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Oinops Pontos 2018 - Tatsis Sklavos
Tatsis & Sclavos

OINOPS PONTOS 2018 - TATSIS SKLAVOS

  Greece / Goumenissa
€49.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

A collectible wine combining the varieties of Cephalonia and Goumenissa!

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Why do we love it?

Oinops Pontos by Tatsis - Sklavos is a collectible wine that was born from the long-standing friendship of Evriviadis Sklavos and the Tatsis brothers, combining the varieties of Cephalonia and Goumenissa.

The parallel paths of Sklavos and Tatsis brothers in Greek wine share the same philosophy, that of biodynamic cultivation and of mild interventions vinification. In 2007 they decided, for the very first time, to marry their favorite red varieties and their powers. Mavrodaphne from Cephalonia met with Xinomavro and Negoska from Goumenissa in a top red wine. The wine was fermented with indigenous yeasts, aged in old oak barrels, and then bottled unfiltered.

Oinops Pontos Tatsis - Sklavos is a wine that you should definitely try.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Oinops Pontos Tatsis - Sklavos has deep ruby color and complex nose, with aromas of sour cherry, plum, cherry, tomato, herbs, leather, tea, and dried fruits.

In the mouth, it has a medium (+) body, racy acidity, and intense but juicy tannins. Sour cherry jam, dried cherry, fig, plum, raspberry, laurel, rosemary, lavender, tea, allspice, and nutmeg fill-up the mouth in every sip.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13%
Origin Goumenissa, Cephalonia
Variety Mavrodaphne, Xinomavro, Negoska
Aromas Sour cherry jam, dried cherry, fig, plum, raspberry, laurel, rosemary, lavender, tea, allspice, nutmeg.
Bottle Size 750ml
Barrique -
Serving temperature 17°C
Aging 10 years
Closure Cork
Organic No

OINOPS PONTOS 2018 - TATSIS SKLAVOS

PAIR IT

Pair it with wild boar with plums, beef steaks, lamb kebab yogurt.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving

 

Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

Notes
- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth

 

Eva Monochari

Food Blogger

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