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Rapsani 2017 - Dougos Winery
Dougos Winery

RAPSANI 2017 - DOUGOS WINERY

  Greece / Rapsani
€12.20
10.40
€10.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

17/20pts from Jancis Robinson!

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Why do we love it?
One of the first names that come to mind when you think of Rapsani is that of Thanos Dougos. The president of the association of Artisanal Wines of Greece, has worked with the vineyard of Rapsani and its varieties as very few did and this can be seen in every sip of his Rapsani.

The winery is located at the foot of Mount Olympus, in the magical valley of Tempi. Thanos and his sister Louisa, have been involved in organic farming for years and, having their own nursery, gives them the benefit of the necessary know-how for the vineyard. Rapsani is probably the most classic label on the estate and 2017 vintage is probably the best so far since it has received the highest score (17/20) from Jancis Robinson! The classic Xinomavro, Krasato and Stavroto blend matures in French and American oak barrels for 12 months and another 12 in the bottle. The result is elegant, fruity, and at the same time more velvety than a classic Xinomavro.
Rapsani Dougos is an enjoyable red wine for all the tomatoey dishes you can think of.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has moderate ruby color and complex aromas of strawberry, cherry, cranberry, vanilla, cedar, cinnamon, tea, tobacco, and herbs. It has medium body, crisp acidity, and moderate but juicy tannins.
Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13%
Origin Rapsani
Variety Xinomavro, Krasato, Stavroto
Aromas Strawberry, cherry, cranberry, vanilla, cedar, cinnamon, tea, tobacco, herbs.
Bottle Size 750ml
Barrique 12 months
Serving temperature 17°C
Aging 8 years
Closure Cork
Organic Yes

RAPSANI 2017 - DOUGOS WINERY

PAIR IT

with imam baildi, mousaka, lamp with orzo stew or with a BBQ beef fillet.

Beef Ragout with matsata pasta and kalathaki of Limnos cheese

  • 1 pack of matsata pasta
  • 100 g of Lemnos basil cheese
  • 1200 g beef (for stew)
  • 2 tbsps. flour
  • 2 medium onions
  • 1 big carrot
  • 2 cloves of garlic
  • 4-5 shallots
  • 200 ml. red wine
  • 350 ml. hot beef stock
  • 250 gr. concassed tomatoes
  • 1 tsp of sugar
  • 1 sprig of fresh rosemary
  • 1 sprig of fresh thyme
  • Parsley
  • Fresh pepper
  • Olive oil

Wash and dry the meat well using absorbent paper.

Cut into smaller pieces, sprinkle with flour and sauté in a deep saucepan with olive oil until golden brown. Do not sauté them all together to maintain the high pot temperature. Do it partially and keep the meat warm in another utensil.

At the same time, clean and chop onions, carrot and garlic. Sauté them into the pot that you roasted the meat.

Pour in the red wine, keeping a high temperature, and with a wooden spoon "scrape" the saucepan to get all the "deliciousness" from the meat.

Then transfer the meat back to the saucepan with the sauce, add tomatoes, herbs, sugar and pepper.

Lower the fire, add the broth and let simmer for about 3 hours without forgetting to control the fluids after 2.5 hours.

The sauce must be rich and thick, so remove from the heat, when the liquids are still sufficient. Of course, keep in mind that it will thicken as it cools down.

When the beef is ready, add a little chopped parsley and prepare the pasta.

In a pot with plenty of boiling water, add a little salt and then, the pasta. When they are ready, drain them and transfer them back to the pot. Add about half of the sauce and a little chopped parsley, mix well and serve.

In the serving, add more sauce to each dish and crumbled cheese.

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