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Ramnista 2018 - Ktima Kyr-Yianni
Ktima Kir Yianni

RAMNISTA 2018 - KTIMA KYR-YIANNI

  Greece / Naoussa
SORRY GUYS, WE RAN OUT OF THIS ONE

A taste of elegance and balance!

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Why do we love it?

Ramnista 2018 Ktima Kir Yianni is a sample of elegance and balance. The ideal climate and the influence from Mount Vermiou contribute to the creation of an exuberant Xinomavro of the modern school, which flirts with the old as much as it needs to!

The old vines and the winegrower's hand are the first steps in creating this great wine. The wine ferments in French oak casks and matures in French 225 and 500-liter oak barrels. The result is stylish and typical and can be aged for many many years.

Ramnista 2018 Ktima Kir Yianni is a gem now but it will be mind-blowing in the following decade.

COLOR

RED

AROMA

LIGHT

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Ramnista 2018 Ktima Kir Yianni has a medium ruby color. The nose is characterized by notes of strawberry, raspberry, rose, vanilla, and cherry accompanied by hints of spices, herbs, tea, and tomato.

On the palate, it has a medium body, balanced acidity, and lacy tannins. Tomatoes, strawberries, sour cherries, vanilla, cinnamon, nutmeg, black tea, and earthy notes make up an exceptionally stylish bouquet.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13,5%
Origin Naoussa
Variety Xinomavro
Aromas Tomato, strawberry, sour cherry, vanilla, cinnamon, nutmeg, black tea, earthy notes.
Bottle Size 750ml
Barrique 16 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic No

RAMNISTA 2018 - KTIMA KYR-YIANNI

PAIR IT

Pair it with moussaka, spicy meatballs with tomato sauce, slow-braised lamb with tomato and orzo, or buffalo kebabs with spicy yogurt sauce.

Beef stew with smoked eggplant cream

For the stew
700g beef for stew
2 onions
2 cloves garlic
1 tablespoon tomato paste
400 g concasse tomatoes
1 teaspoon of sugar
500 ml beef stock
1 cinnamon stick
4 berries of allspice
½ teaspoon cumin
1 teaspoon of fresh thyme
40 ml of extra virgin olive oil
Freshly ground pepper
Salt

For smoked eggplant cream
3 eggplants (400 g eggplant puree)
30 g flour
50 g butter
350 ml. lukewarm milk
Nutmeg
Salt

For the smoked eggplant cream:

Pierce the eggplants with a fork and char them on an open fire or on the grill until soft. When ready, put them in a strainer and leave them until you prepare the bechamel.

In a heated saucepan, add the butter and once melted, add the flour by stirring constantly, until it gets a light brown color. Then add the milk and reduce the heat, while stirring until it thickens. At the same time, peel the eggplants, mush them with a fork and add them into the bechamel. Finally, add pepper, nutmeg and salt. Stir for about 2 minutes and remove from heat.

For the stew:

Chop the onions and garlic. In a large, deep frying pan, sautée the meat in olive oil, a few pieces at a time, to keep the oil temperature high. Once it is evenly browned add the onions and garlic.

Add the spices, tomato paste, sugar, salt, pepper and finally the tomatoes. Simmer for about 1 hour or until the meat has softened and the sauce has thickened.

Serve by placing the eggplant cream topped with the beef stew and the luscious sauce.

Recipe Notes:

- Beware, do not burn eggplants because they will acquire a strong, heavy taste
- We can use cream instead of milk for a richer taste
- Adjust the spices and their quantities according to your preference


 

Eva Monochari

Food Blogger

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