Winery Retsina Michalis GeorgiadesAmpelicious Red Dry
Red wine
This wine is a blend of 2 varietals which are the Agiorgitiko and the Cabernet-Sauvignon.
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Ampelicious Red Dry
Pairings that work perfectly with Ampelicious Red Dry
Original food and wine pairings with Ampelicious Red Dry
The Ampelicious Red Dry of Winery Retsina Michalis Georgiades matches generally quite well with dishes of beef, lamb or spicy food such as recipes of flemish beer stew, leg of lamb cooked in yoghurt / tave kosi (albania) or chicken tagine with olives and potatoes.
Details and technical informations about Winery Retsina Michalis Georgiades's Ampelicious Red Dry.
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 Ampelicious Red Dry from Winery Retsina Michalis Georgiades are 0
Informations about the Winery Retsina Michalis Georgiades
The Winery Retsina Michalis Georgiades is one of of the world's great estates. It offers 14 wines for sale in the of Macedonia to come and discover on site or to buy online.
The wine region of Macedonia
Greek Macedonia (Makedonia) is an expansive region in Northern Greece. It is bordered by the Republic of North Macedonia, Albania and Bulgaria to the north and the Aegean Sea in the South. The vineyards in the mountainous region are extensively planted to Xynomavro, along with Roditis, Limnio and the more-international Cabernet Sauvignon grape variety. Macedonian red wines are noted for their firm tannins and big flavors, and the best examples are among Greece's most-sought-after reds.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
