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Perpetuus Red 2017 - Nico Lazaridi
Nico Lazaridi

PERPETUUS RED 2017 - NICO LAZARIDI

  Greece / Drama
€41.00
€35.00
QTY
ADD TO CART At your doorstep in 1 - 3 days

Impressive and with huge aging potential!

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Why do we love it?

Perpetuus in Latin means eternal and at the same time is an impressive red wine from Chateau Nico Lazaridi. The marriage of the ancient Mavroudi of Thrace along with the cosmopolitan Cabernet Franc give a complex wine, made for long aging.

Chateau Nico Lazaridi in Agora of Drama is a landmark in the modern history of Greek wine while at the same time it is synonymous with quality and class. The winery deals mainly with foreign varieties and some selected Greek ones that suit the microclimate of the area, such as Mavroudi. Perpetuus is a series of wines created in 2004, in white and red versions. Red consists of 60% Cabernet Franc and 40% Mavroudi. The wine ferments and matures in French oak barrels for 24 months and it is bottled unfiltered. The name was chosen because Perpetuus red Chateau Nico Lazaridi is a wine with great aging potential, which you can forget in your cellar for at least 15 years.

Enjoy Perpetuus red Chateau Nico Lazaridi now or… much later.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

It has deep ruby color and impressive aromas of plum, cherry, sour cherry, tobacco, vanilla, blueberry, leather, pepper and cinnamon.

In the mouth it has rich body, robust tannins and medium (+) acidity. Delicious aromas of violet, eucalyptus, sour cherry, blackberry, plum, vanilla, chocolate, tobacco and pepper compose a complex bouquet.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13.9%
Origin Drama
Variety Cabernet Franc, Mavroudi
Aromas plum, cherry, sour cherry, tobacco, vanilla, blueberry, leather, pepper, cinnamon
Bottle Size 750ml
Barrique 24 months
Serving temperature 16°C
Aging 10+ Years
Closure Cork
Organic No

PERPETUUS RED 2017 - NICO LAZARIDI

PAIR IT

Pair it with beef stew with red wine, wild boar with plums, beef striploin

Beef stew with red wine

  • 1 kg of boneless beef cut into bits
  • 4 tbsps. flour
  • 1 tsp. paprika
  • 2 tbsps. olive oil
  • 1 cup of dry red wine
  • 1 cube beef broth
  • 1/2 tsp. dry thyme
  • 1 bay leaf
  • 1 pack of small fresh mushrooms, whole
  • baby carrots
  • salt
  • pepper

 

 

Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently,  for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.

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