Domaine Nikolaou: Festive pairing

Domaine Nikolaou in Nemea greets New Year with the ultimate festive Food & Wine pairing by Konstantinos Koveos and Katerina Karsioti.

The Food & Wine Pairing with Domaine Nikolaou
in Nemea is your festive…affair!

by Chef Konstantinos Koveos and Katerina Karsioti

“Gastro-encounters” leading… POP NEMEA!

In the background of the vineyards owned by the Domaine Nikolaou at Douramani in Nemea, your festive table is “designed”
and “scented” with wonderful hints of vanilla and cherry that cinches the irresistible organically grown Rose, a dry wine that originates from 70% Agiorgitiko & 30% Moschato.

Its combination with green leaves, red fruits, goat’s cheese and crispy leaf will be a first “turning point” inclining towards a complete “fruity” & fresh flavorful result.

The stopover at the village of Koutsi where it’s existence as a settlement before the 17th century is alleged, at an altitude of 420 meters, the Food & Wine pairing “rattles” the palate with the PDO Nemea of the Estate having the first word both in nose and mouth.

A dark-colored wine with ceramic shades “whispers” intensely the aromas of red & black fruits, offers round tannins with balanced acidity but also harmoniously enriched with flavors of cinnamon, wood and of course spices.

A full vinous effect standing aristocratically with the pork fillet and with a sauce from Agiorgitiko dressed with the sumptuous spices.

With a final stopover the Cabernet Franc that offers greatness of taste in which the aromas of pepper, coffee and black fruits harmoniously coexist with a sensational crisp acidity, the culinary experience with the Rib Eye of veal with pepper sauce, crispy potato and mushrooms ” signs” a closure of character and personality.

Recipes
appropriately “inspired”!

Green leaves with red fruits, goat gruyere and crispy leaf

Ingredients

• 30 gr. mini spinach
• 30 gr. rucola salad
• 10 gr mizuna leaves
• 20 gr beetroot leaves
• finely chopped radicchio
• 2 tbsp red fruits (blackberries, raspberries, blackcurrants)
• goat cheese in flakes
• 1 fyllo (baked at 180 degrees for 12 minutes with olive oil)
• white and black sesame
• pink peppercorns

For the dressing

• 3 tbsp olive oil
• 1 tbsp. balsamic vinegar
• 1/2 tbsp. Dijon mustard
• fresh thyme
• Salt and pepper

Cooking instructions

Start with the dressing by mixing all the ingredients together and keep in the fridge.

In a large bowl, mix the green leaves with part of the dressing and stir gently.

Serve on a plate, place the red fruits scattered, add a bunch of Gruyere flakes along with the sesame seeds.

Finish the salad with the irregularly broken leaf and some pink pepper.

You can optionally sprinkle with a little balsamic cream and freshly ground pepper.

Paired with Rose by Nikolaou Estate

Pork fillet with sauce made from Agiorgitiko wine and spices

For the sauce

• 1 onion coarsely chopped
• 1 carrot, coarsely chopped
• 1 cinnamon stick
• 1 star anise
• 3-4 cardamom seeds
• 2-3 cloves
• 50 ml Agiorgitiko wine
• 100 ml demi glace sauce
• Salt and pepper
• 20 gr butter
• fresh thyme

Cooking instructions

Heat the butter in a saucepan and saute the onion, carrot and spices until are caramelized.

Deglaze with the wine, let it evaporate and add the sauce.

Boil for 10 minutes on low heat, adjust the taste with salt and pepper and remove from heat.

Pass the sauce through a fine sieve and keep it warm.

In a pan, saute the pork fillet with olive oil on all sides on a high heat, add the tarragon, salt, pepper and paprika and finish in the oven until you get an internal temperature of 63 degrees.

When meat is ready, cut into slices and serve with the sauce.

Method of serving

In the above recipe, we have served with mashed potatoes flavored with turmeric and rosemary and carrots glazed with butter and sugar.

Paired with NEMEA by Nikolaou Estate

Beef Rib Eye with pepper sauce, crispy potato and mushrooms

Ingredients

• 1 beef rib eye about 250 gr
• 1 clove of garlic 
• 1 sprig of thyme and rosemary
• Olive oil and fresh butter
• Salt and pepper

For the pepper sauce

• 1 finely chopped onion
• Fresh thyme
• 30 ml cognac
• 100 ml demi glace sauce
• A few drops of tabasco
• 30 gr fresh butter
• Olive oil
• Salt and pepper
• Green, pink and black peppercorns
• Fresh cream(optionally)

For the crispy potato

• 1 potato, peeled and spiralized
• Salt and thyme

For the mushrooms

• 1 portobello mushroom
• Olive oil
• Salt and pepper

Cooking instructions

Start with the sauce by heating olive oil in a saucepan, sautéing the onion, along with the thyme and black and green pepper.

Deglaze with the cognac and add the demi-glace sauce.

Boil on a low heat for 10 minutes and remove. Finish with the pink pepper, tabasco and fresh butter.

Mix well and keep the sauce warm.

In a pan, heat some olive oil and saute the meat for about 3-4 minutes on each side.

Lower the heat, add the garlic, thyme and butter and sprinkle the meat until it gets the desired color.

Let it rest until serving.

For the potato, fry in hot oil until it gets a crispy color. Add salt and thyme.

For the mushrooms, heat a little olive oil and saute the mushrooms over high heat until they get a nice color.

Serving

Cut the meat in half or into thin slices, add a little salt and serve.

Place the potato on top, mushrooms on the side and finish with the sauce.

Garnish with fresh herbs and sautéed cherry tomatoes.

Paired with Cabernet Franc by Domaine Nikolaou

At the Nikolaou Domaine … with a wine storyline dated back in 1936                                                      

 wine roads with “royal” grapes

In one of the largest and most historic wine-growing regions of Greece, that of Nemea, which is made up of the 17 villages of the PDO NEMEA zone, a dynamic narrative is unfolding that essentially constitutes a milestone in the history of the country’s wine.

With the beauty of the landscape enchanting and surprising next to vineyards with the color every now and then depending on the season illustrating diversified backgrounds, with olive groves and cypress trees but also monumental sites, the experience….is lift off.

With vines that start growing at 200 meters but reach up to an altitude of 850 meters, they powerfully “whisper” the royal variety of the region, Agiorgitiko which alongside Xinomavro constitute the country’s red “ambassador” varieties.

In deep blue hues, with thick skin, spherical grains and velvety skin as well as aromas reminiscing of its aristocratic character, Agiorgitiko produces highly acclaimed wines making the ultimate…difference!

From Ancient Nemea, Koutsi, Psari, Edonia, Asprokampos, Dafni, Gymno and Kleones, the vineyards possess grace, cause sensation, offer glamor in a terroir with comparative advantages for centuries.

The royal variety of the region, with its deep flavor and garnet red color, has been cultivated in Nemea for more than 3000 years, globally recognized as a pillar of Greek quality wine throughout the world.

Domaine Nikolaou with an organic vineyard of 140 acres…

With a viticultural tradition of the family since 1936, Domaine Nikolaou was founded in 1984 and to this very day continues to offer quality, nobility, originality and abundant taste through its wines.

The air that descends from the mountain and the moisture from the mythical river Asopos flowing next to it, define a unique microclimate for the privately owned organic vineyard of the Domaine.

With the vineyard located in the largest PDO wine producing area in Greece where it is surrounded by valleys, plateaus and the mythical river Asopos.

The mountainous formations that surround the region combined with the moisture of the river and the limestone soil produce high quality grapes of the Agiorgitiko, Kydonitsa, Assyrtiko, Malagouzia, Moschofilero, Cabernet Sauvignon, Cabernet Franc and Merlot varieties.

Love and passion of the entire team of the Estate combined with the expertise and know-how, offer the visitor and the consumer ten (10) unique labels from different varieties each with the aim of extroversion each bringing with it a different wine narrative.

• Dina Nikolaou: Gastronomy is a national affair
• Salt Odyssey:The world of Salt and Spices
• Cooperative Winery of Nemea
• Sotiris Evaggelou: Greek Food & Wine pairing
• Athanasiou Winery/Assyrtiko 2019 Nemea

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