DOMAINE PORTO CARRAS : CHATEAU 2012 PORTO CARRAS  DRY RED : LIMNIO- MERLOT -CABERNET SAUV.-CABERNET FRANC : ALC. 13.5 % VOL. - ORGANIC
DOMAINE PORTO CARRAS : CHATEAU 2012 PORTO CARRAS  DRY RED : LIMNIO- MERLOT -CABERNET SAUV.-CABERNET FRANC : ALC. 13.5 % VOL. - ORGANIC
DOMAINE PORTO CARRAS : CHATEAU 2012 PORTO CARRAS  DRY RED : LIMNIO- MERLOT -CABERNET SAUV.-CABERNET FRANC : ALC. 13.5 % VOL. - ORGANIC
DOMAINE PORTO CARRAS : CHATEAU 2012 PORTO CARRAS  DRY RED : LIMNIO- MERLOT -CABERNET SAUV.-CABERNET FRANC : ALC. 13.5 % VOL. - ORGANIC
DOMAINE PORTO CARRAS : CHATEAU 2012 PORTO CARRAS  DRY RED : LIMNIO- MERLOT -CABERNET SAUV.-CABERNET FRANC : ALC. 13.5 % VOL. - ORGANIC

DOMAINE PORTO CARRAS : CHATEAU 2012 PORTO CARRAS DRY RED : LIMNIO- MERLOT -CABERNET SAUV.-CABERNET FRANC : ALC. 13.5 % VOL. - ORGANIC

Vendor
www.greekwine.dk
Regular price
115,62 kr
Sale price
115,62 kr
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Quantity must be 1 or more

 

Type:Red Dry, P.D.Ο.

Meliton Slopes Varietal Composition: Cabernet Sauvignon, Cabernet Franc, Limnio, Merlot.

Organoleptic Analysis: Rich deep purple color. Complex aromas dominated by black berried fruits and cedar. Delicate, smoky, with structure and balance. Excellent quality, rich and long velvety finish. This wine has the potential for long aging.

Altitude:150 - 300 m.

Soil:Sandy clay.Yield:6.000 kg/ha.

Method of Production:Classic vinification process for red wines in controlled temperatures. Aging in French oak barrels for 24 months and then in bottles for 1 year in our cellar

To Accompany: Hunt meat, red meat and spicy sauces.

Served: At 16 - 18° C.

                  Recommended Recipies

                                        RABBIT HARE STEW

Ingredients for 4-5 people

1 rabbit cut into portions
1 kg onions for stew
2 glasses of red wine
2 tablespoons tomato paste
1 cinnamon sticks
½ cup vinegar
1 cup olive oil
Grain allspice
Grain black pepper
Salt
2 bay leaves

Implementation

Rinse the rabbit in cold water after the marinate overnight in vinegar to soften the meat.
The next day the drain of vinegar and sauté in a large saucepan with half the oil over high heat until engages the crust of meat. Add 2 glasses of wine and leave it for 1 hour at medium heat to boil.
Then saute the onion in remaining oil and place the food with cinnamon, allspice and black peppercorns, cinnamon, salt and bay leaf.
Boil for another 1 hour over low heat until you save the broth.

SERVED WITH POTATOES BABY KAI TO WINE TO BE GIVE TO THE MAXIMUM PLEASURE IS THE CHATEAU PORTO CARRAS