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Taos 2017 - Parparoussis Winery
Parparoussis Winery

TAOS 2017 - PARPAROUSSIS WINERY

  Greece / Patra
€25.80
€23.40
QTY
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The Mavrodaphne that has created its own

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Why do we love it?

Taos Parparoussis Winery is one of the most important expressions of Mavrodaphne and the one that has created its own "school". Every time we try another Mavrodafne we will always compare it with Taos and that alone says a lot.

Thanasis Parparoussis is already a legend as he was one of the first to deal with the dry and forbidden version of Mavrodaphne. At the same time, he probably is the only winemaker in Greece who decided to seriously reduce his production in order to achieve his dream, which was none other than the production of the best wines in Greece. He studied oenology in Dijon, Burgundy, which as he says "is for wine what the Vatican is for the Catholic Church". He believed and invested in the Greek vineyard's potential, and history shows clearly that he was absolutely right. His wines are exported in their majority in some of the world's top markets and they are included in the wine lists of some of the finest restaurants in the world.

Taos Parparoussis Winery is the flagship of the winery. It is a dry version of Mavrodaphne, which matures for 24 months in French oak barrels and acquires a complex spicy profile. Its rich body and robust tannins make it an impressive wine, which can age extremely well.

Enjoy it with rich meaty dishes.

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Taos Parparoussis Winery has deep ruby color and exuberant aromas of plum, black cherry, blueberry, sour cherry, vanilla, pepper, ink, chocolate, coffee, smoke and herbs.

In the mouth it has rich body, moderate (+) acidity and high tannins. Ripe black fruits are mixed with notes of iodine, laurel, cocoa, lavender, vanilla, cinnamon, licorice and cigar.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13,5%
Origin Achaia
Variety Mavrodaphne
Aromas Plum, black cherry, blueberry, sour cherry, vanilla, pepper, ink, chocolate, coffee, smoke, herbs
Bottle Size 750ml
Barrique 24 Months
Serving temperature 17°C
Aging 8 years
Closure Cork
Organic No

TAOS 2017 - PARPAROUSSIS WINERY

PAIR IT

Pairs very well with wild boar stew, slow-roasted lamb with herbs and garlic, veal steak

Willd boar with vinsanto and citrus

1500 gr. wild boar


For the marinade
500 ml. wine vintage
200 ml. Red wine
1½ tablespoons of honey
3 tablespoons of balsamic
2 tablespoons of soy sauce
1 tablespoon corn flour
2-3 rinds of tangerines, oranges, grapefruits, bitter orange
1 sprig of rosemary
2-3 cloves
4 berries of all spice
1 teaspoon of mixed peppercorns
Taragon
2 onions
80 gr. butter
Salt

For the marinade:
Wash and clean the wild boar very well, and remove any hairs.
In a pot, put all the ingredients of the marinade and mix well. Place the pieces of wild boar inside.
Cover with a towel and leave either in the fridge or in a cold, dry environment. Let the wild boar marinate for at least 12 hours.


Cooking:
Remove the meat from the marinade and keep it aside.
Put a large casserole to high heat and saute the meat.
Do not put any oily substance because the meat will release some liquids.
Once the liquids evaporate, add the butter and saute the meat until it gets an even, brown color.
Add the onions finely chopped or crushed. Once the onions get a golden color, pour in the marinade.
Lower the fire. Add salt and about 2 cups of hot water.
Braise the wild boar until the sauce thickens and the meat is tender.
Serve with brown rice with added pine nuts and raisins.

 

Eva Monochari

Food Blogger

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