VIN DE LIQUER by ESTATE MANOLESAKIS

1.000 (375ml)  Bottles of a "sweet" Merlot like no other......

ANASTASIA ROSE by ESTATE MANOLESAKIS

Named after Stavros Manolesakis' youngest daughter, Anastasia is a beautifully balanced semidry rose wine made of selected Cabernet Sauvignon grapes of the Estate.

Stavros' original idea was to create a wine with specific "feminine" characteristics in order to approach newcomers to the world of wine and especially women who mostly appreciate fresh and aromatic wines with a touch of sweetness and it is no coincidence that Anastasia became one of the hits of the past 2 summers wherever it was available.

Next time you find yourselves either somewhere in Greece or at your nearest Greek restaurant, ask for a glass of chilled Anastasia and remember my words!

For more information on Estate Manolesakis distribution network, you may contact us at : dseitanidis@gmail.com 

RECIRES WITH MAVRODAPHNE OF PATRAS

Mavrodaphne of Patras, beyond an excellent  red dessert wine, it is used by the chefs as an ingredient on various recipes as well as for the preparation of exquisite sauces.

We have picked one recipe & one sauce so you can easily make them at home and surprise your guests at your next gathering.

Pork fillet with pleurotus mushrooms and Mavrodaphne

A great combination of Mavrodaphne, cream, pleurotus mushrooms and pork meat. Accompany it with rice or if you feel really hungry with nice pasta like papardelle! 

Ingredients:

• 1 Pork fillet, sliced 
• 1 / 2 kg Plevrotus mushrooms 
• 1 / 2 cup olive oil 
• 2 medium onions, 
• 2 carrots, sliced 
• 1 green pepper 
• 1 red pepper 
• 250 ml Cream 
• 1 / 2 tsp Cayenne pepper 
• 1 1 / 4 cup Mavrodaphne 
• Salt 
• Freshly ground pepper 

Preparation:

1. Sauté the onions and carrots in a big pan. Add the peppers and continue to sauté until vegetables are soft.

 
2. Add the meat and sprinkle with the cayenne and freshly ground pepper. Allow the meat to brown on both sides.

3. Finish with 3 / 4 cup Mavrodaphne and cook over low heat until the alcohol evaporates.

4. Remove the meat and vegetables and place the mushrooms in the pan at higher heat. The plevrotus mushrooms will release many fluids; leave them as long as it takes for the fluids to evaporate.

 
5. Add the rest of the Mavrodaphne and lower the heat.

 
6. After 3 minutes add the meat with the vegetables and continue for another 2-3 minutes.

7. Finally add the cream and continue cooking for another 3 minutes for the sauce to become firm.

Mavrodaphne Barbecue sauce

Ingredients

• 1 small glass of Mavrodaphne
• 3/4 cup of  sugar
• 2 tablespoons of soy sauce or salt
• 1 teaspoon hot sauce or grated pepper
• 6 cloves of garlic finely chopped or 1 tablespoon garlic powder
• 2 green onions, chopped or 3 tablespoons chopped onion

Preparation

Pour the Mavrodaphne in a saucepan and add the sugar while stirring at low heat.
when the sugar melts, add the rest of the ingredients.
The result is a sweet delicious dark sauce like the one used in Chinese fried lamb chops (Chinese spareribs) 

The sauce is suitable for all kinds of meat, goes perfectly though  with pork & lamb.

An alternative Mavrodaphne-based sauce is the one known as “Mavrodaphne sauce” consisting of mayonnaise, sugar, soy sauce, salt, hot sauce garlic and onion. 

MAVRODAPHNE OF PATRAS by GEORGE KARELAS 

SANTORINI OF SANTORINI by CANAVA P. M. NOMIKOS

THE ISLAND OF SANTORINI

THE VINEYARDS

THE ASSYRTICO VINE 

THE ASSYRTICO GRAPE

THE WINERY AT FIRA SANTORINI

THE WINE 

CANAVA PETROS M. NOMIKOS

SANTORINI P.D.Ο. Santorini

TYPE: Dry white wine – Protected Designation of Origin Santorini

VARIETAL COMPOSITION: Assyrtiko 100%

VINEYARDS:  Privately owned vineyards on the island, at an altitude of 150 meters, the soil is volcanic - calcareous and the climate is Mediterranean.

VINIFICATION: Cold Maceration at controlled temperature. Classic white vinification at 17C. Maturation with “batonnage sur lies”.

ALCOHOLIC DEGREE: 13, 5 %

SUGAR LEVEL:   1, 9 gr/lt

TOTAL ACIDITY:  6, 18 gr/lt

TASTING NOTES: Bright yellow colour with green tones and complex aromas of lemon, citrus & exotic fruits. Rich & well balanced in mouth has a refreshing acidity and a long aromatic finish.

FOOD PAIRING: Shellfish & Seafood, grilled fish, green salads & Mediterranean delicacies.

CHEERS !!

VOLKAN SUPERIOR SANTORINI BEERS ARRIVE IN USA

There's only a couple of weeks time to arrive our beers to the U.S. of America and our numerous friends who already savored Volkan Superior Santorini Beers in their holidays in Greece, will have the chance to taste them at their favorite liquor stores, bars & restaurants or even at home.

All you have to do is contact our exclusive importers in USA at the following coordinates and you will get the relevant information for the nearest stockist to your location.

Diamond Importers Inc

528 W Wrightwood Avenue

Chicago, IL 60614 U.S.A.

Tel: (773) 549 6211

Fax: (773)  549 6214

www.diamondwineimporters.com 

Watch this video about Volkan Superiorbeer

The first beer born in Santorini  

https://www.youtube.com/watch?v=oFgSe7B0bqY

4 Volkan Santorini Beers with 4 Classic German Beer Foods

Germany was one of the very first countries to welcome Volkan Santorini Beer and as we speak it is available in the regions of Munich, Ulm, Stuttgart, Frankfurt & Hamburg while soon it will be available in Berlin & Dusseldorf. 

Paying tribute to the country that traditionally celebrates the production of excellent local beers, we have selected 4 classic German foods to savor the unique Volkan Santorinian Beers.

Having tasted all of them below is our suggestion and we trust you will love each one of them,yet you will be the final judges of what would be the perfect pairing for your taste!

Enjoy !!  

Pork Shank (Schweinshaxen) & VOLKAN SANTORINI BLONDE PILSNER

Sausage And Sauerkraut Fritte & VOLKAN SANTORINI BLACK WHEAT LAGER 

Pork German Schnitzel  & VOLKAN SANTORINI WHEAT WHITE  

German Sausage, Sauerkraut, Potato Salad,  hot Mustard &  VOLKAN GREY 

WWW. VOLKANBEER.COM 

SAUSAGES IN THE FALL....WITH AN AUTHENTIC GREEK RED WINE

When the weather gets cooler, and the urge for casseroles, pies, crumbles and comfort food hits, this autumn recipe collection should be your first port of call.

Sausage stroganoff

         WHAT YOU WILL NEED :

• 2 teaspoons of Greek Extra virgin olive oil
• 8 thick beef sausages
• 3 middle bacon rashers, rind removed, chopped
• 1 large brown onion, chopped
• 2 garlic cloves, crushed
• 500g cup mushrooms, sliced
• 1 teaspoon sweet paprika
• 1/4 cup tomato paste
• 1 cup beef stock
• 1/4 cup sour cream
• 2 tablespoons chopped fresh chives
• Crusty bread, to serve

WHAT TO DO IN 3 STEPS : 

1. Heat oil in a frying pan over medium-high heat. Cook sausages, turning, for 8 to 10 minutes or until browned and just cooked through. Transfer to a plate. Cover to keep warm.
2. Add bacon, onion and garlic to pan. Cook, stirring, for 3 minutes or until bacon is golden. Add mushroom. Cook, stirring occasionally, for 5 minutes or until mushroom has softened. Stir in paprika, tomato paste and stock. Bring to a simmer.
3. Meanwhile, cut each sausage diagonally into 4 thick slices. Add to pan. Season with pepper. Cook, stirring occasionally, for 2 minutes or until sausages are heated through. Remove from heat. Stir in sour cream and chives. Serve with bread.

0:15 To Prep

0:20 To Cook

12 INGREDIENTS

EASY DIFFICULTY

4 SERVINGS

WHAT WINE TO CHOOSE FROM ?

Whatever red is of your preference would be fine with the sausage stroganoff, yet if you got tired from the same old Cabernets, Merlots & Syrah, you are adventurus enough and willing to explore some "old-new world" wines you may try an indigenous Xinomavro (P.D.O. Rapsani & Naoussa) - either as single varietal or blended with other local grapes of Greece and you will discover a whole new world of tastes & fragrances.

DOUGOS ESTATE - P.D.O. RAPSANI

(XINOMAVRO - KRASSATO - STAVROTO)