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Nemea 2020 - Troupis Winery
Troupis Winery

NEMEA 2020 - TROUPIS WINERY

  Nemea
SORRY GUYS, WE RAN OUT OF THIS ONE

A Agiorgitiko for the summer!

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Why do we love it?

Nemea Troupis Winery uniquely combines the dense fruit with the spicy oaky character of the barrel. At the same time, the indigenous yeasts and the minimal interventions leave both the variety and the terroir to speak in the glass. We love it, don’t you?

We got to know Troupis Winery from its wonderful Moschofileros, but apparently, they do an incredible job in their reds too, with their Nemea being the bold proof. It may look like a new label, but it is not. This wine was existing before but every single bottle of it was exported. This year this has changed and our joy is indescribable. Agiorgitiko is cultivated at an altitude of 720 meters, in the mountainous area of Mount Kyllini, a fact that contributes to the crisp acidity and freshness of the wine. The touch of the oak is as much as needed to enhance the complexity of the already impressive wine. It is bottled unfiltered and without any other intervention.

Enjoy it slightly chilled along with hot meaty dishes!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Nemea Troupis Winery has moderate ruby color and intoxicating aromas of sour cherry, strawberry jam, cherry, vanilla, rose, lavender, cinnamon and chocolate.

In the mouth it has medium body, crisp acidity and moderate tannins. The freshly picked red fruits are mixed with sweet spices, melted chocolate and dried purple flowers.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 13%
Origin Nemea
Variety Agiorgitiko
Aromas Sour cherry, strawberry jam, cherry, vanilla, rose, lavender, cinnamon, chocolate
Bottle Size 750ml
Barrique -
Serving temperature 14-16°C
Aging 4 years
Closure Cork
Organic No

NEMEA 2020 - TROUPIS WINERY

PAIR IT

Pair it with pastitsio, meatballs with tomato sauce and fries, beef stew with red wine

Meatballs in the oven stuffed with Talagani cheese

For the meatballs
-500 gr minced meat, mixed
-1 onion
-2 cloves of garlic
-300 g Talagani cheese 
-3 slices of stale bread
-100 ml. milk
-1 large egg
-50 ml. olive oil
-1 teaspoon sweet paprika
-2-3 sprigs of parsley
-1 tablespoon of fresh or dried herbs
-Freshly ground pepper
-Salt

For the tomato sauce
-200 ml. tomato juice
-250 gr peeled tomatoes
-1 teaspoon of tomato paste
-1 tablespoon of sugar
-1 tablespoon of vinegar
-1 onion
-1 clove of garlic
-20 ml. olive oil
-1 teaspoon of thyme
-Freshly ground pepper
-Salt

Preheat the oven to 220 ° C and prepare the meatballs.
Put the bread in a bowl and pour over the milk.


Chop onion, parsley, garlic and herbs and add them to minced meat.
Add 2 tablespoons of olive oil, paprika, egg, salt and finally the soaked bread, well squeezed.


Mix the mince with the other ingredients and form large meatballs, which are filled with Talagani cut into cubes.
Place the meatballs in a non-stick pan, pour the remaining olive oil and cook for 15 minutes at 200 ° C.


While baking the meatballs, prepare the tomato sauce.
Saute in olive oil the chopped onion and garlic, add the vinegar, sugar, thyme, salt and pepper and let the sauce boil.


Pour the sauce over the meatballs, add the rest Talagani cut into cubes and continue baking for 20 minutes.
Serve the hot meatballs with Talagani and tomato sauce, with crisp fried potatoes!

Tips
- We can use similar cheeses like Formaela of Parnassos or Mastelo of Chios
- Herbs can be used according to our preferences, quantity and choice

Eva Monochari

Food Blogger

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