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Vaeni Naoussa Grande Reserve 2010
89
Vaeni Naousa

VAENI NAOUSSA GRANDE RESERVE 2010

  Greece
€9.24
8.00
€8.00

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It will be hard to find anything like it!

Now that every problem seems to be solved, the cooperative of Vaeni Naoussa has come back strongly. New face, young people, open minds are now at the helm of one of the most historical wine cooperatives. These have to do with them. From our side, we now have the opportunity to enjoy wines that surprise both with their quality and their price. We dare you to find a Naoussa Grande Reserve 2010 at this price.

In 1984 winegrowers - producers of the PDO Naoussa zone joined their forces by founding the Agricultural Viticultural cooperative , Vaeni Naoussa, in order to better manage their production. The name came from the cask(vaeni), the big barrel that was used. Today Vaeni Naoussa counts over 200 members who cultivate and manage mainly Xinomavro (more than 50% of  Naoussa’s viticultural zone), the emblematic grape variety of the region.

No one is rushing over  Vaeni Naoussa Grande Reserve.  Xinomavro, after rigorous selection, rests in  barrels of 300lt for 24 months and then remains 24 months in the bottle. This special wine isn’t produced every year. It’s available only in exceptional crops, because it’s important that the primary fruit provides all the guarantees of an extraordinary evolution in time. And then they wait. And we wait with them.

It will surprise you! And it is not just us, claiming that. Wine reviews of Vaeni Naoussa Grande Reserve 2010 around the globe seem to agree.

COLOR

RED

AROMA

MEDIUM FRUITY

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Moderate grenot color in the glass, so characteristic of the variety and aging.

The nose features typical aromas of Xinomavro (sun dried tomato, black olive paste, earth) are complemented beautifully by juicy red fruits such as strawberry and cranberry. Vanilla, coffee, wood and cinnamon gradually make their appearance, expressing the long aging in oak barrels.

Moderate volume body with lively tannins and delicious acidity. Intense aromas of strawberry, tomato, olive, liquorice and cinnamon are complemented by earthy notes of fresh soil, tea and wood. The long aftertaste of black tea amazes.

Technical stuff
Color red
Type dry
Year 2010
Alcohol 13 %
Origin Naoussa
Variety Xinomavro
Aromas sun dried tomato, black olive paste, soil, strawberry, dogwood, vanilla, coffee, wood, cinnamon
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging -
Closure Cork
Organic No

VAENI NAOUSSA GRANDE RESERVE 2010

PAIR IT

Combine it with braised beef, pasta with minced meat, meatballs or sausages

Spaghetti with meatballs

  • 1 slice of whole wheat bread, cut into chunks
  • 225 grams of counterfeit
  • 1 medium onion, finely chopped
  • 1 portobello mushroom, finely chopped, after removing the stalk
  • 3 cloves of garlic, finely chopped
  • 3 tbsps. of fresh parsley leaves
  • 1 large egg white
  • Salt and freshly ground black pepper
  • Fresh grated nutmeg
  • 2 tbsps. of olive oil
  • 700 g peeled tomatoes in juice, hand-melted
  • 120 ml of beef stock
  • 1 bunch of fresh basil
  • 3 sprigs of fresh thyme
  • 225 g spaghetti
  • Parmesan, for serving, optional

Chop the bread into thick breadcrumbs. Place them in a bowl, add minced meat, 3 tablespoons of onion, finely chopped mushroom, 1 tablespoon of garlic, parsley, and egg white. Add salt, pepper and nutmeg. Mix well, until you get a homogeneous mixture. Divide into, approximately,  20 round meatballs and place them on a plate.

Put the pan on moderate heat and heat up some olive oil. Add the rest of the garlic and onion. Cook them for about 10 to 12 minutes by stirring occasionally until they are softened. Mix tomatoes and broth. Add basil and thyme into sprigs so they can be removed afterwards. Let it simmer for 20  minutes, by stirring occasionally. Add the meatballs and simmer, without stirring for about 10 minutes. Turn the meatballs and leave them for another 10 minutes.

Meanwhile, cook the pasta according to the package instructions in salted water. Serve the pasta by adding sauce, meatballs and as much parmesan as you like. Sprinkle with chopped parsley.

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