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Ypsilon Agiorgitiko 2020 - Papagiannakopoulos Wines
Papagiannakopoulos Wines

YPSILON AGIORGITIKO 2020 - PAPAGIANNAKOPOULOS WINES

  Greece / Nemea
€11.00
€9.50
QTY
ADD TO CART At your doorstep in 1 - 3 days

Seductive from the first sip!

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Why do we love it?

Agiorgitiko Ypsilon Papagiannakopoulos Winery is a delightful version of Nemea, without a trace of oak, where the fruit and floral aromas of the variety take center stage. Seductive from the first sip, with silky tannins and at a shockingly low price, everything shows that it is here to stay.

Panos Papagiannakopoulos is a young but promising winemaker. After collaborating for years with great wineries all over Greece, he decided that the time had come to do something of his own and finally make his own wines. So, he settled in Nemea, and his venture slowly began taking shape. Panos wanted to make wines that he himself would enjoy drinking and not get bored of. Agiorgitiko Ypsilon is precisely that. An Agiorgitiko that focuses on fruit and can accompany many different dishes or be served to diverse groups and be enjoyed by everyone. We were certainly excited when we tasted it.

Enjoy Agiorgitiko Ypsilon Papagiannakopoulos Winery with light meaty dishes, slightly chilled.

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Agiorgitiko Ypsilon Papagiannakopoulos Winery has medium ruby color with purple hues and intoxicating aromas of sour cherry, strawberry, black cherry, plum, cinnamon, chocolate and violet.

In the mouth it has medium body, medium (+) acidity and silky tannins. Ripe forest fruits, crisp sour cherries and strawberries mingle with notes of cinnamon, butter and cocoa in an elegant bouquet.

Technical stuff
Color Red
Type Dry
Year 2020
Alcohol 13.5%
Origin Nemea
Variety Agiorgitiko
Aromas Sour cherry, strawberry, black cherry, plum, cinnamon, chocolate, violet
Bottle Size 750ml
Barrique -
Serving temperature 15°C
Aging 3 years
Closure Cork
Organic No

YPSILON AGIORGITIKO 2020 - PAPAGIANNAKOPOULOS WINES

PAIR IT

Pair it with pasta Bolognese, pasta amatriciana, meatballs

Meatballs in the oven stuffed with Talagani cheese

For the meatballs
-500 gr minced meat, mixed
-1 onion
-2 cloves of garlic
-300 g Talagani cheese 
-3 slices of stale bread
-100 ml. milk
-1 large egg
-50 ml. olive oil
-1 teaspoon sweet paprika
-2-3 sprigs of parsley
-1 tablespoon of fresh or dried herbs
-Freshly ground pepper
-Salt

For the tomato sauce
-200 ml. tomato juice
-250 gr peeled tomatoes
-1 teaspoon of tomato paste
-1 tablespoon of sugar
-1 tablespoon of vinegar
-1 onion
-1 clove of garlic
-20 ml. olive oil
-1 teaspoon of thyme
-Freshly ground pepper
-Salt

Preheat the oven to 220 ° C and prepare the meatballs.
Put the bread in a bowl and pour over the milk.


Chop onion, parsley, garlic and herbs and add them to minced meat.
Add 2 tablespoons of olive oil, paprika, egg, salt and finally the soaked bread, well squeezed.


Mix the mince with the other ingredients and form large meatballs, which are filled with Talagani cut into cubes.
Place the meatballs in a non-stick pan, pour the remaining olive oil and cook for 15 minutes at 200 ° C.


While baking the meatballs, prepare the tomato sauce.
Saute in olive oil the chopped onion and garlic, add the vinegar, sugar, thyme, salt and pepper and let the sauce boil.


Pour the sauce over the meatballs, add the rest Talagani cut into cubes and continue baking for 20 minutes.
Serve the hot meatballs with Talagani and tomato sauce, with crisp fried potatoes!

Tips
- We can use similar cheeses like Formaela of Parnassos or Mastelo of Chios
- Herbs can be used according to our preferences, quantity and choice

Eva Monochari

Food Blogger

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