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Phelloe Nature 2017 - Tetramythos Winery
Tetramythos Winery

PHELLOE NATURE 2017 - TETRAMYTHOS WINERY

  Greece / Aigialeia
€25.00
21.40
€21.40
QTY
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We managed to secure a few bottles of this incredible Greek red wine!

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Why do we love it?
Ok, we managed to find some of the very few bottles of Phelloe Nature Tetramythos Winery! Phelloe Nature is an impressive, natural, red Greek wine that combines harmoniously the 3 great, red varieties of the Peloponnese!

The blend consists of 50% Mavrodaphne, 25% Mavro Kalavritino and 25% Agiorgitiko. The grapes come from old vines (30% ungrafted) in the mountainous Aigialia, in the area of Selliana of Achaia (ancient Phelloe). The tiny vineyard of three acres is not only organically farmed but also it has NEVER been sprayed with pesticides or synthetic fertilizers! For Phelloe Nature Tetramythos Winery, the perfect fruit is harvested at the right time and then the wine is fermented with ambient yeasts, in large oak tanks. It matures for about 24 months in old oak barrels and then, it is bottled unfiltered, without the addition of sulfites or other additives.

"This wine has the background and the balance to evolve and age beautifully if you can resist and keep it," says Master of Wine Julia Harding. She knows what she is talking about.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
It has a deep purple color and impressive aromas of fresh red and black fruits such as cherry, plum, sour cherry, and blueberry. Notes of vanilla, laurel, cinnamon, and purple flowers complete the complex set. In the mouth, it has a medium body, refreshing acidity, and medium (+) tannins. Raspberry jam, sour cherry, and redcurrant are blended with notes of licorice, iodine, violet, and chocolate.
Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13%
Origin Aigialia
Variety Mavrodaphne, Mavro Kalavrytino, Agiorgitiko
Aromas Cherry, plum, sour cherry, blueberry, vanilla, laurel, cinnamon, purple flowers, raspberry jam, redcurrant, licorice, iodine, violet, chocolate.
Bottle Size 750ml
Barrique 24 months
Serving temperature 16°C
Aging 4 years
Closure Cork
Organic Yes

PHELLOE NATURE 2017 - TETRAMYTHOS WINERY

PAIR IT

with spaghetti with minced meat, pork with prunes, or a duck fillet with red fruit sauce. 

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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