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Merlot 2017 - Mpougiouris Estate
Mpougiouris Estate

MERLOT 2017 - MPOUGIOURIS ESTATE

  Greece / Attica
€9.00
€7.70
QTY
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A red wine revelation!

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Why do we love it?
Merlot from Mpougiouris Estate is the wine you loved more than any other, the one you put on your casual dinner table, shared on your festive moments and offered as a gift. It is also the wine that redefined the term value for money!

Mpougiouris brothers have a special bond with the French variety because it gives wines round and velvety. This was their purpose when they planted Merlot in their vineyards on the slopes of Kithaironas. Endless care at all stages, from viticulture to final bottling, has provided a wine that you should try hard not to love. The 12-month maturation in French oak barrels gave the finishing touches reaching the final goal: velvety tannins, ripe fruit coated with vanilla and butterscotch notes in a chocolatey dimension.

Merlot from Mpougiouris Estate is fairly one of the most beloved Greek red wines and a sip will never ever be enough.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Deep ruby ​​color with purple hues in the glass.

Rich nose, with intense aromas of ripe strawberry and blackberry that blend seamlessly with the beautifully integrated barrel expressed with sweet spices, mainly vanilla, cinnamon and paprika. Chocolate, nuts, tobacco, leather and hints of ink complete the explosive and complex aromatic profile.

On the palate velvety, full-bodied and intensely fruity and complex. Beautifully crafted round tannins in perfect balance with the noticeable acidity that refreshes the mouth. The sweetness of alcohol helps the expression of the fruit in the mouth with a pleasant spicy sense remaining in the long-lasting aftertaste.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14 %
Origin Attica
Variety Merlot
Aromas ripe strawberry, raspberry, vanilla, cinnamon, paprika, chocolate, tobacco, leather, ink
Bottle Size 750ml
Barrique 12 months
Serving temperature 14ºC
Aging 5 years
Closure Cork
Organic No

MERLOT 2017 - MPOUGIOURIS ESTATE

PAIR IT

with veal in tomato sauce, beef Bourguignon, meatballs in tomato sauce, rooster cooked in wine.

Lasagna in the oven with mushrooms and prosciutto

Ingredients 

  • 20g butter
  • 2 onions, chopped
  • 3 cloves of garlic, melted
  • 750gr Portobello mushrooms cut in half
  • 15gr dried porcini mushrooms soaked in 150ml of hot water
  • 2 tablespoons of fresh thyme leaves
  • 200gr thin slices of prosciutto
  • 200gr grated mozzarella
  • 8 leaves of fresh lasagna
  • 2 tablespoons panko
  • 2 tablespoons grated parmesan cheese 

For the béchamel: 

  • 100gr butter
  • 100gr flour
  • 850ml semi-skimmed hot milk
  • 3 tbsps. grated parmesan cheese

Directions 

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences. 

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan. 

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

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