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Mm Red 2020 - Domaine Sigalas
Domaine Sigalas

MM RED 2020 - DOMAINE SIGALAS

  Greece / Santorini
€17.50
€15.00
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

It will surely surprise everyone who thinks that Santorini is only about its white wines!

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Why do we love it?

Mm Sigala came to deify the two Cycladic varieties Mandilaria and Mavrotragano! The winery of Paris Sigala, now under the guidance of the experienced Stellios Boutaris, is located in the famous Oia of Santorini.

Mm Sigala is vinified and aged in French oak barrels for 18 months to marry the two most promising red varieties of the Cyclades. And the result will surely surprise everyone who thinks that Santorini is only about its white wines.

Try Mm now.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Mm Sigala has a deep red color in the glass. Aromas of red juicy fruits, wild strawberries, and cherry, complemented by a sweet spicy character.

In the mouth, it is rich with nice, full tannins and acidity. Long aftertaste full of fruit.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 13.5%
Origin Santorini
Variety Mandilaria, Mavrotragano
Aromas Wild strawberry, cherry, sweet spicy
Bottle Size 750ml
Barrique 18 months
Serving temperature 18°C
Aging 4 years
Closure Cork
Organic No

MM RED 2020 - DOMAINE SIGALAS

PAIR IT

Pair it with tagliatelle with red sauce, capers, olives, and mushrooms

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.

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