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Oniros 2014 - Ktima Kourtis
Ktima Kourtis

ONIROS 2014 - KTIMA KOURTIS

  Greece / Pieria
€20.60
17.60
€17.60
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Why do we love it?

Oniros is the flagship wine of Apostοlos Kourtis. Its name is inspired by Greek mythology. Oniros was the messenger of Zeus who sent dreams to people and it's the perfectly fitting name, as this wine can make you dream of the green breathtaking slopes of Mount Olympus and feel a bit like a god.

Apostolos Kourtis started working with wine in 1997 where he planted his first vineyard, in Rachi of Pieria, under the shadow of Olympus. He is constantly experimenting with Greek and foreign varieties such as Vidiano and Trebbiano. Oniros is a unique blend that includes Syrah (50%), Xinomavro (25%), Cabernet Sauvignon (15%), and Agiorgitiko (10%). Each variety is individually vinified and matures in French or American barrels for approximately 15 months. In the end, they all blend in to make a robust, dense, and uniquely complex wine.

In good vintages the number of bottles does not exceed the 3000, making Oniros collectible!

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

HIGH

Tastes Like

Deep, almost opaque, purple color. Exquisite aromas of ripe sour cherry, berry, and blueberry, and intense spicy character with notes of paprika, vanilla, and black pepper. Animal hints such as bacon and leather as well as earthy aromas of black olive and mushroom complement the set. Dense, full body and crisp acidity with robust, tasty tannins. All in excellent balance.

Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 14%
Origin Pieria
Variety Syrah, Xinomavro, Cabernet Sauvignon, Agiorgitiko
Aromas sour cherry, berries, blueberry, paprika, vanilla, black pepper, bacon, leather, black olive, mushroom
Bottle Size 750ml
Barrique 15 months
Serving temperature 18°C
Aging 10 years
Closure Cork
Organic Yes

ONIROS 2014 - KTIMA KOURTIS

PAIR IT

with rib eye steak, beef bourguignon or wild boar ragu with pappardelle pasta.

Wild boar casserole with tagliatelle pasta

  • 1 kilogram of wild boar
  • 1 carrot coarsely chopped
  • 1 celery coarsely chopped
  • 1/2 bunch of fresh onions finely chopped
  • 1/2 bunch of parsley finely chopped
  • 2 cloves of garlic
  • 3 tbsps. of mustard
  • 3 tbsps. of lemon juice
  • 5 allspice berries
  • 1 bay leaf
  • Salt and pepper
  • 200 g olive oil
  • 250 ml red wine (preferably xinomavro)
  • 500 g of tagliatelle

 

Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.

When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.

Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.

Boil the pasta according to the instructions (preferably al dente).

Garnish with a little chopped parsley over the plate.

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