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Rossiu di Munte Yiniets 2018 - Katogi Averoff
Katogi Averoff

ROSSIU DI MUNTE YINIETS 2018 - KATOGI AVEROFF

  Greece / Metsovo
€29.40
€25.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

Even bears have a soft spot for it!

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Why do we love it?

How the grapes from the first Cabernet Sauvignon roots, planted by Evangelos Averoff in Yiniets, in 1959, taste? The answer comes in our glasses through the “red of the mountain”, or Rossiu di Munte Yiniets, and we promise, it's just dreamy.

In 1959 Evangelos Averoff decided to replant the abandoned vineyards on the slopes of Pindos around Metsovo. For this reason, he brought Cabernet Sauvignon vines from France and made his wine at the basement of his house (katogi), hence the name Katogi Averoff. The winery is still in the hands of the family and continues its brilliant course in Greece but abroad too. The historic Yiniets vineyard is at an altitude of 1000 meters and despite the adverse weather it manages to create one of the best Cabernets in the country. Low yields have led to the creation of an over-concentrated juice which, after long extraction, matures in French Alliers oak barrels for about 20 months. Impressive and robust, it doesn’t hide its origins, neither the French nor the Epirotic.

Minimum bottles are bottled each year as the four-legged neighbors, the bears, have a soft spot for it.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Deep, opaque purple color and a stunning aromatic bouquet. Blueberry, sour cherry, carnberry, plum, cedar, tobacco, cigar box, vanilla, leather, pepper, cinnamon and eucalyptus flood the glass.

Rich body, crisp acidity and high tannins make up an impressive and exuberant wine.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13%
Origin Metsovo
Variety Cabernet Sauvignon
Aromas Blueberry, sour cherry, carnberry, plum, cedar, tobacco, cigar box, vanilla, leather, pepper, cinnamon, eucalyptus
Bottle Size 750ml
Barrique 20 Months
Serving temperature 16ºC
Aging 8 years
Closure Cork
Organic No

ROSSIU DI MUNTE YINIETS 2018 - KATOGI AVEROFF

PAIR IT

Pairs very well with slow braised veal with tomatoes and aubergines, baby goat with vegetables in the oven, Beef prime rib

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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