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Nemea Microclima 2006 - Estate Papaioannou
Estate Papaioannou

NEMEA MICROCLIMA 2006 - ESTATE PAPAIOANNOU

  Greece / Nemea
SORRY GUYS, WE RAN OUT OF THIS ONE

Doesn't Get Any Better Than This!

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Why do we love it?

When you hear Nemea, the name Papaioannou comes to your mind automatically. And when you think Papaioannou you definitely think of Microclima. Papaioannou's Microclima is one of the top Agiorgitikos and each year it triumphs in all the competitions it participates in.

The family winery in ancient Nemea works with Agiorgitiko since 1876 and was one of the first in the area that dealt with organic farming. Microclima comes from a specific vineyard with 40-year-old vines. The wine ages for 20 months in new oak barrels and for 18 months in the bottle. Its 3.600 bottles are never enough, since it is one of the favorite wines of all the winelovers that usually keep some old vintages in their cellars.

Drink it now or after 10-15 years.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

If velvet was wine then it would definitely be Microclimate! From its movement in the glass to the sensation on the palate, it is reminiscent of a piece of expensive velvet in deep purple color. The use of different barrels (French and American) underscores the spicy and chocolatey character of Agiorgitiko and fits incredibly with its dense, ripe fruit.

Technical stuff
Color Red
Type Dry
Year 2006
Alcohol 14%
Origin Nemea
Variety Agiorgitiko
Aromas cherry, strawberry, plum, blackberry, cedar, leather, cigar box, vanilla, nutmeg.
Bottle Size 750ml
Barrique 20 months
Serving temperature 18°C
Aging 10 years
Closure Cork
Organic Yes

NEMEA MICROCLIMA 2006 - ESTATE PAPAIOANNOU

PAIR IT

with beef bourguignon, slow cooked wild boar in red wine sauce with plums or pasta with rooster in red sauce (pastitsada).

Willd boar with vinsanto and citrus

1500 gr. wild boar


For the marinade
500 ml. wine vintage
200 ml. Red wine
1½ tablespoons of honey
3 tablespoons of balsamic
2 tablespoons of soy sauce
1 tablespoon corn flour
2-3 rinds of tangerines, oranges, grapefruits, bitter orange
1 sprig of rosemary
2-3 cloves
4 berries of all spice
1 teaspoon of mixed peppercorns
Taragon
2 onions
80 gr. butter
Salt

For the marinade:
Wash and clean the wild boar very well, and remove any hairs.
In a pot, put all the ingredients of the marinade and mix well. Place the pieces of wild boar inside.
Cover with a towel and leave either in the fridge or in a cold, dry environment. Let the wild boar marinate for at least 12 hours.


Cooking:
Remove the meat from the marinade and keep it aside.
Put a large casserole to high heat and saute the meat.
Do not put any oily substance because the meat will release some liquids.
Once the liquids evaporate, add the butter and saute the meat until it gets an even, brown color.
Add the onions finely chopped or crushed. Once the onions get a golden color, pour in the marinade.
Lower the fire. Add salt and about 2 cups of hot water.
Braise the wild boar until the sauce thickens and the meat is tender.
Serve with brown rice with added pine nuts and raisins.

 

Eva Monochari

Food Blogger

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