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Vradiano / Merlot 2017 - Gikas Winery
Gikas Winery

VRADIANO / MERLOT 2017 - GIKAS WINERY

  Attica
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Why do we love it?

If you are looking for a wine with a body that full that can be cut with a knife then you have just found it. Impenetrable black - purple color and body that you can almost chew, Vradiano / Merlot of Gikas Winery is impressive in its first release!

Vradiano is a red variety that will definitely concern us in the future with its special character. Andreas Gikas in his first experiment with the variety chose to blend it with 40% Merlot, which is one of his diamonds. This certainly helped the structure and complexity of the wine. The grapes come from the family’s privately-owned vineyards on the slopes of Kitheronas. The wine matures in new French oak barrels for at least 12 months. It has a lot of fruit but also a strong oaky and spicy character and it will become the best companion for cool nights or dry aged steaks.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

The color is so deep that it looks like black and when you swirl it in the glass. So deep you might think its a syrup. Its appearance may predispose you but you will not expect that tremendous concentration. Sour cherries, blackberries and blueberries in a jammy state captivate you. Hints of spices, tobacco and herbs take off the aromatic bouquet. Its moderate (+) tannins and its sharp acidity make up an amazing backbone.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 13%
Origin Attica
Variety Vradiano, Merlot
Aromas cherry, raspberry, blackberry, blueberry, spices, tobacco, herbs.
Bottle Size 750ml
Barrique 12 months
Serving temperature 18ºC
Aging 8 years
Closure Cork
Organic No

VRADIANO / MERLOT 2017 - GIKAS WINERY

PAIR IT

with a roasted pork loin with prunes, a well cooked meatloaf or a grilled steak.

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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