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Techni Alypias Red 2018 - Wine Art Estate
Wine Art Estate

TECHNI ALYPIAS RED 2018 - WINE ART ESTATE

  Greece / Drama
€17.80
€15.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

97pts and Platinum from Decanter!

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Why do we love it?

Techni Alipias red Wine Art Estate is an impressive red wine that succeeded and distinguished itself in the Decanter competition by receiving a Platinum medal and 97 astronomical points!

The Wine Art Estate started its course in 1993, by Giannis Papadopoulos, who invested in a small vineyard in Mikrochori, Drama. Two years later he joined forces with Giannis Kalaitzidis and since then they have been walking with a common vision, to create quality wines, highlighting the dynamics and terroir of their land.

Techni Alipias Red Wine Art Estate is one of the first wines of the estate and was born from passion and hard work. It is a blend of Cabernet Sauvignon and Agiorgitiko. The wine fermented in stainless steel tanks and after malolactic conversion it matured in French oak barrels (1/3 new) for 12 months. The result is rich, velvety and complex.

Put a plate of ragout beef next to it and take it off!


COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

Techni Alipias red Wine Art Estate has deep ruby color and impressive aromas of cherry, plum, blackberry, vanilla, cinnamon, pepper, caramel, chocolate and tobacco.

In the mouth it has medium (+) body, moderate tannins and medium (+) acidity. Blackberry jam, sour cherry, cherry and plum are mixed with notes of vanilla, cinnamon, clove, cocoa, tea and eucalyptus.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 14%
Origin Drama
Variety Cabernet Sauvignon, Agiorgitiko
Aromas cherry, plum, blackberry, vanilla, cinnamon, pepper, caramel, chocolate, tobacco
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No

TECHNI ALYPIAS RED 2018 - WINE ART ESTATE

PAIR IT

Excellent pairing with beef ragout with pappardelle, pasta bolognese, rib eye

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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