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Tsapournakos 2016 - Domaine Vogiatzis
Vogiatzis Estate

TSAPOURNAKOS 2016 - DOMAINE VOGIATZIS

  Greece / Kozani
€18.80
17.30
€17.30

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The frog who proved to be king!

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Why do we love it?

The forgotten local variety of the area of ​​Velventos of Kozani, Tsapournakos, was discovered by Yiannis Vogiatzis, a doctor of Oenology, who decided to experiment with it. The results of his experiments surprised everyone! Velvety, stylish and robust, this wine from the unknown variety immediately won our hearts!

The story showed that the frog was an ultimately king as Tsapournakos proved to be a clone of the fine Cabernet franc variety that allegedly arrived in the area through French soldiers who passed from around the 18th to the 19th century. Did the name Tsapournakos eventually come from the French Cabernet?

After 12 months maturation in the barrel, it was bottled, “wearing” one of our favorite labels in Greek wine. Tsapournakos of Voyiatzis Estate is our great predilection and we strongly recommend it!

COLOR

RED

AROMA

BODY

ACIDITY

Tastes Like

It has moderate ruby color in the glass.

Nose of medium (+) intensity with aromas of cherry, raspberry and blackcurrant, accompanied by notes of violet, eucalyptus and lavender. Spicy notes of clove, vanilla and cinnamon complete the aromatic bouquet.

In the palate it is medium (+) bodied, with moderate (+) acidity and medium, velvety tannins. Juicy red fruits such as cranberry, cherry and redcurrant, but also lavender and carnation. Tea leaves, black pepper, vanilla, cinnamon and spices give extra complexity points. Enjoyable, long-lasting after-taste.

Technical stuff
Color red
Type dry
Year 2016
Alcohol
Origin Velvento, Kozani
Variety Tsapournakos
Aromas cherry, blackberry, gooseberries, violet, eucalyptus, lavender, carnation, vanilla, cinnamon
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging -
Closure Cork
Organic No

TSAPOURNAKOS 2016 - DOMAINE VOGIATZIS

PAIR IT

The Tsapournakos of Voyiatzis Estate will bring out a stew with rice or spaghetti, hunts  or minced meat pasta.

Beef stew with tomato sauce and pasta

For the stew

  • 1 kg beef
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 glass of red wine
  • 1 tbsp. of tomato paste
  • 1 kg fresh tomatoes, finely chopped
  • 1 potato (whole)
  • 1 cinnamon stick
  • 2 grains of allspice
  • 1 glass of boiling water
  • Salt
  • Pepper

 

For pasta

 

  • 1 pack of spaghetti
  • grated Parmesan
  • 1 tablespoon of butter

 

Wash the meat well, cut into large pieces and season well.

Saute the meat in some olive oil until it gets an even color, and turn it regularly to keep it from sticking.Once it’s evenly browned, add the red wine in the pan.

Add onion, tomato paste, fresh tomatoes and a whole potato (to help the sauce thickens).Add a teaspoon of sugar (to lower the acidity of the sauce), salt according to preference, 2 berries of allspice, cinnamon stick and a glass of boiling water.

Cover the casserole (leaving a small opening to breathe), let it simmer, and stir occasionaly.If the sauce is over reduced until the meat is cooked, add a little more water. after that remove the meat from the pot and place it on a platter. Put the sauce (along with the potato) in a blender, to make it velvety and then, return it to the pan. Bring it back to boil along with the meat until it is tender.

Shortly before the meal is done, boil the spaghetti in salted water according to the package instructions. Season well, add a tablespoon of butter and serve immediately after you sprinkle with grated cheese. Add as much sauce as you want and a piece of meat per serving.

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