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5 + 1  Nemios Oenos 2017 - Estate Gofas
Gofas Estate

5 + 1 NEMIOS OENOS 2017 - ESTATE GOFAS

  Greece / Nemea
€46.70
37.00
€37.00

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Much more than an everyday wine!

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Why do we love it?

If there is a competition for "honest" wines, then Nemios Oenos 2017 from Estate Gofas would certainly be in the medals! And if one out of six bottles is on us, then there will hardly be any competition.

In the Estate's privately owned vineyards in Simarkou area in the «grand cru» Koutsi village of Nemea, Agiorgitiko is cultivated with particular attention to viticulture and vinified with even greater personal care of the almost obsessed with the details Constantin Gofas. It remained in french oak barrels gaining complexity and character and rounding the slightly unruly tannins.

The result is that Nemios Oenos 2017 by Estate Gofas is much more than an everyday wine. Even in a festive table, it will delight your guests. If you take into account its price, the medal is certain!

COLOR

RED

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Bright ruby color with purple hues in the glass.

Impressive nose full of jammy fruit and toffee. Strawberry and cherry dominate with sweet spicy aromas of cinnamon, clove and vanilla following. Black pepper and cocoa gradually make their appearance as it breathes in the glass.

Moderate volume body, with balanced acidity and soft, slightly dry tannins. The fruit is more spicy and more unripe in the mouth with cocoa sense that remains in the mouth in the good-length aftertaste.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13 %
Origin Nemea
Variety Agiorgitiko
Aromas strawberry jam, cherry jam, cinnamon, cloves, vanilla, black pepper, cocoa
Bottle Size 750ml
Barrique 6 months
Serving temperature 14°C
Aging 5 χρόνια
Closure Cork
Organic No

5 + 1 NEMIOS OENOS 2017 - ESTATE GOFAS

PAIR IT

Combine with veal sauce, pasta with minced meat or light yellow cheeses

Beef stew with tomato sauce and pasta

For the stew

  • 1 kg beef
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 glass of red wine
  • 1 tbsp. of tomato paste
  • 1 kg fresh tomatoes, finely chopped
  • 1 potato (whole)
  • 1 cinnamon stick
  • 2 grains of allspice
  • 1 glass of boiling water
  • Salt
  • Pepper

 

For pasta

 

  • 1 pack of spaghetti
  • grated Parmesan
  • 1 tablespoon of butter

 

Wash the meat well, cut into large pieces and season well.

Saute the meat in some olive oil until it gets an even color, and turn it regularly to keep it from sticking.Once it’s evenly browned, add the red wine in the pan.

Add onion, tomato paste, fresh tomatoes and a whole potato (to help the sauce thickens).Add a teaspoon of sugar (to lower the acidity of the sauce), salt according to preference, 2 berries of allspice, cinnamon stick and a glass of boiling water.

Cover the casserole (leaving a small opening to breathe), let it simmer, and stir occasionaly.If the sauce is over reduced until the meat is cooked, add a little more water. after that remove the meat from the pot and place it on a platter. Put the sauce (along with the potato) in a blender, to make it velvety and then, return it to the pan. Bring it back to boil along with the meat until it is tender.

Shortly before the meal is done, boil the spaghetti in salted water according to the package instructions. Season well, add a tablespoon of butter and serve immediately after you sprinkle with grated cheese. Add as much sauce as you want and a piece of meat per serving.

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