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Kapnistos 2018 - Dalamaras Winery
Domaine Dalamara

KAPNISTOS 2018 - DALAMARAS WINERY

  Greece / Naoussa
€15.00
12.80
€12.80
QTY
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Why do we love it?
Malagouzia and Assyrtiko is a classic Greek wine combo but Kapnistos (means "smoked") of Dalamaras Winery is anything but classic and expected. Yes, it is created from the well-known blend, but with a completely different approach, more… smoky!

We have mentioned several times that Kostis Dalamaras is included in the lists of the most promising young winemakers in the world. At the historic winery of the family, that dates back to 1840, Kostis is experimenting and "playing" with the Greek varieties. For Kapnistos, the Malagouzia - Assyrtiko blend is aged in oak barrels for 12 months. Applying a special maturation technique, the barrels are not completely filled, allowing the wine to have more contact with oxygen during its 12-month stay there. As you can imagine, the choice of name is anything but accidental.

It was bottled in a limited number of bottles and you should not miss the opportunity to share a good meal with it.

COLOR

WHITE

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like
It has an impressive golden color and rich aromas of dried peach, butterscotch, honey, tobacco, vanilla, nutmeg, orange, dried flowers, and hazelnut. Rick mouth, full, with crisp acidity that balances with the creamy texture.
Technical stuff
Color White
Type Dry
Year 2018
Alcohol 12,5%
Origin Naoussa
Variety Assyrtiko, Malagouzia
Aromas Dried peach, butterscotch, honey, tobacco, vanilla, nutmeg, orange, dried flowers, hazelnut.
Bottle Size 750ml
Barrique 12 months
Serving temperature 12°C
Aging 5+ years
Closure Cork
Organic No

KAPNISTOS 2018 - DALAMARAS WINERY

PAIR IT

with lobster or crawfish dishes, large fish on charcoal or chicken dishes with white sauces.

Stuffed chicken roll with quince and potatoes in the oven

  • 1 stuffed chicken roll
  • 1kg potatoes cut into small pieces
  • 500 gr quince cut into thick slices
  • 2 lemons (juice and zest)
  • 1 onion
  • 2 cloves of garlic
  • 2 tbsps. Dijon mustard
  • 1 tbsp. curry powder
  • 1 tbsp. fresh oregano
  • 1 tbsp. fresh thyme
  • 1/2 cup of olive oil
  • Salt and pepper
  • 600 ml of vegetable stock

Preheat the oven to 250 ° C. Add the olive oil to the casserole, then the chicken roll, the cut quince and the potatoes.

Mix the remaining ingredients with a small portion of the stock and pour the mixture on the roll and potatoes. Add stock so that the mixture covers the potatoes.

Cover the casserole and, after lowering the oven to 150 ° C, put it in the oven. From time to time we open the casserole and check whether we need to add some water.

Once ready, uncover the casserole and raise the oven temperature. Leave it there until it's golden brown.

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