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Nemea Reserve 2017 - Semeli
Semeli

NEMEA RESERVE 2017 - SEMELI

  Greece / Nemea
€13.30
€11.30
QTY
ADD TO CART At your doorstep in 1 - 3 days

The best Agiorgitiko of Thessaloniki's Wine Competition!

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Why do we love it?

Semeli Nemea Reserve is a classic and velvety Agiorgitiko, with an intense spicy character and sweet red fruit that will win you over from the first sip. The 2017 vintage was declared the best Agiorgitiko of the show, in Thessaloniki's Wine Competition.

Semeli winery was founded in 1979 and is one of the jewels of Nemea. In addition to its long history, it also has a timeless value since the style and quality of its wines have remained unchanged over the decades. The privately owned vineyard extends over 250 acres, in Koutsi of Nemea, at an altitude of 600 meters. Semeli Nemea Reserve comes from privately owned vineyards. After careful selection, the wine ferments and matures for 12 months in French oak barrels. The result is spicy and rich, with velvety tannins.

Semeli Nemea Reserve is the perfect red wine for Sunday roasts!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium ruby color and elegant aromas of cherry, plum, strawberry jam, cinnamon, clove, pepper and chocolate.

In the mouth it has medium body, balanced acidity and mellow tannins. Red fruit jam, plum, cinnamon, clove, licorice, chocolate, cedar and tobacco compose a complex bouquet.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13.5%
Origin Nemea
Variety Agiorgitiko
Aromas Cherry, plum, strawberry jam, cinnamon, clove, pepper, chocolate
Bottle Size 750ml
Barrique 12 months
Serving temperature 16ºC
Aging 6 years
Closure Cork
Organic No

NEMEA RESERVE 2017 - SEMELI

PAIR IT

Pair it with pasta Bolognese, beef stew with orzo, pork with plums

Spaghetti with meatballs

  • 1 slice of whole wheat bread, cut into chunks
  • 225 grams of counterfeit
  • 1 medium onion, finely chopped
  • 1 portobello mushroom, finely chopped, after removing the stalk
  • 3 cloves of garlic, finely chopped
  • 3 tbsps. of fresh parsley leaves
  • 1 large egg white
  • Salt and freshly ground black pepper
  • Fresh grated nutmeg
  • 2 tbsps. of olive oil
  • 700 g peeled tomatoes in juice, hand-melted
  • 120 ml of beef stock
  • 1 bunch of fresh basil
  • 3 sprigs of fresh thyme
  • 225 g spaghetti
  • Parmesan, for serving, optional

Chop the bread into thick breadcrumbs. Place them in a bowl, add minced meat, 3 tablespoons of onion, finely chopped mushroom, 1 tablespoon of garlic, parsley, and egg white. Add salt, pepper and nutmeg. Mix well, until you get a homogeneous mixture. Divide into, approximately,  20 round meatballs and place them on a plate.

Put the pan on moderate heat and heat up some olive oil. Add the rest of the garlic and onion. Cook them for about 10 to 12 minutes by stirring occasionally until they are softened. Mix tomatoes and broth. Add basil and thyme into sprigs so they can be removed afterwards. Let it simmer for 20  minutes, by stirring occasionally. Add the meatballs and simmer, without stirring for about 10 minutes. Turn the meatballs and leave them for another 10 minutes.

Meanwhile, cook the pasta according to the package instructions in salted water. Serve the pasta by adding sauce, meatballs and as much parmesan as you like. Sprinkle with chopped parsley.

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