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The Black Daphne 2018 - Papargyriou Estate
Papargyriou Estate

THE BLACK DAPHNE 2018 - PAPARGYRIOU ESTATE

  Corinth
€21.70
€18.60
QTY
ADD TO CART At your doorstep in 1 - 3 days

The Mavrodaphne that will make you shiver!

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Why do we love it?

If The Black Daphne of Papargyriou Winery was a woman, she would be an exuberant, brunette, femme fatale-spy who could even seduce  James Bond with her personality and intoxicating floral scent! Mavrodaphne is the greatest challenge for every daring winemaker and Yiannis Papargyriou is definitely one of the daring, giving his best to The Black Daphne.

Papargyriou has been experimenting with the "forbidden" Greek variety, Mavrodaphne, for many years. It is forbidden because the strict Greek legislation forbids dry red wines to bear its name on the label. Yiannis Papargyriou, however, who loves it and believes in its potential, has not hesitated and so he named his Mavrodaphne with the code name The Black Daphne Papargyriou Winery.

The Mavrodaphne comes from the vineyard Raha in Lalioti, Corinth. The wine ages for 12 months in 1000-liter barrels and then it is bottled unfiltered. Like all his wines, it has a juicy, intense character while at the same time, it has a romantic, fragile, feminine side that leaves no choice: once you try it, you will fall in love with it!

Since the production is very limited and as always, the bottles will disappear immediately, make yours as many as you can (for immediate enjoyment and for 10 years from today!).

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

MEDIUM

Tastes Like
It has a deep purple color and intense nose, full of sour cherry, blackberry, and plum, accompanied by cinnamon, vanilla, nutmeg, and pepper. A strong sense of cocoa, violet, cigar, and bay leaf contribute to the complexity of the bouquet. On the palate, it continues with unimpaired intensity and complexity. Rich body, well-rounded, moderate tannins, and balanced acidity. Sour cherry, vanilla, and cocoa blend with cinnamon, coffee, pepper, and violet.
Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 12,5%
Origin Corinth
Variety Mavrodaphne
Aromas sour cherry, blackberry, plum, cinnamon, vanilla, nutmeg, pepper, cocoa, violet, cigar, bay leaf
Bottle Size 750ml
Barrique 12 months
Serving temperature 14°C
Aging 8 years
Closure Cork
Organic No

THE BLACK DAPHNE 2018 - PAPARGYRIOU ESTATE

PAIR IT

with beef bourguignon, pork with plums, a burger with bbq sauce, or wild boar with Pappardelle.

Willd boar with vinsanto and citrus

1500 gr. wild boar


For the marinade
500 ml. wine vintage
200 ml. Red wine
1½ tablespoons of honey
3 tablespoons of balsamic
2 tablespoons of soy sauce
1 tablespoon corn flour
2-3 rinds of tangerines, oranges, grapefruits, bitter orange
1 sprig of rosemary
2-3 cloves
4 berries of all spice
1 teaspoon of mixed peppercorns
Taragon
2 onions
80 gr. butter
Salt

For the marinade:
Wash and clean the wild boar very well, and remove any hairs.
In a pot, put all the ingredients of the marinade and mix well. Place the pieces of wild boar inside.
Cover with a towel and leave either in the fridge or in a cold, dry environment. Let the wild boar marinate for at least 12 hours.


Cooking:
Remove the meat from the marinade and keep it aside.
Put a large casserole to high heat and saute the meat.
Do not put any oily substance because the meat will release some liquids.
Once the liquids evaporate, add the butter and saute the meat until it gets an even, brown color.
Add the onions finely chopped or crushed. Once the onions get a golden color, pour in the marinade.
Lower the fire. Add salt and about 2 cups of hot water.
Braise the wild boar until the sauce thickens and the meat is tender.
Serve with brown rice with added pine nuts and raisins.

 

Eva Monochari

Food Blogger

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