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Xinomavro Reserve 2016 - Alpha Estate
Alpha Estate

XINOMAVRO RESERVE 2016 - ALPHA ESTATE

  Greece / Amynteo
€22.80
19.50
€19.50
QTY
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94+ pts from Robert Parker's Wine Advocate!

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Why do we love it?
Estate Alpha Xinomavro Reserve Vieilles Vignes 2016 is one of the few Greek wines that hits red with its ratings and distinctions, both inside and outside Greece. Suffice to say that the vintage of 2016 scored 94+ pts from Robert Parker's Wine Advocate!

Alpha Estate is located in Amynteo since 1997 and is a family winery that the father bequeathed to his son. Amynteo, is one of the coolest wine-producing regions in Greece. At the same time, it is responsible for the finest and fruitiest Xinomavros due to its climate but also due to its altitude. One such exceptional example is the Alpha Estate Xinomavro Reserve Vieilles Vignes 2016. It is a Xinomavro from the Barba Giannis vineyard with old, pre-Phylloxera vines, planted in 1919. The vineyard is located at an altitude of 647 meters and as you can understand the harvest is done by hand. The wine is fermented with ambient yeasts and matures in new, French, Allier - Jupilles barrels for 24 months. The wine is then bottled unfiltered and aged in the bottle for another year. The result is simply mind-blowing.

Estate Alpha Xinomavro Reserve Vieilles Vignes 2016 is the Xinomavro that you should definitely get!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like
It has medium ruby color and intense aromas of strawberry, cherry, pomegranate, raspberry, and cranberry framed by notes of vanilla, tomato, olive leaves, tea, tobacco, nutmeg, and pepper. In the mouth, it is exuberant, with a rich body, crisp acidity, and high but ripe tannins. Red fruits such as cherry, strawberry, and sour cherry are combined with an earthy character of tea, tomato, and mushroom. Spicy notes of vanilla, tobacco, pepper, cinnamon, and star anise complement the complex bouquet.
Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14%
Origin Amynteo
Variety Xinomavro
Aromas Cherry, strawberry, sour cherry, tea, tomato, mushroom, vanilla, tobacco, pepper, cinnamon, star anise.
Bottle Size 750ml
Barrique 24 months
Serving temperature 16°C
Aging 6+ years
Closure Cork
Organic No

XINOMAVRO RESERVE 2016 - ALPHA ESTATE

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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