Winery LidlNemea Imeglykos
Red wine
In the mouth this red wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with beef, veal or game (deer, venison).
Taste structure of the Nemea Imeglykos from the Winery Lidl
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nemea Imeglykos of Winery Lidl in the region of Continental Greece is a powerful mainly marked by the residual sugar.
Food and wine pairings with Nemea Imeglykos
Pairings that work perfectly with Nemea Imeglykos
Original food and wine pairings with Nemea Imeglykos
The Nemea Imeglykos of Winery Lidl matches generally quite well with dishes of beef, lamb or veal such as recipes of kig ar farz breton, braised lamb with peppers or sauté of veal with carrots.
Details and technical informations about Winery Lidl's Nemea Imeglykos.
Discover the grape variety: Agiorgitiko
It is very old in Greece, most certainly originating from the Aegean islands of Santorini(i) to be precise, where it is still the second black variety cultivated today. It is found in Canada (Quebec), in France it is practically unknown, although it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Nemea Imeglykos from Winery Lidl are 2014, 2012
Informations about the Winery Lidl
The Winery Lidl is one of wineries to follow in Continental Greece.. It offers 395 wines for sale in the of Continental Greece to come and discover on site or to buy online.
The wine region of Continental Greece
CentralGreece is a large geographical region in the heart of mainland Greece. Home to around 4. 5 million Greeks and the capital city, Athens, the region is also the birthplace of one of the country's most famous wines, Retsina. ALong with this idiosyncratic wine (which is mostly made from the local Savatiano grape), many Dry red and white wines are produced in Central Greece, from varieties as far-ranging as Assyrtico, Cabernet Sauvignon, Syrah and Athiri.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
