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Nemios Oenos 2017 - Estate Gofas
Gofas Estate

NEMIOS OENOS 2017 - ESTATE GOFAS

  Greece / Nemea
€7.80
6.90
€6.90

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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 Domaine Gofas would certainly be in the medals!
In the Domaine'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 Kostis Gofas. It remained in french oak barrels gaining complexity and character and rounding the slightly unruly tannins.
The result is that Nemios Oenos 2017 Domaine 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 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 years
Closure Cork
Organic No

NEMIOS OENOS 2017 - ESTATE GOFAS

PAIR IT

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

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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