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5 + 1  Xinomavro Old Vines 2017 - Domaine Karanika
Domaine Karanika

5 + 1 XINOMAVRO OLD VINES 2017 - DOMAINE KARANIKA

  Greece / Amynteo
€143.40
108.10
€108.10
QTY
6 Bottles
ADD TO CART At your doorstep in 1 - 3 days

For Sure the Most Rare Xinomavro!

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Why do we love it?

Yes, we know you are looking for it, that you want it desperately and yes, finally Xinomavro Old Vines 2017 of Domaine Karanika is here!

We have secured a few bottles, of this super limited and rare Greek wine, and if you are quick enough you might get some.

The flying Dutch, Laurens Hartman, returns with a diamond straight out of the domaine's oldest (60-100 years old), pre-phylloxera, Xinomavro vines. The intensity of the variety, the cool climate of Amynteo, the amazing concentration of the fruit, Laurens' persistence in biodynamic cultivation and vinification without any human interference (even the pressure is made by gravity), make Xinomavro Old Vines 2017 of Domaine Karanika is one of the Greek red wines that you must definitely taste!

The precious juice ferments and ages in oak foudres for 12 months and for 6 months in used French oak barrels, acquiring velvety character. After that it is bottled unfiltered in strictly limited bottles that are usually sold out or exported.

Don't miss the unique opportunity to taste one of Xinomavro’s top expressions.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has deep ruby color.

Really impressive aromatic bouquet of plum, raspberry, sour cherry and cherry accompanied by vanilla, cinnamon, black pepper, clove, tomato jam, wet leaves and leather.

 

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 12,5%
Origin Amynteo
Variety Xinomavro
Aromas plum, raspberry, sour cherry, cherry, vanilla, cinnamon, black pepper, clove, tomato jam, wet leaves, leather
Bottle Size 750ml
Barrique 18 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic No

5 + 1 XINOMAVRO OLD VINES 2017 - DOMAINE KARANIKA

PAIR IT

with wild boar in wine sauce, braised beef or bbq.

Beef stew with smoked eggplant cream

For the stew
700g beef for stew
2 onions
2 cloves garlic
1 tablespoon tomato paste
400 g concasse tomatoes
1 teaspoon of sugar
500 ml beef stock
1 cinnamon stick
4 berries of allspice
½ teaspoon cumin
1 teaspoon of fresh thyme
40 ml of extra virgin olive oil
Freshly ground pepper
Salt

For smoked eggplant cream
3 eggplants (400 g eggplant puree)
30 g flour
50 g butter
350 ml. lukewarm milk
Nutmeg
Salt

For the smoked eggplant cream:

Pierce the eggplants with a fork and char them on an open fire or on the grill until soft. When ready, put them in a strainer and leave them until you prepare the bechamel.

In a heated saucepan, add the butter and once melted, add the flour by stirring constantly, until it gets a light brown color. Then add the milk and reduce the heat, while stirring until it thickens. At the same time, peel the eggplants, mush them with a fork and add them into the bechamel. Finally, add pepper, nutmeg and salt. Stir for about 2 minutes and remove from heat.

For the stew:

Chop the onions and garlic. In a large, deep frying pan, sautée the meat in olive oil, a few pieces at a time, to keep the oil temperature high. Once it is evenly browned add the onions and garlic.

Add the spices, tomato paste, sugar, salt, pepper and finally the tomatoes. Simmer for about 1 hour or until the meat has softened and the sauce has thickened.

Serve by placing the eggplant cream topped with the beef stew and the luscious sauce.

Recipe Notes:

- Beware, do not burn eggplants because they will acquire a strong, heavy taste
- We can use cream instead of milk for a richer taste
- Adjust the spices and their quantities according to your preference


 

Eva Monochari

Food Blogger

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