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Tsapournakos 2018 - Kamkouti Vineyard
Kamkouti Vineyard

TSAPOURNAKOS 2018 - KAMKOUTI VINEYARD

  Greece / Kozani
€18.60
€15.90
QTY
ADD TO CART At your doorstep in 1 - 3 days

With a touch of Bordelaise finesse!

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Why do we love it?

If you love floral notes, red fruits, and Cabernet Franc, you can stop searching further because Tsapournakos 2018 Kamkouti Vineyard, has all the above and so much more!

Rumor has it that Tsapournakos is a clone of the French variety Cabernet Franc and took its name from the paraphrase of Cabernet to Tsapernet. The homeland of the French variety may be Bordeaux, but in recent years it has acclimatized perfectly in Velventos, Kozani. The Kamkouti family definitely helped in this, as they loved the rare variety and wanted to experiment with it. For Tsapournakos 2018, the low acreage yields and the careful vinification, with balanced use of barrel, give a juicy red wine that carries in it a little Bordeaux finesse!

We insist on putting Tsapournakos 2018 Kamkouti Vineyard in your basket and let it fill up your glass with violets and redcurrants!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like
Tsapournakos 2018 Kamkouti Vineyard has moderate ruby color and intoxicating nose with the aromas of violet and primrose dominating. Cherry, sour cherry, juicy plum, redcurrant, cinnamon, nutmeg, vanilla, and cedar complete the aromatic ensemble. In the mouth, it has medium body, velvety tannins, and refreshing acidity. Everything in perfect balance. Cherry, sour cherry, redcurrant, framboise, black tea, violet, vanilla, and cocoa blend harmoniously.
Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 13%
Origin Velventos, Kozani
Variety Tsapournakos
Aromas Violet, sour cherry, cherry, juicy plum, red currant, cinnamon, nutmeg, vanilla, cedar
Bottle Size 750ml
Barrique 12 months
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No

TSAPOURNAKOS 2018 - KAMKOUTI VINEYARD

PAIR IT

with beef stew with rice or spaghetti, hunts, or spaghetti Bolognese.

Beef stew with tomato sauce and pasta

For the stew

  • 1 kg beef
  • 1/2 cup olive oil
  • 1 onion, finely chopped
  • 1 glass of red wine
  • 1 tbsp. of tomato paste
  • 1 kg fresh tomatoes, finely chopped
  • 1 potato (whole)
  • 1 cinnamon stick
  • 2 grains of allspice
  • 1 glass of boiling water
  • Salt
  • Pepper

 

For pasta

 

  • 1 pack of spaghetti
  • grated Parmesan
  • 1 tablespoon of butter

 

Wash the meat well, cut into large pieces and season well.

Saute the meat in some olive oil until it gets an even color, and turn it regularly to keep it from sticking.Once it’s evenly browned, add the red wine in the pan.

Add onion, tomato paste, fresh tomatoes and a whole potato (to help the sauce thickens).Add a teaspoon of sugar (to lower the acidity of the sauce), salt according to preference, 2 berries of allspice, cinnamon stick and a glass of boiling water.

Cover the casserole (leaving a small opening to breathe), let it simmer, and stir occasionaly.If the sauce is over reduced until the meat is cooked, add a little more water. after that remove the meat from the pot and place it on a platter. Put the sauce (along with the potato) in a blender, to make it velvety and then, return it to the pan. Bring it back to boil along with the meat until it is tender.

Shortly before the meal is done, boil the spaghetti in salted water according to the package instructions. Season well, add a tablespoon of butter and serve immediately after you sprinkle with grated cheese. Add as much sauce as you want and a piece of meat per serving.

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