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Vlahiko 2017 - Zoinos Winery
Zoinos Winery

VLAHIKO 2017 - ZOINOS WINERY

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

The rare Greek red variety that shines in cool regions!

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Why do we love it?
Vlahiko is the red jewel of Epirus and Vlahiko by Zoinos Winery is an amazing expression of the local variety, with fantastic value for money ratio!

Zoinos Winery is the cooperative of the winemakers of Zitsa and counts many years of life as it started its course in 1954. Wines of Zitsa have been declared PDO since 1972 and they have been experiencing a rising course since then. Vlahiko is, along with Bekari, one of the most important varieties of the region. Vlachiko by Zoinos Winery is fermented in stainless steel tanks and then transported to French and American oak barrels, where it matures for about 12 months. The touch of the oak barrel enhances the spicy character of the variety and adds unique complexity.

Enjoy Zoinos's Vlahiko with juicy meats for a complete wine experience!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has moderate ruby color and complex aromas of cherry, sour cherry, redcurrant, plum, vanilla, black pepper, and chocolate. Delicious on the palate, with medium body, crisp acidity, and medium, velvety tannins.
Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 12%
Origin Zitsa
Variety Vlahiko
Aromas Cherry, sour cherry, redcurrant, plum, vanilla, black pepper, chocolate.
Bottle Size 750ml
Barrique 12 months
Serving temperature 15°C
Aging 5+ years
Closure Cork
Organic No

VLAHIKO 2017 - ZOINOS WINERY

PAIR IT

with a slow-roasted lamb with oregano, slow-cooked beef with tomato sauce and orzo, pasticcio, or with a beef liver with caramelized onions and red wine sauce.

Lamb fillet with coriander and couscous salad

For the lamb

  • 1 tbsp. coriander, crushed
  • 1 tsp. paprika
  • 3 tbsps. olive oil
  • 900gr lamb fillet

For the salad

  • 200gr couscous
  • 2 zucchinis, cut into thin strips
  • 200gr (7oz) mixed tomatoes, finely chopped
  • 1 bunch of parsley, finely chopped
  • 2 lemons, juice, plus 1 tablespoon lemon zest, and lemon slices for serving

Mix coriander, paprika and 2 tablespoons of olive oil. Brush the lamb with it and let it marinate for 30 minutes. Preheat the oven to 200C. Heat the remaining olive oil in a pan and brown the lamb on all sides. Place them in a baking pan, over baking paper, cover with aluminum foil and bake in the oven for 20 minutes. Remove the foil the last 3 minutes.

Boil 200 ml of water in a pot. Remove it from the heat and add the couscous in a ratio of about 1 to 1. Let it about 5’ to absorb the water and to soften and it is ready. Let it cool slightly and then add zucchinis, tomatoes, parsley, lemon juice and zest. Add salt and pepper and stir until all ingredients are mixed. Taste it and add lemon or pepper according to your preferences. To serve, cut the lamb in slices and serve with the salad and slices of lemon

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