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Triton Mavrodafni 2018 - Markogianni Winery
Markogianni Winery

TRITON MAVRODAFNI 2018 - MARKOGIANNI WINERY

  Greece / Olympia
€16.40
14.00
€14.00
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ADD TO CART At your doorstep in 1 - 3 days

First vintage and it's already fantastic!

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Why do we love it?

After Diagon that you already know and love, Markogianni Winery brings to our glasses Triton 2018, an elegant and unique Mavrodaphne.

Let's be a little more specific. Triton 2018 is a very special wine as it highlights the feminine side of the 'forbidden' grape variety. The family-owned winery in Skilloundia of Olympia doesn't stop surprising us with its experiments. Five years ago, they planted Mavrodaphne vines and this year, as a result of their hard work, they bottled their wine, for the first time. The concentrated juice, after fermentation, matures in old, French oak barrels for 10 months. Their purpose was to allow the floral and delicate character of the variety and the purity of the fruit to be expressed. And they did it amazingly!

COLOR

RED

AROMA

MEDIUM

BODY

ACIDITY

MEDIUM

Tastes Like

Deep purple color, with violet hues and impressive aromas of violet, lavender, bay leaf, sour cherry, blueberry and cherry. Hints of vanilla, toffee, banana and cedar flavors complement the set. Juicy in the mouth with medium body, crisp acidity and soft tannins.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13%
Origin Olympia
Variety Mavrodaphne
Aromas Violet, lavender, bay leaf, sour cherry, blueberry, cherry, vanilla, toffee cedar notes.
Bottle Size 750ml
Barrique 10 months
Serving temperature 15ºC
Aging 6 years
Closure Cork
Organic No

TRITON MAVRODAFNI 2018 - MARKOGIANNI WINERY

PAIR IT

with beef stew with tomato sauce, wild boar with plums and beef cheeks ragu.

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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