Barrique 12 months
Serving temperature 15ºC
Aging 5 years
Closure Cork
Organic No

MERLOT 2015-DOMAIN DERESKOS

PAIR IT

Accompany it with beef Bourguignon,meat in tomato sauce with rice or pasta,a platter of relatively light yellow cheese.

Rigatoni with tomato, pancetta and goat cheese

  • 4 mature tomatoes of medium size
  • Olive oil
  • Salt according to your preferences
  • Freshly ground pepper
  • ½ cup chopped pancetta
  • 150 gr goat cheese cut into cubes
  • 500 gr rigatoni
  • Parsley leaves for serving

 

Preheat the oven to 180 ° C.

Cut the tomatoes in slices and spread them on a pan. Season them with olive oil, salt (at will) and spread the chopped pancetta all over the pan.

Bake in the oven for about 20 minutes until the tomatoes soften. Place the pieces of goat cheese on each tomato and turn up the heat at 250 o C. Bake for about 10 more minutes until the pancetta becomes crisp and the cheese gets a golden color.

Boil the rigatoni according to the instructions of the packaging (al dente) and drain well. Place them in a large serving bowl, add some olive oil and mix them so they do not stick together. With a spoon, put half the tomatoes with the melted cheese and the pancetta over the macaroni, add a little olive oil and stir with the rigatoni until the tomatoes are dissolved and mixed with the whole.

For serving, add the remaining tomatoes with the melted cheese and pancetta on the side of each dish. Sprinkle with freshly ground pepper and add parsley leaves.

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