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Red 209 - Sarris Winery
Sarris Winery


  Greece / Cephalonia
ADD TO CART At your doorstep in 1 - 3 days

The astonishing first Malbec of Cephalonia! Just 1263 bottles!


Why do we love it?

Red 2019 by Sarris Winery is a Malbec from Cephalonia and a solid proof that Panos Sarris can do almost anything! He does not rest, he does not stay idle, but he is in a perpetual search for his next, innovative experiment. And we run to follow him every time because needless to say, we like his experiments a lot!

Panos Sarris has seen the wine industry from the opposite side, that of the Sommelier. And when we say, Sommelier, we mean Certified Sommelier in London by the Court of Master Sommeliers and with a significant distinction (2nd place) in a Panhellenic Sommelier Competition! In recent years, he has taken over the family restaurant and knowing exactly what he wants from a wine he has decided to make his own, perfect, gastronomic wines. You understand that a person with such an experience could leave nothing to chance. Lately, he aims to create wines with minimal interventions that reflect the terroir of Cephalonia, as well as the typical character of each variety. For his Red, he chose the challenging variety, Malbec. The wine fermented with indigenous yeasts in stainless steel tanks, with minimum sulphites and was bottled unfiltered. Its purpose was to make a juicy red wine, with fresh, fruity aromas and unparalleled elegance that could accompany almost everything. We are telling you that he nailed it but it is only 1263 bottles!

So, hurry up and be quick!









Tastes Like

It has a bright ruby color and it is brimming with juicy fruit aromas like cherry, strawberry, red currant, sour cherry, and blueberry. Hints of flowers and a slightly mineral character complement the juicy set. It has medium to light body, crisp acidity, and elegant tannins.

Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 12%
Origin Cephalonia
Variety Malbec
Aromas Cherry, strawberry, red currant, sour cherry, blueberry, hints of flowers, mineral character.
Bottle Size 750 ml
Barrique -
Serving temperature 16℃
Aging 7 years
Closure Cork
Organic No



with beef bourguignon, pork with prunes, a burger with bbq sauce or wild boar with Pappardelle.


Roast beef with sweet potato puree and gravy

For the Roast Beef
-1200 g Beef fillet
-1 clove of garlic
-10 g dried mushrooms
-30 g butter
-20 g olive oil
-1 tablespoon peppercorns
-1 sprig of rosemary
-2-3 thyme sprigs
-Sea salt

For the sweet potato puree
-1000 g red sweet potatoes
-100 ml. milk cream
-50 ml. milk
-40 g butter
-3-4 sage leaves
-½ teaspoon white pepper
-Sea salt

For the gravy
-300 ml. beef stock
-10 g dried mushrooms
-1 teaspoon flour
-20 g brown sugar
-2 tablespoons of Worcestershire sauce
-25 g butter
-1 large orange
-Freshly ground pepper

For the sweet potato puree
Bake sweet potatoes by wrapping them in baking sheet and baking them at 200 ° C for as long as needed (about 1 hour).

Pierce them with a fork to see if they are cooked, then peel them, mush them up and keep them warm.

Boil the milk and cream along with the leaves of sage over low heat, remove the leaves and add the sweet potatoes. Then season well, taste it and correct the seasoning.

Mix and after you remove it from the fire, add the butter.

For the Roast Beef
Band the fillet with a string or ask the butcher to do it.

Grind in the multi the dried mushrooms, peppercorns, herbs and some salt. Preheat the oven to 200 ° C and in a hot saucepan sauté the fillet on a very high heat.

When it gets a nice color from all sides put it on a roasting grill and below it put a baking pan.
Brush the fillet with butter and spread the mushroom-herb mixture evenly.

Bake the fillet in the lower shelf of the oven for about 50 minutes at 200 ° C, for a medium baking. If you want your fillet well done, continue for about 15 minutes. For rare, cook it for only 35 minutes.

Once you remove the fillet from the oven, wrap it well with foil, leaving it to rest for at least 40 minutes before serving.

For the gravy sauce
Soak the mushrooms in the stock for as long as possible.

In a thick bottom pot, place the butter and once it is melted, add the flour, by stirring continuously until it gets an amber color, then lower the heat to the minimum.

Add the broth after removing the mushrooms and all other ingredients.
Stir continuously until the sauce thickens, taste it and, if necessary, add more salt.

Serve the sliced roast beef, with sweet potato puree and gravy on top.

Eva Monochari

food Blogger


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